PrintFresh Tomato Salsa Recipe
A bright and chunky salsa made with fresh garden tomatoes, perfect for any occasion. Customize your spice level and enjoy this easy homemade salsa.
- Prep Time: 15 min
- Cook Time: 0 min
- Total Time: 15 min
- Yield: 6 cups 1x
- Category: Condiment
- Method: No Cook
- Cuisine: Mexican-American
- Diet: Vegetarian
Ingredients
Scale
- 4 pounds ripe tomatoes (about 8–10 medium), cored and roughly chopped
- 1–2 jalapeños, stemmed, seeded (optional), and roughly chopped
- 1 medium white onion, roughly chopped
- 4 cloves garlic, peeled
- 1/2 cup fresh cilantro, leaves and tender stems
- 1/4 cup fresh lime juice (from 1–2 limes)
- 1 teaspoon salt, or to taste
- 1/2 teaspoon ground cumin (optional)
Instructions
- Combine tomatoes, jalapeños, onion, garlic, cilantro, lime juice, salt, and cumin (if using) in a food processor or blender.
- Pulse until the salsa reaches your desired consistency. For a chunkier salsa, pulse in short bursts. For a smoother salsa, process longer.
- Taste and adjust seasoning as needed. Add more salt, lime juice, or jalapeño for heat.
- Transfer the salsa to an airtight container.
- For fresh salsa, refrigerate for at least 30 minutes before serving to allow flavors to meld.
- For canning, follow safe water bath canning procedures for salsa.
Notes
- For a milder salsa, remove all seeds and membranes from the jalapeños. For a spicier salsa, leave some or all of them in.
- You can substitute serrano peppers for jalapeños for more heat.
- If you don’t have a food processor or blender, you can finely chop all ingredients by hand.
- Fresh salsa will keep in the refrigerator for up to a week.
Nutrition
- Serving Size: 1/4 cup
- Calories: 20
- Sugar: 3g
- Sodium: 250mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Find it online: https://www.purecookingjoy.com/salsa-recipe-with-fresh-tomatoes/