{"id":51588,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-09T00:20:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/mexican-salsa\/"},"modified":"2024-07-25T22:10:11","modified_gmt":"2024-07-26T03:10:11","slug":"mexican-homemade-salsa","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/mexican-homemade-salsa\/","title":{"rendered":"Homemade Mexican Salsa"},"content":{"rendered":"<p>Homemade Mexican salsa is mouthwateringly delicious on a hot day, or any day. This recipe is about as easy as pushing a (blender) button, yet its flavor is so much brighter and fresher than salsa from a jar. Enjoy it as a snack or with a meal\u2014you just may never go back to store-bought salsa.<\/p>\n<h2>Ingredients for Homemade Mexican Salsa<em>\u202f<\/em><\/h2>\n<ul>\n<li><strong>Jalapeno peppers:<\/strong> These spicy salsa staples bring the heat in this recipe.<\/li>\n<li><strong>Onion:<\/strong> Onion adds texture and a bit of a bite to any salsa. White onions are ideal, as they&#8217;re mild and visually stand out in this Mexican salsa recipe.<\/li>\n<li><strong>Garlic: <\/strong>Fresh garlic adds new levels of deliciousness to the salsa.<\/li>\n<li><strong>Tomatoes:<\/strong> Canned tomatoes cut the preparation time to make this Mexican salsa recipe even easier.<\/li>\n<li><strong>Cilantro:<\/strong> Cilantro will add an extra element of freshness to the salsa.<\/li>\n<li><strong>Tortilla chips:<\/strong> Tortilla chips provide the crunch\u2014and the means for getting the salsa from the bowl to your mouth. <strong>\u202f<\/strong><\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Blister the jalapenos<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2018358\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/06\/Homemade-Mexican-Salsa_TOHD24_45319_JuliaHartbeck_1.jpg?fit=700%2C1024\" alt=\"Blistering jalape\u00f1os in a skillet\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Julia Hartbeck for Taste Recipes<\/span><\/span><\/p>\n<p>Warm an ungreased cast-iron skillet over high heat. Pierce the jalapenos with a sharp knife, then place them in the hot skillet. Cook them for 15 to 20 minutes until they&#8217;re blistered and blackened, occasionally turning them.<\/p>\n<p><em>Editor&#8217;s Tip: <\/em>Avoid touching your eyes after handling jalapenos.<\/p>\n<h3>Step 2:\u00a0 Prepare the peppers<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2018360\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/06\/Homemade-Mexican-Salsa_TOHD24_45319_JuliaHartbeck_2.jpg?fit=700%2C1024\" alt=\"Preparing the blistered jalape\u00f1os\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Julia Hartbeck for Taste Recipes<\/span><\/span><\/p>\n<p>Immediately place the jalapenos in a small bowl and cover it for 20 minutes. Peel and discard the charred pepper skins, then remove the stems, seed and seed membrane from the peppers.<\/p>\n<p><em>Editor&#8217;s Tip: <\/em>The jalapeno&#8217;s real heat is in the seed membrane, or pith; it&#8217;s the white part that the seeds touch, which is why the seeds have a little heat too. Scrape out the seeds and pith to keep the salsa mild; leave in a small amount to retain some spicy heat.<\/p>\n<h3>Step 3: Blend the salsa<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2018361\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/06\/Homemade-Mexican-Salsa_TOHD24_45319_JuliaHartbeck_3.jpg?fit=700%2C1024\" alt=\"Blending the salsa in a food processor\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Julia Hartbeck for Taste Recipes<\/span><\/span><\/p>\n<p>Pulse the onion and garlic together four times in a food processor with the lid intact. Add the tomatoes, cilantro, salt and jalapenos, place the lid back on the food processor and pulse or blend until the salsa reaches the desired consistency.<\/p>\n<h3>Step 4: Chill and serve<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2018362\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/06\/Homemade-Mexican-Salsa_TOHD24_45319_JuliaHartbeck_4.jpg?fit=700%2C1024\" alt=\"Covering the salsa to chill in the fridge\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Julia Hartbeck for Taste Recipes<\/span><\/span><\/p>\n<p>Transfer the salsa to a bowl or storage container with a lid, and refrigerate it, covered, for an hour, or until serving time. The chilling time unites the flavors a bit. Serve the salsa with tortilla chips.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2018363\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/06\/Homemade-Mexican-Salsa_TOHD24_45319_JuliaHartbeck_5.jpg?fit=700%2C1024\" alt=\"Overhead shot of homemade Mexican salsa in a bowl with chips\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Julia Hartbeck for Taste Recipes<\/span><\/span><\/p>\n<h2>Homemade Mexican Salsa Variations<\/h2>\n<ul>\n<li><strong>Use raw jalapenos instead:<\/strong> If you&#8217;d rather not mess with charring the jalapenos, you don&#8217;t have to. Simply chop them and remove the seeds, then pulse the peppers in the food processor along with the other salsa ingredients.