Homemade Mexican Salsa
Delicious fresh salsa made in minutes.
Fresh salsa is easier to make than you may think.
Just put the ingredients in the blender, blend, and within minutes it’s ready to serve.
In this recipe, the salsa is made with canned tomatoes (cut, diced or whole), jalapenos, onion, garlic, cilantro and seasoned salt.
This salsa is great for making ahead of time and lasts nicely in the refrigerator.
It’s easy and quick to make and adds a really nice homemade touch when served with any type of Mexican food.
The most important ingredient in this salsa is the salt.
Even with all of the fresh ingredients, the salsa can taste bland if there isn’t enough salt in it.
So for sure do a couple taste tests and add more salt until it tastes just right.
Serve this salsa as an appetizer with tortilla chips, on top of scrambled eggs, on tacos, tostadas, burritos or as a dipping sauce for taquitos.
Here are more salsa recipes that you may like “Cilantro and Garlic Salsa“, “Roasted Garlic Tomato Salsa” and “Roasted Tomatillo and Green Chili Salsa“.
Let’s check out the ingredients.
Canned tomatoes (cut, diced or whole), onion, cilantro, jalapeno peppers, garlic, seasoned salt and Serrano peppers (optional for a hotter salsa)
A printable recipe with the measurements and instructions is located at the bottom of this post.
Here’s how to make it.
To a blender jar, add canned tomatoes, onion, cilantro, jalapeno peppers, garlic, seasoned salt and Serrano peppers (optional for a spicier salsa).
Blend on the sauce setting until the salsa is as chunky or smooth as desired.
Do a taste test and add more salt if needed (the right amount of salt really brings out the flavor).
Serve right away or chill in the refrigerator before serving.
The salsa may thicken up slightly when its chilled.
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More Dips and Salsas You May Like:
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Ingredients
- 1 can (14.5 ounces) cut, diced or whole tomatoes
- 1/4 of a small size onion (yellow or white)
- 1/2 bunch fresh cilantro tough bottom part of stems removed
- 2 small to medium size jalapeno peppers stems and seed removed, coarsely chopped
- 1 clove garlic peeled and diced
- 3/4 teaspoon seasoned salt or salt to taste
- 1 small to medium size Serrano pepper (Optional for a hotter salsa), stem and seeds removed, coarsely chopped
Instructions
- To a blender jar, add canned tomatoes, onion, cilantro, jalapeno peppers, garlic, seasoned salt and Serrano pepper (optional for a hotter salsa).
- Blend on the sauce setting until the salsa is as chunky or smooth as desired. Do a taste test and add more salt if needed (just the right amount of salt really brings out the flavor).
- Serve right away or chill in the refrigerator before serving. The salsa may thicken up slightly when its chilled.
