Homemade Mexican Tomato Salsa

Just five straightforward ingredients, tomatoes, garlic, onion, green serrano chile, and cilantro, make this fresh, fruity, and not-too-spicy homemade Mexican tomato salsa.

Click here to PIN Homemade Mexican Tomato Salsa!

For the quickest and easiest homemade Mexican salsa, use the pulse button on your food processor or blender. And for super-easy– use canned tomatoes.

For a respectable tomato salsa, fresh chiles are essential. Choose the finger-size serrano chiles for their citrusy notes. If you only have jalapeño chiles, they make excellent tomato salsa too. For milder tastes, scrape out and discard the seeds and veins. For a bit more heat, include the seeds and veins.

Using canned tomatoes, this chunky salsa comes together in 10 minutes! You can use regular or fire-roasted, diced or crushed, your choice.

When fresh tomatoes are seasonally abundant and you have enough time, go with fresh tomatoes, roasted on your grill first. Char-roasted, the skin easily slips off. Since the grill is already hot, why not give the chiles a char as well? There’s no need to peel the skins off the small charred chiles.

This go-to homemade Mexican salsa is infinitely more flavorful, more vibrant, and much classier than store-bought salsa!

Bring on the chips! Dress up your chips and dip situation with homemade salsa.

Once you’ve got this recipe, you’ll be serving with more than chips. Make homemadeMexican tomato salsa to go with your favorite breakfast eggs. It’s perfect fwithor potato nachos, and colorful tacos too!

Taste the love. Savor the difference. Eat your heart out Herdez.

LOL: People like to say salsa.

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Print Recipe

4.29 from 7 votes

Homemade Mexican Tomato Salsa

Bring on the chips! Make this spicy fresh five-ingredient salsa in your food processor or blender. To keep it chunky, use the pulse button. Makes about 1 ¾ cups salsa.

Prep Time10 minutes mins

Total Time10 minutes mins

Course: Appetizer, Condiment

Cuisine: Mexican

Keyword: salsa, tomato, homemade

Servings: 8 servings

Author: Letty | @lettyskitchen

Ingredients

• 1 clove garlic
• 1 can (14.5-ounce) diced tomatoes, drained (see note)
• 1 or 2 serrano chiles, roughly chopped (see note)
• ⅓ cup white or yellow onion, coarsely chopped
• 1 teaspoon fine sea salt
• ¼ cup cilantro leaves

Instructions

• With the motor of a clean and dry food processor running, drop whole garlic in through the top feed tube. The blade minces the garlic into tiny bits, as if you had minced it by hand. (see note about blender and garlic) 
• When the garlic pieces no longer hit the side of the work bowl, stop. Add the fresh or canned tomatoes, chiles, onion, salt, and cilantro. Pulse the on/off button for about 10 seconds. Do not over blend– you want your salsa chunky!

Notes

•  Replace the canned tomatoes with 3 large grill-roasted fresh tomatoes.
• Depending on your picante heat preference/tolerance, use one or two chiles and choose whether to keep or remove the seeds and veins.
• No processor? Alternatively, make this salsa in a blender. Coarsely chop the garlic first and throw it in the blender with the rest of the ingredients. Pulse the blender on and off. You may have to scrape down the side once. Do not over blend—keep it chunky!
• Leftover homemade salsa? Not a chance. Though, to keep homemade salsa more than 2 days, cook it in a skillet just a few minutes, with a teaspoon of oil. It will taste more like bottled salsa, which includes citric acid as a preservative.

Nutrition

Calories: 12kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 365mg | Potassium: 106mg | Fiber: 1g | Sugar: 2g | Vitamin A: 101IU | Vitamin C: 6mg | Calcium: 17mg | Iron: 1mg

Did you make this recipe?Mention @lettyskitchen or tag #lettyskitchen

** This is an update of the Mexican tomato salsa recipe, migrated over from my no longer live muffintalk blog. The photo in the pretty blue dish is from that blog post.