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Get It NowThis easy fresh salsa recipe is one of the best ways to amp up Taco Tuesday (or any Mexican-inspired meal)! Once you learn how to make salsa with fresh tomatoes and cilantro, you might never go back to the jarred stuff. And just like mango salsa, salsa verde, and pineapple salsa, it only takes a few simple, fresh ingredients.
Unlike many salsa recipes that use canned diced tomatoes, this is a fresh tomato salsa recipe that uses whole tomatoes from the produce section. While the canned stuff is convenient, I think fresh tomatoes make the best homemade salsa! This one is blended, so not as chunky as pico de gallo.
Why You’ll Love This Fresh Salsa Recipe
- Zesty, fresh flavor
- Juicy tomato texture with hints of onion, garlic, and jalapeño
- 6 basic ingredients (plus salt)
- Done in 5 minutes
- No cooking needed
- Makes a restaurant-style fresh salsa that pairs with nachos, tacos, quesadillas, burritos, or your favorite Mexican-style dishes
Ingredients & Substitutions
This section explains how to choose the best ingredients for homemade fresh tomato salsa, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Tomatoes – Roma tomatoes are most common for fresh salsa recipes, but any variety will work. Choose ripe yet fairly firm ones that aren’t too large, as very large or overly ripe tomatoes might make the salsa too watery.
- Onion – This recipe uses a white onion, but a yellow onion, red onion, or even green onion will work.
- Cilantro – This gives the most classic flavor, but you could use other fresh herbs if you like. I don’t recommend dried cilantro for fresh salsa recipes.
- Jalapeno – For some heat. Add it without seeds and white parts for less heat, or for extra spice, include both or even add extra peppers.
- Garlic – For best results, coarsely mince your garlic fresh before adding it to your food processor. This ensures that the pieces get small enough without turning your salsa into a paste. You can also use jarred minced garlic for convenience.
- Lime Juice – Optional, but keeps the salsa fresh for longer and adds a bit of tang. Use fresh lime juice if you can for the best flavor, but bottled lime juice or even lemon juice will work.
- Sea Salt – To taste.
How To Make Fresh Salsa
This section shows how to make homemade salsa with fresh tomatoes, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Chop. Cut the tomatoes and onion into large chunks.
- Blend. Add the tomatoes, onions, cilantro, jalapeno, garlic, lime juice, and sea salt to a food processor. (A high-powered blender may also work.) Pulse until the fresh salsa reaches the desired consistency.
- Enjoy! Transfer to a bowl for dipping, or serve with other foods. (See ideas below!)
How to taste for salt:
Taste the salsa to determine if you need to adjust salt a bit before you reach the consistency you want. That way, you can adjust the salt more and pulse again.
Fresh Salsa Recipe Variations
- Swap the peppers – Trade jalapenos for serrano peppers, green chiles, chipotles, or your favorite spicy chilies. You could also add drained canned green chilies.
- Add or change spices – This easy fresh salsa recipe would taste delicious with added cumin, oregano, paprika, cumin, or chili powder.
- Use canned tomatoes – Fresh tomato salsa recipes taste best, but you can also used canned tomatoes if needed. Process other ingredients first and blend these in last.
- Broil or roast for extra flavor – Arrange tomatoes, peppers, and peeled onion skin side up on a sheet pan and broil for 6-8 minutes, or until blistered and slightly blackened. Blend as usual. (This works best with riper tomatoes!)
Storage Instructions
Store leftovers covered in an airtight container or mason jar.
How Long Does Fresh Salsa Last?
Fresh salsa lasts in the refrigerator for about 1 week. The time can vary a bit depending on how fresh your veggies are. Also, if you include lime juice, it will last a bit longer: The acidity acts as a natural preservative.
Can You Freeze Fresh Salsa?
Yes, you can freeze fresh salsa recipes! Just don’t expect them to taste identical to freshly made. To freeze, simmer the salsa on the stove for 10-20 minutes to bring out extra moisture. Cool completely, then freeze flat in a zip lock bag. After thawing, drain off any excess liquid before serving.
