This salsa mexicana is made from a blend of jalapeños, Roma tomatoes, onion, and garlic that’s lightly pan-fried and cooked to deepen and enhance the flavors. It’s mixed with diced avocado before serving for a delicious spicy and creamy flavor that pairs well with salty tortilla chips!
Why I Love This Recipe
This might be my favorite salsa. Period. My sister, in particular, is great at making it, and this recipe is based on what she typically makes. Here are some reasons I think you’ll love it too!
- Simple and delicious. With jalapeños as the only green chile in the recipe, there is room for the avocado, tomato, onion, and garlic to shine through in a way they might not in other salsas.
- This salsa is good on everything! I love it on its own with homemade tortilla chips, but I also love it as a sauce on tacos, carne asada, or even just with some Mexican rice to spice things up.
- Serve it warm or chilled. Because this salsa is cooked in a little oil after being blended, the flavors really meld together in a way they don’t in raw salsas. My favorite way of eating it is served warm right off the stove, but you can also chill it and serve it cold.
What is Salsa Mexicana?
Salsa Mexicana is a cooked salsa made of blended jalapeños, Roma tomatoes, onions, and garlic with a diced avocado mixed in right before serving.
It’s a delicious, spicy, and versatile salsa that works great over tacos, flautas, carne asada, and even on its own with some tortilla chips!
Ingredients
- Jalapeños: Fresh jalapeños add the heat to this recipe. You can keep or remove the seeds to reach your desired spice level.
- Roma tomatoes: Tomatoes add some liquid to the salsa to loosen it up, and their sweet/acidic nature pairs nicely with the jalapeños as the base for this salsa.
- White onion: Onion is a classic in most salsa recipes, and this one is no different. It adds a tangy umami flavor that rounds out the base of this salsa.
- Garlic: There will never be enough garlic for me in my food. I tried to remain reserved in this recipe, but there’s always room for more garlic if you like.
- Kosher salt and freshly ground black pepper: Seasoning is crucial in this salsa. The ingredients are fresh and relatively basic; be sure to taste as you go, and ensure you have the proper salt level, as it makes a big difference.
- Avocado: Avocado is the real star of the show in this salsa. Not only does it add great flavor, but by dicing instead of blending it in, it also creates an interesting texture that I’m a tremendous fan of.
How to Make Salsa Mexicana
Add the jalapeños, tomatoes, onion, garlic, salt, and black pepper into a blender and blend until smooth.
Heat the oil in a small saucepan over medium-high heat. Carefully stir in the blended salsa and cook for 5 minutes, stirring occasionally. Transfer to a serving bowl and let it cool down slightly, or cover and chill in the refrigerator for 10 minutes.
Stir in the diced avocado right before serving.
Tip
This salsa is a medium or hot spice level. If you prefer a mild spice level, remove and discard the seeds and veins of the jalapeños.
Recommended Tools
Blender. My family makes this salsa weekly, and this is the trusty blender we lean on every time.
Small blender. These bullet-style blenders are also great if you’re making a small batch because you can keep the salsa directly in the container if you want.
Glass jars with lids for sauces and condiments. There are at least 3 of these containers in our fridge at all times with some kind of sauce or salsa in them.
Storing and Reheating
Store this salsa in an airtight container in the fridge for up to one week.
More Salsa Recipes
Salsa Mexicana
Video
Ingredients
- 4 jalapeños, stemmed
- 3 Roma tomatoes
- ¼ large white onion
- 2 cloves garlic
- 1 teaspoon kosher salt, plus more as needed
- ¼ teaspoon freshly ground black pepper
- 1 ½ tablespoons olive oil
- 1 avocado, diced
Instructions
- Add the jalapeños, tomatoes, onion, garlic, salt, and black pepper into a blender and blend until smooth.
- Heat the oil in a small saucepan over medium-high heat. Carefully stir in the blended salsa and cook for 5 minutes, stirring occasionally.
- Transfer to a serving bowl and let it cool down slightly, or cover and chill in the refrigerator for 10 minutes.
- Stir in the diced avocado right before serving.
Notes
- This salsa is a medium or hot spice level. If you prefer a mild spice level, remove and discard the seeds and veins of the jalapeños.
- Seasoning is crucial in this salsa. The ingredients are fresh and relatively basic; be sure to taste as you go, and ensure you have the proper salt level, as it makes a big difference.
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