<\/li>\n<li><strong>Add lime juice:<\/strong> Lime juice adds a fresh citrusy note to Mexican salsa that makes the flavor bright and lively.<\/li>\n<li><strong>Try it with cumin:<\/strong> Cumin adds a smoky earthiness to the salsa. Add a little at a time, to taste.<\/li>\n<li><strong>Sprinkle in some sugar:<\/strong> A little sugar sweetens the deal by balancing the acidity of the other ingredients. Stir in just a pinch at a time to avoid oversweetening the salsa.<\/li>\n<li><strong>Add peaches:<\/strong> Use fresh peaches in place of some of the tomatoes for a fantastic fruity flavor.<\/li>\n<\/ul>\n<h2>How to Store Homemade Mexican Salsa<\/h2>\n<p>Store the salsa in an airtight container in the refrigerator. Wide-mouthed jars work great, but any container with an airtight lid will do.<\/p>\n<h3>How long does homemade Mexican salsa last?<\/h3>\n<p>Homemade Mexican salsa lasts three to five days in the refrigerator. Freshen it up a bit after a day or two by squirting lime juice atop it before serving.<\/p>\n<h3>Can you make homemade Mexican salsa ahead of time?<\/h3>\n<p>Yes, you can make it ahead of time, but not too far ahead of time. Make it early on the day you plan to use it, or at most, the night before. This ensures the freshest flavor.<\/p>\n<h3>Can you freeze homemade Mexican salsa?<\/h3>\n<p>It&#8217;s best to enjoy this salsa fresh. Salsas that freeze well usually involve cooking the salsa first, which cooks off most of the liquid. This <a href=\"https:\/\/www.tasteofhome.com\/recipes\/freezer-salsa\/\" data-name=\"www.tasteofhome.com\/recipes\/freezer-salsa\/\" data-module=\"content engagement\" data-position=\"embedded links\">freezer-worthy salsa<\/a> is one recipe that does work well for freezing.<\/p>\n<h2><strong>Mexican Salsa Recipe Tips<\/strong><\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2018364\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/06\/Homemade-Mexican-Salsa_TOHD24_45319_JuliaHartbeck_7.jpg?fit=700%2C1024\" alt=\"Homemade Mexican salsa being scooped with a tortilla chip\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Julia Hartbeck for Taste Recipes<\/span><\/span><\/p>\n<h3><strong>How do you thicken <\/strong><strong>homemade <\/strong><strong>Mexican salsa?<\/strong><\/h3>\n<p>The nice thing about this Mexican salsa recipe is you can make it as thick or thin as you like. If it&#8217;s too thin, drain some of the liquid. If you&#8217;ve processed it too much, add chopped tomatoes, garlic, onions and jalapeno peppers, and let the flavors marinate together for an hour or so in the fridge before enjoying.<\/p>\n<h3>Can I make Mexican salsa without a food processor?<\/h3>\n<p>Yes, this salsa can be made without a food processor. Use a blender or a handheld immersion blender until the salsa reaches the desired thickness. Another option is to use canned (or fresh) diced tomatoes in place of whole tomatoes and dice the other ingredients by hand rather than blending them.<\/p>\n<h3>What should I serve with Mexican salsa?<\/h3>\n<p>Thick, crunchy tortilla chips are salsa-worthy, as they won&#8217;t fall apart when you dip them. Scoop-shaped tortilla chips maximize the amount of salsa per chip while minimizing drips. This salsa also tastes great on fish tacos or atop grilled fish dishes.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>If you like salsa from a jar, wait till you try this homemade Mexican salsa recipe! It&#8217;s really easy to make, and it&#8217;s so much tastier than the jarred variety.<\/p>\n","protected":false},"author":7061,"featured_media":2018356,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304272,304032,304021,304328,305271,306150,305487,304338,304515,304433,303966,304988,304408,304368,303887,306848,307733,305020,304268,305383,305374,307723,304558,324623,306165,304020,304005,304560,304563,303883,305028,307614,305031],"categories-v2":[259484,308623,308599,308984,308481,309216,311936,310796,308992,308880,308833,308495,308935,308813,308745,308478,309603,311979,310694,308960,259483,309391,309381,310685,308910,309177,311966,308594,308549,308915,308917,308476,308974,310591,308975],"coauthors":[343405],"recommended_recipes":[{"post_title":"Fresh Tomato Mexican Salsa","post_link":"\/recipes\/fresh-tomato-mexican-salsa\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps36993_LT1115459D34.jpg"},{"post_title":"Quick Easy Salsa","post_link":"\/recipes\/quick-easy-salsa\/","post_image":"\/wp-content\/uploads\/2018\/01\/Quick-Easy-Salsa_exps39606_TH2236620B06_01_3bC_RMS-2.jpg"},{"post_title":"Our 29 Best Homemade Salsa