Homemade Tomato Salsa
This tomato salsa is bright, fresh, and naturally chunky with juicy tomatoes, lime, cilantro, and a touch of jalapeño for gentle heat. It comes together quickly and is perfect for scooping with tortilla chips or serving alongside tacos, burritos, grilled meats, and other Mexican-style dishes.
Equipment
- Blender or food processor
- Cutting board and knife
- Mixing bowl
- Measuring spoons
Ingredients
- 4 medium ripe tomatoes cored and seeded
- 1-2 cloves garlic
- ½ jalapeño stem removed
- ¼ cup white onion finely diced
- 2 tablespoon fresh lime juice
- 1-1 tablespoons cilantro finely chopped
- Sea salt and freshly ground black pepper to taste
Instructions
- Cut 3 of the tomatoes into quarters and place them in a blender or food processor. Add the garlic, jalapeño, and 1 tablespoon lime juice. Pulse until the mixture is broken down but still slightly chunky.
- Finely dice the remaining tomato into small, even pieces. Stir the diced tomato into the blended mixture to create a chunky salsa texture. Add the diced white onion and chopped cilantro. Stir gently to combine.
- Add the remaining 1 tablespoon lime juice and season with sea salt and freshly ground black pepper to taste. Let the salsa sit for 10 minutes before serving.
- Serve with tortilla chips or alongside tacos, burrito bowls, grilled meats, or other Mexican-style dishes.
Notes
- Use ripe but firm tomatoes for the best flavor and texture.
- Pulse the blended mixture briefly so the salsa stays slightly chunky rather than completely smooth.
- If you prefer a milder salsa, remove the seeds from the jalapeño before blending.
- Letting the salsa rest for 10–15 minutes helps the flavors combine and improves the texture.
- Store leftovers in the refrigerator in an airtight container for up to 3 days.
