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GET IT NOWMy 5-Minute Fresh Salsa Recipe Is Summer In A Bowl
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. Here’s why it’s awesome:
- Zesty, fresh flavor – My fresh tomato salsa uses whole tomatoes from the produce section, so the flavor isn’t as deep as salsa recipes that use canned diced tomatoes. Instead, it’s light and bright, which I think is great sometimes! And the onions, garlic, and jalapeños add a kick in every bite.
- Customizable texture – Since this recipe is blended, it’s not as chunky as pico de gallo, but you can choose how smooth you want it.
- 6 simple, fresh ingredients – Plus salt. I usually only have to pick up fresh tomatoes and jalapeños from the store to make it.
- Takes 5 minutes – And no cooking required! I love this fresh salsa for quick and effortless meal prep, or last-minute gatherings.
Make this with me, and you might never go back to the jarred stuff!
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.
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.
- 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.
- 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.
My Recipe Tips
- Reminder: don’t use huge tomatoes! I mentioned this above but didn’t want you to miss it since a few people have asked. Big tomatoes make fresh salsa too watery, so I recommend small to medium here.
- Pulse rather than pureeing constantly. Starting and stopping the food processor will let you check the consistency, so you don’t overdo it. It changes fast!
- Use a large food processor. My salsa recipe makes a pretty big batch (4 cups), but you need space in the food processor too, so I recommend one that’s at least double that size. I have and love this food processor — it’s been going strong for 8 years and counting!
- A blender works, but only if you want very smooth salsa. Since the blade isn’t sharp, it’s harder to get a chunky texture with it. This is why I prefer a food processor, as it gives me more control.
- Do a taste test for salt before you reach your desired consistency. That way, you can adjust the salt more and pulse again to mix.
Fresh Salsa Recipe (5 Minutes)
Learn how to make salsa with fresh tomatoes in 5 minutes! My easy fresh salsa recipe is loaded with zesty flavor, using just 6 ingredients.
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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Combine all the ingredients in a food processor.
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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.)
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1/4 cup
- Tips: Check out my recipe tips above to help you get the best flavor and texture, and a few notes about tools.
- Variations: See my variations below for easy ways to adjust this recipe.
- Recipe yield: The entire fresh salsa recipe makes about 4 cups. Exact volume and number of servings will vary depending on the size of your tomatoes.
- Store in the fridge: 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. I like to store it in mason jars, which keep it fresh for longer than regular containers — and they don’t stain.
- Freeze: 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 (or my personal fave, trays like this). I usually need to drain excess liquid after thawing.
- Canning: See my canning instructions below if you want to can this recipe.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Salsa Recipe With Fresh Tomatoes
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:
- 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.
- 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.)
- 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.
- 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.
- 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. 😉
136 Comments
Snow
1Love this recipe! I have made this 8 times now and I change it up a bit to see if I like more onion, or cilantro or garlic or lime. Still deciding and still tasty as I go. So much better then store bought salsa. Thank you😋
Maya | Wholesome Yum
0I’m so glad you liked it enough to make it 8 times! Yes, it’s so tasty to customize as you go, hehe. 🙂
veronika
0Very simple and easy to make, my kids know how to make this by memory now.
Wholesome Yum D
0I love that, Veronika! It’s so great when a recipe becomes second nature. Even better that your kids know it by heart now!
Kassandra Montoya
0For canning, if I’m at 5000ft elevation, should I add 10 minutes to the water bath time? What elevation are you at when you make this recipe?
Thanks!
Maya | Wholesome Yum
0Hi Kassandra, I live at sea level so unfortunately that’s the only way I can test and my timing is based on that.
Diana
0I’ve made this four times and love it! Family and friends love it too. Thanks for sharing this easy delicious and nutritious salsa recipe!
Wholesome Yum D
0Diana, I love hearing that it’s become such a favorite! So happy it’s been a hit with your family and friends.
Diana Vazquez
0Best salsa recipe I ever had. Took it to the beach for a family and friends gathering . People were delighted with how good it was.
Wholesome Yum D
0That makes me so happy to hear, Diana! I’m so glad you enjoyed it.
Paul
0Not only extremely simple to make, but also thoroughly enjoyable to eat! For those whose palates are more accustomed to something a bit more tangy, I suggest bumping up the amount of cilantro and jalapeño.
