Ingredients
- 5–6 Roma tomatoes
- 3 garlic cloves
- 1 serrano pepper
- 1 jalapeño pepper
- 2 bunches (about 1 cup packed) fresh cilantro
- 4 green onions (scallions)
- 1/2 yellow onion, roughly chopped
- 1/2 teaspoon salt, adjust to taste
Method
Blend
- Roughly chop the tomatoes, onion, and peppers. For milder heat, remove the seeds and membranes from the peppers before adding.
- Add everything to a blender or food processor. Pulse 8–10 times for a slightly chunky texture, or blend 20–30 seconds for a smoother restaurant-style consistency.
- Taste and adjust salt. Pulse once more to combine.
Serve
Transfer to a bowl and serve immediately. The salsa settles and the flavours deepen after 30 minutes in the fridge — better if you can wait.
Storage
- Container: Airtight jar in the refrigerator.
- Shelf life: Up to 1 week. Stir before serving; some separation is normal.
Notes
- Roma tomatoes are the right call here — less watery than beefsteak, so the salsa doesn't go thin.
- Seeds in or out: leaving the serrano seeds in makes this quite hot. Remove both peppers' seeds for a crowd-friendly medium heat.
- Cilantro stems are fine to include — they blend smooth and have more flavour than the leaves alone.
Added Aug 27, 2026 · Updated Aug 27, 2026