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, but a yellow onion or red onion would also work. 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 some heat. 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 also use jarred minced garlic for convenience, as I sometimes do. Lime Juice – Optional, but it keeps the salsa fresh for longer and keeps the color bright. I also love the tang you get from lime. Use fresh lime juice if you can, but bottled lime juice or even lemon juice will work. Sea Salt – To taste.
How To Make Fresh Salsa
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
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 salsa verde 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!
Storage Instructions
How long does fresh salsa last? 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. Can you freeze fresh salsa? Yes, 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. You’ll need to drain excess liquid after thawing.
Canning Instructions:
Many people 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:
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! 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.
Serving Suggestions
You know Mexican food is one of my favorite cuisines, so I make this fresh salsa recipe every chance I get! Here are some ways you can 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. For an easy, classic spread, add some guacamole, or even other dips, like my mango salsa, pineapple salsa, or taco dip. Tacos & Burritos – Make burrito bowls or tacos with your preferred tortillas. My kids like corn tortillas, but I often do almond flour tortillas or cheese taco shells. Fish – I like to spoon the salsa over pan seared salmon, grilled shrimp skewers, or simple baked cod for a zesty upgrade. Chicken – This homemade salsa recipe pairs well with shredded chicken (so good!), cilantro lime chicken, and my classic chicken fajitas. I also like to use it as part of other recipes, like my husband’s favorite salsa chicken and stuffed poblano peppers. Beef Or Pork – My faves are carne asada (on the grill or using a grill pan inside) and beef barbacoa (in the slow cooker). Serve them up with a side of Mexican street corn or taco slaw! Salad – Mix it into taco salad (my go-to lunch idea), or use as a topping on my creamy avocado egg salad for another dash of flavor.
My Tools For This Recipe
Food Processor – This is the one I have. It’s powerful and large enough for a big batch of salsa. And, trust me, you’re going to want a big batch! Mason Jars – I love my mason jars for just about any condiment or sauce recipe I make. They are convenient for general storing or canning. Canning Tools – If you want to can my fresh salsa recipe (instructions above), you’ll need a large stockpot and a canning kit (these are the ones I use for my canning adventures).
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Check the post above for instructions on storing, canning, or freezing homemade salsa. The entire fresh salsa recipe makes about 4 cups. Exact volume and number of servings will vary depending on the size of your tomatoes.
