I am sure you have a good recipe for salsa. I used to have what I thought was a good recipe too. But I can promise you, it does not compare to this. This recipe for homemade Mexican-style salsa is hands down the best salsa you’ll ever eat. Made the authentic way with a key step that you won’t want to miss!
Mexican food has always been a favorite of mine. I grew up on it. However, I have noticed that the older I get, the harder it is for me to tolerate Mexican food out in restaurants! Especially since I stick to mostly gluten-free recipes.
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 a few years ago for some authentic Mexican food. She knew I was missing the good stuff here in Germany. 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 over a year 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. 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. 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.
- I definitely prefer a food processor because the blender will often mix things up too fast and not leave room for a chunkier salsa. However, you will need a large food processor to fit it all in!
- 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.
What to eat with this Salsa:
Here are some of my favorite healthy Mexican recipes that I love to eat with my salsa!!
The Best Homemade Salsa You’ll Ever Eat
This recipe for homemade Mexican-style salsa is hands down the best salsa you'll ever eat. Tomatoes and peppers are perfectly charred on the stovetop before they're blended with the other ingredients. So good and simple!
- 6 medium size vine ripened tomatoes stem removed
- 2 jalapeno peppers
- 1 poblano pepper
- 1 cup green onion diced
- 1 lime juice of
- 1 cup canned diced tomatoes
- 1 cup chopped fresh cilantro
- 2 cloves garlic minced
- 1 tbsp chicken bouillon powder or sea salt
Heat a large skillet to medium high heat. Place tomatoes and peppers in the skillet.
Continue to saute, rotating the vegetables occasionally, so several sides begin to blister. See photos above. This will take around 20 minutes. Set aside to cool.
Once cooled, chop off the stems of the peppers, and remove the seeds from the jalapeño (you can also keep some seeds for more heat in your salsa). Cut the vegetables into large pieces.
Place tomatoes, peppers, onions, lime, and rotel into a blender and pulse quickly until just mixed (about 5 seconds). Add garlic, cilantro, and bouillon. Pulse for another 15 seconds until well blended but chunky.
Place in a large bowl and refrigerate until cooled before serving. Serve with your favorite Mexican dish or with chips.
This recipe tastes better after 24 hours. You can refrigerate for up to 2 weeks.