Make this fresh tomato salsa recipe with only 10 minutes of prep. Toss all ingredients in the blender, that's it!
We always have chips and salsa in our house, and usually do not go more than a day or two without snacking on them. Few store-bought versions are reliable, and you cannot always find them. Then, you're left guessing on which one to buy only to find it tastes terrible. Give up the guesswork and make your own! This salsa recipe is super easy and tasty. You just need a food processor or blender.
Don't want to use fresh tomatoes? Click here for our recipe using canned tomatoes instead!
This salsa recipe with fresh tomatoes is one that's been with us for years now. We were living in California when we first started making it. It's such an simple recipe, but very versatile to make it your own.
🧾 Grocery List
Of course the main ingredient in this salsa is fresh tomatoes, but we also use one can of diced tomatoes to help with the texture of the salsa. Everything else is there to flavor the tomatoes and can be adjusted to your liking.
Gather these ingredients:
- Vine-ripened tomatoes (2 large)
- Canned diced tomatoes (15 oz.)
- Red wine vinegar (2 tablespoons)
- Jalapeno peppers (2 fresh)
- Garlic (4 cloves)
- Yellow onion (half)
- Fresh cilantro
- Lime (1)
- Ground cumin
- Cayenne pepper
- Chili powder
If you cannot find vine-ripened tomatoes, you may use Roma tomatoes instead. For this recipe you'll need 5 to 6 of them.
Click here for full recipe ingredients and instructions.
The steps for making homemade salsa are simple. Blend all of the ingredients in the food processor. Super easy!
👪 Serving Size
This recipe makes an enormous amount, so if you don't think you'll go through all 5 cups within 2 weeks, you can easily halve it.
The best way to blend salsa ingredients is in a food processor, however, if you do not have one you can use a blender.
This recipe is very adaptable. For example, you can choose to roast your fresh tomatoes and jalapenos first, or use a can of fire-roasted diced tomatoes in place of regular diced tomatoes. You can also add a can of green chiles or use a can of Ro-Tel. Try switching up the spices with more or less, to taste like adding a pinch of sugar to sweeten it up or leave out the red wine vinegar if you can't find any in your pantry!
💬 What others are saying
We just made the salsa – and it’s so yummy! -Hannah
YUM!! Love this recipe! Thank you!! -MariLee
Yum! I made this tonight and it’s easy to throw together and and tastes nice and fresh! -Stephanie
📖 Frequently Asked Questions
Can I freeze this?
You can freeze fresh salsa although I wouldn't recommend it for using it as a dip with chips when thawed. It will not hold it's consistency but the flavor stands. Instead, use it as an ingredient to spice up your meals like chili, soup, stew, etc.
Do I need to peel the tomatoes?
No need to peel the tomatoes! Instead, toss them in with the peel, seeds and all!
Can I leave out the jalapenos?
Absolutely! I will say this is probably at the mild to medium level since I can even eat it without my mouth on fire. It all depends on how much of the seeds and membranes of the jalapeno you leave in. I recommend adding at least one jalapeno, but if you want to leave it out altogether that is fine, too.
What can you do with fresh salsa?
There are many ways to use this salsa beyond dipping your chips. For example, serve it over scrambled eggs, put a few spoonfuls on your grilled chicken, make my fresh salsa and cream cheese pizza, etc. etc.
Is this salsa good for canning?
I do not recommend canning this salsa. Instead, refer to this canning recipe.
🌶 More Salsa Recipes You'll Love
This recipe was originally published July 2011 and updated September 2020.
Fresh Salsa Recipe
- 2 fresh jalapeno peppers , seeded and coarsely chopped
- 4 cloves garlic , peeled and halved
- 2 large vine-ripened tomatoes (or 5 to 6 roma tomatoes)
- 28 oz. can diced tomatoes , drained
- ½ yellow onion , peeled and coarsely chopped
- 2 tablespoons red wine vinegar
- 2 teaspoons ground cumin
- ½ teaspoon ground cayenne pepper
- ½ teaspoon chili powder
- ¼ teaspoon salt
- small handful fresh cilantro leaves
- juice of one lime
- Combine the jalapenos and garlic in the bowl of a food processor and process until finely chopped (scraping down the sides of the bowl as necessary.) Add the rest of the ingredients and process in one-second pulses until the salsa is at your desired consistency (about 3-5 pulses). DO NOT PUREE!
- Can be served immediately, but best after chilled for 2 hours for flavors to blend. Store in airtight container in refrigerator for up to two weeks.
- This salsa can be served cold, however, I like it best at room temperature. Remove desired amount of salsa from fridge 20 minutes before serving.
- Nutrition information is an estimate only.