Wholesome Yum D
0I love that, Paul! Simple and enjoyable is always the best combo. Great tip on adding more cilantro and jalapeño too.
~Chrissie O.
0It’s so, so good – my mom uses this basic formula, which is how I learned it, and she makes TEN GALLONS of salsa for a Latin church in the Pilsen neighborhood, in Chicago, each Christmas! My personal changes: more cilantro, cuz… cilantro (use the stems! Save the pretty leaves for garnishing!!); no onion (migraines, sadly). One hack I got from one of the parishioners was to blitz chopped black olives into the mix (she used that instead of salt); it changes the flavor, but in a really lovely way!!! But the base is wonderful: tomatoes, salt, cilantro, a little heat, and lime juice (yes, lime!!!). All. Day. Long!!! This is the forumula!!! AMAZING!!!
Wholesome Yum D
0Chrissie, I love everything about this, especially the story about your mom making ten gallons of salsa for her church! What a beautiful tradition. Your tweaks sound amazing too (I need to try that olive trick!). Thanks so much for sharing!
Verlea
0I always thought that making your own salsa would be hard to make but this was a breeze. I loved the flavor so much better than the store bought kind in a jar.
Wholesome Yum D
0I’m so glad you gave it a try, Verlea! Homemade salsa really is easier than it seems and I agree, the flavor is so much fresher than the jarred kind!
Barbara
0I have made this recipe, minus the salt. Delicious!
I have made it a 3rd time, with a twist: minus 2 tomatoes and adding 2 mangoes, peeled and diced.
Wholesome Yum D
0Thanks, Barbara! I love that mango twist, it sounds like such a fun and flavorful variation. So glad you’re enjoying the recipe!
Donna
0This is a great recipe! I have so many compliments every time I fix it! I am going to try and can it! Thank you for sharing this!
Wholesome Yum D
0So glad to hear that, Donna! Love that it’s always a hit when you make it. Let me know how it goes if you try canning it!
Jill
0Easy and so fresh tasting. I will be making this again and again since it is pretty addictive!
Wholesome Yum D
0That sounds amazing, Jill! I’m so glad you enjoyed it, love that it’s become a repeat-worthy favorite for you!
syl
0good
Carol L
0Actually, this is Pico de Gallo.
Also known as salsa fresca (fresh salsa) or salsa cruda (raw salsa)
~Chrissie O.
0“Pico de gallo,” depending on your colloquial translation, means rooster’s beak, or referring to chicken feed, so chopped in small pieces, like a relish. When I lived in Guatemala, we had a pico de tomate (like this one) but also a pico made of fresh jicama, lime juice, and Tapatio. There are different “picos” all over, depending on what’s fresh, available, and in season. The verb, “picar,” means, “to chop” (Or sting, bite, etc… Note to bullfighting, the ones who put the matas, or spikes onto the bull, ultimately leaving the “runway” for the matador, and weakening the bull, are called Picadors…). Another fun note is that a rooster peck isn’t exactly painless… and the “peck” of the pepper hits your tongue like a rooster peck! lol Enjoy it in all of its incarnations! ~Chrissie
Maya | Wholesome Yum
0Hi Carol, This is not pico de gallo, because pico de gallo is chopped and not blended like this recipe is. It’s true that it’s fresh and not cooked, though. Hope you like it!
Gary Roberts
0We loved your Salsa recipe, how do you get it to be a nice color of red ? Mine seems to be darker. Thank you
Maya | Wholesome Yum
0I’m so glad you loved it, Gary! The color really depends on how bright your tomatoes are. If you’re looking for specifically bright red every time, you might like my other homemade salsa that uses a blend of fresh and canned tomatoes, which have a more reliable color. Hope this helps!
Carlee
0How are we making it not so watery ?
Maya | Wholesome Yum
0Hi Carlee, Since this is a fresh salsa, how watery it turns out just depends on how watery your tomatoes are. You can always gently drain it a little at the end if you like.
Eileen
0Can you use a blender in place of a food processor for the salsa recipe?
Maya | Wholesome Yum
0Hi Eileen, Yes, you can if it’s powerful enough. The texture turns out a bit different but still good!
Karen
0Could you can and process this salsa
Maya | Wholesome Yum
0Hi Karen, Yes, you can. There are some extra steps, I have instructions in the post above in the storage section.
Lucille
0There is no cooking this recipe?
