Fresh Salsa Recipe (5 Minutes!) - Wholesome Yum (2024)

This is the fresh salsa recipe I make almost anytime we’re having Mexican night, especially in the warmer months. Tacos? Taco salad? Nachos? Barbacoa? Simple tortilla chips by the pool or at your cookout? My salsa with fresh tomatoes can do it all, in just a few minutes flat. You might never go back to the jarred stuff.

Ingredients & Substitutions

This section explains how to choose 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 below.

• 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, but a yellow onion or red onion would also work.
• 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 some heat. 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 also use jarred minced garlic for convenience, as I sometimes do.
• Lime Juice – Optional, but it keeps the salsa fresh for longer and keeps the color bright. I also love the tang you get from lime. Use fresh lime juice if you can, but bottled lime juice or even lemon juice will work.
• Sea Salt – To taste.

How To Make Fresh Salsa

This section shows step-by-step photos together with the instructions, to help you visualize the recipe. For full instructions, including amounts and temperatures, see the recipe card below.

1. Chop the veggies. Cut the tomatoes and onion into large chunks. Coarsely chop the jalapeños (remove the seeds first if you don’t want lots of heat) and garlic.
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.
3. Enjoy! Transfer to a bowl for dipping, or serve with other foods. (See my suggestions below!)

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 salsa verde 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 have a recipe for this coming soon!

Storage Instructions

• How long does fresh salsa last? Go ahead and make a big batch, because salsa lasts a long time! You can keep it in an airtight container in the refrigerator for at least 1 week. Mine often lasts even longer with the lime juice included — the acidity acts as a natural preservative. Time can vary a bit depending on how fresh your veggies are, though.
• Can you freeze fresh salsa? Yes, you can freeze my fresh salsa recipe, but it won’t taste exactly like freshly made. To freeze, simmer it on the stove to reduce moisture first. Let it cool, then freeze flat in a zip lock bag. You’ll need to drain excess liquid after thawing.

Canning Instructions:

Many people 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. Simmer the salsa. Meanwhile, in a medium saucepan, bring the salsa to a gentle boil. Simmer for 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.)
3. 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, and wipe the rim. Remove the lids from the water, one at a time, dry off, and close tightly with the band.
4. Process the jars. 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 put them back on the towel to cool, without moving.
5. Check the seals. Check the seal after 24 hours — it should not flex when pressed.

Serving Suggestions

You know Mexican food is one of my favorite cuisines, so I make this fresh salsa recipe every chance I get! Here are some ways you can serve it. (Don’t forget theskinny 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. For an easy, classic spread, add some guacamole, or even other dips, like my mango salsa, pineapple salsa, or taco dip.
• Tacos & Burritos – Make burrito bowls or tacos with your preferred tortillas. My kids like corn tortillas, but I often do almond flour tortillas or cheese taco shells.
• Fish – I like to spoon the salsa over pan seared salmon, grilled shrimp skewers, or simple baked cod for a zesty upgrade.
• Chicken – This homemade salsa recipe pairs well with shredded chicken (so good!), cilantro lime chicken, and my classic chicken fajitas. I also like to use it as part of other recipes, like my husband’s favorite salsa chicken and stuffed poblano peppers.
• Beef Or Pork – My faves are carne asada (on the grill or using a grill pan inside) and beef barbacoa (in the slow cooker). Serve them up with a side of Mexican street corn or taco slaw!
• Salad – Mix it into taco salad (my go-to lunch idea), or use as a topping on my creamy avocado egg salad for another dash of flavor.

• Food Processor– This is the one I have. It’s powerful and large enough for a big batch of salsa. And, trust me, you’re going to want a big batch!
• Mason Jars– I love my mason jars for just about any condiment or sauce recipe I make. They are convenient for general storing or canning.
• Canning Tools – If you want to can my fresh salsa recipe (instructions above), you’ll need a large stockpotand a canning kit (these are the ones I use for my canning adventures).

Recipe Card

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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 just 6 ingredients.

Prep: 5 minutes

Total: 5 minutes

Author: Maya Krampf from WholesomeYum.com

Servings: 16 (adjust to scale recipe)

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Ingredients

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See Also

Corn and Jalapeño Muffins Recipe

• 4mediumTomatoes(halved)▢
• 1smallOnion(cut into large chunks)▢
• 1cupFresh cilantro▢
• 1mediumJalapeno(seeds removed and coarsely chopped)▢
• 3clovesGarlic(coarsely chopped)▢
• 1tbspLime juice▢
• 1/4tspSea salt▢

Instructions

Tap on the times in the instructions below to start a kitchen timer while you cook.

1. Combine all the ingredients in a food processor.

2. Pulse until the salsa reaches your desired consistency. (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.)

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Related Easy Recipes

• Mango Salsa

• Pineapple Salsa

• Salsa Chicken Recipe

• Taco Salad

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

Amount per serving. Serving size in recipe notes above.

Calories9

Fat0.1g

Protein0.4g

Total Carbs2g

Net Carbs1.5g

Fiber0.5g

Sugar1.1g

Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.

Course:Appetizer

Cuisine:Mexican

Keywords:homemade salsa, how to make salsa, mango salsa recipe, salsa with fresh tomatoes

Calories: 9 kcal

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Salsa Recipe With Fresh Tomatoes

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