Recipes","post_link":"\/collection\/29-salsa-recipes\/","post_image":"\/wp-content\/uploads\/2018\/01\/Mexican-Salsa_EXPS_CIMZ17_45319_B07_18_6b-1.jpg"},{"post_title":"Easy Salsa","post_link":"\/recipes\/easy-salsa\/","post_image":"\/wp-content\/uploads\/2024\/09\/Easy-Salsa-_EXPS_TOHcom24_277379_MD_P2_09_19_7b.jpg"},{"post_title":"Guacamole Salsa","post_link":"\/recipes\/guacamole-salsa\/","post_image":"\/wp-content\/uploads\/2025\/01\/Guacamole-Salsa_EXPS_FT25_277435_EC_0110_1.jpg"},{"post_title":"Salsa Guacamole","post_link":"\/recipes\/salsa-guacamole\/","post_image":"\/wp-content\/uploads\/2018\/01\/Salsa-Guacamole_EXPS_FT22_11997_F_0330_1.jpg"},{"post_title":"Mexican Salsa 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Salsa","post_link":"\/recipes\/avocado-salsa\/","post_image":"\/wp-content\/uploads\/2024\/08\/Avocado-Salsa_EXPS_TOHD24_7476_EmilyJDavis_012.jpg"},{"post_title":"Fresh Fruit Salsa","post_link":"\/recipes\/fresh-fruit-salsa\/","post_image":"\/wp-content\/uploads\/2018\/01\/Fresh-Fruit-Salsa_EXPS_JMZ18_25207_B03_01_3b-9.jpg"},{"post_title":"Mango Avocado Salsa","post_link":"\/recipes\/chunky-mango-guacamole\/","post_image":"\/wp-content\/uploads\/2024\/07\/Artichoke-Chicken_EXPS_TOHD_24_128238_ChristineMa_11.jpg"},{"post_title":"Pantry Salsa","post_link":"\/recipes\/pantry-salsa\/","post_image":"\/wp-content\/uploads\/2018\/01\/Pantry-Salsa_exps27181_SD2401789B08_09_3bC_RMS.jpg"},{"post_title":"Salsa Chicken Soup","post_link":"\/recipes\/salsa-chicken-soup\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps14980_QC10175C38-2.jpg"},{"post_title":"Fresh Salsa 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Salsa","datePublished":"2018-01-01","dateModified":"2024-07-25","prepTime":"PT25M","cookTime":"PT15M","totalTime":"PT40M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/06\/Homemade-Mexican-Salsa_EXPS_TOHD24_45319_JuliaHartbeck.jpg","height":1200,"width":1200},"recipeCategory":["Appetizers"],"description":"If you like salsa from a jar, wait till you try this homemade Mexican salsa recipe! It's really easy to make, and it's so much tastier than the jarred variety.","recipeIngredient":["3 jalapeno peppers","1 medium onion, quartered","1 garlic clove, halved","2 cans (one 28 ounces, one 14-1\/2 ounces) whole tomatoes, drained","4 fresh cilantro sprigs","1\/2 teaspoon salt","Tortilla chips"],"recipeInstructions":[{"@type":"HowToStep","name":"Blister the jalapenos","text":"Warm an ungreased cast-iron skillet over high heat. Pierce the jalapenos with a sharp knife, then place them in the hot skillet. Cook them for 15 to 20 minutes until they're blistered and blackened, occasionally turning them. Editor's Tip: Avoid touching your eyes after handling jalapenos.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/06\/Homemade-Mexican-Salsa_TOHD24_45319_JuliaHartbeck_1.jpg?resize=700,1024"},{"@type":"HowToStep","name":"Prepare the peppers","text":"Immediately place the jalapenos in a small bowl and cover it for 20 minutes. Peel and discard the charred pepper skins, then remove the stems, seed and seed membrane from the peppers. Editor's Tip: The jalapeno's real heat is in the seed membrane, or pith; it's the white part that the seeds touch, which is why the seeds have a little heat too. Scrape out the seeds and pith to keep the salsa mild; leave in a small amount to retain some spicy heat.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/06\/Homemade-Mexican-Salsa_TOHD24_45319_JuliaHartbeck_2.jpg?resize=700,1024"},{"@type":"HowToStep","name":"Blend the salsa","text":"Pulse the onion and garlic together four times in a food processor with the lid intact. Add the tomatoes, cilantro, salt and jalapenos, place the lid back on the food processor and pulse or blend until the salsa reaches the desired consistency.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/06\/Homemade-Mexican-Salsa_TOHD24_45319_JuliaHartbeck_3.jpg?resize=700,1024"},{"@type":"HowToStep","name":"Chill and serve","text":"Transfer the salsa to a bowl or storage container with a lid, and refrigerate it, covered, for an hour, or until serving time. The chilling time unites the flavors a bit. Serve the salsa with tortilla chips.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/06\/Homemade-Mexican-Salsa_TOHD24_45319_JuliaHartbeck_4.jpg?resize=700,1024"}],"recipeYield":"14 servings (3-1\/2 cups)","author":[{"@type":"Person","name":"Kathy Adams"}],"nutrition":{"@type":"NutritionInformation","calories":" 23 calories","fatContent":"0 fat (0 saturated fat)","cholesterolContent":"0 cholesterol","sodiumContent":"241mg sodium","carbohydrateContent":"5g carbohydrate (3g sugars","fiberContent":"1g fiber)","proteinContent":"1g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.75,"reviewCount":12,"worstRating":1,"bestRating":5},"recipeCuisine":"North America, Mexican","video":{"@type":"VideoObject","name":"Mexican Homemade Salsa","description":"Check out this video for how to make Mexican Homemade Salsa.","thumbnailUrl":["https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/wpconnatixthumbnailsprod\/MexicanHomemadeSalsaDIYD45319032822H_thumbnail.jpeg"],"uploadDate":"2023-07-20 03:26:33","duration":"P0DT0H1M45S","contentUrl":"https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2022\/04\/MexicanHomemadeSalsa_DIYD_45319_032822_H.mp4"},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-01-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"katlaydee3"},"reviewBody":"This was good but very mild.  