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3 Ingredient Fabulous Salsa... Delicious, Fresh and so Easy!

Born and raised in Texas, I am a snob when it comes to Mexican food. I have tried so many recipes for the perfect salsa and always come back to this one. It's absolutely delicious, fresh, amazingly healthy...AND ONLY 3 INGREDIENTS. Trust me, simple is the way to go with fresh salsa.

4.0 · 2 reviewsRecipe card by laurelelise94Editorial by recipesvibrant · Updated October 15, 2026
Low ProteinVeganLow CholesterolHealthyFree Of...< 60 Mins
3 Ingredient Fabulous Salsa... Delicious, Fresh and so Easy!

Total time

45 min

Servings

6

Calories

38.1

Category

Mexican

This 3-Ingredient Fabulous Salsa relies on the transformative power of a gentle boil to concentrate the natural sweetness of vine-ripened tomatoes. It is the perfect beginner-friendly staple for home cooks looking to master an authentic, silky texture without the need for fancy equipment.

Ingredients

Makes 6 servings

  • 4 tomatoes
  • 1 garlic

Method

  1. Core the tomatoes.

  2. Dig the cloves from the head of garlic.

  3. Chop the stem off the jalapeños.

  4. Throw the cored tomatoes, the cloves of garlic, and the stemless jalapeños into a pot of water. Bring it to a boil, and turn down to medium/high heat.

  5. Turn burner off when tomatoes start to peel, usually in 30-40 minutes on the stove.

  6. Drain tomatoes, garlic, and jalapeño and let cool.

  7. Throw ingredients into a blender or food processor and pulsate until desired consistency.

  8. Add salt if desired.

Cook's notes

  • Use Roma tomatoes for this recipe, as their lower water content and meaty flesh yield a thicker, more vibrant salsa base compared to slicing tomatoes.
  • Watch the tomato skins closely; as soon as they begin to split and curl away from the flesh, remove them from the heat immediately to avoid overcooking the pulp.
  • If you prefer a smoky depth, you can lightly char the garlic cloves and jalapeños in a dry pan for two minutes before adding them to the boiling water.
  • The residual heat of the vegetables will finish softening the garlic, so don't worry if the cloves feel slightly firm when you first drain the pot.

Easy swaps

  • Instead of Jalapeños, use Serrano peppersUse serranos if you want a sharper, more aggressive heat level in your final salsa.
  • Instead of Fresh Garlic, use ShallotsBoil a peeled shallot alongside the tomatoes for a milder, sweeter onion-like undertone.
  • Instead of Water, use Vegetable brothBoiling the ingredients in a savory broth adds a subtle layer of umami that infuses the tomato skins.
  • Instead of Standard tomatoes, use TomatillosSwap in tomatillos for a bright, acidic salsa verde; keep an eye on them as they soften much faster than red tomatoes.

Frequently asked

Do I need to peel the tomatoes before boiling?

No, the boiling process causes the skins to peel naturally. Once the tomatoes are drained and cooled, you can easily slide the skins off with your fingers or a paring knife.

How do I get the right consistency?

For a rustic texture, mash the boiled ingredients with a fork or a potato masher. For a smooth, restaurant-style finish, pulse the mixture in a blender until you reach your desired consistency.

Is the garlic too pungent when boiled whole?

Boiling the garlic cloves in water mellows their sharp bite significantly, turning them into a soft, savory paste that integrates perfectly into the salsa.

Should I deseed the jalapeños?

If you prefer a milder salsa, slice the jalapeños open and scrape out the white membranes and seeds before boiling. Leave them in if you enjoy extra heat.

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