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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!

Course Appetizer
Cuisine Mexican
Diet GlutenFreeDiet
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 15
Calories 18 kcal
Author Amy Rains

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

  1. Heat a large skillet to medium high heat. Place tomatoes and peppers in the skillet. 

  2. 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.

  3. 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.

  4. 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.

  5. Place in a large bowl and refrigerate until cooled before serving. Serve with your favorite Mexican dish or with chips. 

Recipe Notes

This recipe tastes better after 24 hours. You can refrigerate for up to 2 weeks.

Nutrition Facts
The Best Homemade Salsa You'll Ever Eat
Amount Per Serving
Calories 18 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 27mg1%
Potassium 195mg6%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 2g2%
Protein 1g2%
Vitamin A 619IU12%
Vitamin C 20mg24%
Calcium 19mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.