Fresh Tomato Salsa Recipe
The best tomato salsa is made with fresh tomatoes, peppers, onion and plenty of spice! A little spicy, slightly sweet, and perfect with salty chips. Great for Cinco de Mayo, potlucks, enchiladas and more!
Recipes like my Baked Mexican Rice and Salsa Verde are great for when you want restaurant quality food, made easily at home. We love hearty Mexican-inspired meals, and this is one of my Mexican recipes you’ll definitely want in your dinner rotation!
Have you ever googled “salsa”? There are SO many different types! Fruit salsas, corn salsas, traditional, roasted, and one of my favorites, fresh tomato salsa.
This recipe is a bit similar to my 5 minute salsa, which you all have loved so much over the years. Readers are always asking for a fresh tomato version, so I did some tinkering around in the kitchen.
I think this salsa is bright, fresh, with a little kick… just like the best salsas are! You can easily whip up this salsa recipe in your blender or food processor, and it stores great.
HOW TO MAKE FRESH TOMATO SALSA
- Chop and prep veggies. Roughly chop tomatoes, jalapenos, onion and garlic.
- Add to blender. Add all ingredients to blender (or food processor).
- Blend and taste. Blend until desired consistency, then taste to see if any additional salt is needed.
ADDITIONAL COOKING TIPS
- TOMATOES – this salsa will work with most garden tomatoes, just shoot for around 2 lbs.
- CHILL – while you can certainly enjoy this salsa straight out of the blender, I prefer the taste after it’s had a chance to chill and for the flavors to really meld together.
- BASE RECIPE – I wrote this recipe the way we love this salsa, but feel free to use the ingredient amounts as a guideline and go by what your tastes are. It’s your salsa afterall!
VARIATIONS OF THIS RECIPE
- SPICY – to increase the heat, try adding an additional jalapeno, add a serrano pepper, or add some cayenne pepper.
- MILD – to make this salsa more mild, you can omit the jalapeno, or at the very least, make sure you remove the ribs and seeds from the pepper.
- TEXTURE – I prefer a semi-smooth salsa, but you can make this salsa any consistency you like best.
- CANNED – if you don’t have fresh tomatoes, you can use a 28 oz can of whole plum tomatoes. You might want to add a pinch of granulated sugar to balance out the acidity that’s in canned tomatoes.
- SMOKY – for a smoky flavor, try adding a chipotle in adobo, or some of the sauce that’s in the can with the peppers. This will add a bit of heat as well.
MAKING SALSA AHEAD OF TIME
While this salsa tastes incredible right away, I think it gets even better when made ahead of time! All the flavors have time to really meld together. So I like to make this salsa a day or so ahead of time.
Plus I like cold salsa, so it gives the salsa plenty of time to chill.
This salsa will last about a week or so in the refrigerator.
Fresh tomato salsa can also be frozen, for up to 2 months. Thaw overnight in the refrigerator.
SPECIAL EQUIPMENT FOR THIS RECIPE
- Food Processor – I love this model for it’s large capacity.
- Blender – I’ve used this blender for years, and it still works like a charm.
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Fresh Tomato Salsa Recipe
- 8 medium roma tomatoes - roughly chopped
- 1/2 medium red onion - roughly chopped
- 2-3 cloves garlic - minced
- 3-4 green onions - chopped
- 1 jalapeno pepper - seeded if desired
- juice of 1 lime
- 1/4 cup cilantro
- 1/4 cup sun-dried tomatoes
- 1 Tbsp chili powder
- 1 Tbsp Tajin seasoning
- 1-2 tsp kosher salt
- 1/2 tsp ground cumin
- Add all ingredients to blender or food processor and blend until smooth, or until desired consistency is reached.
- Taste and adjust seasoning if necessary.
If changing the recipe serving quantity, the recipe plugin will change the ingredient values for you, but it does NOT change the written instructions, those are manually added and not subject to a slider/button. You will have to extrapolate that multiplication to any amounts listed in the instructions.
For example: if an ingredient calls for 4 cups, and you doubled the recipe, it will automatically change to 8 cups. In the instructions, if I say “use 4 cups of cheese”, you will have to realize that since you doubled it, you use 8 cups, not 4