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Amazing Salsa

I've always loved salsa, but it's been really hard to find the perfect recipe. I like my salsa to have a sauce to it and many veggies and just the right amount of heat. I tend to like things a bit hotter then your average person but even so, I consider this recipe to be mild for a hotter salsa, add a hotter peppers like Habaneros or if you're bold ghost peppers. It took many attempts to get this recipe right so I thought id share it with you. "I've caned salsa before, but I've never tried to can this salsa. I'm a novice canner, and I'm not sure if this recipe would keep in cans. Please msg me if you can shed some light on this."

Recipe card by TramadarEditorial by recipesvibrant · Updated October 13, 2026
OnionsPeppersVegetableMexicanVery Low CarbsLow Protein
Amazing Salsa

Total time

150 min

Servings

1

Calories

157.3

Category

Sauces

Elevate your favorite Mexican dishes with this Amazing Homemade Salsa. Crafted from scratch using fresh peppers and onions, this vibrant, nutrient-packed recipe is vegan, low-carb, and naturally healthy. Whether you are hosting a potluck or prepping for a weeknight dinner, this zesty condiment delivers bold, authentic flavor in every bite.

Ingredients

Makes 1 serving

  • 3 chilies
  • 20 boiling water
  • 8 roma tomatoes
  • 14 onions
  • 1 1/2 garlic cloves
  • 6 salt
  • 2 white vinegar
  • 1/2 lemon juice
  • 1/2 sherry wine
  • 1 brown sugar
  • 1 cilantro

Method

  1. Clean chilies with a damp cloth, then pull of the stems and remove the seeds and veins "I keep the seeds for the chili arbol because I like it hotter".

  2. Place peppers in a single layer on a baking sheet.

  3. Roast in 350°F oven for 2 to 5 minutes or until you smell a sweet roasted aroma, checking often to avoid burning.

  4. Remove from oven and soak in the boiling water for about 30 minutes or until cool "I like to break up the chilies before I soak them".

  5. Put peppers and 2 cups of the soaking water into a blender "Add more if the sauce is too thick, it will thicken slightly after simmered".

  6. Add 10 peeled tomatoes, 1/2 onion, garlic, salt, vinegar, lime juice, sherry and brown sugar "If you do not know how to peel tomatoes check out this instructional video on youtube http://www.youtube.com/watch?v=pmLR5ayrJzU".

  7. Blend until smooth "Can be done in batches if the blender is too small".

  8. Pour the mixture in a medium saucepan and simmer for 30 minutes.

  9. Remove from heat and allow to cool.

  10. Dice up the remaining vegetables into cubes and add to the sauce.

  11. Chill over night.

  12. Enjoy.

Cook's notes

  • For a deeper, smokier flavor, roast your peppers and onions under the broiler for 5-7 minutes before blending.
  • Adjust the heat level by removing the seeds and membranes from the peppers if you prefer a milder salsa.
  • Let the salsa sit in the refrigerator for at least an hour before serving to allow the flavors to meld together perfectly.
  • Use a pulse setting on your food processor to achieve your preferred texture, whether chunky or smooth.

Easy swaps

  • Swap white onions for red onions for a sharper, slightly sweeter bite.
  • Add fresh cilantro or lime juice to brighten the flavor profile.
  • Incorporate roasted tomatoes if you prefer a classic red salsa consistency.
  • Use serrano peppers instead of jalapeños if you want an extra spicy kick.

Frequently asked

Is this salsa recipe vegan?

Yes, this recipe is 100% vegan, made entirely from fresh vegetables and seasonings.

How long does it take to make this salsa?

This recipe takes approximately 150 minutes, including preparation and flavor infusion time.

Is this salsa suitable for a low-carb diet?

Absolutely! This salsa is categorized as very low carb, making it a perfect healthy addition to any meal plan.

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