Here are the three most authentic Mexican salsa recipes local Mexicans make at home. Perfect for chips, homemade tacos, quesadillas, burritos, and more. All gluten-free and vegan.

Authentic Mexican Salsa Trilogy

A few years ago, I did a cross-country trip in Mexico, starting from a beautiful small town called Valle de Bravo. I was lucky enough to visit Valladolid, Mérida, Campeche, Tulum, Chichén Itzá,  and Akumal, and I had a chance to see some of the Mayan ruins. The experience was surreal. 

I met Suzanne, a marvelous mother of two who makes the best Mexican food I had ever had, including homemade salsa. During my stay with her family in Valle de Bravo and on the rest of the trip, we took God-knows-how-many tequila shots, and we jumped into the pool together in the middle of the night (probably an impulsive decision made after the tequila shots). We also spent a lot of time cooking together. She generously let me “steal” her authentic Mexican recipes by allowing me to hang out with her in the kitchen all the time.

Just like Mexican restaurants, Mexicans serve fresh salsa at home as an appetizer. The homemade salsa recipes are not limited to tomato salsa made with fresh tomatoes (they always use fresh ingredients, so no canned tomatoes), onions, cilantro, and lime juice. They love spicy salsa, so they add different kinds of chili peppers such as chipotle peppers, jalapeño peppers, or Guajillo peppers, etc. It’s not surprising to find toasted nuts or cumin in their salsa as well. 

Authentic Mexican Salsa Trilogy - salsa de guajillo, salsa verde, and salsa de cacahuate

Then the salsa gets thrown into homemade burritos with meat, veggies, and black beans. It gets to top off nachos, tacos, enchiladas, and quesadillas along with pico de gallo. 

In this post, you’ll find not one, but THREE delicious Mexican salsa recipes. They might not be restaurant-style salsas, but they are the ones that local Mexicans make at home! 

Whenever you need an easy recipe to add some authentic flavor to your homemade Mexican food, pick one of these. Or make all three. Add them to your Mexican recipe list, so you can make the best salsa at Cinco de Mayo or anytime you want. 

Recipe credits go to my wonderful friend, Suzanne!

Table of Contents hide

Mexican Salsa Recipe #1: Salsa de Guajillo

I love the smoky flavor of this salsa. It goes well with pretty much everything—tacos, tortilla chips, quesadillas, or even pasta. You name it. The secret is to toast Roma tomatoes and Guajillo chilies before blending them. Don’t discard the Guajillo seeds if you like some extra heat.

Ingredients for salsa de guajillo and after blending
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Salsa de Guajillo

Salsa de Guajillo

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sharon Chen
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 3 cups 1x
  • Category: Appetizer
  • Method: Blend
  • Cuisine: Mexican
  • Diet: Vegan
Print Recipe
Save Recipe

Description

Smoky, spicy, and refreshing, this salsa goes well with pretty much everything—tacos, tortilla chips, quesadillas, or even pasta. 

Ingredients

Units Scale
  • 1 pound Roma tomatoes
  • 1/3 cup white onion, roughly chopped
  • 1 clove garlic
  • 1/2 cup water or vegetable broth
  • 6 Guajillo chilies
  • 1/2 teaspoon sea salt

Instructions

  1. Preheat the oven to 350°F. Roast Roma tomatoes and Guajillo chilies together for 10 minutes. Flip the chilies halfway through.
  2. Place all prepared ingredients in a food processor. Blend well.
  3. Optional: Use a colander to screen out any solid pieces to ensure a smooth salsa if you like.  

Nutrition

  • Serving Size: 1 cup
  • Calories: 71
  • Sugar: 9.4g
  • Sodium: 278.1mg
  • Fat: 0.7g
  • Carbohydrates: 17.2g
  • Fiber: 3.5g
  • Protein: 3.4g

Recipe #2: Salsa Verde (Green Salsa)

Don’t lower your guard because of the lovely color of this salsa. This recipe calls for 5 serrano peppers. You may also use 2-3 jalapenos. I love the extra kick from leaving the seeds in when blending. But feel free to cut down the heat by using fewer chilies. It tastes super refreshing, just as it looks. Most of the ingredients we use for this salsa have a natural green color. You can find tomatillos in Mexican grocery stores.

Ingredients for salsa verde and after blending
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Green Salsa

Salsa Verde (Green Salsa)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sharon Chen
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 3 cups 1x
  • Category: Appetizer
  • Method: Blend
  • Cuisine: Mexican
  • Diet: Vegan
Print Recipe
Save Recipe

Description

Naturally green, this salsa verde tastes super refreshing, just as it looks. You may adjust the heat by adding more or fewer chili peppers. 

Ingredients

Units Scale
  • 8 ounces tomatillos
  • 2 Hass avocados
  • 5 serrano peppers
  • 1/2 teaspoon sea salt
  • 1/3 cup white onion, roughly chopped
  • 1/2 cup fresh cilantro, loosely packed
  • 1 cup water or vegetable broth

Instructions

  1. Place all prepared ingredients in a food processor.. Blend well and serve. 

Notes

If you don’t serve it right away, put one of the avocado seeds in the salsa to prevent discoloration. 

Nutrition

  • Serving Size: 1 cup
  • Calories: 250
  • Sugar: 5g
  • Sodium: 276.2mg
  • Fat: 20.5g
  • Saturated Fat: 3g
  • Carbohydrates: 18.3g
  • Fiber: 11.2g
  • Protein: 3.8g

Recipe #3: Salsa de Cacahuate

Cacahuate means peanut in English. Toasted peanuts and white sesame seeds bring a great mixed aroma to this salsa. It goes perfectly well with chips and seafood. Serve it with any food according to your own preference. It cannot go wrong!

Ingredients for salsa de cacahuate and after blending
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Salsa de Cacahuate

Salsa de Cacahuate

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Sharon Chen
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 3 cups 1x
  • Category: Appetizer
  • Method: Blend
  • Cuisine: Mexican
  • Diet: Vegan
Print Recipe
Save Recipe

Description

Toasted peanuts and white sesame seeds bring a great mixed aroma to this salsa. It goes perfectly well with chips and seafood.

Ingredients

Units Scale
  • 1 pound Roma tomatoes
  • 5 dried chilies (any kind)
  • 1/2 cup peanuts
  • 2 tablespoons white sesame seeds
  • 1 clove garlic
  • 1/3 cup white onion, sliced
  • 1/2 cup water or vegetable broth
  • 1/2 teaspoon sea salt
  • 2 tablespoons olive oil (optional)

Instructions

  1. Preheat the oven to 350°F. Place Roma tomatoes, peanuts, and white sesame seeds on a baking sheet and roast together for 8-10 minutes.
  2. Place all prepared ingredients (except the olive oil) in a food processor. Blend well.
  3. Optional: cook the salsa in olive oil over low heat for 10 minutes. (Salsa can last longer this way.)

Nutrition

  • Serving Size: 1 cup
  • Calories: 209
  • Sugar: 3g
  • Sodium: 136.9mg
  • Fat: 15.2g
  • Saturated Fat: 2g
  • Carbohydrates: 15.3g
  • Fiber: 5.2g
  • Protein: 9g

About the Author

Sharon Chen, StreetSmart Kitchen
Sharon Chen

Sharon Chen is an Integrative Nutrition Health Coach and author of the Complete Sous Vide Cookbook. She believes food not only brings healing but also connection. As the creator of StreetSmart Kitchen, she aims to make meal prep easier than ever and help you find balance, ease, joy, and simplicity in the kitchen as you improve your well-being.