Canning Instructions:
Preserve the ingredients in this fresh tomato salsa recipe with this easy method. It will last 12 months (or even longer)!
- Sterilize the jars. In a large stockpot, submerge mason jars and lids in water. Simmer to sterilize them. (You don’t need to simmer the bands, only the jars and lids.) Keep them simmering until step 3.
- Simmer. Meanwhile, in a medium saucepan, bring the salsa to a gentle boil. Simmer for about 10 to 15 minutes. (This is necessary for a salsa recipe with fresh tomatoes, like this one, but less critical for versions using canned tomatoes.)
- Fill the jars. Remove the jars from the water and put them on a towel. Fill with salsa, leaving 1/4 inch space at the top. Wipe any salsa from the rim. Remove the lids from the water, one at a time, dry off, and close tightly with the band.
- Process the jars. Place the sealed jars back into the stockpot with boiling water, over medium-high heat, such that they are almost submerged but the tops are above the water. Cover the pot and let it boil for 15 minutes. After that, remove the jars and put them back on the towel to cool, without moving.
- Check the seals. Check the seal after 24 hours — it should not flex when pressed.
What To Serve With Fresh Tomato Salsa
Serve this salsa with all kinds of easy mains and Mexican favorites:
- Chips – Dip into your fresh salsa using your favorite tortilla chips, zucchini chips (either baked zucchini chips or air fryer zucchini chips), plain or seasoned kale chips, or even cheese crisps. For an easy, classic spread, serve the salsa alongside guacamole. Perfection!
- Tacos & burritos – Make burrito bowls or tacos with some flour tortillas, almond flour tortillas, or crunchy cheese taco shells.
- Fish – Spoon this over pan seared salmon, grilled bbq shrimp skewers, or easy baked cod for a zesty upgrade.
- Chicken – Salsa pairs well with shredded chicken, zesty cilantro lime chicken, and classic chicken fajitas. You can also use this fresh salsa recipe to make salsa chicken!
- Salad Or Slaw – Mix into taco salad, or use as a topping for creamy avocado egg salad or zesty taco slaw for another dash of flavor.
- Classic Mexican dishes – Make carne asada (on the grill or using a grill pan inside), beef barbacoa (in the slow cooker), Mexican street corn (multiple options here), savory chile verde, or stuffed poblano peppers (in the oven) to serve with this iconic sauce. Don’t forget the skinny margaritas!
Recommended Tools
- Food Processor – This is the one I have. It’s powerful and large enough for a big batch of salsa.
- Mason Jars – Convenient for general storing or canning.
- Canning Tools – If you want to can your fresh salsa recipes (instructions above), you’ll need a large stockpot and a canning kit.
Homemade Salsa Recipe
Homemade Fresh Salsa Recipe (5 Minutes!)
Learn how to make salsa with fresh tomatoes in 5 minutes! This easy fresh salsa recipe is loaded with zesty flavor using 6 ingredients.
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Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Combine all the ingredients in a food processor.
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Pulse until desired consistency is reached. (Check for salt a few pulses before your desired consistency, so that the homemade salsa doesn't get too mushy if you need to adjust salt and pulse again.)
Last Step: Leave A Rating!
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Recipe Notes
Serving size: 1/4 cup
- Check the post above for instructions on storing, canning, or freezing homemade salsa.
- The entire fresh salsa recipe makes about 4 cups. Exact volume and number of servings will vary depending on the size of your tomatoes.
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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69 Comments
GigiJan
0Best, easiest salsa EVER! I have been looking for this recipe for years!!! Thank you kindly! <3
Stefanie
0I doubled the recipe and still only ended up with 3.5 half pint jars worth. Any idea what I did wrong? Perhaps I should have pulsed it a bit less in the processor? It was also very liquidy after pulsing so when i boiled it on the stove I tried to boil off some of the excess liquid. Any advice would be great thanks! Love the flavour!
Maya | Wholesome Yum
0Hi Stefanie, How much salsa you get will depend on the size of your tomatoes. I haven’t had an issue with it being liquid, but it’s possible that could happen if your tomatoes have high water content. You could simmer on the stove like you did if this happens. I’m so glad you like the flavor!
