This Salsa Picante (Hot Salsa) is quick and easy to make and can be thrown together within minutes for an easy dip when you have guests over. A fresh tomato salsa with a real kick to it, you can use it on tacos, burritos, eggs, as a salad dressing or just dig in with some tortilla chips - it's super versatile.
This Salsa Picante lives up to its name, as it is HOT! Don't let that put you off though. You can always dial down the heat by using less chilli, or more if you really love spice.
Fresh tomatoes are blended up with garlic, coriander (cilantro), lime and chillies to make a juicy salsa that you will want to put on everything! It's less than 40 calories per serving too.
If you have a lot of tomatoes to use up at the end of summer, then this is a great recipe for that! Unlike our Restaurant Style Salsa, this uses fresh tomatoes - and the fresher the better, as you can really taste the difference.
- Tomatoes - Use the ripest tomatoes you can, which is why this recipe is best made in summer. You just don't have the same flavour with winter tomatoes.
- Jalapeños - We used fresh jalapeños, but you could use pickled in a jar if that is all you can find.
- Onion - Brown or red onion will work here.
- Garlic - Freshly crushed it always best. Make sure it is finely crushed, almost into a paste so that it distributes evenly in the salsa.
- Coriander (cilantro) - Always use fresh.
- Lime - Make sure it is a juicy lime, otherwise you might need to use 3.
- Salt and pepper - Generously season.
A full ingredients list with measurements is in the recipe card below.
How to make salsa picante - Step by step
One: Put all of the ingredients into a food processor.
Two: Blend until smooth with a few chunks in it (or until desired consistency).
Three: Pour into a pan and simmer for 3-4 minutes and then cool before serving.
You are going to want to make this salsa all summer long, so make sure you have lots of different ways to use it. We serve it as a dip with tortilla chips and guacamole at any kind of party we have.
If you store this salsa in an air tight container in the fridge then it will last for about a week. Any longer than that and it won't taste as fresh, but good luck trying to resist eating it all for a week!
That's a good question! A salsa is more of a sauce and more blended and liquidy, where as pico de gallo is a chunkier salad. They both have very similar ingredients and can be used in the same way though.
More dip recipes
- 8 Tomatoes
- 2 Jalapeños - (or to taste)
- 25 g (1.5 cups) Fresh coriander (cilantro)
- 1 (1) Onion
- 4 Garlic clove
- 2 (2) Limes - (juice only)
- 1 pinch Sea salt
- 1 pinch Black pepper
- Put all of the ingredients into a food processor.
- Blend until smooth with a few chunks in it (or until desired consistency).
- Pour in to a pan and simmer for 3-4 minutes and then cool before serving.
- You don't have to heat the salsa, and you can just serve it straight away. But it does make it juicier and make it a nicer red colour.
- You can experiment with this salsa to adapt it to your own tastes. If you want less heat, use less chilli. If you don't love coriander, use less or leave it out. Want it more zesty? Add more lime!
- Serve with burritos, tacos, on eggs or as a salad dressing.
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.