Description
This homemade Salsa Mexicana combines juicy Roma tomatoes, jalapeño and serrano peppers, garlic, onion, and fresh cilantro for a vibrant, spicy Mexican salsa. Gently simmered and blended to your preferred consistency, it’s perfect for tacos, tortilla chips, quesadillas, and grilled meats.
Ingredients
1 lb Roma tomatoes (about 4 tomatoes)
2 fresh jalapeño peppers
1 serrano pepper (up to 2 additional peppers for extra heat)
2 garlic cloves, peeled
1/2 medium white onion
1/4 teaspoon dried oregano
Kosher salt, to taste
Freshly ground black pepper, to taste
1 tomato bouillon cube (optional)
1/4 cup fresh cilantro
Instructions
- Wash the Roma tomatoes, jalapeño peppers, serrano pepper, and cilantro thoroughly. Peel the garlic cloves, cut the white onion into large pieces, and remove the stems from the peppers.
- Place the jalapeños, serrano pepper, garlic, onion, dried oregano, and optional tomato bouillon cube in a 2-quart saucepan. Season with kosher salt and black pepper, then add enough cold water to cover the ingredients.
- Bring the water to a boil over medium heat. Reduce the heat and simmer for approximately 5 minutes, until the peppers and onion begin to soften.
- Add the whole Roma tomatoes to the saucepan and continue simmering for another 5 minutes, or until the tomatoes are tender and their skins begin to crack. Avoid overcooking to preserve their fresh, tangy flavor.
- Carefully transfer the cooked vegetables to a plate and allow them to cool to room temperature. Reserve approximately 1/2 cup of the cooking water before discarding the remaining liquid.
- Transfer the cooled vegetables to a blender or food processor and add the fresh cilantro. Pulse until the salsa reaches your preferred consistency. Blend briefly for a chunky texture or longer for a smoother salsa.
- If the salsa is too thick, gradually add small amounts of the reserved cooking water until you achieve the desired consistency.
- Transfer the salsa to a clean container and taste. Adjust the kosher salt and freshly ground black pepper as needed. Add extra cilantro if desired.
- Refrigerate until ready to serve. Enjoy slightly chilled or at room temperature with tortilla chips, tacos, quesadillas, enchiladas, or grilled meats.
Notes
Spice level: For extra heat, add one or two additional serrano peppers and leave the seeds and membranes intact. For a milder salsa, reduce or omit the serrano pepper and remove the seeds and membranes from the jalapeños.
Tomatoes: Roma tomatoes are recommended because their firm flesh and lower moisture content help create a thick, flavorful salsa.
Tomato bouillon: The bouillon cube is optional. If using it, reduce the added salt initially and adjust the seasoning after blending. Check the ingredients if following a vegetarian or vegan diet.
Chunky or smooth: Pulse the vegetables briefly for a rustic, chunky salsa or blend longer for a smooth consistency.
Roasted variation: Roast the tomatoes, peppers, garlic, and onion instead of simmering them for a deeper, slightly smoky flavor.
Lime variation: Add a squeeze of fresh lime juice after blending for extra brightness and acidity.
Cilantro substitute: Omit the cilantro or replace it with a small amount of fresh parsley for a different herbal flavor.
Without a blender: Finely chop or mash the softened vegetables with a knife, fork, or mortar and pestle for a rustic texture.
Watery salsa: Add reserved cooking water only when necessary. If the salsa becomes too thin, gently simmer it to reduce excess moisture, then cool before serving.
Refrigeration: Store in an airtight container in the refrigerator for 3 to 4 days. Always use a clean spoon when serving.
Freezing: Freeze in small freezer-safe containers or portioned freezer bags for up to 2 to 3 months. Leave room for expansion and stir or briefly blend after thawing if separation occurs.
Reheating: Serve cold or at room temperature, or gently warm in a saucepan over low heat, stirring occasionally. Avoid prolonged boiling.
Make ahead: Prepare the salsa a few hours before serving to allow the flavors to develop. Stir and adjust the seasoning before serving.
Serving suggestions: Enjoy with tortilla chips, tacos, burritos, quesadillas, enchiladas, nachos, grilled chicken, steak, fish, scrambled eggs, or roasted vegetables.
Timing: The 15-minute total includes preparation and cooking only. Cooling and refrigeration require additional time.
Nutrition: Values are approximate per serving and vary with ingredient sizes, seasoning, and whether the optional bouillon cube is included.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Simmering and Blending
- Cuisine: Mexican
Nutrition
- Serving Size: 1/3 recipe
- Calories: 55 kcal
- Sugar: 6 g
- Sodium: 180 mg
- Fat: 0.5 g
- Saturated Fat: 0.1 g
- Unsaturated Fat: 0.4 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 0 mg
