Fresh Tomato Salsa Recipe

Original Post: https://www.evolvingtable.com/?p=11959

A thick and chunky salsa in a white bowl and a hand dipping a tortilla chip into it.

4.78 from 9 votes

This Fresh Tomato Salsa recipe comes together in under 15 minutes! Simple ingredients of juicy tomatoes, crisp onion, spicy jalapeños, cilantro, and seasonings are blended in a food processor to create the best homemade salsa.

Prep Time10

Total Time10

Course: Appetizer, Dinner, lunch

Cuisine: Mexican

Servings: servings

Author: London Brazil

Ingredients

1 lb. fresh tomatoes vine-ripened, Campari, or roma, seeds removed*
16 oz. can of whole peeled tomatoes or 1 lb. fresh tomatoes*
1-2 jalapeños finely diced*
½ cup cilantro coarsely chopped
½ sweet onion finely diced
2 Tbsp. lime juice
¼ tsp. black pepper
½ - ¾ tsp. salt to taste*
2 cloves garlic crushed
½ tsp. cumin

Instructions

In the bowl of an 11-12 cup food processor or high speed blender add all prepared ingredients.
Pulse salsa 20-25 times for a chunky consistency or 25-30+ times for a smoother salsa.
Serve salsa with tortilla chips, on chicken, or use it in your favorite recipe. Refrigerate salsa for up to 1 week in an airtight container.

Video

Notes

If you only have all fresh or all canned tomatoes, feel free to use that instead of the combination.
When preparing your tomatoes you can choose to remove the seeds or keep them in. Remove seeds for a chunky salsa and leave seeds for a thinner salsa.
One jalapeño will give you a mild salsa, two jalapeños will give you a medium heat salsa.
If serving salsa with salty tortilla chips, err on the side of not adding too much salt.

Meal Prep and Storage

To Prep Ahead: This easy recipe is great to make ahead since the flavors get better after 24 hours!
To Serve: If serving for a party it is best to place a small bowl of salsa out and refill as needed. Do not let it sit at room temperature for more than 2 hours while serving.
To Store: Homemade salsa can be safely stored in the refrigerator for up to 5-7 days when placed in an airtight container.
To freeze: - Seal in an airtight container or bag and freeze for up to 3-4 months. Thaw it in the refrigerator for 24-48 hours then drain any excess liquid from the top of the salsa, stir it, and then serve as you normally would. Previously frozen salsa does get a slightly different texture and loses a bit of its' flavor. It is best when used in recipes instead of being served as a dip with tortilla chips.

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