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Enjoy a burst of fresh flavor with my easy Fresh Tomato Salsa Recipe! This delightful salsa roja combines ripe Roma tomatoes, onions, garlic, jalapenos, and cilantro. Choose to roast them for an irresistible smoky taste. It's ready in just minutes!
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Salsa Roja
There's nothing quite like the zesty burst of flavor from a fresh tomato salsa, especially when it's homemade. My family and I always look forward to a big plate of tortilla chips with fresh salsa and guacamole whenever we visit our favorite Mexican restaurant. Maybe even more than the main course!
This easy fresh tomato salsa recipe captures the simplicity and freshness of ripe Roma tomatoes, onion, garlic, jalapeño, and cilantro. The best part of making your own homemade salsa is the freedom to adjust the heat and texture to your preference. Whether you like your salsa chunky or smooth, mild or spicy, you can make it just the way you want!
What really makes this homemade salsa recipe stand out is the optional step of roasting the tomatoes and jalapenos. It adds a smoky depth of flavor that elevates the salsa from ordinary to extraordinary - trust me! Try pairing this salsa with any of your favorite Mexican dishes, and I bet you'll want to make it every time.
Ingredients for Salsa
- Ripe Roma Tomatoes, cored and roughly chopped
- Onion, roughly chopped
- Garlic Cloves, finely minced
- Jalapeno Peppers, seeds removed (adjust to desired spice level)
- Fresh Cilantro, chopped
- Lime Juice from Fresh Lime
- Salt; I recommend Maldon Sea Salt Flakes
- Pepper
How to Make Salsa
- Optional: Roast the tomatoes and jalapeno peppers. Place them on a hot, dry skillet or directly over an open flame on your stovetop. Rotate until the skins are charred and blistered. Alternatively, broil in the oven for a few minutes until they blister.
- In a blender or food processor, combine the chopped tomatoes, onion, minced garlic, roasted jalapeno (if used), and half the cilantro.
- Pulse the ingredients a few times to reach your desired salsa consistency. Pulse less for chunkier salsa, more for smoother salsa.
- Transfer the mixture to a bowl. Stir in lime juice and the remaining cilantro. Season with salt and pepper to taste.
- Refrigerate the salsa for at least 30 minutes before serving. For best flavor, chill overnight.
- Serve with tacos, tortilla chips, or any Mexican dish of your choice!
Roasting Tip: Over-roasting tomatoes and peppers can give them a bitter, burnt taste. Monitor closely while roasting so you don't over-roast!
Easy Homemade Salsa Recipe Tips
- Use fresh ingredients for the best homemade salsa. Fresh, ripe Roma tomatoes will always taste better and provide a better texture for salsa than canned tomatoes.
- Roasting the tomatoes and jalapenos adds depth and smokiness to the salsa. If you want a richer flavor, don't skip this step!
- Adjust the heat level by altering the amount of jalapeno included. Remember, the heat is mainly in the seeds and membranes of the pepper.
- Wear gloves when chopping jalapeño peppers, and thoroughly wash your hands. Don't touch anything else with the contaminated gloves.
- Alternatively, if you want no spice at all, substitute green bell peppers for the jalapenos. This will add a nice peppery flavor to the salsa without any spice.
- Cilantro is optional. If you want a pop of green but don't like cilantro, you could use thinly sliced green onions or parsley.
- Let the salsa sit in the refrigerator for at least 30 minutes before serving. This resting period allows flavors to meld together.
Restaurant-Style Salsa FAQ
This can happen if tomatoes with high water content are used or if the salsa is over-blended. Roma tomatoes make the best tomatoes for salsa as they are very firm and blend well without becoming too watery. If your tomato salsa turns out too watery for your liking, you can either add more ingredients to thicken it, or use a pinch of cornstarch.
Freshness of ingredients plays a crucial role. Using fresh, ripe tomatoes and herbs ensures a more vibrant flavor. I don't recommend using canned tomatoes for this dish.
What to Serve with Salsa
And the best combination of all: Air Fryer Tortilla Chips, Queso Blanco, and Chunky Guacamole!
Try my Zesty Peach Mango Salsa next!
If you enjoyed the recipe, leave a comment and a rating below!
Fresh Tomato Salsa Recipe
Equipment
- Food processor or Blender
- Skillet (Optional)
Ingredients
- 6 Ripe Roma Tomatoes - cored and roughly chopped
- ½ Onion - roughly chopped
- 2 Garlic Cloves - finely minced
- 1 Jalapeno Peppers - seeds removed (adjust to desired spice level)
- ¼ Fresh Cilantro - chopped and divided
- 1 Fresh Lime - Juiced
- Salt - I recommend Maldon Sea Salt Flakes, to taste
- Pepper - to taste
Instructions
- Optional: Roast the tomatoes and jalapeno peppers. Place them on a hot, dry skillet or directly over an open flame on your stovetop. Rotate until the skins are charred and blistered. Alternatively, broil in the oven for a few minutes until they blister.6 Ripe Roma Tomatoes,1 Jalapeno Peppers
- In a blender or food processor, combine the chopped tomatoes, onion, minced garlic, roasted jalapeno (if used), and half the cilantro.6 Ripe Roma Tomatoes,½ Onion,2 Garlic Cloves,¼ Fresh Cilantro,1 Jalapeno Peppers
- Pulse the ingredients a few times to reach your desired salsa consistency. Pulse less for chunkier salsa, more for smoother salsa.
- Transfer the mixture to a bowl. Stir in lime juice and the remaining cilantro. Season with salt and pepper to taste.¼ Fresh Cilantro,1 Fresh Lime,Salt,Pepper
- Refrigerate the salsa for at least 30 minutes before serving. For best flavor, chill overnight.
- Serve with tacos, tortilla chips, or any Mexican dish of your choice!
Bernie Mc Elroy says
Easy, but oh so good!
Isabel Laessig says
So glad you enjoyed it, Bernie! Thank you for giving it a try!