How to Make Restaurant Style Mexican Salsa Sauce at Home | Homemade Salsa Recipe | Dips & Chutneys

Mexico is just like India and Mexican food is no different. One of the most sought after recipe from the Mexican recipes is the Traditional Mexican Salsa Sauce. It is a little different from the pico de gallo recipe. It is served with a variety of Mexican and American food like tacos, tortilla chips & nachos. As it is served primarily with nachos, it is also referred to as the nacho dip recipe. There is a gluten, sugar and a lot of preservatives in the packaged salsa sauce available in the market. This is a quick and easy recipe for homemade Mexican salsa sauce. It has not preservatives and is amazingly tasty and healthy.

So how to make Mexican salsa sauce at home?

Well, the basic salsa recipe uses tomatoes, onion, green chili, fresh coriander, garlic, lemon juice, vinegar, salt, black pepper powder, cumin powder & chili flakes.  The key to a good sauce is fine chopping the vegetables and using fresh tomatoes. Settings the spices & herbs as per your taste and grinding and blending the vegetables well. Vinegar is added to enhance the taste & help you store this sauce for almost a week in your fridge. Once ready let the salsa sauce sit in your fridge overnight or at least 6 hours. This improves color, texture, consistency & taste of the dip. Children simply love this dip. You can also serve it with your choice of snacks.

So without further delay let us start making this delectable dip.

Click here to SUBSCRIBE TO THE CHEF PAYAL JETHANI’S YOUTUBE CHANNEL.

Click Here to play the YouTube Video Recipe for Easy Homemade Mexican Salsa Sauce.

Print Recipe

Easy Homemade Mexican Salsa Sauce Recipe

Mexican Salsa Sauce is an amazing add-on to your list of dips and chutneys for your parties. Follow this Step-By-Step video guide and recipe to make this juicy, crunchy and delectable Mexican Dip at Home.

Course

Dips & Chutney

Cuisine

Mexican Cuisine

Prep Time

5 Minutes

Servings

People

Ingredients

• 4 Pcs Tomatoes Big & Finely Chopped
• 1 Pcs Green Chili Deseeded And Finely Chopped
• 8 Pcs Garlic Cloves Crushed
• 1 Pcs Onion Finely Chopped
• 1 Tsp Black Pepper Powder / Kali Mirch Powder
• 2 Tsp Salt As Per taste
• 1/4 Cup Fresh Coriander Leaves / Dhaniya Patti Finely Chopped
• 1 Tbsp Lemon Juice As Per Taste
• 1 Tbsp Vinegar
• 1/2 Tsp Cumin Powder/ Jeera Powder
• 1 Tsp CHili Flakes

Course Dips & Chutney Cuisine Mexican Cuisine Prep Time 5 Minutes Servings People Ingredients 4 Pcs Tomatoes Big & Finely Chopped 1 Pcs Green Chili Deseeded And Finely Chopped 8 Pcs Garlic Cloves Crushed 1 Pcs Onion Finely Chopped 1 Tsp Black Pepper Powder / Kali Mirch Powder 2 Tsp Salt As Per taste 1/4 Cup Fresh Coriander Leaves / Dhaniya Patti Finely Chopped 1 Tbsp Lemon Juice As Per Taste 1 Tbsp Vinegar 1/2 Tsp Cumin Powder/ Jeera Powder 1 Tsp CHili Flakes

Instructions

1. To a grinder jar add 4 finely chopped tomatoes, 1 finely chopped onions, 1 finely chopped green chili and 6-8 Pcs of crushed garlic cloves.
2. Coarse grind them for 30 to 40 second.
3. After grinding for about 40 seconds add finely ¼ cup chopped fresh coriander leaves, Lemon Juice from One Lemon, 1 Tbsp. Vinegar, 2 Tsp. salt, 1 Tsp. black pepper powder, ½ Tsp. cumin seeds and 1 Tsp. chili flakes.
4. Grind again for about one minute or till all the ingredients blend together properly. We had finely chopped the ingredients to ensure proper blending while grinding them.
5. Dish out in a jar and refrigerate a minimum of 6 hours or overnight before serving. This improves the taste of our salsa sauce.
6. Serve with Nachos, Lavash Bread or snacks of your choice.

Recipe Notes

Contact Chef: Payal Jethani

Tips: Refrigeration improves the color, consistency and taste. Vinegar helps you in storing this salsa sauce for almost a week in your refrigerator.

Tricks: Roughly chopped vegetables would result in improper blending even after grinding and the sauce would be crunchier than required. Proper blending improves the taste and texture of the sauce. Always finely chop the tomatoes, onions & green chili.

Goes well with: Serve with Nachos, Chips, lavash Bread, top grilled fish, scrambled eggs & omelet.