Homemade Mexican Salsa


Have you ever wondered why those salsas at the Mexican restaurants taste so fresh and delicious? Well, more than likely, they are made in-house with fresh ingredients. This recipe is super simple and its uses can go way outside the box. In addition to the traditional ways that come to mind, I enjoy this salsa as a sauce on fish or grilled flank steak. The fresh ingredients here, such as the tomatoes, onion, garlic, lime and cilantro combines for a pretty dense nutritional punch. Just make sure you don’t go too crazy with the chips like most of us do when we are at the restaurant.


  • 2 14oz cans diced tomatoes
  • 4 Roma tomatoes, diced
  • ½ a large yellow onion, diced
  • 2 cloves garlic, chopped
  • 1 jalapeno, diced
  • 1 cup chopped cilantro
  • 2 tablespoons olive oil
  • 2 tablespoons lime juice
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • dash of Tabasco or other hot sauce to taste


Simply put all ingredients in a blender and pulse to your desired consistency. For a chunkier salsa, cut the vegetables the size that you want them and mix in a bowl. Adjust seasoning as needed.


Nutrition Facts: (4oz)

Calories: 53

Fat: 1g

Saturated Fat: 0g

Carbohydrates: 10g

Fiber: .5g

Protein: 1g





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