You are here

How to Make Authentic Salsa

One of healthiest herbs that you can include in your diet is fresh cilantro. Abundant in chlorophyll, iron, and a wide variety of phytonutrients, fresh cilantro provides protection against a wide spectrum of diseases, and may even protect you against a buildup of heavy metals.

In my book, there's no better way to enjoy the lovely fragrance and health benefits of fresh cilantro than through a homemade salsa.

Here are the ingredients that you'll need to make mouthwatering, cilantro-rich salsa that you and your loved ones will want to eat all day long.


That's a large bunch of fresh cilantro, about five small tomatoes, one large sweet bell pepper, a small bunch of spring (green) onions, half a lemon, and about three to four cloves of garlic.

Combine all ingredients in a good food processor or a strong blender, add a good pinch of sea salt and pepper, then pulse blend until you reach your desired consistency.

Just be sure to give the tomatoes a rough chop and add them to the processor or blender first to release some tomato juices to aid in blending the rest of the ingredients.


If you prefer a chunkier salsa, go easy with the blending or forget the blender and use a knife to chop everything up.

To add natural sweetness to your salsa, try adding small chunks of fresh, ripe mango.

For some richness and added texture, you can't go wrong with small chunks of creamy avocado.

And if you're like my mom or aunt and you like to sniffle while you enjoy your salsa, add some chilies to the mix before blending or chopping.

No matter how you do it, once you give homemade salsa a try, my guess is that you'll have a hard time going back to store-bought varieties that taste more like tomato sauce than the real thing. And if you're sure to add a fresh bunch of cilantro, you'll acquire serious protection against premature disease with every mouthful.

If you have a favorite salsa recipe or ingredient that you've been keeping under wraps, please consider sharing with the rest of us via the comments section below. :) Thank you.


Join more than 80,000 readers worldwide who receive Dr. Ben Kim's free newsletter

Receive simple suggestions to measurably improve your health and mobility, plus alerts on specials and giveaways at our catalogue

Please Rate This

Your rating: None Average: 4.7 (64 votes)
This question is for testing whether you are a human visitor and to prevent automated spam submissions.
Enter the characters shown in the image.


Looking forward to trying your version. A good friend got the following recipe from a Mexican friend.

3 to 5 small tomatoes
2 to 3 jalapenos (depending how hot you want it)
juice of 1/2 lemon
1 tsp sea salt


Be sure not to skimp on the sea salt. For the amount of ordinance going into this batch of salsa, I'd use 1/2 tsp of sea salt. This really brings all the flavors together.

You don't need tortilla chips to enjoy salsa. You could simply dice all the ingredients as Dr. Kim suggested and then eat it as is like a salad.

Also goes great on chicken and even roast beef.

A recipe for salsa verde, or green salsa (made with tomatillos):

1 28 oz. can tomatillos
3-4 fresh tomataillos
1 Tbs pickle juice from jalapeno jar
2 tbs jarred jalapenos
1/2 tsp garlic powder
1/4 tsp Kosher salt
1/3 tsp ground black pepper
1 banana pepper, with seeds
1/2 cucumber, peeled
4 Tbs fresh cilantro, finely minced
2 sprigs of fresh mint, or 1 tsp mint leaves
1/4 cup red onion, finely minced
Juice of 1/2 lime

Drain juice from tomatillo can. Crush tomatillos in hand and drop in blender or food processor (if using food processor process in batches). Slice fresh tomatillos into manageable pieces and then add to crushed tomatillos. Add juice of lime and pickle juice from jalapeno jar. Blend or process until smooth.

Peel cucumber and cut from stem to end (so you have a long cut with a long, flat surface down the middle). Cut 1/2 of cucumber roughly and add to mixture. Cut banana pepper roughly and drop in. Add jalapenos, onion, cilantro, mint, and seasonings.

Process or blend to desired thickness.

Optional: Reserve some of the canned or fresh tomatillos, along with onion, cilantro, mint, and pepper, and finely mince to make the sauce chunky.

When I make my salsa, it's about 20 tomatoes and 1/2 cup of vinegar, a little bit of sugar, chopped onion [one med] and a couple of jalapeno peppers. This is an old recipe. Salt and pepper to taste. The tomatoes are fresh and blanched to remove the skins. I then cook this down, about 2 hours or so. I then put into canning jars and process. I get about 7 to 10 pints, depending on how many tomatoes I use. I personally do not like the taste of cilantro.

You might want to reconsider using canned tomatoes.....or make sure that the brand you are using does not use cans lined with plastic. Many tomato products are put into cans lined with BPA containing plastic to keep the acidity of the tomatoes from corrupting the cans. To be safe it's best to look for tomato or other acidic foods in glass jars rather than cans.

Once I started making salsa, it's hard to go back to a jar...And it is so easy.

Start with homegrown tomatoes if possible. 5 or 6
Cook them on stove or grill for a few minutes to soften and reduce juice.
Throw in fresh hot peppers. I use about 3 because I like it hot.
Transfer to blender and add salt and pepper to taste.
Add sprinkle of garlic powder and sprinkle of onion powder. Done!

Next version... Same as above with tomatillos for green salsa.

3rd version...same as above and toss an avocado in blender. Enjoy!

I live in Mexico, and can grow cilantro. If you can, sure to include the unripe (green) berries in any recipe with cilantro. It is a knock out taste, and healthy, besides. There are usually many more seeds than needed to replant, and those have to mature to brown. Pop the green ones straight into your mouth from the garden. I use any hot chilies that are available, and lime juice, rather than lemon. Salt and pepper. Dr. Kim's recipe is a winner

Great Salsa recipe, these tortilla chips would go perfect with it:

2 Large Whole Grain Tortillas
8 cups warm salted water

Using a pizza cutter or scissors, cut the tortillas into triangles. Dip them into the water then place them in a single layer on a baking sheet. Bake at 350 until slightly brown, (10-15min) let cool and serve with salsa.

These will keep for up to a week in a sealed bag.


I've been reading that plants from the nightshade family (such as tomatoes and peppers) aggravate arthritis conditions and cause inflammation. If this is true, then salsa would not be a good choice.

On the grill, roast 4-6 ripe tomatoes, 3-4 med jalapenos, 3-4 lg Vidalia sweet onions 30-45 min on med heat til done.Blend together all with lg bunch of cilantro. . Sea Salt to taste. Serve warm or cold. Enjoy!