Description
This fresh tomato salsa recipe combines vine-ripened or roma tomatoes with jalapeños, cilantro, and spices to create a vibrant, flavorful salsa perfect for dipping or complementing your favorite dishes. Quick to prepare and easy to customize, this salsa offers a fresh, zesty punch with just the right balance of spice and herbs.
Ingredients
Scale
Fresh Ingredients
- 1 lb. fresh tomatoes (vine-ripened, Campari, or roma, seeds removed)
- 1-2 jalapeños (finely diced)
- ½ cup cilantro (coarsely chopped)
- ½ sweet onion (finely diced)
- 2 cloves garlic (crushed)
- 2 Tbsp. lime juice
Canned Ingredients
- 16 oz. can of whole peeled tomatoes (or 1 lb. fresh tomatoes)
Spices
- ¼ tsp. black pepper
- ½ – ¾ tsp. salt (to taste)
- ½ tsp. cumin
Instructions
- Combine Ingredients: In the bowl of an 11-12 cup food processor or high-speed blender, add all prepared fresh tomatoes, canned tomatoes, jalapeños, cilantro, onion, garlic, lime juice, black pepper, salt, and cumin.
- Pulse the Salsa: Pulse the mixture 20-25 times to achieve a chunky salsa consistency, or pulse 25-30+ times if you prefer a smoother salsa. Adjust pulsing to your desired texture.
- Serve and Store: Serve the salsa immediately with tortilla chips, on grilled chicken, or incorporate it into your favorite recipes. Store leftover salsa in an airtight container in the refrigerator for up to 1 week.
Notes
- To remove tomato seeds, slice tomatoes in half and scoop out seeds with a spoon; this helps reduce excess liquid in the salsa.
- The amount of jalapeños can be adjusted to taste; removing seeds reduces heat.
- If fresh tomatoes are out of season, a 16 oz. can of whole peeled tomatoes works well as a substitute.
- Adjust salt quantity based on personal preference or dietary needs.
- For best flavor, let salsa rest in the fridge for 30 minutes before serving to allow flavors to meld.
