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Fresh Tomato Salsa Recipe

This homemade Fresh Tomato Salsa recipe is quick and easy to put together in under 15 minutes with simple ingredients! Juicy tomatoes, crisp onion, hot jalapeños, fresh cilantro and the best seasonings are blended in a food processor to create the best salsa. Use this classic Mexican recipe as a topping on tacos, or serve with fresh tortilla chips as a dip!

Course Appetizer, Dinner, lunch
Cuisine Mexican
Prep Time 10 minutes
Total Time 10 minutes
Servings 12 servings
Calories 17 kcal

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

  1. In the bowl of an 11-12 cup food processor or high speed blender add all prepared ingredients.

  2. Pulse salsa 20-25 times for a chunky consistency or 25-30+ times for a smoother salsa.
  3. 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.

Recipe Video

Recipe 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.

Pro Tips and Tricks

  • Use homegrown or in-season and organic tomatoes.  These will have the most flavor.
  • Pay attention to the seeds.  If you want a chunky salsa, make sure you remove the seeds before processing.  For a thinner texture, leave the seeds in.
  • Test the pepper before you add it in.  Some jalapeños are really spicy while others are not.  It's best if you take a bite of it to see what you're working with!
  • Prep it ahead of time.  Salsa gets even more flavorful after it has had a chance to sit for a few hours.
  • Double the batch.  Homemade salsa freezes exceptionally well.  You can freeze it in smaller quantities so you can easily grab what you want and add to recipes later.

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.
Nutrition Facts
Fresh Tomato Salsa Recipe
Amount Per Serving
Calories 17
% Daily Value*
Sodium 56mg2%
Potassium 174mg5%
Carbohydrates 4g1%
Sugar 2g2%
Vitamin A 415IU8%
Vitamin C 11.5mg14%
Calcium 19mg2%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.