The Best Homemade Salsa You’ll Ever Eat

This homemade Mexican-style salsa gets its smoky, restaurant-style flavor from one step most recipes skip: charring the tomatoes and pepper in a hot skillet before blending. I learned it from my friend Yesenia, and it’s been my go-to salsa ever since. It takes about 30 minutes, keeps beautifully in the fridge, and tastes even better the next day.

For years, I have tried to perfect the absolute best homemade salsa. I learned some key tips from a Mexican friend of mine, and my life was forever changed. This salsa elevates any Mexican meal, taco bowl recipe, or just as a side dip for party guests!

As a nutritionist, I am always trying to make some of my favorite Mexican dishes a little lighter. This helps me to know exactly what I am putting in our food. Salsa is no different! An amazing salsa recipe with real ingredients makes all the difference in eating a delicious and restaurant style Mexican meal.

What makes this the Best Salsa?

The old salsa recipe I made went something like this: fresh tomatoes, onion, cilantro, jalapeños, lemon, garlic, and salt. Sound familiar? Yeah, well this recipe takes it to a whole different level.

A dear Mexican friend of mine, whom I will forever be grateful for, had me over for dinner one night for some authentic Mexican food while we lived overseas in Germany. She knew I was missing the good stuff! We’re chatting over wine in her kitchen while she is cooking all the food. I noticed she had this on the stovetop:

I told her it looked good and she told me it was for salsa. Say what?!?! Don’t you just throw in some tomatoes, onion, etc. into the blender?

“This is Mexican cooking 101,” she tells me.

So I started paying attention. I tried when I got home a few days later and failed. So then, I had her to my house. I wasn’t going to screw it up this time; I took notes.

For several years now, I have been making my variation of Yesenia’s recipe. And now my dear readers, I am sharing with you. Oh and Yesenia did give me permission. She is not one of those that likes to keep good food a secret!

Ingredients for the best salsa:

• Vine ripe tomatoes: We will add a smokiness to these by cooking on the stovetop
• Jalapeno peppers: You definitely want some kick to this salsa! I omit the seeds and this still makes it spicy. We also cook these on the stovetop!
• Poblano pepper: I love a smoky poblano pepper, it adds so much depth to a salsa. Another item to add to the stovetop.
• Green onion: I prefer the milder taste of green onions for salsa, and the fact that they add a little crunch.
• Limes: Definitely some tang to make good salsa!
• Fresh cilantro: Don’t skimp! Grab a big bundle and chop it up
• Canned tomatoes: The addition of fresh tomatoes and canned together, really adds more flavor depth! I use Rotel.
• Sea Salt: Definitely need to salt up the salsa!

Making Salsa on the stovetop:

The key to this recipe is to char the tomatoes and peppers on the stovetop in a cast iron skillet that is lightly greased. Yes, stovetop. I tried to do it in the oven once and roast the tomatoes & peppers, bad move.

The stovetop method will take you about 20 minutes, but sooooooo worth the wait. The peppers and tomatoes should have blistered spots all over with the skin on. You’ll need to rotate the veggies from time to time, so all the sides are pretty even. Here is what the vegetables will look like once they are done:

Tips for making the best salsa:

• After the veggies have cooled, cut into large chunks and place in your food processor or blender.
• Add the cilantro last, toward the end. Larger chunks of salsa are a good thing!
• If serving for dinner, make this salsa in the morning! If it chills all day in the fridge, the flavors really meld and develop even more.
• You can also make the day before! I love this salsa at one day old.

FAQs:

• Should I use bouillon or sea salt? Either works. This recipe is more authentic with chicken bouillon and gives the savory depth you’ll recognize from restaurant salsa. Many bouillon powders contain added sugar and additives, so if you are trying to avoid that, use sea salt. Start with a little, taste, and add more until flavors pop.
• How can I make it spicier or milder? For more heat, keep some of the jalapeño seeds or swap in a serrano pepper. Readers who’ve tried a serrano love it. For milder salsa, remove all of the jalapeño seeds and the white membrane, or use just one jalapeño. The poblano adds smoky flavor, not much heat.
• Can I use white or red onion instead of green onion? Yes. White and red onions are sharper than green onions, so use less. Start with about 1/2 cup finely diced and add more to taste. White onion is the more classic choice for Mexican-style salsa.
• Can I make this without the poblano or canned tomatoes? Yes, and some readers do. The poblano adds smokiness, and the canned tomatoes add depth and smooth texture. Your salsa will still be delicious without them, just a little lighter in flavor.
• Can I roast the vegetables in the oven instead? I don’t recommend it. I’ve tried, and the oven doesn’t give the same blistered, smoky char as the stovetop.
• Do I need a food processor, or can I use a blender? Either works, but a food processor gives you a chunkier salsa. If you use a blender, pulse in short bursts so it doesn’t turn into puree.
• How long does homemade salsa last? Store it in an airtight container for up to 5-7 days. This salsa tastes the best after it rests for a day!
• Can I can this salsa? No. This recipe hasn’t been tested for safe canning. Peppers and onions are low-acid, and the amount of lime juice here isn’t enough to make it safe for water-bath canning.

What to eat with this Salsa:

This salsa is so versatile that I keep coming back to it again and again. It adds the perfect fresh kick to so many of my favorite Mexican-inspired dinners. I especially love spooning it over Sheet Pan Chipotle Steak Fajitas, but it’s just as good alongside Instant Pot Chicken Tinga. This salsa goes perfectly with chips or try my creamy Cottage Cheese Queso for a protein-packed twist.