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Quick 10-Minute Fresh Tomato Salsa

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Make your own Fresh Tomato Salsa at home in just 10 minutes! Use my quick and easy recipe to blend together fresh ingredients, then serve this zesty salsa dip with your favorite tortilla chips or on top of tacos or burritos.

I’m sharing this recipe with you just in time to celebrate Cinco de Mayo. Honestly, once I’m able to get good in-season tomatoes, I make fresh salsa at least once a week. It’s restaurant-quality and irresistible! 

The great thing about this recipe — besides being the best homemade salsa — is that you ca make it in a blender in under 10 minutes. How easy is that?!

fresh tomato salsa on a platter with blue corn tortilla chips

Fresh Tomato Salsa

Just ask my family. I’m a true chips and salsa fanatic. I mean, if you eat with me at a restaurant that offers “endless” chips and salsa, you may never get your fair share! I’m joking, of course, but I am serious about my salsa.

What makes homemade salsa so good? FRESH ingredients and no preservatives.

You can use this same recipe to make Pico de Gallo, or salsa fresca, which has a thicker consistency. To do that, instead of using a blender, dice the veggies by hand to keep the mixture chunky and less watery.

salsa ingredients, tomatoes, cilantro, garlic, jalapeno, green onions, lime

Salsa ingredients

  • Ripe tomatoes
  • Jalapeno pepper
  • Green onions or scallions
  • Garlic
  • Cilantro
  • Lime
  • Sea salt
  • Black pepper

What tomatoes are best to use for homemade salsa?

For the best homemade salsa, you want to choose tomatoes that are ripe with a beautiful deep red color. I personally like to use Roma or Campari tomatoes because they have more flesh than seeds.

However, when Tennessee’s homegrown Grainger County tomatoes are in season, they are my top choice for salsa and other Summer tomato recipes like Caprese Salad and bruschetta.

Should you peel tomatoes for salsa?

It’s personal preference, of course, but I do not see any need to peel the tomatoes you use in fresh salsa. Also, the skins contain antioxidants which are believed to reduce the risk of cancers and heart disease. That’s a good reason not to peel them!

green onions and jalapeno in a food processor

How to make fresh tomato salsa at home

  1. Cut green onions into 3 to 4 inch sections and place in the bowl of a food processor along with garlic cloves.
  2. Remove the seeds from an jalapeño pepper — or leave them in for extra spicy salsa — and cut it into large chunks. Place the jalapeño into the food processor with the green onions. Pulse until everything is finely chopped. If you like cilantro, add a bunch now and pulse again a couple of times.
  3. Rinse and dry the tomatoes, then cut them into quarters. You can either add them to the food processor and blend OR dice them by hand for chunky salsa. I sometimes blend all but one tomato, and dice the last one.
  4. Squeeze in fresh lime juice and season with sea salt and freshly ground black pepper or coarse ground black pepper.
  5. Serve immediately, or chill in the refrigerator to serve cold later.

How long will fresh tomato salsa keep?

Store fresh salsa tightly covered in the refrigerator for up to 5 to 7 days. You can also freeze fresh salsa for up to 3 months. If you plan to freeze the salsa, go ahead and blend the tomatoes for the best texture. Diced tomatoes in the salsa tend to have a weird texture once thawed.

To make this recipe, you may need…

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I use my Ninja blender whenever I need a food processor or blender. It’s powerful and is dishwasher safe which makes cleaning a breeze. My Ninja even has a separate smoothie cup that doubles as a blending cup and serving cup — super convenient!

What else is new? Check out my Life, Love, and Good Food Store on Amazon! Thanks so much for being a part of our community!

fresh tomato salsa on a white platter with cilantro and blue corn tortilla chips

Related recipes

Planning a Cinco de Mayo party? Check out a few of my favorite recipes for a tasty fiesta with friends:

  • Serve this easy Mexican Street Corn Salad just once and it will quickly become one of your favorite go-to sides for taco nights at home!
  • Loaded with chicken and cheese and smothered in red enchilada sauce, this EASY Cheesy Chicken Enchilada casserole is my family’s favorite Mexican recipe.
  • Roasting fresh tomatillos, onions, garlic and jalapeño pepper until charred and softened brings out the rich, earthy flavor in this easy Tomatillo Salsa.
  • Chicken Black Bean Enchiladas with a chunky homemade enchilada sauce made with onions, poblano pepper, and smoky chipotle chilies.
  • Instant Pot White Chicken Chili is chock full of tender chicken, white beans, and Monterey Jack cheese and is ready start to finish in about thirty minutes!

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Yield: 8 servings

Fresh Tomato Salsa

fresh tomato salsa on a white platter with cilantro and blue corn tortilla chips

Make your own Fresh Tomato Salsa at home in just 10 minutes! Use my quick and easy recipe to blend together fresh ingredients, then serve this zesty salsa dip with your favorite tortilla chips or on top of tacos or burritos.

Prep Time 10 minutes
Total Time 10 minutes

Ingredients

  • 3 green onions
  • 1 jalapeno pepper, seeded
  • 2 garlic cloves
  • 1 lb. ripe sweet Campari or Roma tomatoes
  • 2 tablespoons fresh lime juice
  • 1/2 cup loosely packed fresh Cilantro leaves chopped (optional)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon coarse ground black pepper

Instructions

  1. In a food processor or mini chopper, pulse green onions, jalapeno pepper, and garlic cloves until finely diced. Add cilantro and pulse one or two times.
  2. Dice tomatoes (I usually do this by hand to keep the salsa a bit chunky) and combine with all other ingredients.
  3. Season to taste with salt and pepper. Serve immediately (or chill first if you prefer) with tortilla chips.

Notes

Store fresh salsa tightly covered in the refrigerator for up to 5 to 7 days. You can also freeze fresh salsa for up to 3 months. If you plan to freeze the salsa, go ahead and blend the tomatoes for the best texture. Diced tomatoes in the salsa tend to have a weird texture once thawed.

Recommended Products

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Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 162Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 135mgCarbohydrates: 17gFiber: 0gSugar: 16gProtein: 0g

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ABOUT SHEILA
Sheila Thigpen, author of Easy Chicken Cookbook and The 5-Ingredient Fresh and Easy Cookbook, is a recipe developer, food photographer, and food writer. She spent 20+ years as a business manager in the publishing industry before she retired in 2018 to focus on her passions — cooking, photography, and writing. Living near the beautiful Smoky Mountains, Sheila and her husband have two adult daughters and two fine sons-in-law, are active in their church, love to travel, and have a precious little granddaughter who has stolen their hearts. Follow Sheila on YouTubePinterestInstagramFacebook, and Twitter!

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