This homemade Mexican Salsa Recipe is definitely a crowd pleaser and a favorite at parties and potlucks. Simple ingredients like canned tomatoes, Serranos, garlic, and cilantro make it super easy to prepare with a few whirls of your food processor. Serve this easy Mexican Salsa with chips, in a California Burrito, or over your Carne Asada Fries.
The Origin of My Mexican Salsa recipe
My Mexican Salsa Recipe has definitely evolved over the years, yet I still remember when I got the recipe and who shared it with me. It was while I was a deputy working in a San Diego County jail.
A fellow deputy (Deputy Crowl, to be exact) brought his homemade salsa to one of our many potlucks. I was newly married and just learning to cook. When I asked him for his recipe, he was generous enough to give me a detailed copy of his salsa recipe.
Although I've made slight adjustments over the years, I've been making this Mexican Salsa recipe ever since the early '90s!
Equipment
- food processor
Ingredients
- 1 28 oz can whole plum tomatoes (or two 14.5 oz cans diced tomatoes)
- 3 cloves garlic
- ¼ cup fresh cilantro
- 4 scallions (or 1 small onion)
- 2 to 3 Serrano peppers (or jalapenos)
- ½ tsp. salt
- ¼ tsp. cumin
- 1 lime (or lemon)
- 1 avocado (up to two can be used)
Instructions
Dump canned tomatoes into a food processor. Add roughly chopped garlic, cilantro, scallions, and peppers.
Next, add salt, cumin, and the juice of one lime.
Pulse ingredients until blended but still slightly chunky.
Slice the avocado in half and remove the seed. While still in its skin, slice the avocado in small cubes and scoop out with a spoon. Stir into salsa.
Grab a chip and taste the salsa. Make adjustments as needed.
Serve with tortilla chips or as a side to your favorite Mexican dish!
Frequently Asked Questions
What kind of salsa do Mexican restaurants use?
Most Mexican restaurants serve a variety of salsas with Pico de Gallo being the most common. Another popular salsa, and my personal favorite, is a green salsa know as Salsa Verde or Tomatillo Salsa.
Occasionally, restaurants have spicier salsa options, including Roasted Salsa, that is reserved for those who request a spicier salsa. We always ask for it!
How do you make salsa spicier?
There are various ways to add spice to your homemade salsa. The most obvious way is to add more peppers. But what if the peppers you added weren't as spicy as you had hoped or you don't have any more to add?
One option is to stir your favorite hot sauce into the salsa. You can also use crushed red pepper, cayenne pepper, or chipotle pepper powder.
Occasionally, I like to add canned chipotle peppers. I just love the flavor they add!
Finally, if you have dried peppers (for example Arbol chilis) you can hydrate them in boiling water then blend them into the salsa.
Can you use white onions in salsa?
Many salsa recipes call for white onions instead of green onions/scallions. Although I personally prefer scallions, white or yellow onions are more traditional and are widely used in various salsa recipes.
Feel free to replace the green onions in this recipe with a small white or yellow onion.
Cook's Tips
- If you don't have a food processor, a blender may be used. It might be a little harder to control the texture of the salsa if it doesn't have a pulse option. Alternatively, you can mash the tomatoes by hand and chop the remaining ingredients.
- Be aware that not all canned tomatoes are equal. My favorite brand to use is Hunt's. Although other tomato brands may be used, I've found over the years that some contain too much sugar and give the salsa a sweet taste.
- Feel free to use diced tomatoes to make this salsa. I use whatever I have on hand, but I prefer to use whole tomatoes when possible. Diced tomatoes can get over-processed.
- If you like the flavor of chipotle peppers, you can add 2 or more canned chipotle peppers. This not only gives the salsa a smokey flavor but ups the heat too!
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Mexican Salsa Recipe
Equipment
- food processor
Ingredients
- 1 28 oz can whole plum tomatoes (or two 14.5 oz cans diced tomatoes)
- 3 cloves garlic
- ¼ cup fresh cilantro
- 4 scallions (or 1 small onion)
- 2 Serrano peppers (or jalapenos)
- ½ tsp. salt
- ¼ tsp. cumin
- 1 lime (or lemon)
- 1 avocado (up to two can be used)
Instructions
- Dump canned tomatoes in a food processor. Add roughly chopped garlic, cilantro, scallions, and peppers.
- Next, add salt, cumin, and the juice of one lime.
- Pulse ingredients in a food processor until blended but still slightly chunky.
- Slice the avocado in half and scoop out the seed. While still in its skin, slice the avocado in small cubes and scoop out with a spoon. Stir into salsa.
- Grab a chip and taste the salsa. Make adjustments as needed.
- Serve with tortilla chips or as a side to your favorite Mexican dish!
Notes
- If you don't have a food processor, a blender may be used. It might be a little harder to control the texture of the salsa if it doesn't have a pulse option. Alternatively, you can mash the tomatoes by hand and chop the remaining ingredients.
- Be aware that not all canned tomatoes are equal. My favorite brand to use is Hunt's. Although other tomato brands may be used, I've found over the years that some contain too much sugar and give the salsa a sweet taste.
- Feel free to use diced tomatoes to make this salsa. I use whatever I have on hand, but I prefer to use whole tomatoes when possible. Diced tomatoes can get over-processed.
- If you like the flavor of chipotle peppers, you can add 2 or more canned chipotle peppers. This not only gives the salsa a smokey flavor but ups the heat too!
Kelly Methey says
Yum,Yum,Yum!!! I love salsa of any kind and this looks like a great recipe to make since you can have most of these items on hand at all times!
HildaSterner says
Thanks, Kelly! Looking forward to the day when we're hanging together having chips and salsa!