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Fresh Tomato Salsa Recipe

Fresh Homemade Salsa

iamwinfred
This vibrant, restaurant-quality salsa comes together in just 10 minutes with fresh tomatoes, jalapeños, and cilantro. Perfect for chips, tacos, or topping your favorite Mexican dishes, this chunky salsa delivers authentic flavor with just the right balance of heat and acidity.
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Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Course Appetizer
Cuisine Mexican
Servings 8 servings
Calories 25 kcal

Equipment

  • Food processor or blender Optional, for smoother salsa
  • Sharp knife
  • Cutting board
  • Mixing bowl Medium size

Ingredients
  

  • 4 medium tomatoes about 600g, diced (Roma or vine-ripened work best)
  • 1 medium white onion about 150g or 1 cup, finely diced
  • 2 jalapeño peppers seeded and minced (leave seeds for extra heat)
  • 1/2 cup fresh cilantro about 15g, chopped
  • 2 cloves garlic minced
  • 2 tablespoons lime juice about 1 lime, freshly squeezed
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon ground cumin optional, for extra depth

Instructions
 

  • Dice the tomatoes and place them in a medium mixing bowl, draining excess liquid if desired for a thicker salsa.
  • Add the diced onion, minced jalapeños, chopped cilantro, and minced garlic to the bowl with the tomatoes.
  • Squeeze the lime juice over the mixture and add salt and cumin if using.
  • Stir everything together until well combined, then taste and adjust seasoning with more salt or lime juice as needed.
  • Let the salsa rest for at least 15 minutes before serving to allow the flavors to meld together.

Notes

  • For a smoother salsa, pulse all ingredients in a food processor 3-4 times until desired consistency is reached.
  • Remove jalapeño seeds and membranes for a milder salsa; leave them in for more heat.
  • Store in an airtight container in the refrigerator for up to 5 days.
  • Drain excess tomato liquid before serving if the salsa becomes too watery after sitting.
  • For charred salsa, roast tomatoes, jalapeños, and onion under the broiler for 5-7 minutes before chopping.
  • Add a pinch of sugar if your tomatoes are too acidic.
  • This salsa is best served at room temperature for maximum flavor.
  • Double the recipe for parties - it keeps well and is always a crowd favorite.
  • Try adding diced mango or pineapple for a sweet and spicy variation.
  • Fresh salsa tastes best within 24 hours but will keep its quality for several days refrigerated.

Nutrition

Serving: 1ServingCalories: 25kcalCarbohydrates: 6gProtein: 1gSodium: 150mgPotassium: 200mgFiber: 1gSugar: 3gVitamin A: 10IUVitamin C: 25mgCalcium: 2mgIron: 3mg
Keyword fresh salsa, homemade salsa, mexican appetizer, pico de gallo, salsa fresca
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