Confession: I will occasionally buy a jar of Mexican red salsa. If you know my mom, please, PLEASE don’t tell her my dirty little secret. It’s a time saving, busy mom thing. Most of the time, though, I make my own. Making salsa from scratch reminds me of my childhood. The blender going. Knowing to avoid the kitchen or else, or you’d have to help cook… We were kids, after all. Playing and watching TV were of the utmost importance. 🙂
Once, I showed up to a Super Bowl party with my homemade Mexican red salsa, and it was the hit of the party. Everyone wanted my recipe. Take it to a potluck, and you’ll see what I mean. More people seem to like the red salsa as opposed to the green salsa. Or is that just me? Personally, I don’t really care if it’s green or red as long as it’s hot and spicy. I bet you didn’t know spicy food is good for you. It is! Prevents heart disease, helps you lose weight, and chilis fight cancer. Yay. Yay. And YAY!
This is a very basic recipe. From here, you can do all kinds of things. Add chipotle for extra spice, mix it with cream cheese and make a dip, combine it with ground beef for a Mexican fiesta night. Versatility is the name of the game. After you try making your own salsa, you’ll never go back to the jar stuff… unless for emergency cases like you have a crazy craving for chips and salsa. From one spicy food lover to another, I know… the struggle is real!
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Mexican Red Salsa
Ingredients
- 6 cups of water
- 4 to matoes
- ¼ onion
- 1 jalapeño
- 1 garlic clove
- 1 teaspoon salt
- 1 handful of cilantro
Instructions
- Put the tomatoes, onion, jalapeño, and garlic in a large pot with 6 cups of water.
- Bring to a boil for 5 minutes.
- Discard the water.
- Let the ingredients cool slightly and put into a blender.
- Add salt and cilantro.
- Blend until smooth.
- Makes 1 cup.
- Serve and enjoy.
- iBuen Provecho!
Nutrition
A hit!
Thank you!! I think so too.
This is the best salsa I’ve ever made. Authentic, healthy and cheap! Not to mention how good it tastes. It don’t get any better! This is now my “go to” recipe for red salsa. I cut my jalapeño in half and remove the seeds on one of the halves. This leaves it spicy enough for everyone.
Very happy with the recipe and yes, this is indeed a “Keeper!”
So glad you enjoyed this!
Go Buy some “CILANTRO”!… EVERY “KITCHEN”, Should Always Have “Cilantro” & “GARLIC”!…
I agree.
Egads! I have no cilantro. When do I ever not have cilantro? Oh well, I blended it up and it smells just right. I personally know that I need that cilantro, but my gringo family will think this is spot on. I can tell by the smell – that intangible just right smell.
Eons ago, I made a salsa where the recipe called for boiling the tomatoes. My split open and I lost all the juice and seeds. Was that a bad thing or do you lower the heat to retain the tomato innards??
Regardless, YOU post a recipe…I’m gonna try it Ü
I LOVE homemade salsa! It always tastes so much better than anything from a jar. Looks delicious Maggie!
My thoughts exactly. Homemade all the way!
I feel like salsa is the same as jarred marinara sauce. It’s ok to buy the jarred stuff!! But better to make your own. . love this red salsa and love that serrano chili!
I have always wanted to make homemade salsa but have always been to scared. I will have to try this recipe.. fingers crossed it turns out good!
I have faith in you! It’s delicious
I love homemade salsa! I can’t do spicy though eeeeek! My husband would LOVE this though he thinks the spicier the better!
Bummer. I grew up with spicy food. Can’t get enough of it.
This looks heavenly I would put this with tortilla chips for a tasty appetizer.
Chips and salsa. My guilty pleasure!
I love homemade salsa, and I could eat chips and dip pretty much every single day! Will defintiely be trying out this super tasty recipe!
I could eat chips and salsa everyday too. It’s almost an obsession!