Skip the jarred salsa - this easy Mexican salsa recipe with fresh roasted tomatoes (also called Salsa Roja) is made from scratch and tastes so much better than the jar of salsa you will buy at the supermarket. With just four ingredients and a blender, you are all set to make a basic but authentic homemade salsa that you will definitely love!
About Mexican Salsa
This is my go-to salsa recipe when I need a batch of fresh salsa for my Mexican dishes, like loaded beef nachos or this 7 layer dip and even these Mexican chicken pinwheels. It is extremely easy to make and tastes so good! A basic recipe for sure, but it acts as the foundation upon which you can build any number of variations.
Store-bought salsa cannot compete with it because of two reasons:
1. Homemade salsa whipped up just before you want to use it is obviously fresher and tastier than the one sitting in a jar for months.
2. It tastes much better because of one important technique - roasting the tomatoes and garlic before blending them. This is, in fact, the secret to a great-tasting salsa. Do it once, and you'll not want to make salsa any other way, I promise.
Like me, if you’re a fan of making your own salsas at home for the freshest experience, another go-to salsa recipe is pico de gallo. This is a chunky salsa and made with chopped ingredients rather than blended, but it tastes just as good as this recipe.
And if you love mangoes, mango salsa is right up your alley! Fresh mango adds sweet and tangy flavours to your salsa, making it a perfect accompaniment to your fish tacos and burritos.
More Mexican dips and appetizers: Refried beans with chipotle peppers and fresh guacamole.
Ingredients
1. Tomatoes: Choose fresh and ripe Roma tomatoes as these are generally used for making salsa. That being said, if you can't find Roma tomatoes, you can choose any variety that is available.
2. Garlic: One big-sized garlic clove is all you need for making this salsa recipe.
3. Jalapeño: Essential to any salsa, the amount depends really on your tolerance for heat. One recommendation is to cut the jalapeño into 4 equal pieces and add one piece at a time while blending, doing a taste test every time you add a piece. This way, you can tell what is the best amount of jalapeño for you.
Note: If you add too much jalapeño at once, the spice will overwhelm the other flavours, so taste as you go.
4. Onion: Just half a red onion will add lots of extra taste and flavour to the salsa.
5. Oil: Ah, now I did say this is a 4-ingredient salsa, so what's the deal with the oil? It is this - if you are making salsa with tomatoes that are not the best, you have the option to sauté the salsa in a little oil after it has been blended. The oil helps to bring out the flavours beautifully so that you get a brighter, shinier salsa! It is an optional step, but one I find myself turning to more often than not. Here is a picture of what the salsa looks like after it has been sautéed in oil:
Instructions
There are just 3 easy steps to making this Mexican salsa recipe.
Step 1: Roast the tomatoes and garlic for about 25-30 minutes on a baking sheet at 400 Fahrenheit.
Step 2: Add the tomatoes, garlic, onion and one quarter of the jalapeño to the blender. Pulse for a few seconds, then do a taste test. If you want a mild salsa and you're satisfied with the heat level, don't add any more jalapeño and just pulse the ingredients again until you get to the consistency you want. If not, add more jalapeño until the heat is right for you and keep pulsing the salsa as before to reach the desired consistency. Add salt and you're done.
Step 3 (Optional): If you want to take the taste of your salsa several notches up, add some oil to a pan and allow it to become hot. Add the salsa to it and sauté for about 6-8 minutes until the tomatoes turn thick and glossy.
And that's it! Easy, wasn't it?
Top Tip
Don't over-process the ingredients or you'll end up with a puree instead of salsa. Salsa is supposed to be a little chunky and not completely smooth. That is why pulsing the ingredients in the blender is better than blending them so that there is some texture left once you're done.
Variations
As mentioned before, this is a basic recipe for salsa, but you can modify it to your heart's content based upon your taste and preference. Add things like cilantro, lime juice, a pinch of cumin or even sugar for slight variations in taste.
You could also make a tomato-avocado salsa by adding a ripe avocado while pulsing the ingredients.
Serving Suggestions
Tomato salsa is such a versatile dip and can be used as a side for so many dishes. Here are a few suggestions on how to use it:
- as a dip for your tortilla chips.
- for slathering on your tacos, burritos and even eggs.
- on stuffed peppers.
- with grilled fish like salmon.
Storage
I don't know about you, but one small batch disappears faster than you can say 'homemade salsa' in my home! If you do have leftovers, fresh salsa will keep in the fridge for up to 3 days. Don't keep it beyond this point as it will lose its freshness the longer it is in the fridge.
Store it in a covered mason jar or a bowl and use as required.
Easy Mexican Salsa Recipe
Equipment
- baking tray small
- blender
- frypan if sautéing the salsa
Ingredients
- 3 Roma tomatoes medium-sized
- 1 clove garlic
- ½ onion small
- 1 jalapeno quartered (add in increments)
- 1 tablespoon cooking oil optional
Instructions
- Preheat your oven to 400 Fahrenheit. Arrange the tomatoes and garlic on a small baking tray, spray lightly with oil and keep the tray on the middle rack for 25-30 minutes.
- Take the roasted onions and garlic out of the oven and put them in a blender along with any of the pan juices. Add the onion and ¼ of the jalapeño and use the pulse function of your blender (a few seconds) to break down the ingredients. Do a taste test for heat and add more jalapeño if needed. Then pulse again. Do this until you reach the desired consistency and heat. Add salt as required.
- Your salsa roja is made. If you want to go a step further, add the oil to a frypan and allow it to heat up on medium heat. Add the blended salsa to the pan and roast for about 5-8 minutes until the tomatoes are glossy. Allow the salsa to cool down and pour into a mason jar or a bowl if it is to be used immediately.
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