Stefanie
0Thanks so much! Yes, I loved the flavour! I’m about to make another batch it’s so good.
dalton pool
0What is the recipe for Mexican salsa?
Wholesome Yum D
0Hi Dalton, You can find the recipe right above where you left this comment.
Lili
0I’ve made this four times now and I eat it like a fresh summer salad. (The 2nd time I used fresh garden tomatoes from a friend and it was so delectably sweet! Such a difference from store bought tomatoes!) Seriously, I load it onto whatever I’m eating. I can’t stand jalapeno so I use serranos and adjust for spice. It’s my go-to and so easy, quick and delicious. I make chile in the molcajete but sadly my wrist can’t take it anymore. This is the first time I’ve used a blender (my food processor) and although I keep it a salsa and not a chile it is outstanding. Thank you so much!
Wendy Vitale
0So great to taste the fresh and lively flavors. So easy for me to make, too! First time making fresh salsa and I’m never going back. Will try again with other ingredients, like pineapple, yum. Thank you for a great recipe!
Becky
0Hi I have fairly large garden tomatoes. About 4 lbs worth. How would I adjust the other ingredients to match this amount of tomatoes? I think I have 10 total tomatoes.
Wholesome Yum D
0Hi Becky, At the top of the recipe card you can adjust the amount of servings which will adjust the amount of ingredients.
Paula Darbin
0This is the best salsa ever!! And that it can be canned even better.
Carol
0Quick, easy and tasty…love it!
Scott
0I made my first homemade salsa using this recipe. It is so yummy – the batch lasted two entire days (no judgements – several people not just me)! :-). I made a second batch tonight for a party tomorrow. I use more tomatoes (5-6) than what the recipe calls for. A combination of Early Girl, Beefsteak, and Roma tomatoes straight from my garden gives this salsa such a fresh and enjoyable flavor. Thanks for sharing this idea.
Melissa
0I’m assuming since no method of peeling tomatoes, they are kept on and blended? I’m guessing they chop up nicely so you don’t even notice, maybe makes a thicker consistency? TIA!!
Wholesome Yum D
0Hi Melissa, You are correct, the tomatoes are not peeled.
Asif
0It is lovely to have your new contents on regular basis, I am also working on this niche.
Erica
0So yummy! Thank you for the easy recipe and suggestions.
Nora A Lee
0Easy to make and delicious.
Lacey
0Can I add sugar and still freeze it and how long does it last in the freezer?
Wholesome Yum D
0Hi Lacey, This recipe will last 3-6 months in the freezer.
Brad Goldsmith
0Thanks. Super easy to make. Taste great.
Connie
0I made this but my taste buds say it’s bland. I tried adding another jalapeno, garlic, onion salt and a tsp. Of sugar.
What did I do wrong?
How can I fix the taste?
Maya | Wholesome Yum
0Hi Connie, Sorry to hear that! The things you tried are the main things I would try, so if none of that worked, I’d suspect that your tomatoes were lacking flavor. Sometimes I get tomatoes from the store that kind of taste like… nothing, haha. Since salsa has so few ingredients, that would have a big impact.
Lori Vandeleygraaf
0Can i use regular table salt instead of sea salt? I cant wait to make it and I am also going to can it 🙂
Thank you Lori
Wholesome Yum D
0Hi Lori, Yes, that would work.
Donna Hasse
0I can’t wait to try this salsa, especially with garden fresh tomatoes. I want to try with red raspberries also. Thank for posting.
Susan
0Can I use canned tomatoes if I’m out of fresh? If yes, what size can? Thank you.
Susan
0Sorry, I just went back and read the entire post and see that I can use canned tomatoes, however, it didn’t say what size to use. I have a can of diced tomatoes, I believe it’s a 28oz can, would that be too much, too little, or just right? 😉
Wholesome Yum D
0Hi Susan, You will need 3-4 cups of tomatoes.
Leisha
0Can I can the salsa without bringing it to a boil, first?
Wholesome Yum D
0Hi Leisha, You can find the instructions for canning in the post.
