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Authentic Mexico Garden Fresh Salsa Hot Sauce Recipe

Ignite your taste buds with this vibrant, authentic Mexican salsa! Made with fresh garden ingredients, this recipe delivers a fiery kick balanced by bright, fresh flavors. Perfect for dipping homemade tortilla chips, topping tacos, or adding a zing to any Mexican-inspired dish. Easy to follow steps guide you to salsa perfection in under an hour.

Prep Time 20 mins
Cook Time 40 mins
Calories 53.7 kcal
Protein 2g
Rating 4.0 (1 Reviews)
Authentic Mexico Garden Fresh Salsa Hot Sauce 78

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Authentic Mexico Garden Fresh Salsa Hot Sauce

  • 2 lbs ripe tomatoes
  • 4-6 jalapeños
  • 1/2 cup finely chopped white onion
  • 4 cloves of crushed garlic
  • 1/2 cup packed fresh cilantro leaves
  • 1 teaspoon ground cumin
  • 3 tablespoons olive oil
  • Salt and freshly ground black pepper to taste

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How to Make Authentic Mexico Garden Fresh Salsa Hot Sauce

  1. Bring a large pot of water to a boil. Add 2 lbs ripe tomatoes and 4-6 jalapeños (adjust to your desired spice level). Boil until tomato skins wrinkle, about 5-7 minutes.
  2. Carefully remove tomatoes and jalapeños from boiling water and transfer to a bowl of ice water to cool slightly.
  3. Once cool enough to handle, peel the skins off the tomatoes and discard.
  4. Remove stems from jalapeños. Depending on desired heat, remove some or all of the seeds and membranes (white pith) inside the peppers.
  5. Roughly chop the peeled tomatoes and deseeded jalapeños.
  6. Add the chopped tomatoes and jalapeños to a high-powered blender (Vitamix or similar) along with 4 cloves of crushed garlic, 1/2 cup packed fresh cilantro leaves, 1/2 cup finely chopped white onion, and 1 teaspoon ground cumin.
  7. Pulse the ingredients until desired consistency is reached. Do not completely liquefy; aim for a slightly chunky texture, smoother than pico de gallo.
  8. Heat 3 tablespoons of olive oil in a large pot over medium heat.
  9. Carefully pour the salsa mixture into the heated pot.
  10. Cook the salsa over medium heat for 10 minutes, stirring frequently.
  11. Season with salt and freshly ground black pepper to taste.
  12. Serve warm with homemade tortilla chips. Refrigerate leftovers for up to 5 days.

Nutrition Information (Approximate per serving)

Sodium

0 g

Sugar

11g

Fat

2g

Carbs

1g

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Cuisine Preparation Sauces Condiments Etc Mexican Salsas