Salsa Mexicana (Fresh Tomato and Chiles)

"From Rick Bayless, 'Authentic Mexican.' If you're looking for an authentic Mexican salsa, this is it! It's so simple too! I only use one onion and two jalapenos when I make it, but I decided I'd post the original recipe instead of altering it. The way I make it produces a medium heat. I'd imagine making it his way would produce a hot salsa. I really like it with the lime juice. I haven't made it with the vinegar yet."
photo by glutenfree55 photo by glutenfree55
photo by glutenfree55
photo by Dawnab photo by Dawnab
photo by Dawnab photo by Dawnab
photo by Dawnab photo by Dawnab
photo by ChipotleChick photo by ChipotleChick
Ready In:
3 cups




  • Toss tomato, jalapeno, onion, garlic, and cilantro together.
  • Add salt and lime juice (or cider vinegar).
  • Stir, and let stand 30 minutes before serving.

Questions & Replies

  1. If I am already using my own canned tomatoes do I adjust the pressure canner processing time?


  1. WOW!! What a fresh, simple, delicious treat! Upon your recommendation I made it with 2 jalapenos and 1 medium white onion, and a full tsp. of minced garlic cloves. Eighteen sprigs of cilantro to me was the tops of the single sprigs without the bottom stem (right?). The food processor made this soooo easy. After 45 minutes in the frig, I had to try it and was delighted. If you're not into too much heat, I recommend you follow the suggested 2 jalapenos, but to me, it was a little weak. Next time I make it, and that definitely will happen, I'll try 3 jalapenos and a little "sweet" by adding a half mango. This is wonderful as is, but I like to play around with recipes. Thumbs up on this one! P.S. DH said, "It's the best salsa I've ever eaten", and believe me, he's a hard critic and RARELY passes out complements!!
  2. This is my favorite salsa. Just like when I lived in Mexico for 6 years. If you have a mortor and pestal (molino) I suggest you grind the salt and garlic together into a paste first and go from there. Please no vinegar. I look forward to this daily when I return to Mexico to stay. T.J.
  3. Delicious! I didn't add jalapenos since I was going for fresh-tasting, not spicy. Only needed 1/2 t salt, definitely recommend using lime juice over vinegar!
  4. DELICIOUS! This was the exact recipe I was looking for. Husband and I enjoyed it very much! I made exactly as written except added a few green onions because I wanted to use them up. Definitely making this as often as possible. Thanks for a great recipe!
  5. This was great. I made it exactly as written, except I reduced the jalapenos to one (I needed it to be mild so my preschooler could eat it) and I added a tsp of lemon juice (personal preference). I also didn't have the patience to chop everything, so I just tossed it all in the food processor, which was incredibly fast and easy. The taste was to my satisfaction relative to the amount labor I put in, but of course chopping the ingredients would have been ideal. <br/><br/>Thanks for sharing this!


  1. This was super quick and tastes excellent. I needed a mild salsa so I used 1/2 can of chopped green chilies instead of the jalapenos. I did a quick mix of all ingredients in my mini food processor. Awesome!
  2. This was really good, very authentic. Perfect to accompany grilled steak tacos or even enchiladas. I used the vinegar instead of the lime juice. It keeps well after a couple of days too!


<p>I'm a 35-year-old mother, musician, and amateur chef. I love farmer's markets and fresh vegetables!</p>
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