Zesty Fresh Tomato Salsa Recipe
This fresh tomato salsa recipe creates a classic topping for tacos, burritos, nachos and more. Our homemade salsa knocks any store bought jars right out of the park with its fresh, bright flavors.
We have an obscene amount of taco nights in this house. Like it’s almost ridiculous.
But tacos are the one food that everyone including my very picky 9, 5, and 2 year olds will happily eat, and that’s saying a lot because the kids basically survive on pizza, chocolate milk, and various forms of chips.
One of my very favorite ways to dress up tacos?
Homemade fresh tomato salsa.
Now I love all kinds of salsa, including bold fruit salsas like Fresh Pineapple Habanero Salsa, peach salsa, Pineapple Mango Salsa but this tomato version is the classic, restaurant style version of fresh salsa that goes so well with a big bowl of tortilla chips.
It’s one of my go tos in the summer when my garden is full of fresh, gorgeous tomatoes and all I want is to enjoy them in tomato salad and any other way I can.
Nothing dresses up taco night or a chip quite like fresh, homemade salsa- especially in summer!
Ingredients and kitchen supplies
For this fresh salsa you need:
- Tomatoes– I like roma, cherry, or grape tomatoes in this salsa recipe but use any kind of firmer tomato.
- Garlic– Fresh garlic cloves add tons of zip and tang. Use a garlic press for the best texture.
- Jalapeno– The amount of jalapeno you use determines the heat level. We add a whole jalapeno to ours because we love hot and spicy. Feel free to use as much or as little as you like. Omit it all together if you prefer a more mild salsa. Also, removing the seeds can help reduce heat.
- Onion– Red onion adds lovely color, crunch, and a mild onion flavor. Sweet yellow onions also work well.
- Lime juice– A squeeze of fresh lime adds brightness and tang. This citrus press is easy to use for juicing lemon and lime.
- Spices– Sea salt, black pepper, and fresh cilantro finish this salsa off nicely.
To make fresh tomato salsa, I use:
- Food processor: A good food processor or a high powered blender can make chopping super easy. Just make sure to pulse for a few seconds and then check the consistency before continuing.
- Lemon squeezer: This helps to juice the lime.
- Garlic press: This makes chopping the garlic easier. It is less important if you use a food processor for fresh tomato salsa.
How to Make Fresh Tomato Salsa 2 Ways
This fresh tomato salsa recipe is embarrassingly easy to make whether you go for a chunkier pico de gallo style salsa or a less chunky restaurant style version.
Pico de Gallo Style Salsa
Here’s how to make it for a chunkier, pico de gallo style salsa:
1. Dice the veggies.
Quarter or eighth the cherry tomatoes, dice the onion, and jalapeno, and crush the garlic.
2. Bring it all together.
Toss it together in a bowl with lime juice and chopped cilantro leaves.
Give it a taste and season with salt and pepper to your liking.
Enjoy!
How to Make Restaurant Style Fresh Salsa
In this version, all the ingredients stay the same, but you only rough chop the veggies because the food processor is going to do the heavy lifting.
1. Prep the veggies.
Slice the tomatoes in half.
Remove the skin from the onion and garlic and slice the onion into quarters.
Using a sharp knife, remove the stem and seeds if you like from the jalapeno.
2. Mix with a food processor
Toss all the veggies, cilantro, and lime juice, salt, and pepper into your food processor or high power blender.
Pulse it together until the onions, tomatoes, and jalapeno are a fairly consistent size.
If you see any bigger pieces of veggies stuck on the sides, stop pulsing the food processor to remove the lid and scrape down the sides.
You can mix it as long as you like, but keep in mind, the longer it goes, the more watery the salsa will become.
When it’s the glorious consistency you like, you can scoop it into a serving dish to enjoy with chips or on tacos, etc.
Can I use a food processor to make fresh tomato salsa?
Yes, you can use a good food processor to make salsa.
(I like this Kitchen Aid food processor. Seriously obsessed.)
If you use a food processor to make salsa you’ll get a salsa that’s very similar in consistency to the salsa you’ll find in your favorite Mexican restaurants.
If you want a chunky, pico de gallo then go with option one listed above and just chop the veggies by hand.
If you want more of the texture of jarred salsa with more liquid and softer tomato pieces then running your salsa through a food processor is the way to go.
Storing
This homemade tomato salsa recipe is best when used within a day of making it.
It will store well covered in the fridge for up to 4 days.
There’s a big HOWEVER though.
Be aware: the salsa will give off more liquid the longer it sits and refrigerating it will change the texture.
Recipes to Serve With It
Of course, you can always make my favorite homemade tortilla chips with this or dunk veggie sticks into it for a healthy snack, but I adore finishing off tacos with fresh tomato salsa.
Here are some favorites:
- Ground beef taco meat
- Instant Pot chicken tacos
- Pineapple beef tacos
- Taco sliders
- Beer battered fish tacos
- Chimichurri steak tacos
- Beef and quinoa taco bowls
- Barbecue chicken tacos
- 5 Ingredient Easy Chicken Taquitos (Baked Not Fried!)
FAQs
Do you peel tomatoes for salsa?
Generally, no. You can definitely keep the skin on the tomato and avoid the extra work.
If you want to make a smoother salsa, you can remove the skin before slicing.
What is fresh tomato salsa made of?
Our recipe uses 6 ingredients including tomato, lime juice, garlic, onion, jalapeno or other hot pepper, and basic spices (salt, pepper, and cilantro).
You can add more ingredients if you like, such as sweet peppers for some sweetness, fruits like mango or pineapple, or habenaro peppers for more intense heat.
Why do you cook tomatoes for salsa?
Our recipe uses fresh, uncooked ingredients. A simple fresh tomato salsa allows the bright flavors of the ingredients to shine through. Some recipes do call for you to cook the salsa, which you can if you want a sweeter, smokier type flavor. You may also want to cook salsa for canning.
What kind of tomatoes are best for fresh salsa?
Roma tomatoes and plum tomatoes are good choices because they are meaty but sweet and acidic, which is key to a good salsa. If it’s not tomato season, cherry and grape tomatoes are both good choices since again they have that nice combination of texture and flavor.
Did you make this? Let me know!
Did you make this fresh tomato salsa recipe or any other recipe on my site? Leave me a comment below and let me know how you liked it.
Make sure you follow along with me on Facebook, Pinterest and Instagram to see everything we’ve got going on.
Stay in the know! Sign up for our newsletter that contains the latest recipes and tips.
Ingredients
- 16 ounces of cherry tomatoes about 3 cups
- 1/2 of a red onion
- 3 cloves of garlic
- 1 whole jalapeno
- juice of 1 lime
- 1/4 cup of fresh cilantro chopped
- 1 teaspoon sea salt and black pepper to taste
Instructions
- Finely chop the tomatoes.
- Dice the onion and finely dice the jalapeno.
- Add the diced veggies to a bowl and add the juice of 1 lime, and 3 – 4 pressed cloves of garlic.
- Sprinkle with sea salt and black pepper to taste. Then add the chopped cilantro.
- Give everything a toss to mix it evenly together. Serve right away with chips, fresh veggies or as a taco or nacho topping.
- If you prefer, mix all the ingredients in a food processor. Pulse until you reach the desired consistency.
Notes
Nutrition
One Comment