Serrano Salsa

Made in minutes with fresh ingredients, this Serrano Salsa is healthy and full of flavor. Customize it to your liking with more or less spice.

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Nothing beats Fresh Salsa. This Serrano Salsa has just the right amount of spice and goes well with tortilla chips or tacos.

It is made in minutes in a food processor or blender. You can make it chunky or blended depending on your preference.

I consider this to have a heat level of medium if you were comparing it to store-bought salsa.

Add it to all your favorite Mexican dishes like Vegan Nachos with Tofu, Jicama Tacos, or Vegan Fajitas.

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❤️ Why You'll Love It

Cherry tomatoes: I used cherry tomatoes because I like the sweet flavor and squishy texture. You could use grape tomatoes, Roma tomatoes, or any variety you like.
Serrano pepper: I used a serrano chile because it adds a lot of heat for such a small package. If serrano peppers are too spicy for you, you could use a jalapeño pepper instead, or leave out the seeds and ribs. If you want it even hotter, you could use a habanero pepper.
Red onion: I used a red onion, because I love the pungent flavor it adds, but you could also use a white onion or green onions.
Cilantro: To me, salsa just isn't salsa if it doesn't have cilantro, but I know for some people it tastes like soap. If you are one of those people you could use fresh parsley instead.
Garlic: Adds a pungent flavor.
Lime juice: Fresh lime juice is another ingredient that makes it salsa for me. If you can't use lime juice for some reason, you could use lemon juice instead.
Salt: Enhances flavors.

To see the complete list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.

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Step 1: Put plum tomatoes, serrano pepper, red onion, cilantro, garlic, lime juice, and salt in a food processor or high-speed blender.

Step 2: Pulse until desired consistency is achieved.

It's better to use the pulse setting on a food processor so that you can control how chunky the salsa is.
If you like mild salsa you can swap out the serrano pepper for a jalapeño, or you could take out the veins and seeds of the serrano pepper. The veins and seeds are where the heat is in a pepper.