• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • About
  • Recipes
  • Staples and How-Tos
  • Sanctuaries
  • Resources
  • Contact

The Nut-Free Vegan logo

April 27, 2018

Authentic Mexican Salsa

Jump to Recipe Pin Recipe Print Recipe

Authentic Mexican Salsa Vegan Gluten-Free Nutfreevegan

May is almost here, and that means Cinco de Mayo. That’s the day when Americans collectively eat Mexican food in celebration. Of what, I’m not sure. And honestly I don’t ever need a reason to eat Mexican food; it’s in regular rotation on my menu. But since this holiday is a favorite in this country I’m happy to participate here on the blog. Next week I’ll have a Cinco de Mayo roundup, but for now I’m going to share with you a recipe for a Mexican staple, something so simple and so ubiquitous in the cuisine: salsa.

I don’t know about you, but whenever I go to a Mexican restaurant I eat so much of the complimentary chips and salsa that I rarely have room for whatever meal I’ve ordered. What is it about this easy little dish that’s so addictive? Whatever the reason, we all eat it and love it. Now you can make that restaurant salsa right in your own kitchen with this really easy recipe.



All you need are a handful of ingredients and about a half hour and you’ll have salsa you’d swear was from the restaurant down the street.

I hope you’ll give this recipe a try and share it with your friends on Cinco de Mayo. It’s going to be a crowd-pleaser for sure! Let me know how it goes by tagging @nutfreevegan on social media so I can check it out.

Happy eating!

Authentic Mexican Salsa Vegan Gluten-Free Nutfreevegan

Authentic Mexican Salsa Vegan Gluten-Free Nutfreevegan

Authentic Mexican Salsa Vegan Gluten-Free Nutfreevegan
Print
No ratings yet

Authentic Mexican Salsa

Get that authentic Mexican restaurant salsa experience right in your own home with this flavorful and easy recipe.
Prep Time5 minutes mins
Cook Time15 minutes mins
Total Time20 minutes mins
Course: Appetizer/Snack
Cuisine: Mexican
Yield: 0 About 5 cups
Author: The Nut-Free Vegan

Ingredients

  • 8 medium tomatoes
  • 2 jalapeño peppers seeded and chopped
  • 1 clove garlic minced
  • 1 small white onion coarsely chopped
  • Juice from 2 small limes
  • 1 cup cilantro chopped
  • 1/2 tsp. ground cumin
  • 2 tsp. salt

Instructions

  • Place all ingredients into blender and pulse until consistency is mostly smooth.
  • Move into medium saucepan and simmer over low heat 10 minutes.
  • Refrigerate to cool for about 15 minutes.

Notes

This recipe is gluten-free.
For a smokier taste, roast your tomatoes before starting the recipe.

Nutrition

Serving: 1g

 

Share this recipe.
  • Facebook
  • Pinterest
  • Twitter
  • Yummly
  • Email

Filed Under: Appetizers/Snacks, Staples and How-Tos Tagged With: appetizer, Jalapeno, Mexican, Salsa, Snack, Tomato

Reader Interactions

Trackbacks

  1. 10 Tasty Recipes for Cinco de Mayo | The Nut-Free Vegan says:
    May 3, 2018 at 10:24 am

    […] Authentic Mexican Salsa […]

    Reply
  2. Jackfruit Enchilada Dip | The Nut-Free Vegan says:
    July 23, 2020 at 12:17 am

    […] Authentic Mexican Salsa […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
Food Advertisements by

logo

ABOUT ME

Welcome to The Nut-Free Vegan! I'm Steven and I'm here to share easy, delicious and nutritious plant-based recipes. Whatever you're looking for in the vegan food world, you'll find it here.

To contact me about photography or recipe work, email: steven@thenutfreevegan.net!
About The Nut-Free Vegan




Footer

 


LET’S GET SOCIAL

 

FACEBOOK | INSTAGRAM | PINTEREST | TWITTER | CONTACT

Happy National Grilled Cheese Day! Celebrate with Happy National Grilled Cheese Day! Celebrate with this fun vegan spin on the old classic: the Hawaiian Pizza Grilled Cheese! It’s super tasty—perfect for today and any day. Recipe link in my bio.
Hi there! 👋 It’s been quite a while since I’ve posted. Turns out training for a marathon takes just about all of your effort. Who knew? But I’m back now with what I hope will be the first of consistent weekly recipes (at least until the next marathon 😂).

This one is for Baked Tofu and Baby Bok Choy. It’s SUPER simple and takes very little effort. Plus it’s totally versatile too; you can serve it with rice, with noodles, or even in a soup—whatever you’re feeling on the day. 

I used @nasoya’s extra firm tofu here because it’s non-GMO Project verified, USDA organic, cholesterol-free, gluten-free, and preservative-free. All the things I look for when buying products these days.

I’m so happy to be back sharing recipes and can’t wait to pit a few more out there in the upcoming weeks!
Happy #Veganuary! I love this month because so man Happy #Veganuary! I love this month because so many more people are trying out the vegan lifestyle. That means a lot fewer animals on plates, which is great for a whole bunch of reasons. If this is your first foray into eating this way, let me help. I’ve put together ten really easy to make, really tasty recipes to get you started. There’s something for every time of day, and if you build on this list with some of the other myriad resources out there you’ll be set for the whole month! The link to the post is in my profile.

I’m also here to help in whatever way you need, so please do DM me if you have any questions about going vegan for Veganuary. Happy eating!
Yes it’s 60 degrees in New Jersey in December 😬. But that’s still comfort food weather to me, and nothing fits the bill better than this Beefless Beef Stew with @gardein Beefless Tips—a long-time reader favorite on the NFV website. It’s hearty and totally delicious. Grab the recipe link in my profile and enjoy!
We have a wonderful ramen restaurant here in our t We have a wonderful ramen restaurant here in our town of Montclair. They offer a vegan version they is out of this world. But whenever we order from them Laura and I are equally, of not more, excited about the edamame they serve: it’s tossed in chili oil and charred. So amazing. Of course I had to take a shot at recreating it for the site and this Chili-Charred Edamame recipe was born. It’s great as either an appetizer or a snack! Check out the recipe at the link in my profile.

Copyright © 2025 The Nut-Free Vegan on the Brunch Pro Theme

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required