Authentic Mexican Salsa

A pungent salsa that grabs you by the tastebuds and won't let go.

Authentic Mexican Salsa Bowl and Chips

Authentic Mexican Salsa

I’m going to throw just a little bit of shade on the typical salsa found in most Mexican restaurants and in every chip aisle across the country. It’s fine, in a pinch, but sometimes you’re just better off eating a plain chip. However, our Authentic Mexican Salsa digs deep into the earthy, spicy core of salsas.

Poblano, Serrano, Chipotle and Jalapeno grilled and charred – like a rebel biker gang circling your taste buds. Cumin, coriander, lime, and garlic round out the bunch and cut through the smoky core at heart of this salsa. This combination is the base for Salsa Negra, but I added tomatillos, which is the base for Salsa Verde. A labyrinth of flavor is borne of this hybrid, with twists and turns back and forth from smoky to tangy to tart and back to earthy.

Make enough to store and refrigerate. You’ll find the flavors will evolve as they sit longer together. But serve with fresh cilantro or culantro (if you want to get authentically authentic).

Authentic Mexican Salsa with Herbs3

The salsa will hold for up to two weeks if it lasts that long. Be sure to always give the salsa a quick stir before adding it to your serving bowl.

Authentic Mexican Salsa with Herbs

Falls in love with a blue corn tortilla chip

Stir memories of remote food stalls overlooking the Sea of Cortez

In the spice chest, you’ll find an angry bunch of chile peppers

Suggestions and Alternatives

  • Add more jalapeños to kick up the heat factor.
  • Blend with half an avocado for a creamier version.
  • If you want a lighter salsa, but still an authentic option try a Black Bean Salsa.
  • Cool your plate down with our Frozen Strawberry Margarita.

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authentic Mexican salsa

Authentic Mexican Salsa Bowl and Chips
5 from 2 votes

Authentic Mexican Salsa

Fresh and traditional Mexican salsa with grilled peppers, tomatoes and spices.

Course Condiment
Cuisine Mexican
Prep Time 8 minutes
Cook Time 8 minutes
Total Time 16 minutes
Servings 10 people
Calories 109 kcal


Authentic Mexican Salsa

  • 1 yellow onion chopped
  • 1 bunch cilantro fresh
  • 1 chipotle pepper chard
  • 1 poblano pepper chard
  • 1 tbs. coriander seeds ground
  • 1 teaspoon cumin seeds ground
  • 3 limes juiced
  • 4 roma tomatoes blanched
  • 4 cloves garlic crushed
  • 1/2 cup grapeseed oil quality
  • 1 serrano chili roasted
  • 3 tbs. kosher salt
  • 1 jalapeno chard



  1. on open flame atop your stove, on high heat lightly oil your poblano pepper, jalapeno, and serrano chili. about 4 minutes all around.

  2. char them separately be sure your peppers are chard all around, (This is a very important step so take your time charring your peppers). then place them in a brown paper bag and set aside to cool. about 15 minutes.

  3. after they have cooled, remove skin and seeds from all except jalapeno and set aside. because you chard your peppers right, the skin should slide off easily. Do not wash your peppers please.

  4. in a medium size pot add 1/2 cup grapeseed oil

  5. after 2 minutes on medium heat add your diced poblano peppers, diced onions, whole chipotle pepper, and Serrano chili.

  6. stir constantly to lightly caramelize. About 4 minutes on medium heat.

  7. add your garlic and stir for 1 minute then add your ground toasted cumin seeds and ground toasted coriander seeds and stir another minute.

  8. transfer everything to your blender.

  9. take your 4 Roma tomatoes and cut an X on the bottom of them. This is called scoring.

  10. in a small pot of salted boiling water add your Roma tomatoes and blanch them for 4 minutes.

  11. remove with slotted spoon and submerge them to an ice bath. (Medium size bowl of Ice and Water).

  12. leave them in ice bath for 5 minutes and then peel off skin from X end of Roma tomatoes.

  13. next add your Roma tomatoes, kosher salt, chopped cilantro and lime juice to your blender.

  14. blend for 3

  15. transfer to bowl and refrigerate for 10 minutes.....then smile again.


  1. This looks so yummy. I love me some salsa but couldn’t find the right recipe. I might need to try it when I have Mexican night at my place.

  2. This does look awesome. The key for me to getting the salsa down right was hot to cook the tomatoes and how to roast the peppers. Once I learned that my salsa improved markedly.

  3. Yum! The level of heat and the colour seem amazing! I def have to give this a try. What pepper substitutes could I use as other than jalapeno, none of the other peppers are widely available here in Sydney, Australia. What about substituting with chipotle in adobo? Thank you 🙂

    1. Hi Tamara, thanks for this great question. Yes, Chipotle in Adobo sauce is a great substitute because it has some of the same flavor characteristics as some of the other peppers in the recipe. I would suggest adding one charred red and green bell pepper to whichever Adobo you purchase. It will give it volume and depth. Add a little of the Adobo at time, until you get the smokiness and heat you like.

      Please let me know it turns out and thanks again for a great question.

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