Name: Fresh Tomato Salsa
Prep time: 15 min
Total time: 15 min
Cuisine: Mexican
Ingredients: 4 medium ripe tomatoes, diced; 1/2 white onion, finely diced; 2 jalapeño peppers, seeds removed and minced; 1/2 cup fresh cilantro, chopped; 3 tablespoons fresh lime juice; 2 cloves garlic, minced; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 teaspoon ground cumin (optional)

Homemade chunky salsa fresca in a clear glass bowl with tortilla chips on dark countertop | lonerecipes.com

I discovered this salsa fresca recipe during a cooking class in Oaxaca, and it completely changed how I approach fresh salsas. The instructor emphasized that the key is using the freshest ingredients possible and chopping everything by hand for the perfect texture. What I love about this recipe is how the flavors build - first you taste the sweet-tart tomatoes, then the crisp onion and herbal cilantro, followed by the gentle heat of jalapeño that builds gradually. The lime juice brightens everything and helps preserve the vibrant colors. I make this at least twice a month, especially during summer when tomatoes are at their peak. Sometimes I'll roast the jalapeños first for a slightly smokier flavor profile.

Why I love this recipe

I adore this salsa fresca because it's one of those recipes that delivers incredible flavor with minimal effort. There's something almost meditative about the process of finely dicing all the vegetables by hand, creating this beautiful mosaic of red, green, and white. The aroma as you mix everything together is absolutely intoxicating - fresh cilantro is seriously one of the best scents in cooking! What really makes me come back to this recipe time and again is its versatility. It's perfect as a simple appetizer with chips, but I also use it as a flavor-packed topping for grilled chicken, fish tacos, breakfast burritos, or even mixed into rice for an instant upgrade. Plus, it's one of those rare recipes that impresses everyone but requires no special skills or equipment - just fresh ingredients and a good knife.

What You Need From Your Kitchen

Tomatoes: Use ripe, firm tomatoes and dice them into small, even pieces
Onions: White onion provides a sharp, clean flavor that balances the tomatoes
Jalapeños: Adjust the amount based on your heat preference
Cilantro: Adds a fresh, herbaceous note that's characteristic of Mexican cuisine
Lime juice: Brightens the flavors and helps preserve the color
Garlic: Adds a subtle aromatic base note

Let's Make These Together

Prepare fresh ingredients: Start by gathering all your produce. For the best flavor, make sure your tomatoes are ripe but still firm. Rinse all vegetables thoroughly under cold water. Pat dry with paper towels before chopping.
Master the dice: Use a sharp knife to dice tomatoes into small, even cubes about 1/4 inch in size. The key to great salsa is consistency in your cuts. For onions and jalapeños, aim for an even finer dice to distribute their stronger flavors throughout.
Find your heat level: When preparing jalapeños, remember that the seeds and white membranes contain most of the heat. Remove all for mild salsa, leave some for medium, or keep them all for spicy salsa. Always wear gloves or wash hands immediately after handling.
Balance the flavors: Start with the recommended amounts of lime juice and salt, then taste and adjust. The salsa should have brightness from the lime and enough salt to enhance the natural flavors of the vegetables without tasting salty.
Let it marinate: While you can serve this salsa immediately, letting it rest for 15-30 minutes allows the flavors to blend together beautifully. If you have time, make it an hour ahead for optimal flavor.

Recipe picture — Traditional Mexican salsa fresca made with diced tomatoes, green herbs and peppers in glass bowl | lonerecipes.com

Switch Things Up

I first learned to make this salsa from my neighbor who grew up in central Mexico. I was amazed at how such simple ingredients could create such bold flavors. Originally, I made it with regular tomatoes, but one summer when my garden produced an abundance of Roma tomatoes, I switched to those and loved the meatier texture they provided. Sometimes I add a bit of diced avocado just before serving for extra richness, or swap the jalapeños for serrano peppers when I want more heat.

Perfect Pairings

This vibrant salsa fresca pairs beautifully with so many dishes. Serve it alongside sizzling carne asada tacos or use it to top grilled fish for a light, fresh complement. It's perfect with scrambled eggs for a Mexican-inspired breakfast or spooned over black bean quesadillas. For a complete fiesta, serve alongside guacamole, queso, and a variety of salsas with plenty of crispy tortilla chips. Don't forget a cold margarita or Mexican beer with lime to complete the experience!

Fresh tomato salsa with cilantro, onions and jalapeños served with corn tortilla chips | lonerecipes.com

Frequently Asked Questions

→ Can I make this salsa ahead of time?: Yes! This salsa can be made up to 24 hours in advance and stored in the refrigerator. The flavors actually improve after a few hours as they meld together. Just note that the salsa may release more liquid as it sits, so you might want to drain some off before serving.
→ How long does homemade salsa last?: When stored in an airtight container in the refrigerator, this fresh salsa will last 3-5 days. The lime juice helps preserve it, but it's best enjoyed within the first 2-3 days when the flavors and textures are at their peak.
→ Can I freeze fresh salsa?: While you technically can freeze salsa fresca, I don't recommend it for this recipe. The freezing process will break down the cell walls of the fresh vegetables, resulting in a mushy texture when thawed. This salsa is best enjoyed fresh.
→ How can I make my salsa less watery?: To reduce excess liquid, seed your tomatoes before dicing and allow the diced tomatoes to drain in a colander for about 15 minutes before mixing with other ingredients. Using Roma or plum tomatoes, which have less juice and more flesh, also helps create a less watery salsa.
→ Is there a substitute for cilantro?: If you're among those who dislike cilantro or have the genetic variation that makes it taste like soap, you can substitute with fresh parsley for greenery, though the flavor will be different. A small amount of fresh oregano or basil can also work, but use about half the amount as they have stronger flavors.
→ How can I adjust the spiciness?: The heat in this salsa comes primarily from the jalapeños. For milder salsa, remove all seeds and white membranes from the peppers before mincing. For extra heat, include some or all of the seeds and membranes, or substitute with hotter peppers like serranos. You can also add a pinch of cayenne pepper to increase heat without changing the pepper quantity.

Conclusion

This classic salsa fresca is incredibly versatile and brings a fresh, zesty punch to any meal. The balance of juicy tomatoes, crisp onions, spicy jalapeños, and bright cilantro creates a perfect harmony of flavors. Make it ahead of time to allow the flavors to meld together, though it's delicious right away too. Serve with tortilla chips or use as a topping for tacos, grilled meats, or scrambled eggs.