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Salsa recipe

Salsa recipe

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Fresh and zingy Mexican salsa. Serve alongside a Mexican feast or with tortilla chips for a chunky dip.

2 people made this

IngredientsServes: 2

  • 1/2 yellow pepper, finely diced
  • 1/4 red onion, finely diced
  • 1 clove garlic, finely chopped
  • 2 ripe tomatoes, finely diced
  • 1 tablespoon chopped fresh coriander
  • salt and pepper to taste
  • small squeeze lime juice
  • 1 level teaspoon red wine vinegar
  • 1 tablespoon olive oil

MethodPrep:15min ›Ready in:15min

  1. Combine all ingredients and mix well. Allow to infuse before serving. Adjust vinegar and oil to suit personal taste.


See my recipe for Mexican Rice and Shredded Chicken Enchiladas, also on this site.

See it on my blog

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Homemade Salsa

Salsa has been around for a very very long time. The origins date back to the Incas and Aztecs and just like it is today, it was a very popular condiment used on fish and meat to add spiciness. Most Americans use it as a dip as well as a condiment and is why we so often love to pair it with chips, but salsa in Spanish simply translates to "sauce".

A good, simple salsa is easy to make, but full of flavor. To make ours the most flavorful salsa ever, we use both cherry tomatoes and fresh off-the-vine tomatoes. We also roast some of the ingredients to intensify their flavors and make this salsa POP!

Salsa vs. Pico de Gallo

The two are very similar and often include the same ingredients. The main difference between the two is that pico is made of uncooked ingredients and usually much chunkier than salsa. Salsa can have a thinner consistency from being blended together and usually includes more liquid. Pico de gallo doesn't get blended and is typically just small diced ingredients.

Fresh vs. Canned Tomatoes

We much prefer fresh tomatoes in our salsa as they taste brighter and provide a better texture. If it's the dead of winter and juicy, red tomatoes are nowhere to be found, you can, of course, use canned. Just make sure you pick a can with no added ingredients like basil and drain the tomatoes of their juices.

Here at Delish, we are firm believers that everything tastes better after it's been roasted (hello, brussels sprouts!), and that's why we opted to roast a few of our salsa ingredients. It brings out the flavors of the jalapeños and deeply sweeten the cherry tomatoes. It takes away some of the pungency of the onion and gives it a more caramelized flavor. This is what will make your salsa stand out above all the rest.

Food processor

While using a food processor is completely optional, it is recommended. It's the easiest and fastest way to blend all of the ingredients together. A blender can work as well, but I would recommend either working in batches or stopping to stir a few times, so that the bottom doesn't become pure liquid! Chopping all of your vegetables by hand would take a bit of time, but you can do that for more of a pico de gallo&ndashstyle salsa, if you prefer!

Storing salsa

Fresh salsa will last for about a week tightly sealed in the refrigerator. So you can keep coming back for that midnight snack!

Spiciness levels

Not a fan of major spice? That's okay. This salsa is only at a medium heat, but if you want it less spicy you can opt for only one jalapeño or none at all. If you want it even spicier leave some seeds in with the jalapeños or trade them out for a habanero or serrano pepper!

Made this yet? Let us know how it went in the comments below!

Editor's Note: The introduction to this recipe was updated on March 23, 2021 to include more information about the dish.

Restaurant-Style Salsa

Serve with warm tortilla chips and watch everyone smile.

Perfect, wonderful, simple salsa like the kind in restaurants.

can (28 ounce) whole tomatoes with juice

cans (10 ounce) Rotel (diced tomatoes and green chilies)

whole jalapeño, quartered and sliced thin

  1. Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you'd like&mdashI do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.
  2. Refrigerate salsa for at least an hour. Serve with tortilla chips or cheese nachos.

Note: This is a very large batch. Recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.

I am completely high maintenance when it comes to salsa.

Now, I&rsquom not talking about Pico de Gallo. I&rsquom high maintenance there, too&hellipbut that&rsquos not what I&rsquom making today.

What I&rsquom making today is salsa. The kind they serve in restaurants with chips. The kind they sell in jars. The kind you eat during a football game. The kind that&rsquos replaced ketchup as the number one condiment in America.

As ubiquitous as it is, you&rsquod think salsa would be a pretty straightforward thing. But it isn&rsquot. It&rsquos tricky. Crafty. Mischievous. There&rsquos a lot of bad salsa out there, and I&rsquom about an inch away from completely giving up on the stuff that&rsquos sold in jars. When it comes to a good salsa, here&rsquos my list of demands:

No big chunks, man!
Big chunks are good when it comes to the fresh tomatoes in pico de gallo. But when it comes to regular salsa, which is generally made from canned tomatoes, I prefer more of a pureed, thin consistency.