Next time I'm going to add extra jalapenos, garlic and cilantro.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-08-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"siegie99"},"reviewBody":"I made this today, but I added 5 jalapenos, cumin,2 garlic cloves,no salt. Thank You for the good recipe sir. Siegie in Tucson.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-08-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"MarineMom_texas"},"reviewBody":"I just made this recipe and it is delicious. I used about 1\/2 cup sliced jarred jalapenos for nachos instead of roasting the jalapenos and also used a can of fire roasted stewed tomatoes because it used less sugar. I used a regular 28 oz. can of tomatoes also. This is a winner. Tastes just like the salsa you get in restaurants. We loved it. I highly recommend this recipe as a Volunteer Field Editor for Taste Recipes.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-08-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"mumsthewordz"},"reviewBody":"awesome recipe: I used 1 large can diced tomatoes drained, and 2 cans fire roasted tomatoes-only 1 drained. added 1\/4 tsp cumin and 1 TBLSP fresh squeezed lime. did not do the peppers in a pan. I just pulsed them with the rest of the other ingredients. absolutely loved it.  just want to know how well this recipe does when canning in a hot water bath.  thank you soooooo much.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-09-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"sylvia_moss"},"reviewBody":"This salsa is very good.  It does taste like something served in a restaurant!  I will be making this again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-06-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"mglowney"},"reviewBody":"loved it!  I used (2) cans of Petite Diced tomatoes w\/jalapenos","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2009-09-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"rsfrain"},"reviewBody":"Very good!  Even tried canning some to see how it turns out.  Much like what is served in the mexican restaurants here.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-06-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"lubbylou55"},"reviewBody":"This is how ive been making mine for years, i use rotel instead, depends on whose all going to be eating some i use medium or hot","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-06-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"gmh1944"},"reviewBody":"I add 2 tablespoons of fresh lime juice to the recipe. Makes a difference.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-06-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"janetlsw"},"reviewBody":"I used the same recipe but added some lime for a little zing.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-10-08","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RaOwBe"},"reviewBody":"If you like salsa - this is a must make!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-02-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"hillaryskitchen"},"reviewBody":"I cheated and bought my jalapeno's in a jar and skipped the roasting of them, but when I was done and tasted it and was very satisfied! it was so quick and easy to make, and it was comparable to the mexican restaurant style served around here.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"title":"Mexican Homemade Salsa","description":"Check out this video for how to make Mexican Homemade Salsa.","url":"https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2022\/04\/MexicanHomemadeSalsa_DIYD_45319_032822_H.mp4","duration":"105","mime_type":"video\/mp4","thumbnail_url":"https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2022\/04\/MexicanHomemadeSalsa204531920H_1920x1080.jpg","advertising":true,"jw_id":"YHnCmNQy","jw_url":"http:\/\/content.jwplatform.com\/videos\/YHnCmNQy-Uot7Fvi8.mp4","jw_thmub_url":"http:\/\/content.jwplatform.com\/v2\/media\/YHnCmNQy\/poster.jpg?width=720","jw_publish_date":"04\/20\/2022"},"rms_legacy_id":"45319","romance_copy_dek":"If you like salsa from a jar, wait till you try this homemade Mexican salsa recipe! 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