Carla
0I had 5 roma tomatoes instead of 4 as they were small – in case I needed an extra. Hubby got to chatting in my ear and I’m 77 so I lost track and put them all in the blender. You do NOT need 5 romas. My salsa was very thick but granddaughter thought it was quite tasty and ‘hot’. YUM!
Sandy
0This salsa was very delicious, better than any store bought. Recipe will definitely be a keeper. Thank you!
Shelby
0This lime juice is such a burst of flavor! The lime juice added gives it a bit of extra “fresh” too.
Lisa
0This homemade salsa tastes so much better (and fresher) than jarred.
Bella B
0I made this over the weekend for movie night. It was delicious! I added some serrano peppers for more zing.
Sarita
0This was a wonderful recipe to use up all my garden tomatoes. The lime juice gave it just the right tangy flavour!
Mandy Applegate
0So easy and SO delicious, all my friends loved this salsa!
Rebecca
0Super easy and not expensive to make at all. Perfect for appetizers when you are in a crunch or just need something extra.
Liz
0It was awesome and it only took me 5 minutes.
Tammy
0I made this salsa recipe today and it was delicious! All family members liked it so I will make this often!
Alex workin
0Awesome recipe
Marlene Pingley
0My husband loved this salsa.
Elgie
0Wonderful recipe! Thanks for your posting this.
Jenni
0This salsa is SO GOOD! Its dangerously easy, which means I am eating chips and salsa all the time!
Donna Hasse
0So funny!
Wendy
0This was the perfect solution for the surplus of tomatoes from my garden!
Glenda
0Love this quick and easy recipe. So full of flavor!
Beth
0Hi Maya,
I decided to use the canning process but realized I only used 1 teaspoon lime juice. Was that enough lime juice? I don’t want to get my family sick. I did follow the canning process to a T. Salsa was delish!
Thank you!
Wholesome Yum D
0Hi Beth, The lime juice in this recipe is actually optional so using only 1 tsp is perfectly fine.
Beth
0Thank you
Cynthia
0Very good & easy to prepare. We love it!
Liz sinnema
0So is Vinegar required for salsa? If so, how much for your recipe?
Wholesome Yum M
0Hi Liz, Vinegar is not required.
Jason
0If I am water bath canning the salsa, do I need to add any apple cider vinegar?
Wholesome Yum M
0Hi Jason, Please do your research before proceeding. To my knowledge, the vinegar is necassary to prevent bacteria growth, but I’m not sure how much your will need for each jar.
Rayna Jenkins
0Can the cilantro be left out?
Wholesome Yum M
0Hi Rayna, Yes, if you prefer, you can leave the cilantro out.
Kaylin
0Can I use a blender instead of food processor?
Wholesome Yum M
0Hi Kaylin, Yes, but the same rule applies with a blender – pulse the mixture, do not just let it run. Your salsa is complete when you achieve your desired consistency! Enjoy!
Shelly
0Do you recommend a particular type of tomato or onion? Beefsteak, roma, etc? What about onion type. I love your recipes! keep them coming 🙂
Maya | Wholesome Yum
0Hi Shelly, You can use any kind you like. I like to use Roma tomatoes, and sweet white or yellow onions.
Vicki Larsen
0Hi Maya – I’m confused by the carb count. There are carbs in tomatoes and onions so how can the carb count of this salsa be zero?
Wholesome Yum L
0Hi Vicki, you are correct. However, due to the serving size, the nutrition info shows 0 carbs and sugar. The tomatoes and onion do both have a very tiny amount of both, but the amount per serving comes out to be negligible.
Claudia Mitchell
0Perfect salsa for the entire family. I’d take fresh ingredients over bottled salsa any day.
Tracy
0Loved this fresh. What is the canning process? Thank u.
Maya | Wholesome Yum
0Thank you so much, Tracy! I added steps for the canning process to the post above.
Carlos Masso
0It’s nice to read your posts and also make your recipes. They help me keep the line, thanks.
Maya | Wholesome Yum
0Thank you, Carlos! I’m glad you like them.