Fresh Salsa Recipe

Ingredients & Substitutions

Here I explain the best ingredients for my homemade fresh tomato salsa, what each one does in the recipe, and substitution options. For measurements, see the recipe card.

• Tomatoes – Roma tomatoes are most common for fresh salsa recipes, and what I used for mine. Any variety will work, but choose ones that are ripe, fairly firm, and not too large. Huge or overly ripe tomatoes can make the salsa too watery.
• Onion – My recipe uses a white onion. You can choose a yellow or red onion if you prefer.
• Fresh Cilantro – I use a lot here, so feel free to cut the amount in half if you’re not a huge cilantro fan. I don’t recommend dried cilantro for fresh salsa.
• Jalapeño Pepper – For heat and flavor. Add it without the seeds and white parts for less heat, or for extra spice, include both… or even add extra peppers.
• Garlic – You can use jarred minced garlic for convenience, but honestly it’s not quite the same.
• Fresh Lime Juice – Optional, but it keeps the salsa fresh for longer, gives it tang, and keeps the color bright. Lemon juice makes a decent substitute.
• Sea Salt – To taste.

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How To Make Salsa With Fresh Tomatoes

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

1. Chop the veggies. Cut the tomatoes and onion into large chunks. Coarsely chop the jalapeños and garlic. I don’t cut them super fine, just enough to more easily fit in my food processor.
2. Blend together. Add the tomatoes, onions, cilantro, jalapeño, garlic, lime juice, and sea salt to a food processor. Pulse until the fresh salsa reaches the consistency you want.

Serving Ideas

Mexican food is one of my favorite cuisines, so I make this fresh salsa recipe a lot! Here are some ways I serve it. Don’t forget the skinny margaritas!

• Chips – It doesn’t get more classic than fresh tomato salsa with tortilla chips. When I want something lighter, I use zucchini chips (either baked zucchini chips or air fryer zucchini chips), plain or seasoned kale chips, or even crunchy cheese crisps.
• Dip Spread – My non-negotiable is guacamole, but you can also serve this alongside my mango salsa, pineapple salsa, or taco dip.
• Tacos & Burritos – I love this stuff on barbacoa tacos, shredded chicken tacos, taco bowls, and especially taco salad (my go-to lunch). If you want to lighten things up, make your wraps with my almond flour tortillas or cheese taco shells.
• Fajitas – Chicken fajitas, shrimp fajitas, steak fajitas… trust me when I say this fresh tomato salsa is amazing on all of them.
• Seafood – When I want a zesty upgrade, I spoon this salsa over pan seared salmon, grilled shrimp, or baked cod.
• Chicken – Drizzle it over cilantro lime chicken, stir it into Instant Pot chicken (so good!), or use it for my other chicken recipes calling for salsa, like salsa chicken and stuffed poblano peppers.
• Beef Or Pork – My faves are carne asada and beef barbacoa. Serve them up with a side of Mexican street corn or taco slaw!

Recipe Variations

• Swap the peppers – Trade the jalapeños for serrano peppers, green chiles, chipotles, or your favorite spicy chilies. You could also add drained canned green chilies.
• Add spices – Sometimes I add a dash of cumin, paprika, or chili powder for a little more complex flavor.
• Roast for extra flavor – I use this method with my tomatillo salsa recipe, but you can also do it with this fresh salsa recipe! Arrange the tomatoes, peppers, and chopped onion skin side up on a sheet pan and roast for about 15 minutes at 450 degrees F, or until blistered and slightly blackened. Then, blend as usual. (This works best with tomatoes that are more ripe, and gives the salsa a deeper flavor.)
• Use canned tomatoes – Restaurant-style salsas usually have a combination of fresh and canned tomatoes. I now have a homemade salsa recipe like this!
• Make it chunky – You can easily chop all the ingredients instead of blending them, which is essentially pico de gallo. Or add avocado and turn it into my avocado salsa!

Canning Instructions

Many of you have asked me if it’s possible to preserve this fresh tomato salsa by canning it in jars, so I had to test it out and see. You can! (See what I did there? ?) Here’s how to make it last up to a whole year:

1. Sterilize the jars. In a large stockpot, submerge your 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.
2. In a medium saucepan, bring the salsa to a gentle boil. Simmer for 10 to 15 minutes. (I recommend this for any salsa recipe with fresh tomatoes, like this one, but it’s less critical for versions using canned tomatoes.)
3. Fill the jars. Remove the jars from the water and place them on a towel. Fill with salsa, leaving 1/4 inch space at the top, and wipe the rim. Dry the lids and close tightly with the band.
4. Place the sealed jars back into the stockpot with boiling water, over medium-high heat, so 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 cool on the towel.
5. Check the seals after 24 hours. They should not flex when pressed.

My Canning Tools:

If you want to can my fresh salsa recipe, you’ll need a large stockpot and a canning kit. These are the ones I use for my canning adventures. 😉