Easy Mexican Salsa Recipe

4 from 1 vote

This easy fresh Mexican salsa is bright, zesty, and packed with bold tomato flavor in every scoop. I make it with fresh tomatoes, fire roasted tomatoes, cilantro, and lime juice. In just 10 minutes, I have the most amazing salsa that outdoes anything from a jar. Once you have tried this recipe, there is no going back to store-bought salsa.

Prep Time10

Total Time10

Course: 30 Minutes or Less, Appetizer, Snack

Cuisine: Mexican

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Calories: 14kcal

Author: Anjali Shah

Equipment

blender or food processor

Ingredients

2 cups chopped fresh tomatoes , about 4 average sized tomatoes
15 ounces fire roasted chopped tomatoes , drained (1 can)
1/2 cup sliced green onion , about 1-2 onions
1/2 cup chopped sweet or yellow onion , about 1/2 of an average sized onion
1 cup chopped cilantro
2 cloves fresh garlic , or 4 cloves roasted garlic if preferred
1 tablespoon apple cider vinegar
1 tablespoon lime juice
1 teaspoon sea salt
cayenne, chipotle pepper or fresh jalapeños , optional for added spice

US Customary - Metric

Instructions

If using roasted garlic, peel garlic and mix with a splash of oil or veggie broth and some salt. Wrap in tin foil, and/or parchment and roast at 400°F/200°C in a regular or toaster oven, about 20-25 minutes, until garlic is browning and looks caramelized.
Drain fire roasted tomatoes.
Place all ingredients except green onions and cilantro into a food processor or blender and pulse until coarsely chopped.
Add green onions and cilantro and pulse a few more times.
If you prefer a less liquid salsa, drain using a fine mesh strainer.
Serve!

Notes

My #1 Secret Tip for this easy fresh Mexican salsa recipe is to let the salsa chill for at least 30 minutes before serving if you have the time. Fresh salsa tastes good right away, but a short rest in the fridge gives the rest of the ingredients time to meld together. It also slightly tames the sharpness of the raw onion and garlic.
Drain the canned tomatoes: I always drain excess liquid off my fire roasted tomatoes so the salsa does not become too watery.
Cool the onion: If I want to tone down the raw onion flavor, I quarter my onion and let it sit in ice water for 10-15 minutes. This gets rid of the pungent flavor but keeps its crisp texture. Be sure to rinse and dry the onion thoroughly before blending.
Remove seeds: When I want a chunkier salsa, I remove the seeds from my tomatoes before adding them to the food processor. This eliminates a lot of the liquid and saves me from straining later.
Start with less spice: I always start with a tiny amount and add more after it has chilled. The flavor becomes more intense as it sits, so I taste it and adjust the spices and seasoning before serving.

Nutrition