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Authentic Mexican Salsa Recipe | Fresh, Smoky & Easy

This Authentic Mexican Salsa is made with roasted tomatoes, jalapeños, onion, garlic, fresh cilantro, and lime juice. Roasting the vegetables adds a delicious smoky depth while keeping the salsa fresh, bright, and perfect for tortilla chips, tacos, burritos, and more.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 Cups
Course: Appetizer, Side Dish, Snack
Cuisine: American, Mexican
Calories: 100
Ingredients Method Notes

Ingredients
  

  • 6 Roma tomatoes
  • 1 –2 jalapeño peppers
  • ¼ medium white onion
  • 2 garlic cloves
  • ¼ cup fresh cilantro
  • 1 tablespoon fresh lime juice
  • ½ teaspoon salt or to taste
  • ¼ teaspoon ground cumin optional

Method
 

  1. Heat a dry skillet, griddle, or cast-iron pan over medium-high heat.
  2. Add the tomatoes, jalapeños, onion, and garlic.
  3. Roast the vegetables, turning occasionally, until softened and lightly charred in spots, about 8–10 minutes.
  4. Remove the vegetables from the heat and let them cool slightly.
  5. Transfer the roasted tomatoes, jalapeños, onion, and garlic to a blender or food processor.
  6. Add cilantro, lime juice, salt, and optional cumin.
  7. Pulse several times until the salsa reaches your preferred consistency. Don't overblend if you want a slightly chunky salsa.
  8. Taste and adjust the salt, lime juice, or jalapeño as needed.
  9. Let the salsa rest for 10–15 minutes before serving to allow the flavors to develop.
  10. Serve with tortilla chips, tacos, burritos, quesadillas, or your favorite Mexican dishes.

Notes

Roma tomatoes work especially well because they contain less moisture.
Remove jalapeño seeds and membranes for a milder salsa.
Leave some seeds in for more heat.
Jalapeño heat can vary, so add peppers gradually and adjust to taste.
Don't overblend if you prefer a chunky texture.
Letting the salsa rest for 10–15 minutes helps the flavors blend.
Store in an airtight container in the refrigerator for 4–5 days.
For a hotter salsa, add a serrano pepper.
For extra smoky flavor, add a roasted poblano pepper.