This fresh salsa recipe is bursting with flavor and can be customized to suit your taste. It’s quick to prepare, uses real whole ingredients, and contains no preservatives. You can make it chunky or smooth, mild or spicy, and it pairs perfectly with a variety of dishes. Plus, it’s naturally gluten-free, low in calories, and loaded with nutrients from fresh vegetables.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Ripe tomatoes
Red onion
Jalapeño or serrano pepper (optional for heat)
Fresh garlic
Cilantro
Fresh lime juice
Salt
Black pepper
Olive oil (optional)
Directions
Dice the tomatoes, onion, and pepper (if using). Finely mince the garlic and cilantro.
In a medium bowl, combine all the chopped vegetables and herbs.
Add fresh lime juice, salt, and pepper to taste. Drizzle in olive oil if desired for added richness.
Stir everything together until well mixed.
Taste and adjust seasoning as needed. For best flavor, let the salsa sit for 15–30 minutes before serving.
Serve with tortilla chips or as a topping for your favorite Mexican dishes.
Servings and timing
This recipe yields about 2 cups of salsa and serves 4 to 6 people as a snack or topping. Preparation time is approximately 10 minutes with no cooking required.
Variations
Roasted salsa: Roast the tomatoes, garlic, and peppers before blending for a smoky flavor.
Add fruit: Mix in diced mango, pineapple, or peach for a sweet and spicy twist.
Make it spicy: Use more jalapeño, or switch to serrano or habanero for extra heat.
Smooth version: Blend all ingredients in a food processor or blender for a restaurant-style salsa.
Tomatillo variation: Substitute some or all of the tomatoes with tomatillos for a tangy salsa verde.
Storage/Reheating
Store fresh salsa in an airtight container in the refrigerator for up to 5 days. The flavors will continue to develop over time. Freezing is not recommended, as the texture becomes watery upon thawing. This salsa is best served cold or at room temperature; no reheating is necessary.
FAQs
Can I use canned tomatoes instead of fresh?
Yes, but the flavor will be slightly different. Use whole peeled tomatoes and drain excess juice before chopping or blending.
How do I reduce the heat?
Remove the seeds and membranes from the peppers or omit them entirely for a milder salsa.
What type of tomatoes are best?
Roma or plum tomatoes work best because they have less water and more flesh, resulting in a thicker salsa.
Can I make this in advance?
Yes, and it actually tastes better after sitting for a while as the flavors meld together.
Do I have to use cilantro?
No, if you don’t like cilantro, you can substitute with fresh parsley or simply leave it out.
How can I thicken my salsa?
Drain some of the liquid or blend a small portion of the salsa and mix it back in for a thicker texture.
Is this salsa keto-friendly?
Yes, it’s low in carbs and suitable for keto and other low-carb diets.
Can I use a blender or food processor?
Yes, for a smoother consistency, pulse the ingredients a few times in a blender or food processor.
How do I make it sweeter?
Add a pinch of sugar or mix in some diced fruit like mango or pineapple to balance the acidity.
Fresh Salsa is a quick, customizable, and flavorful condiment that adds a burst of freshness to any dish. Whether you enjoy it chunky or smooth, spicy or mild, this easy homemade version delivers unbeatable taste and texture. Once you try making it yourself, you’ll never go back to the jarred kind. Keep a batch in your fridge for snacking, meal prep, or your next taco night.
Fresh Salsa is a zesty, refreshing blend of ripe tomatoes, onions, peppers, and herbs. Quick to make and endlessly versatile, it’s perfect for snacking or adding a burst of flavor to your favorite Mexican dishes.
Author:Catherine
Prep Time:10 minutes
Cook Time:0 minutes
Total Time:10 minutes
Yield:2 cups (serves 4–6)
Category:Appetizer
Method:No-Cook
Cuisine:Mexican
Diet:Vegan
Ingredients
4 ripe Roma tomatoes, diced
1/2 red onion, finely chopped
1 jalapeño or serrano pepper, finely diced (optional, adjust to taste)
1 clove garlic, minced
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice
Salt, to taste
Black pepper, to taste
1 tablespoon olive oil (optional)
Instructions
Dice the tomatoes, onion, and pepper (if using). Finely mince the garlic and cilantro.In a medium bowl, combine all the chopped vegetables and herbs.Add fresh lime juice, salt, and pepper to taste. Drizzle in olive oil if using.Stir well until all ingredients are evenly mixed.Taste and adjust seasoning as needed. For best results, let the salsa sit for 15–30 minutes before serving to allow the flavors to meld.Serve with tortilla chips or use as a topping for tacos, grilled meats, or other dishes.
Notes
For a milder salsa, remove the seeds and membranes from the pepper or omit it completely.
For a smoother texture, blend ingredients in a food processor or blender.
Allowing the salsa to rest enhances flavor.
Best consumed within 5 days; not ideal for freezing.
Use Roma tomatoes for a thicker, less watery salsa.
