Tomato salsa
Our recipe for tomato salsa is a must-have for any Mexican-inspired meal. Tomatoes, red onion, and jalapeños combine to create a chunky mix, while a squeeze of lime and coriander makes them wonderfully refreshing. Quick and easy to prepare, it works with everything from tortilla chips to tacos or even tucked inside burritos.
Ingredients
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Big red tomatoes
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3 |
|---|---|
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Red onion
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½ |
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Spring onions
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2 |
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Fresh green jalapeño
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1 |
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Lime fruit, juiced
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1 |
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Olive oil
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2 tbsp |
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Salt and pepper to taste
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|
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Fresh coriander, finely chopped
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100 ml |
Ripe tomatoes are the right choice
Always choose ripe tomatoes when making salsa, since they release more juice and blend better with the other ingredients. They soften easily, blending well with other ingredients instead of staying firm or grainy. When selecting tomatoes, opt for ones that are deep red, slightly soft when pressed, and feel heavy for their size. Avoid pale ones with hard flesh or a lightweight feel, as they are likely underripe and will not have the right juiciness.
Finely chop the veggies
Small, even pieces keep the salsa easy to scoop and mix. The best way to chop the vegetables finely is to use a sharp knife and a steady hand. For tomatoes, slice them into thin strips before dicing them into small cubes. Cut the onion in half, score it with thin vertical and horizontal cuts, then slice it into uniform pieces. Halve the jalapeño, remove the seeds, then finely mince it.
Adjust the spiciness of the salsa
Jalapeños bring the heat, but you are in control of how spicy the salsa gets. For a milder version, remove the seeds and white membranes before chopping, as this is where most of the heat is concentrated. If you like more spice, keep some or all of the seeds. For an extra kick, use an additional jalapeño or choose a riper one with smooth, slightly wrinkled skin, as these tend to be spicier.
FAQ: Questions about tomato salsa
Before you start chopping, check out the answers to the most frequently asked questions about choosing the best tomatoes and storing salsa.
How long can you store homemade tomato salsa?
Homemade tomato salsa stays fresh in the fridge for 5–7 days when stored in a tightly sealed container. Always keep it in the fridge to stay fresh and prevent spoilage. If it becomes watery, develops an off smell, or changes in texture, it is best to discard it.
Can you freeze tomato salsa?
No, we do not recommend freezing the tomato salsa as the tomatoes will break down, releasing extra liquid and making the salsa much softer and less chunky. The onions and jalapeño will also lose their crunch, becoming soggy after thawing. Freezing weakens the fresh flavour, making it taste more muted. If you need to freeze it, store it in an airtight container for up to 3 months and thaw it in the fridge before using. However, expect a thinner consistency that works better as a topping for cooked meals rather than a dip.
What types of tomatoes are best for making salsa?
Firm, juicy tomatoes with low water content work best for salsa, as they hold their shape and do not release too much liquid. Plum tomatoes like Roma are a top choice with their dense flesh and fewer seeds. Vine-ripened tomatoes also work well; they are naturally flavourful and have firm flesh that holds up well when chopped. Skip overly soft or mealy tomatoes, which can make the salsa too mushy.
Nutritional values
Nutritional value, per
312 Kcal
| Fibre | 4.6 gram fibers |
| Protein | 3.2 gram |
| Carbohydrates | 16 gram |
| Fat | 26.5 gram |
Make a fresh tomato salsa in no time
Grab your chopping board and get started because this quick and fresh tomato salsa recipe will be ready in no time. In less than 15 minutes, you will have a salsa fresher and tastier than anything from a jar. Chop, toss, and enjoy a Mexican-style salsa fresca ready for any fiesta. Grab some chips, load up your tacos, or go straight in with a spoon when no one is watching. This is homemade salsa at its best.
Juicy tomatoes with sharp onion
Tomatoes and red onions are the foundation of any good tomato salsa – one being sweet and juicy and the other sharp and punchy. As they sit together, tomatoes soak up some of that onion intensity while still keeping their own sweet and fresh character. The onion, in turn, pulls in some of the tomato’s moisture, mellowing slightly but never losing its crunch.
Jalapeños for a fiery kick
Jalapeños turn up the heat while delivering a fresh, grassy taste with a hint of smokiness. Their spice builds gradually, leaving a tingling warmth that lingers after each bite. Give them time to sit in the salsa, and they will intensify, with their sharp flavour seeping into every element around them. They are a classic in the Mexican kitchen, so make sure to try some of that traditional spiciness.
Pair with your favourite Mexican meals
Our fresh tomato salsa recipe is so simple to make, it would be a shame not to have it at any Mexican meal, whether it is a quick dinner or a full feast. Scoop it up with crunchy tortilla chips, spoon it over shredded beef tacos, or let it crown a crispy tostada or a plate of nachos.
On the side, it is a fresh accompaniment to enchiladas and quesadillas. Complete your spread by setting it next to guacamole, jalapeño dip, refried beans, and a bowl of rice, and let everyone build their own perfect meal.
Experiment with the recipe
While we adore using lime juice for its citrusy sharpness, replace it with lemon juice if you want something more tart, or go for grapefruit juice to introduce fresh, fruitier bitterness. Swap red onions for shallots, which are milder and slightly sweeter. In comparison, white onions are an amazing option if you want a more intense crunch.
Substitute jalapeños for serrano peppers if you want a sharper, more immediate heat that lingers longer, while roasted poblano keeps things gentler with a subtle heat and a smoky, earthy flavour.
