This Salsa Cruda recipe is fresh and as simple as it gets.This fresh Mexican salsa is made with just a handful of ingredients that are blended raw resulting in a bold, bright flavor. Perfect with tacos, grilled meats, or with tortilla chips.
In Mexican cooking, the flavor of a salsa can completely change depending on how it is prepared, even when the ingredients are nearly the same. Some are roasted for a deep, smoky taste, others are boiled for a softer, smoother texture, and some, like today's recipe, are completely raw. The result is a bright, fresh and vibrant salsa that lets every ingredient shine.
This raw salsa shares many of the same ingredients as my Pico de Gallo and Jalapeño Salsa, but the flavor is all its own. Blending everything fresh instead of cooking brings out the natural sweetness of the tomatoes and the sharp heat of the chiles.
I also love that this version is as nourishing as it is flavorful. Keeping the ingredients raw means you're getting all the vitamins, antioxidants and natural enzymes that make homemade salsa such a healthy addition to any meal.
And the best part is that it's incredibly easy to prepare. So let me show you how to make it.
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For more salsa recipes, check out Homemade Chunky Salsa, Creamy Tomatillo Avocado Salsa, and Roasted Tomatillo Salsa with Chile de Arbol.
Ingredients & Substitutions
The key to a great raw tomato salsa is using the freshest ingredients you can find. Start with ripe Roma tomatoes that are firm, yet juicy, with the right balance of sweetness and acidity. For heat and depth of flavor, I like using a mix of jalapeño and serrano chiles. You can adjust the ratio depending on how spicy you like your salsa or remove the seeds to tone it down. The rest of the ingredients work together to balance the freshness and give the salsa its delicious flavor.
See recipe card for a full list of the ingredients and quantities.
Step-by Step Instructions
- Cut Ingredients: Wash and cut the chiles and tomatoes lengthwise in half. Chop the onion into large pieces.
- Add Ingredients to Blender: Place the cut vegetables, piece of garlic, cilantro, lime juice, salt and pepper into the blender or food processor.
- Blend: Pulse in short bursts until you get a chunky, lightly textured salsa. If the blender struggles, add up to ¼ cup of water to help it blend.
- Adjust Seasoning: Taste and mix in more salt or lime juice if needed.
Hint: Pulse less for a chunkier texture or pulse more for a smoother finish.
Recommended for This Recipe
Vitamix Blender
My Vitamix blender is one of my favorite kitchen tools. It is amazing at making smooth sauces but also has a great pulse option for chunky salsas like this one.
How to Serve
This salsa roja cruda goes with just about everything. Try it with authentic Mexican recipes like:
- Tacos such as: Tacos Dorados de Pollo or Tacos de Papa
- Tostadas such as: Tostadas de Frijoles or Avocado Tostadas
- Meat or chicken dishes such as : Carne Asada, Slow Cooker Chicken Tacos, and Open-Faced Ground Beef Tortas
Storing
This raw salsa is best enjoyed fresh. However, leftovers can be stored in an air-tight container in the refrigerator for up to 3 days. The tomatoes will release some liquid over time, so be sure to give it a quick stir before serving.
I hope you enjoy! If you try this recipe, please leave me a comment with a star rating below. Also, be sure to follow me on Instagram, Facebook or Pinterest to stay in touch, and don't forget to subscribe to my newsletter.
Recipe
Salsa Cruda (Raw Tomato Salsa)
Equipment
- cutting board
- Knife
Ingredients
- 3 Roma tomatoes
- 1 jalapeño pepper
- 2 serrano peppers
- ¼ piece white onion
- 1 small clove garlic
- ¼ cup cilantro
- ½ lime
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup water
Instructions
- Cut the chiles lenghwise (remove the seeds and membranes for a milder salsa).
- Cut the tomatoes in half lengthwise and chop the onion into large pieces for easier blending.
- Place the cut vegetables, peeled garlic clove, cilantro, lime juice, salt and pepper into a blender or food processor.
- Pulse in short bursts until you get a chunky, lightly textured salsa. (Pulse less for a chunkier texture or pulse more for a smoother finish.) If the blender struggles, add up to ¼ cup of water to help it blend.
- Taste and mix in more salt or lime juice if needed.
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