New Recipe for Salsa

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Last Updated on August 1, 2025 by Casia Valdés

This “New Recipe for Salsa” is the perfect embodiment of fresh flavors—ripe tomatoes, fiery serranos and jalapeños, fragrant garlic, and bright lime, all coming together in a delicious, vibrant salsa. Served chilled after an overnight infusion, the ingredients meld beautifully for a dip that’s bursting with color and taste. Whether you’re hosting a backyard barbecue in summer or cozying up indoors in winter, this recipe delivers that authentic Mexican-style salsa experience in every bite.

Why You’ll Love This Salsa

  • Simple yet packed with flavor—minimal prep, maximum taste

  • Customizable heat—control the serrano/jalapeño ratio

  • Versatile & year-round—bright for summer, comforting for winter

  • Make-ahead convenience—best after marinating overnight

  • Natural ingredients—no preservatives, no additives, all real

Ingredients (Serves 6)

  • 1 can large diced tomatoes or 4–5 fresh medium tomatoes, diced

  • 2 serrano peppers, seeded and diced (adjust based on heat preference)

  • 2 jalapeños, seeded and diced

  • 3–4 garlic cloves, finely diced (use more if you love garlic)

  • Salt, to taste

  • 2 Tbsp dried onions or ¼ cup finely chopped fresh onion

  • ½ bunch cilantro, chopped (optional but adds freshness)

  • ½ fresh lime (juice and a little zest)

Step-by-Step Instructions

1. Prepare Your Ingredients

  • Tomatoes: Drain canned tomatoes or cube fresh ones.

  • Peppers: Seed and dice serranos and jalapeños to control spiciness.

  • Garlic & Onion: Mince garlic and prepare dried or fresh onion.

  • Cilantro & Lime: Chop cilantro if using, then zest and juice half a lime.

2. Mix the Salsa

  • In a clean canning jar or airtight container, combine tomatoes, peppers, garlic, onion, cilantro (if using), lime zest, and lime juice.

  • Add salt to taste and stir vigorously or close the jar and shake gently until everything is evenly incorporated.

3. Chill & Infuse

  • Seal the jar and refrigerate for at least 8 hours or overnight. This gives the flavors time to meld and deepen.

4. Serve & Adjust

  • Before serving, taste and adjust seasoning or acidity with more lime or salt if needed.

  • Serve chilled or at room temperature with chips, tacos, grilled meats, or eggs.

Recipe Tips & Tricks

  • Control the heat: Include seeds for extra spice or remove all white ribs for a milder salsa.

  • Tomato variations: Ripe fresh tomatoes offer brightness; canned tomatoes give a richer texture.

  • Lime zest matters: Adds essential freshness you can’t get from juice alone.

  • Onion choice: Dried onion works well for its mellow flavor and moisture absorption; fresh onion adds crispness.

  • Best made ahead: Allow at least 8 hours for optimal flavor, but it’s still good after just an hour if you’re short on time.

Delicious Ways to Use This Salsa

  • Classic dip: Serve with tortilla chips for an appetizer.

  • Taco topping: Spoon over chicken, carne asada, or fish tacos.

  • Egg-style: Top scrambled eggs or a breakfast burrito.

  • Avocado blend: Add a spoonful to guacamole or avocado toast.

  • Grill garnish: Serve alongside grilled shrimp, chicken, or steak for a fresh contrast.

Variations You’ll Love

  • Roasted version: Char tomatoes and peppers before combining for depth.

  • Chunky salsa: Coarsely chop tomatoes for a more rustic texture.

  • Citrus twist: Add lime pieces or orange zest for brightness.

  • Mango salsa: Replace tomatoes with fresh mango for a sweet, spicy summer salsa.

  • Bean version: Stir in drained beans for a hearty twist or light chicken topping.

Storage & Make-Ahead Tips

  • Store: Keep in an airtight container in the fridge for up to 5 days.

  • Freeze: Not recommended—fresh textures suffer.

  • Flavor boost: Stir before serving to redistribute the juices.

New Recipe for Salsa

Learn how to make this fresh, zesty salsa with tomatoes, serranos, jalapeños, garlic, lime, and cilantro. Perfect for chips, tacos, eggs & more!
Print Recipe Pin Recipe
Prep Time 10 minutes
Chill Time 8 hours
Total Time 8 hours 10 minutes
Servings: 6
Course: Dip, Side Dish
Cuisine: Mexican
Ingredients Method

Ingredients
  

  • 1 can large diced tomatoes or 4–5 fresh medium tomatoes diced
  • 2 serrano peppers seeded and diced (adjust based on heat preference)
  • 2 jalapeños seeded and diced
  • 3 –4 garlic cloves finely diced (use more if you love garlic)
  • Salt to taste
  • 2 Tbsp dried onions or ¼ cup finely chopped fresh onion
  • ½ bunch cilantro chopped (optional but adds freshness)
  • ½ fresh lime juice and a little zest

Method
 

Prepare Your Ingredients
  1. Tomatoes: Drain canned tomatoes or cube fresh ones.
  2. Peppers: Seed and dice serranos and jalapeños to control spiciness.
  3. Garlic & Onion: Mince garlic and prepare dried or fresh onion.
  4. Cilantro & Lime: Chop cilantro if using, then zest and juice half a lime.
Mix the Salsa
  1. In a clean canning jar or airtight container, combine tomatoes, peppers, garlic, onion, cilantro (if using), lime zest, and lime juice.
  2. Add salt to taste and stir vigorously or close the jar and shake gently until everything is evenly incorporated.
Chill & Infuse
  1. Seal the jar and refrigerate for at least 8 hours or overnight. This gives the flavors time to meld and deepen.
Serve & Adjust
  1. Before serving, taste and adjust seasoning or acidity with more lime or salt if needed.
  2. Serve chilled or at room temperature with chips, tacos, grilled meats, or eggs.