No vinegar, dude! At all. Vinegar does not belong in salsa, which is why I&rsquom not a big fan of salsa from a jar. Most of it contains vinegar as a preservative.

Must have cilantro, holmes! Lots and lots of cilantro.

Who knew I had such deeply felt principles?

Salsa&hellipit just brings it out in me.

My whole point is, if you have a good blender or food processor, making salsa at home is a total snap. It&rsquoll keep in the fridge for as long as it&rsquoll last (which is never very long, in my experience) and is absolutely worth every second of effort.

The Cast of Characters: Whole canned tomatoes, Rotel (tomatoes and chilies), onion, fresh jalapeno, salt, sugar, garlic, and cilantro.

Dice up a little onion. You won&rsquot need much.

Throw the canned tomatoes, juice and all, into the bowl of a food processor.

Next, dump in the two cans of Rotel.

That I used one can of Mild and one can of Original was purely an accident&hellipbut strangely, the balance of spice turned out to be just right.

Add just 1/4 cup chopped onion to the bowl. This doesn&rsquot seem like a lot, considering that in my Pico de Gallo recipe, I preach and preach about how important it is for the onion to receive equal billing with the tomatoes. But for this salsa, it&rsquos best to go subtle with the onions.

Now, chop up one clove of garlic and add it to the bowl.

Jalapenos. Slit in half lengthwise.

Then slit the halves in half lengthwise.

Make thin slices, leaving in the seeds and membranes because you&rsquore tough. You can take it.

Throw &rsquoem right in with everything else.

Next, add 1/4 teaspoon sugar&hellip

Next comes some lime juice&mdasha half a lime if it&rsquos large, a whole lime if it&rsquos a little one.

Next, add 1/2 to 1 cup cilantro.

I&rsquom a cilantro freakazoid, but if you&rsquore not, feel free to go lighter.

But it really does add a lot of flavor.

Pulse it seven or eight times.

This is pretty chunky, and you can stop here if you like this consistency. But I wanna go farther as I stated in my diatribe above, I don&rsquot like chunks in my salsa.

Plus, I forgot to add the cumin!

Just 1/4 teaspoon will do this&rsquoll give the salsa just the tiniest cumin undertone. Any more than this and it starts to get a little strong. A little&mdashdare I say?&mdashcuminy?

Pulse it up again until it reaches the consistency you want. I like it very homogenized, without a whole lot of distinction between ingredients. I like it smooth, baby, not chunky. Everything&rsquos evenly distributed. The flavor&rsquos mild but spicy&hellipwithout the annoying bite of vinegar.

Vinegar in salsa = bad. Very, very bad.

Now, be sure to taste it with a tortilla chip so you can get an accurate sense of the seasonings. Adjust as needed&hellipbut I hardly ever have to add anything at this point, beyond a little more cilantro. I never add more salt&mdashthere&rsquos plenty on the chips!

Now, it&rsquos ideal if you can cover and refrigerate the salsa for a couple of hours at least. This&rsquoll help everything meld and marry and mingle and become perfect.


Step 1

Heat broiler. Place tomatoes cut side down on a foil-lined rimmed baking sheet. Fit onion, chiles, and garlic around tomatoes so everything is snug but not overlapping. Broil, turning onion and chiles once, until lightly charred, about 6 minutes for chiles and garlic and 15–18 minutes for tomatoes and onion.

Step 2

Peel garlic and place in a food processor along with half of the tomatoes. Pulse until very smooth. Add remaining tomatoes and pulse until tomatoes are mostly broken up but mixture still has some texture. Transfer to a medium bowl. Finely chop onion and chiles and mix into purée season with salt. Let cool. Stir in lime juice and cilantro. Season salsa with more salt if needed. Serve with chips.

How would you rate The Only Salsa You Need?

Can I can this recipe as is with water bath?

This really is the only salsa recipe. Broiling the tomatoes, peppers, onions, and garlic gives so much depth to the salsa. Perfectly balanced.

This is absolutely my family’s favorite salsa for me to make. Especially this time of year with all of the fresh peppers and tomatoes at the farm stands and farmers markets. It’s easy, flavorful, and my husband considers it restaurant quality. I’m wondering, since all of the ingredients are cooked, if this salsa could be successfully frozen? Because it does make quite a lot. Anyone have any thoughts?