Maya | Wholesome Yum
0Hi Lucille, No, you don’t need to cook this salsa.
Cat
0Love this easy simple recipe ❤️
Michael Turner
0Can you use lemon juice if you don’t have lime
Maya | Wholesome Yum
0Hi Michael, Yes, you can!
Gloria A
0I doubled the recipe and added an orange bell pepper that I had on hand. We like cilantro too. I was looking for proportions, and your recipe provided what I needed. I left it diced chunky, and it was very good. Thank you!
Maya | Wholesome Yum
0Thank you, Gloria! Sounds like a great way to use up a bell pepper!
Michele Brown
0Wow, so easy and taste delicious 😋
Maya | Wholesome Yum
0Thanks, Michele! Enjoy!
Jill
0Can you use a high speed blender if you don’t have a food processor?
Maya | Wholesome Yum
0Hi Jill, Yes, you can. I just find it doesn’t give you quite as much control over the consistency.
Peyton Clark
0I really loved this recipe, just wouldn’t pulse the tomato with the rest of the ingredients. It made it really watery.
M Willis
0Delicious! I added extra lime juice, a bit of juice from a jar of pickled jalapeños, and omitted cilantro which my daughter can’t eat. Perfect!
Poorna
0My first time trying salsa. This tastes so good! I blanched the tomatoes and removed their skins. I also pulsed the tomatoes separately, and the rest of the veggies separately in a manual food processor for a slightly chunky texture. I put in 1 jalapeño, deseeded, and it was very mild.
Marilyn
0Can this recipe be frozen? Thank you.
Maya | Wholesome Yum
0Hi Marilyn, Yes, you can freeze my fresh salsa, but there’s an extra step. I have instructions in the post above.
James Fast
0Add a roasted Serrano pepper instead of a jalapeño. Makes the flavor richer.
Valerie
0Add chunks of watermelon, even blend this up w salsa. Voila watermelon gazpacho!
WillowD
0Made this recipe today. Ive made salsa in the past and just needed a basic guide to follow. I used 3 types of tomatoes from my garden , added 3 seeded jalepenos and more salt and pepper. The extra jalepenos at least gave it a bit of heat. I couldve added more but my salsa was turning soupy at that point. This is a good, basic salsa recipe.
tslaughter88
0Do you peel the tomatoes?
Maya | Wholesome Yum
0No, you don’t need to peel them.
RJ Med
0Awesome fresh salsa literally made in minutes!!
Theresa
0One cup of cilantro is too much. Is that a typo?
Maya | Wholesome Yum
0Hi Theresa, It’s not a typo, that’s how much I used. Of course this can vary depending on how it sits in the measuring cup (I don’t pack it tightly). Feel free to use less if you prefer.
Paul Jr. Marcil
0Cumin is a must (1TBSP), add the cilantro after the food processor mix is done, your salsa will remain bright red.
Finely chop the cilantro by hand.
Maya | Wholesome Yum
0Hi Paul, Thanks for sharing your tips! A tablespoon of cumin would likely be too much for my recipe, but I’ve added smaller amounts and it does add extra flavor. This salsa already stays pretty bright red when I make it.
Sherry
0I’ve had trouble in the past making this – it came out bitter. I never could get the garlic/lime just right. But THIS came out PERECT!! I personally like Roma tomatoes because they’re meaty and don’t get too juicy. Also, my family likes MORE ONION. Thank you for the GREAT RECIPE!!
Donna Contreras
0LOVE, LOVE,LOVE. The recipe was deeelicious. I added salt and pepper to desired liking. I love salsa on everything, but chocolate. Haha.
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Denise
0I just recently started canning and this was the first thing of your recipes that I did. minus the cilantro, it was fabulous!
Mary
0I made this recipe tonight. I have never made salsa before. I have a very small food processor and lots of fresh tomatoes from a friend’s garden. I am a person who doesn’t like fresh tomatoes. Weirdly I like tomatoes in any other form. I had to process everything in multiple batches, guessing on some of the spices. Thanks to Maya’s guidance it turned out great. My husband said he liked it better than any storebought salsa he has tasted.
Nedra
0I made this recipe ? so easy
Eden
0This is the best salsa recipe!! I absolutely love it. I’m just about to can quite a bit of it right now!
Faith H
0Just made this. It is so amazing! Thank you for the wonderful recipe.
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.