Best Homemade Mexican Salsa

Name: Homemade Mexican Salsa
Prep time: 5 min
Total time: 5 min
Ingredients: 1 fresh jalapeno; 3 tablespoons chopped red onion; 2 teaspoons chopped fresh cilantro; 2 large roma tomatoes ((or 3 smaller)); 1 lime; 1 teaspoon apple cider vinegar; 1/2 teaspoon ground cumin; 1/2 teaspoon black pepper; 2 teaspoons coconut sugar; 1 teaspoon sea salt; 1 tablespoons chicken broth ((substitute vegetable broth))

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Fresh tomatoes, onions, jalapenos and spices are blended together in this homemade Mexican salsa recipe. Super simple to make, this easy salsa roja recipe comes together in only 5 minutes!

You really can't argue with an easy to make salsa recipe that comes together in 5 minutes. And let me tell you, this favorite Mexican salsa did not last much longer than that in our house.

We also really love to have this delicious salsa (and this yummy avocado bacon dip) with Mexican dishes like copycat southwestern egg rolls, ground beef tamale casserole and these ultra delicious Mexican stuffed poblano peppers, as well as some simple tortilla chips.

This best homemade salsa has the perfect blend of tomatoes, spicy jalapenos, cilantro, cumin, lime and onion...and just a touch of coconut sugar and salt to bring all the flavors together. Forget that Mexican restaurant stuff or store-bought salsa, this is better!

If you're as big a fan of salsa as I am, try this ultra awesome tomatillo green chili salsa made with some great Southeast Asian flavors!

Jump to:

Why this Mexican salsa recipe works
The ingredients
Variations and substitutions
Step by step instructions to make salsa
Expert tips for homemade salsa
Frequently asked questions
More Mexican recipes
Recipe
💬 Comments

Why this Mexican salsa recipe works

There was a ton of trial and error to get the blend of flavors in this salsa just right. But now it's perfect, maybe even the best salsa ever!
It has the perfect light amount of heat, but can be easily adjusted to be spicier if desired.
Seriously, it only takes 5 minutes, what do you have to lose???
It uses all fresh ingredients, none of those canned tomatoes.
A touch of coconut sugar adds the perfect amount of caramely goodness to the salsa just like this tomatillo green chili salsa.

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The ingredients

onion, tomato, cilantro, spices, jalapeno and lime on a surface.

I use roma tomatoes often in this homemade salsa recipe as they are easy to get. However, any ripe tomato works great. You can also use these fire roasted tomatoes for a nice smoky char! Also consider using these roasted jalapeños.

It is very important to use fresh cilantro as dried will not have the same flavor.

Apple cider vinegar adds a little tang, and the coconut sugar rounds out the sharp flavors of the fresh vegetables and spices.

If you have the time, toasting fresh cumin seeds and grinding them adds a wonderfully deep flavor salsas. Pre-ground cumin works fine as well if you don't want to take the extra step.

The full list of ingredients and amounts to make this authentic Mexican salsa is included in the recipe card at the bottom of the post.

Variations and substitutions

Use 1-2 additional jalapenos for extra spice. You can also substitute other peppers for a hotter or milder flavor. Try anaheim, poblano or serrano peppers.
Add additional salt to taste if necessary. Start with ¼ teaspoon and work up.
Use vegetable broth in place of chicken to make this salsa vegan. For a chunkier salsa, leave the broth out entirely.
Add additional lime juice for some extra tanginess.

Step by step instructions to make salsa

Add the tomatoes and all other ingredients together in a food processor or blender.

Blend until smooth. Refrigerate until you're ready to use it.

And this fresh salsa is great on this jaiba ceviche or these authentic tacos de pollo.

bowl of tomato salsa with a spoon in it.

Expert tips for homemade salsa

Blend more for a smoother salsa, and less if you prefer a chunkier salsa - it depends on your desired consistency.
You can use a blender or a food processor for this recipe.
The salsa is best if chilled for at least 3 hours before serving as it gives the flavors time to meld together. Make the night before for the best results.
Adjust the ingredients if needed for your preferred flavor. Add more/less salt, etc.

Frequently asked questions

What is the best tomato for salsa?

I find Roma tomatoes to be the best for this fresh Mexican salsa - they have very few seeds and are very meaty. You want a tomato with very few seeds and not too much moisture.

Do I have to peel tomatoes for salsa?

When making this recipe, you do not need to peel the tomatoes. Some recipes for roasted tomato salsa ask that you peel them, but I think leaving the peel on is just fine!

Is Mexican salsa and pico de gallo the same?

While some of the ingredients are the same, pico de gallo has simpler flavors and typically uses raw ingredients diced up to make chunkier. Salsa is less chunky and can have a multitude of different flavor profiles (roasted, raw, etc.).

How long does Mexican salsa keep?

Salsa can be stored in an airtight container in the fridge for up to one week.

Can you freeze salsa?

Yes! Place it in an airtight container and store in the freezer for up to 3 months. Thaw out overnight in the fridge and pour off any excess liquid from the top before serving.

More Mexican recipes

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