About this easy Mexican salsa
Salsas are the heart of Mexican food. They provide that extra kick of spiciness and deliciousness in every bite of a taco, an enchilada, or a simple tortilla chip. Yes, this is a two-ingredient easy Mexican salsa recipe.
This is the salsa roja I grew up eating almost every day; it is simple yet delicious. Every time I make it, it reminds me of my hometown. It is perfect for quesadillas, tacos, and burritos or as a dip for a snack or appetizer.
Ingredients for the salsa roja
- Fresh tomatoes—any fresh tomato will work here. I love Roma or Hothouse tomatoes (pictured) for my salsas, but any tomato will do. Just make sure you have fleshy, ripe, and firm ones.
- Serrano or jalapeño peppers. The beauty of this sauce is that you can easily control how spicy you want the salsa to be. If you want it extra spicy, add more chiles; if you want a mild salsa, add one chile and three to four tomatoes.
How to make traditional Mexican salsa
This is an easy two-ingredient, two-step Mexican salsa. Roast the tomatoes and chiles on a griddle, frying pan, or oven until completely charred. Blend with a pinch of salt.
Traditional Mexican salsas you should try
- Red salsa molcajeteada is made with tomatoes, onions, and chiles.
- Authentic Mexican salsa verde, this recipe, featuring roasted garlic and tomatillos, is a dream.
- Homemade salsa verde, two different ways.
- Creamy Jalapeño salsa is my favorite for grilled vegetables or proteins. It’s so good and creamy that I’m guessing it will live in your fridge.
- Creamy avocado salsa verde, tomatillos, and avocados with fresh cilantro, chiles, a dash of lime juice, and a pinch of salt. Perfection.
- Chiles toreados. The best, well, one of the best Mexican condiments to have around.
Frequently asked questions
Two-ingredient Mexican salsa
Equipment
- Griddle, comal or frying pan
Ingredients
- 3 tomatoes
- 2 jalapeños
- a good pinch of salt
Instructions
- Roast the tomaotes and chiles until charred on all sides.
- Blend with a good pinch of salt.
Notes
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Hi, I’m Ale Graf!
I’m a Mexican home cook based in Texas and the voice behind AleCooks and Piloncillo & Vainilla.
I create easy, family-friendly recipes with Mexican roots and a plant-forward mindset—always flexible and made to bring people together. I’m also the co-author of Yo Cocino Latino and love helping home cooks feel more confident in the kitchen.
Come say hi on Instagram—I’d love to hear what you’re cooking.