FREE 5-Ingredient Recipe EBook

• My 5-Minute Fresh Salsa Recipe Is Summer In A Bowl
• Ingredients & Substitutions
• How To Make Salsa With Fresh Tomatoes
• My Recipe Tips
• Fresh Salsa Recipe (5 Minutes) Recipe card
• Serving Ideas
• Recipe Variations
• Canning Instructions
• Recipe Reviews

My 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 .

1. 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.
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.

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.

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 4 medium Tomatoes (halved) ▢
• 1 small Onion (cut into large chunks) ▢
• 1 cup Fresh cilantro ▢
• 1 medium Jalapeno (seeds removed and coarsely chopped) ▢
• 3 cloves Garlic (coarsely chopped) ▢
• 1 tbsp Lime juice ▢
• 1/4 tsp Sea salt ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

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.)

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 .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

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:

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. 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.)
3. 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.
4. 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.
5. 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. 😉

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System + EBooks (Only $37)

The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

Get The Keto Cheat Sheet System PDF (Only $37)

Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

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.

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/homemade-salsa-with-fresh-tomatoes-and-cilantro/

Ingredients

• 4 medium Tomatoes (halved)
• 1 small Onion (cut into large chunks)
• 1 cup Fresh cilantro
• 1 medium Jalapeno (seeds removed and coarsely chopped)
• 3 cloves Garlic (coarsely chopped)
• 1 tbsp Lime juice
• 1/4 tsp Sea salt

Instructions

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.)

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 .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)

FREE 5-Ingredient Recipe EBook

• My 5-Minute Fresh Salsa Recipe Is Summer In A Bowl
• Ingredients & Substitutions
• How To Make Salsa With Fresh Tomatoes
• My Recipe Tips
• Fresh Salsa Recipe (5 Minutes) Recipe card
• Serving Ideas
• Recipe Variations
• Canning Instructions
• Recipe Reviews

My 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 .

1. 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.
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.

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.

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 4 medium Tomatoes (halved) ▢
• 1 small Onion (cut into large chunks) ▢
• 1 cup Fresh cilantro ▢
• 1 medium Jalapeno (seeds removed and coarsely chopped) ▢
• 3 cloves Garlic (coarsely chopped) ▢
• 1 tbsp Lime juice ▢
• 1/4 tsp Sea salt ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

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.)

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 .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

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:

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. 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.)
3. 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.
4. 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.
5. 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. 😉