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This fresh salsa recipe is the only one you’ll ever need! Packed with ripe tomatoes, cilantro, lime, and jalapeño, it’s perfect for chips, tacos, and more.
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If you’ve been hunting for the best salsa out there, this is it. This easy salsa is made with simple ingredients and comes together in just minutes. Whether you’re hosting a game night or need a topping for tacos, this fresh salsa recipe made with fresh tomatoes hits all the right notes. It’s bright, zesty, and totally addictive.
⭐ Why You’ll Love This Recipe
- Made with real fresh tomatoes for unbeatable flavor
- Ready in 10 minutes with no cooking required
- Easily adjustable for heat and texture
- Perfect for dipping, topping, or spooning over everything
🛒 Ingredients & Substitutions
- Roma tomatoes – Use canned tomatoes in a pinch, but fresh salsa with fresh tomatoes always tastes best
- cilantro – Not a fan? You can leave it out or replace it with fresh parsley for a different flavor. The salsa will still be tasty.
- red onion – Swap red onion for white or yellow if preferred
- garlic
- jalapeño – remove the seeds for less heat
- salt
- granulated sugar – to help cut the acidity of the tomatoes
- ground cumin
- lime juice – Fresh lime juice gives a brighter flavor. Bottled works if you’re in a pinch. Add lemon juice if you’re out of lime.
✨ Variations
- Add avocado for a creamy twist
- Mix in roasted tomatoes or garlic for a smoky flavor
- Use serrano peppers for more heat
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🔥 Tips
- Chill your salsa for at least an hour before serving for the best flavor
- Pulse gently in the food processor for a chunky salsa, or blend longer for a smoother finish
- Always taste and adjust lime and salt at the end
❓ FAQs
Yes, it actually tastes better after it sits for a bit. Make it up to 3 days in advance.
Leave the seeds in the jalapeño, or add a second one. Alternatively, use serrano peppers for more heat.
Stored in an airtight container, it keeps in the fridge for up to a week.
You can, but it’s best enjoyed fresh. Freezing may change the texture.
Yes! Cherry and grape tomatoes work well and add a slightly sweeter flavor. Just keep the total quantity the same.
Nope! You can finely chop everything by hand if you prefer a chunkier texture or don’t have a food processor.
This recipe is best for fresh eating. If you want to can salsa, use a tested recipe made for preserving.
Try it on grilled chicken, scrambled eggs, tacos, nachos, burrito bowls, hot dogs, hamburgers, or even as a salad topper.
Scoop out some of the tomato pulp and seeds before processing if you prefer a thicker consistency.
Other recipes you may enjoy
The BEST and Only Fresh Salsa Recipe You’ll EVER Need!
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Equipment
Ingredients
- 5 large Roma tomatoes, diced
- 2 large Roma tomatoes, cut into quarters
- 1 bunch cilantro, chopped
- ¼ cup red onion, chopped
- 1-2 cloves fresh garlic, minced
- 1 jalapeño, cut into quarters (seeds & membranes removed for less heat, if desired)
- ¼ teaspoon salt
- ¼ teaspoon granulated sugar
- ¼ teaspoon ground cumin
- juice from one lime
Instructions
- Place all your ingredients into a food processor. Pulse until you’ve reached your desired consistency. Adjust the seasonings as needed.
- Refrigerate for at least an hour before serving.
Notes
Tips
- To store your salsa, place it in an air-tight container, such as a Mason jar, and keep it in the refrigerator. Your salsa should stay fresh for at least a week this way.
- This salsa is perfect for meal prep, parties, or gifting.
- Great on tacos, eggs, grilled meats, or just with chips.
- Let it chill for at least an hour before serving for best flavor.
- Don’t over-process the salsa if you want a chunkier texture.
- Taste and tweak the salt, lime juice, or spice to suit your palate.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Originally published on September 7, 2016. Updated on April 14, 2025.
Omit the salt & sugar. It doesn’t need either & it will be healthier for you.
I make almost the same thing for my family and they love it too! I’ll sometimes use flame or oven roasted tomatoes for extra umami and 1 tsp or 2 of chili powder for heat in addition to the cumin but this looks bright and simple! Thanks for sharing!