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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.
Forgot to pick up green onion. Can I substitute with white or yellow onion?
Yes! I have done that before.
Good salsa
This salsa is so good! I’ve made it six or eight times in the past couple of years and every time I make it I remember how good it is all over again. The only down side is that I didn’t truly realize how bad store-bought salsa is until I made this, and now I can’t tolerate store-bought salsa anymore, lol.
I’ve made this with various types of tomatoes. Today, Romas were on for half the price of other types, so I made it with those, and despite my fear that it would be lacking in flavor (they weren’t even nice looking Romas tbh), it still came out tasting delicious and full of flavor.
Hey there. How much will this make?
About 6 cups of salsa. It’s a lot! But will go easily and quickly that you will be happy there is plenty.
So so good! Closest to authentic salsa! Only thing I do is add 1 Serrano, 1 habanero, and a tent tiny dash of cumin. All peppers are d stemmed/seeded because of the extra heat!!! So delicious!!!
The BEST salsa in the Universe!
I have been trying for years to find a recipe for great salsa. This is definitely it!! I can’t believe how flavorful and delicious it is. Thank you so much for sharing it with us.
I made this today, and I have it in the refrigerator. I think mine looks a little different. Maybe I didn’t blend it enough, but it tastes a good little spicy, even though I took out the seeds, but it’s for my husband, so it should be fine for him. it actually looks good. I tasted it. I thought it tasted really good.
I’m typically not a fan of cilantro, however, I made this recipe today and LOVED it!!! My tomatoes were pretty juicy and fell apart so I couldn’t keep it chunky… All the same, it was super easy to make… I used zero carb jalapeño flour tortillas, sprayed them with cooking spray and baked them in a 425* oven for about 6 minutes. It was amazing! I’m anxious to see how the salsa tastes tomorrow since I couldn’t manage to wait today!!! Thank you for sharing the recipe.
Hi there, I feel like a idiot but you say poblano. I thought with poblanos you had to peel them? It’s the big dark green pepper, right?
You are not an idiot! Always ask questions if you don’t know. The peel on a poblano is definitely edible, so peeling is not necessary. However, you can easily peel it if you want after cooking.
I love this recipe! It will be my third time making it and I can’t get enough. Thank you, it IS the best!