I definitely plan to make this again, tweaked to my tastes. I agree with the past two reviewers, in my experience making salsa it just needs to sit for a day or so in the fridge for the flavors to hit really hard. I just made it though, and it's already delicious. Pretty sweet cause of the fresh tomatoes, but I like that. That was another idea I had. maybe that first reviewer used sub par tomatoes. I used some we grew and it's **chef's kiss** I added some pickled jalapenos (is this offensive?? I just really love them??) to up the heat level in a consistent manner, and I also pulsed everything in a food processor cause I prefer a really smooth, not chunky salsa. It will be added into my salsa making repertoire for sure.

I agree with chmaine-- at the outset, it seems unfocused but a few hours later and this is one of the best salsas I've had, full stop. As far as spice goes, it seems to be like medium+ for normal palettes. I wanted to say this because I saw the one-star review and I feel like that was a fluke.

The key to salsa is letting it sit for a day in the fridge to meld those flavors together. Love the charring!

We did not care for this salsa at all. It's rather boring despite the charring. I don't know what it is, as the ingredients seem like theyɽ make a decent salsa, but it just doesn't work. Initially made it according to the recipe, then tried putting in some additional hot sauce, but it still falls short. Didn't even keep it.

Why You’ll Love this Restaurant Style Salsa Recipe

  • It takes only 10 minutes to make.
  • It tastes as good, if not better, than salsa from a restaurant.
  • You can adjust the spice level, texture and flavors to suit your tastes.

What Tomatoes Are Best for Salsa, Fresh Tomatoes Or Canned Tomatoes?

While I am all for using fresh ingredients whenever possible, I use canned tomatoes in this homemade salsa recipe. Canned tomatoes are available year-round and make this recipe come together quickly. Fresh tomatoes can be too juicy to make a good salsa, and, unless you roast them a bit, could make a less flavorful salsa.

If you have ripe, fresh tomatoes and want to use them in this salsa recipe, I recommend using a combination of fresh and canned. Make sure your fresh tomatoes are firm and a deep red color. Adding canned tomatoes will add depth of flavor to your salsa, especially if you use fire roasted tomatoes – which I highly recommend!

This homemade salsa tastes really fresh, even though it’s made with canned tomatoes. I recommend buying tomatoes in cans that are labeled as BPA-free.

The Best Salsa Recipes

If you’re not ready to start experimenting on your own quite yet, these are some of our very favorite salsas for dipping chips and topping tacos:

Pico de Gallo

This is the one you’ll see in plastic tubs in the produce section, but it’s so simple to make yourself. Just make sure your tomatoes are really ripe—and remember to taste until you get the balance of acid, salt, and spice just right. Get our Pico de Gallo recipe.

Papalote-Inspired Taqueria Salsa

If you like a thin taqueria-style salsa, this is it. We used roasted Roma tomatoes, chiles de arbol, pasilla peppers, vinegar, scallions, and cilantro to recreate the taste of the elixir at Papalote in San Francisco. Then we blended it all with pumpkin seeds to make it smooth and creamy. Get our Taqueria Salsa recipe.

Roasted Tomato Salsa

For something a bit simpler, and a little thicker, our Roasted Tomato Salsa recipe is also fantastic.

Fresh Tomatillo Salsa

Tart green tomatillos are the star ingredient in salsa verde, and our five-ingredient Fresh Tomatillo Salsa recipe is barely any harder than picking up a jar at the store—but it tastes way better.

Chunky Tomatillo Salsa

If you prefer a chunky texture, though, the same ingredients are just as good roughly chopped. Get our Chunky Tomatillo Salsa recipe.

Avocado Corn Salsa

Sweet summer corn kernels add a fresh pop to this creamy-crispy mix of produce ripe avocado cubes lend the rich contrasting element. Get our Avocado Corn Salsa recipe.

Peach, Tomato, and Sweet Onion Salsa

Another peak-summer produce star, peaches are perfect in a simple salsa with tomatoes and onions. Sweet onions like Maui or Vidalia are ideal. Get our Peach, Tomato, and Sweet Onion Salsa recipe.

Spicy Mango Salsa

A salsa that mixes mango and tomato is always delicious, but to really showcase the fruit’s flavor, it can also stand alone. Well, mostly—minced serranos, onion, and cilantro step in as supporting players. And the all-important salt and lime juice bring balance. Get our Spicy Mango Salsa recipe. (This also tastes great with ripe pineapple instead.)

Charred Corn Salsa

If you’re grilling Mexican food, char corn and jalapeños for a delicious salsa that tastes good on everything. No grill? Broil them a bit instead. Get our Charred Corn Salsa recipe.

