Every summer, when the kitchen counters fill with ripe, sun-warmed tomatoes and bunches of cilantro from the garden, I can’t resist making a batch of this salsa picante recipe. It’s my favorite way to celebrate simple, fresh ingredients; the ones that taste like summertime and bring everyone to the table.
Each spoonful of this authentic salsa picante has just the right balance of tangy tomato, citrusy lime, and a gentle kick of jalapeño heat. Making it from scratch lets me control the heat, whether I’m serving a mild version for family taco night or a fiery batch for my husband’s game-day crowd. And since it comes together in under twenty minutes, it’s one of my favorite go-to recipes for stress-free entertaining.
Salsa Picante Recipe
This homemade picante salsa is the perfect blend of garden-fresh flavor and quick convenience. You’ll love how it tastes vibrant and bold while staying simple enough for any cook to master. It’s made entirely from fresh ingredients, uses pantry-friendly seasonings, and can be served chilled or warm. Whether you’re dipping chips or topping burritos, this spicy tomato salsa brings a burst of flavor that always gets compliments. For more easy and flavorful recipes like this one, explore my other salsa recipes; perfect for parties, snacks, and everyday gatherings.
Salsa simply means “sauce,” while salsa picante refers to a thinner, cooked, spicy sauce often served with Tex-Mex dishes. If you enjoy salsas, try this Mexican Restaurant Style Salsa for another easy homemade favorite.
Ingredient Notes
Here’s a quick overview of the key ingredients for this recipe. For the full list of ingredients and exact measurements, be sure to check the recipe card at the bottom of this post.
- Tomatoes: Choose ripe, meaty varieties such as Roma or Big Beef. Scoop out most seeds for a thicker salsa.
- Onion: Yellow or white onion both work well; red onion adds extra sweetness.
- Cilantro: Include both leaves and tender stems for a stronger herbal flavor.
- Jalapeños: Two fresh jalapeños give medium heat; swap with serrano or habanero for more spice. Bell Pepper: Green gives a classic tang; red or yellow creates a sweeter balance.
- Garlic: Always use fresh cloves for a clean flavor. For a garlicky twist, try this Best Garlic Hummus Recipe as a creamy dip alternative.
- Lime Juice and Zest: Brightens everything; freshly squeezed is best.
- Oregano: A traditional Mexican seasoning that deepens flavor.
- Sugar: Just a pinch to balance acidity.
- Bay Leaf: Adds a gentle herbal note during simmering; remove before serving.
How To Make This Salsa Picante Recipe
Prep Tomatoes
Quarter the tomatoes and scoop out the seeds with a spoon. This keeps your salsa picante thick and scoop-worthy for chips.
Blend Everything
Add tomatoes, onion, cilantro, jalapeños, bell pepper, garlic, lime juice, zest, oregano, and sugar to a food processor. Pulse until mostly smooth, but leave a few small chunks for texture.
Pro Tip: If you prefer a thinner sauce to drizzle over tacos, blend longer until silky. For another smooth dip, check out the Canned Roasted Red Pepper Spread: Dip, Sauce, or Sandwich Spread. It’s smoky, vibrant, and pairs beautifully with grilled meats.
Simmer and Serve
Pour the blended mixture into a medium saucepan and stir in the bay leaf. Simmer over medium-low heat for about 7 to 8 minutes, stirring occasionally until slightly thickened.
Pro Tip: Keep the heat gentle. Boiling can dull those bright, fresh flavors.
Remove the bay leaf and let the salsa cool. Serve warm, at room temperature, or chilled.
It has a medium heat level from jalapeños. For a milder flavor, use only one pepper or replace it with green chile. If you prefer a sweet balance with your spice, my Sweet Creamy Pineapple Dip makes a refreshing contrast on your party table.
Yes. For longer storage, follow proper canning procedures or freeze for up to three months.
Variations, Substitutions, and Recipe Tips
Dietary Modification: This recipe is naturally gluten-free, vegan, and low-fat.
Flavor Enhancements: For a smoky twist, roast your tomatoes or garlic before blending.
Add-In Options: Blend in chipotle peppers for smoky heat or a few chunks of pineapple for sweet-and-spicy contrast.
Simple Substitutions: Swap jalapeños for serranos or even poblano peppers for a milder flavor.
Tips for Recipe Success: Taste as you go! The heat level of peppers can vary, so adjust before simmering. Always remove the bay leaf before serving.
Hospitality Challenge
Invite a few friends over for a laid-back movie or game night. Keeping it simple with your salsa picante, a bowl of guacamole, and another easy homemade dip like Cheesy Dip with Rotel and Sausage In Slow Cooker, plus finger foods such as Sweet & Spicy Roasted Cashews, carrot sticks, Firecrackers (Spicy Ranch Snack Crackers), and tortilla chips. Put everything on a coffee table with plates and napkins so people can graze and chat. In the middle of the evening, offer a quick word of encouragement and ask if anyone has a need that you could pray for, remembering, “Let your light shine before others, so that they may see your good works and give glory to your Father who is in heaven” (Matthew 5:16, ESV). As guests head out, send them home with a small zip bag of chips and a container of salsa.
More Recipes to Dip, Scoop, and Enjoy
- Easy Mexican Caviar (Texas Caviar Recipe)
- How To Make Corn Salsa Chipotle Style
- Easy Baked Buffalo Chicken Dip with Rotisserie Chicken
- Creamy Buffalo Chicken Dip Crock Pot Recipe
- Sweet Strawberry Pretzel Dip
This salsa picante recipe is an easy, flavor-packed way to bring people together around the table. If you have any questions about making this recipe, feel free to ask in the comments below. I’m here to help!
Salsa Picante Recipe Cooked with Fresh Tomatoes
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Ingredients
- 1 pound tomatoes, This will equal about 4 cups of fresh cubed tomatoes. Be sure to use a variety of tomatoes that are meaty.
- 1 medium onion, yellow or white, peeled and quartered
- ¼ cup cilantro , fresh leaves and stems
- 2 jalapeño, seeded and quartered. You could use serrano or, for more heat, habanero pepper.
- 2 cloves garlic, minced
- ½ medium sized green bell pepper, seeded and cored, then cut in quarters
- 2 tablespoons lime juice
- 1 teaspoon lime zest
- 1 teaspoon oregano, dried
- ½ teaspoon sugar
- 1 bay leaf , (do not add to the sauce until after it is processed and during the cooking time in the pan. Be sure to remove it before serving.
Instructions
- Start by quartering your tomatoes and removing the seeds with a small spoon. It’s okay if you don’t get them all out. This helps to thicken your picante, making it perfect for scooping with chips.1 pound tomatoes
- Place all the ingredients except the bay leaf into a food processor. Blend until smooth, with only a few small chunks remaining (you can blend it thinner if you prefer).1 medium onion
- Pour the blended picante into a medium-sized pan and gently stir in the bay leaf.¼ cup cilantro, 2 jalapeño, 2 cloves garlic, ½ medium sized green bell pepper, 2 tablespoons lime juice, 1 teaspoon lime zest, 1 teaspoon oregano, ½ teaspoon sugar
- Over medium-low heat, simmer for 7 to 8 minutes, stirring every 4 minutes. If it sticks to the pan, lower the heat. Remove from heat and discard the bay leaf. Chill or serve warm.1 bay leaf
Gina’s Notes and Tips
- Room Temperature: Keep at room temperature up to two hours while serving.
- Fridge: Store in a glass jar or airtight container for up to one week.
- Freezer: Freeze in small containers up to three months. Thaw overnight in the fridge.
- Reheat: Warm gently on the stove or microwave in short bursts until just heated through.
