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Tex-Mex Salsa Recipe

Affiliate Disclosure | in Recipes | by | with 20 Comments


Where I’m from . . .

There are a few things you need to know to fit in.

1.”Beans” is correctly pronounced “banes.”
2. Texas-shaped pancakes are totally a thing.
5. How to make salsa.

Number three is a pretty big deal, y’all. Beyond the traditional chips and salsa appetizer known round the world, we add salsa to just about everything: scrambled eggs, breakfast burritos, 8 layer dip, huevos rancheros, cheesy stuffed peppers, even chicken fajita pizza.

Unlike my homemade hot sauce, which relies on blistered peppers for its trademark hot and sweet flavor, this salsa is made with all raw ingredients. The result is a bright, fresh, completely addictive jar of yum.

If it makes it into a jar, that is. No promises.


Tex-Mex Salsa Recipe



Food processor (I use this one)


  1. Pour the lime juice, jalapeno, cilantro, parsley, garlic, lime juice/cider vinegar, cumin and sea salt into a food processor and blend until well ground.
  2. Cut the tomatoes in half and squeeze out as much juice as you can, then chop the tomatoes a few more times.
  3. Add in the onion and tomatoes.
  4. Pulse chop until everything is diced and blended.
  5. Taste and season with more jalapeno and/or sea salt as needed.

Need Some More Condiment Ideas?

Here are a few of my favorites that are on the spicy side . . .

How To Make Chipotle Mayo

Chipotle Mayo

Here’s a review from Robyn on this recipe: “How did I live without this?!?! Whipped up a batch to serve with sweet potato black bean burgers and I look like a gourmet chef. Well, okay maybe not but I cooked like one today! This recipe is perfect…just enough kick and zip to be exciting, but not so much that I get teary eyed.”

Click here for the recipe.

Fermented Jalapenos

“Pickled” Jalapeños

Here’s a review from Jamie on this recipe: “Made these about two weeks ago, let them sit for the five days and transferred them to the fridge. I am semi grain-free Monday thru Friday, but since it’s Sunday…all bets are off. My husband and I just indulged in these with some organic corn chips and black beans… and… we ate the entire jar! Okay, so maybe it was like 3/4 of the jar since he had been munching on them prior – but they are gone! These are soooo good. To anyone who is on the fence – just make them! You won’t regret it.”

Click here for the recipe.


Homemade Hot Sauce

This is a new(ish) recipe so no reviews yet, but it’s one of my personal favorites.

Click here for the recipe.

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20 Responses to Tex-Mex Salsa Recipe

  1. Purposeful Homemaking says:

    Have you canned this salsa?

  2. Lori U says:

    My recipe is very similar. The ACV was always the secret ingredient when everyone loved my salsa.:)
    I at least double your amts because we eat so much of it. I have 3 older sons. I use about half a minced yellow onion (instead of scallions) and haven’t added parsley.

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  4. Katie says:

    Some of the ingredient amounts are missing…how much lime juice, ACV and Olive oil?

  5. Victoria says:

    0 jalapeno?

    • Heather says:

      We are changing our recipe format soon because this one is sooo confusing. It’s supposed to just say “jalapeno to taste” :)

  6. Emily says:

    Is cumin supposed to be on there twice? If not, how much should be used?

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  8. Rachael says:

    When you fermented this salsa, was it delicious? I am hoping yes. ; ) My family is in need of a good fermented salsa recipe. If so, is the recipe exactly the same as listed? Thank you for your input and your informative blog.

  9. ashley says:

    hey heather! trying to make this favorite tonight for dinner and cannot remember the acv amount and i don’t see it listed on the recipe. but, i know i have always used it! let me know!


  10. Jessie says:

    I don’t see ACV on the ingredients…. is it 1 Tbsp?


  11. Taylor says:

    This is so delicious!! We added some black beans and it was divine!!

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