Cucumber Melon Salsa

Ripe melons like cantaloupe and honeydew already make for a refreshing salsa, but adding crunchy cucumber boosts that aspect exponentially. We add fresh oregano here instead of cilantro, but it’s good with almost any fresh herb (and great with watermelon too). Get our Cucumber Melon Salsa recipe.

Guacamole Taquero

Is it salsa, or is it guac? If “salsa” is just sauce, this smooth avocado concoction definitely counts—but it can also be used as a traditional dip. It’s blended with tomatillos, onions, garlic, and epazote (a Mexican herb that can be replaced with a combo of cilantro and oregano if need be). Get our Guacamole Taquero recipe.

Pico de Gallo

In Mexican cuisine, pico de gallo (also known as salsa fresca or salsa cruda) is a fresh and chunky condiment that can be used in a variety of ways. Pico de gallo (pronounced peek-o deh-guy-oh) translates to "rooster's beak," but it's unclear where the name originally came from. While most salsas are blended or cooked creating a saucy consistency, pico de gallo doesn't require any cooking and leaves the ingredients diced, resulting in a fresh, chunky salsa.

This recipe is easy to adjust according to your tastes, adding more hot peppers for spice or more lime for tart freshness. The extra step of pouring boiling water over the chopped onion and garlic may be new and perplexing to some home cooks, but don't skip it. The boiling water helps to take the bite out of the raw onions and garlic, leaving behind delicious flavor without the harsh, lingering taste and odor.

The combination of fresh diced tomatoes, peppers, garlic, and lime juice is a great complement to tacos and burritos and is also the perfect accompaniment to tortilla chips. Use it anytime you'd like to add fresh flavor to a meal.

The Best Salsa Recipe + Video

Inspired by a local Cincinnati restaurant this is The Best Salsa Recipe out there!It’s heavenly, as fresh as you can get and is a crowd pleaser!

Listen, if you can use a knife you’ve got this salsa recipe whooped up on! I want you to become comfortable in the kitchen if you are new to creating your very own recipes. This one you can’t really mess up!

So there’s this local joint that popped up down the street called Mazunte’s. It’s a legit Mexican restaurant that we just can’t get enough of. If you are in Cincinnati you’ve got to stop by their place on Madison Road. It’s a bit of a hipster spot so flip flops and tshirts are welcome! Now I usually get their blue corn quesadilla…it’s pretty good and a lot of food as it’s served with white rice. I typically get this and end up splitting it with Bubbyboy.

Now, the salsa is off the hook people. It’s one that I’ve been trying to duplicate at home because I just can’t get enough of it. The girls absolutely love it and because we often get our order to go we don’t all get enough of the salsa, some are left complaining they wanted more!

I’m pretty sure I’ve come close to Mazunte’s recipe and is one we munch on throughout the week. Beanies also loves packing this in her lunch with a few tortillas! I also take this salsa recipe down to camp because the longer you let it marinate in the refrigerator the better it becomes!

How to Make Salsa

The first step for this recipe is to halve the tomatoes, quarter the onions, and throw them all on a sheet pan with the garlic. Toss the pan in a nice and hot oven, and let everything roast. I believe that roasting your tomatoes and onions gives the salsa so much complexity of flavor. I prefer to roast my own tomatoes rather than buy canned roasted tomatoes. It literally only takes minutes! I like to roast the tomatoes just until they start to slightly char.

Now the hard part is done! Phew. All that’s left to do is dump the rest of your ingredients into a food processor or blender, and pulse until you have the perfect consistency.

12 Simple Salsa Recipes to Heat Up Taco Tuesday

Call us crazy but one of the best parts about taco night is the sauces &mdash guacamole, salsa, you get the idea. Whether you're celebrating Cinco de Mayo or Taco Tuesday, salsa is always a must. Try one of these spicy, sweet, or fruity recipes to prove us right . and then bring on the churros!

First thing's first: It's time to master the art of a creamy, blended salsa.

What you'll need: food processor ($37,

Think beyond the taco (we know it's tough). This sweet and spicy salsa is best when served with pork or fish.

Forget the cob &mdash enjoy your favorite summer veggie with a handful of tortilla chips.

See? You can even dress up the simplest chicken dinner with a colorful salsa.

No jalepeños here. Serrano peppers bring the heat to this tart tomato mixture.

We're confident that Abuela would approve of this zesty green sauce. (And if she doesn't, you definitely will.)

This pico de gallo is practically a meal in itself &mdash depending how big your bag of chips is, of course.

Get tropical vacation vibes with this fruity version. Get your margarita ready!