Fresh Tomato Salsa
This bright, chunky salsa comes together with ripe tomatoes, onion, cilantro, jalapeño, and lime. Serve it with tortilla chips, spoon it over tacos, or use it to wake up grilled chicken, fish, or eggs.
Total
20 min
Servings
Makes about 3 cups, serving 6 to 8
Level
Easy
Fresh salsa is one of the simplest ways to make a meal feel lively. You only need a cutting board, a knife, and a few everyday ingredients.
This version is a classic pico de gallo-style salsa, which means it is uncooked and chunky. The key is to chop everything small enough that each scoop gets a little tomato, onion, chile, cilantro, and lime.
Letting the salsa rest for a few minutes helps the flavors blend. If the tomatoes are very juicy, a quick drain keeps the bowl from turning watery.
01What you'll need
Ingredients
9 items · Makes about 3 cups, serving 6 to 8
- 1 1/2 pounds ripe tomatoes, such as Roma or vine tomatoes, diced small
- 1/2 small white onion, finely chopped
- 1 jalapeño or serrano chile, finely chopped, seeds removed for less heat
- 1/2 cup fresh cilantro leaves and tender stems, chopped
- 2 tablespoons fresh lime juice, plus more to taste
- 1/2 teaspoon fine salt, plus more to taste
- 1 small garlic clove, finely grated or minced, optional
- 1/4 teaspoon ground cumin, optional
- Tortilla chips, tacos, grilled meat, fish, eggs, or beans, for serving
02How to make it
Step-by-step
1. Dice the tomatoes
Cut the tomatoes into small, even pieces. If they are very juicy, place them in a strainer over a bowl for 5 minutes to let extra liquid drip away. This helps keep the salsa scoopable instead of soupy.
2. Chop the onion
Finely chop the onion so it blends into the salsa rather than taking over. If raw onion tastes too sharp to you, rinse it under cold water for 10 seconds, then drain well.
3. Prepare the chile
Trim the stem from the jalapeño or serrano. For mild salsa, slice it open and scrape out the seeds and pale ribs with a spoon before chopping. For more heat, leave some or all of them in.
4. Combine the vegetables
Add the diced tomatoes, chopped onion, chile, cilantro, and optional garlic to a medium bowl. Stir gently so the tomatoes keep some texture.
5. Season the salsa
Add the lime juice, salt, and optional cumin. Stir again, then taste. Add more salt, lime juice, or chile a little at a time until it tastes balanced and bright.
6. Let it rest
Set the salsa aside for 10 to 15 minutes at room temperature. This short rest lets the salt draw out tomato juices and helps the flavors come together.
7. Adjust and serve
Stir once more before serving. If the salsa has released a lot of liquid, spoon off a little or serve it with a slotted spoon. Serve with chips or spoon over tacos, beans, eggs, grilled fish, or chicken.
03From our kitchen
Cook's tips
- Make-ahead: You can chop the onion, chile, and cilantro a few hours ahead. For the freshest texture, dice and add the tomatoes closer to serving time.
- Storage: Store leftover salsa in an airtight container in the fridge for up to 3 days. It will get juicier as it sits, so stir and drain if needed before serving.
- Tomato swaps: Roma tomatoes are firm and less watery, which makes them a good choice. Cherry tomatoes also work well; quarter them or chop them smaller.
- Heat level: Jalapeños are usually milder than serranos, but heat can vary. Start with half a chile if you are unsure, then add more after tasting.
- No cilantro: If you do not like cilantro, leave it out or use a small handful of chopped parsley. The flavor will be different but still fresh.
- Too sharp or salty: If the salsa tastes too acidic or salty, add more chopped tomato. A small pinch of sugar can also help if the tomatoes are not very sweet.
Cook's note
Use ripe, flavorful tomatoes for this recipe. In tomato off-season, cherry tomatoes often taste better than large pale tomatoes from the supermarket.
04Frequently asked
Questions & answers
Can I make this salsa in a food processor?
Yes, but pulse carefully. Add the onion, chile, cilantro, lime juice, and salt first, then add the tomatoes and pulse just a few times. Overmixing can make the salsa watery and foamy.
How do I make salsa less watery?
Use firm tomatoes, remove some of the seeds and gel if you like, and drain diced tomatoes in a strainer for a few minutes. You can also serve the salsa with a slotted spoon.
Can I use canned tomatoes?
Yes. Drain a 14.5-ounce can of diced tomatoes well and use it in place of fresh tomatoes. The salsa will taste softer and more like restaurant-style salsa, but it is a good option when fresh tomatoes are not ripe.
Is this salsa spicy?
It is mild to medium, depending on the chile. Remove the seeds and ribs for less heat, or use only half the chile. For a hotter salsa, use serrano chile or add a second jalapeño.
Can I freeze fresh salsa?
Freezing is not ideal for this chunky fresh salsa because the tomatoes soften and release a lot of liquid when thawed. If you do freeze it, use it later in cooked dishes like chili, soup, or taco meat rather than as a fresh dip.
05Keep cooking
You might also like
SnacksClassic Tomato Bruschetta
Juicy tomatoes, fresh basil, garlic, and olive oil piled onto crisp toasted bread. This simple Italian appetizer is bright, crunchy, and easy to make at home.
Salads & sidesSalsa Fresca
This fresh tomato salsa is bright, crunchy, and quick to make. Serve it with tortilla chips, spoon it over tacos, or use it to wake up grilled chicken, fish, beans, or eggs.
SnacksElote (Mexican Street Corn)
Elote is grilled corn brushed with creamy sauce, rolled in cotija cheese, and finished with chile and lime. It is messy in the nicest way, so keep napkins close.
SnacksHomemade Labneh
Homemade labneh is thick, tangy strained yogurt that turns a tub of plain yogurt into a creamy spread. Serve it with olive oil, herbs, pita, vegetables, or anything that likes a little cool, salty richness.