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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, and it reminds me so much of my childhood! Eating at an authentic Mexican restaurant was always my happy place. And my favorite part? The chips and salsa of course! I always judged a delicious Mexican restaurant by first rating their salsa. My favorite meals are typically chicken enchiladas (especially my Chicken Enchilada Casserole or my Chicken Enchilada Meal Prep Bowls,) or Chile rellenos that must be covered in delicious salsa.
For years, I have tried to perfect the absolute best homemade salsa. When This one is absolutely it!! This salsa elevates any Mexican meal, taco bowl recipe, or just as a side dip for party guests! I learned some key tips from a Mexican friend of mine, and my life was forever changed.
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:
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.
The Best Homemade Salsa You’ll Ever Eat
Ingredients
- 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
Instructions
- 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 canned tomatoes 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How much does this make in cups? Pints?
Great recipe! Is the poblano pepper fresh or dry?
Fresh!
I cut the jalapeno down to 1/2 pepper and it was still too spicy. My kids won’t touch it. Next batch won’t have it. May switch from pablano to chipotle pepper as well.
Hi Dana! Sorry it was too spicy. Did you take out the seeds? That really cuts down on spice. Also, some jalapeños are spicier than others and sometimes you get unlucky with a super hot one.
Mild to hot jalapeños: No veins (white marks) no heat.
More white veins, more heat.
I also remove the seeds.
From a friend who owned a Mexican restaurant. Hope this info helps.
Can you can this?
I wish I knew! I am not smart with canning at all and have never tried.
I would assume so, as it comes jarred in the grocery store, but not sure either.
Yes, you can can it. Follow instructions for canning other salsas. I would do cold pack, and water bath for 15 minutes (I’m at sea level, you need to do higher time for higher altitudes).
do i need to change it to produce and can thirty six pints and i am grilling the veggies on bbq grill instead of stove top…..
We tried this last night in Berlin. We couldn’t find a Poblano, but used a Spitzpaprika (similar to an Anaheim pepper where I’m from) instead. We also only had one Jalapeno, so we added a tiny bit of Birdseye to even it out. It gave it a sneak attack, starts sweet, then bites you later. Love it.
The problem we had though, was what to do with the Tomatoes after roasting them, Typically other salsa recipes would remove the skin and seeds, but that seems kind of meaningless in this instance. Could you share your method here please?
Also we seemed to have way too much fluid, even though we didn’t add any water. Is there a way to avoid this?
Thanks!
MRI
I leave the skin on, and dive into chunks. Also, it is heavy on the liquid. When using real veggies there is no way around it.
We’re a household of two so we started with less ingredients overall and this was not overly liquidity at all. We charred two medium-sized tomatoes and added about what amounted to one more that were already partially used from the ‘frig and about 2/3c of diced tomatoes from the can. The chunkiness after food-processing (instead of a blender, it was handier) worked out fine. You can adjust the seasonings to the amount of tomatoes used.
Do you leave the seeds in on all the peppers?
No, I take out the seeds in all but 1 pepper. Sometimes I even take all of them out! I love spicy, but I also want my tastebuds to enjoy it ????
Way too much like soup. Drained what I thought was the majority of the liquid, about 6 ounces, and two hours later still 20% liquid. It would make a much better juice than salsa. Loved drinking the liquid. Much better than V8 but couldn’t keep it from running out of the taco.
How spicy is it on a scale of 1-10, where 1 is mild and 10 is burning a hole in your mouth hot.
To me it’s about a 7, it is spicy, but still has taste. You can adjust the spicy factor by adding another jalapeño or taking one away.
I’ve never seen a salsa recipe like that – and it’s a good thing! I love the creativity of this recipe, and I think my favorite part is the charring of the vegetables. I bet that really amps up the flavor! Great recipe, Amy!
It would go great with your Flautas Heather!!
Ahh! So true, it’s perfect!
Why go and destroy a good recipie by adding a cup of soap! Cilantro the scurge of everything it’s
used in. I say this tounge in cheek because I’m sure you’re aware that’s what it taste’s like to some of us! Good recipie none the less!
The reason cilantro tastes like soap to some people is genetic. It’s in your genes. Most people love cilantro. I’m happy to report that my genes are normal and cilantro tastes great!
I absolutely love cilantro! I wouldn’t try this recipe if it didn’t include it. Sorry your taste buds don’t like it. It’s actually very good for you. Xoxo
Yes I wonder how much fresh cabbage she added that was omitted in this recipe?
This salsa sounds amazing!! I love that the veggies are charred first. I’m sure it adds so much flavor. I need to try this!
You should Jay! I promise you won’t be disappointed 😉