Description

This Fresh Tomato Salsa recipe is a vibrant, tangy, and versatile condiment perfect for enhancing any meal. It combines the natural sweetness of fresh and canned tomatoes with the zest of lime juice, the heat from jalapeños, and the aromatic flavors of garlic, cumin, and cilantro for a classic salsa that’s quick to prepare and deliciously fresh. Ideal as a dip with tortilla chips or as a topping for meats and other dishes, this salsa can be made chunky or smooth depending on your preference.

Ingredients

Scale

Fresh Tomatoes and Canned Tomatoes

1 lb. fresh tomatoes (vine-ripened, Campari, or roma, seeds removed)
16 oz. can of whole peeled tomatoes (or 1 lb. fresh tomatoes, seeds removed)

Vegetables & Herbs

1-2 jalapeños (finely diced)
½ cup cilantro (coarsely chopped)
½ sweet onion (finely diced)
2 cloves garlic (crushed)

Seasonings

2 Tbsp. lime juice
¼ tsp. black pepper
½ – ¾ tsp. salt (to taste)
½ tsp. cumin

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Instructions

Prepare Ingredients: Start by removing the seeds from the fresh tomatoes if using, finely dicing the jalapeños and sweet onion, coarsely chopping the cilantro, and crushing the garlic cloves to release their flavor.
Add to Food Processor: In the bowl of an 11-12 cup capacity food processor or a high-speed blender, combine all the prepared fresh tomatoes, canned whole peeled tomatoes, jalapeños, cilantro, sweet onion, lime juice, black pepper, salt, crushed garlic, and cumin, ensuring all ingredients are added evenly for consistent blending.
Pulse the Salsa: Using the pulse function, blend the mixture 20 to 25 times if you prefer a chunky salsa texture, or pulse 25 to 30 times or more if you desire a smoother consistency. Be careful not to over-blend to maintain the freshness and texture.
Serve or Store: Serve the salsa immediately with tortilla chips, as a topping on chicken, or incorporate it into your favorite dishes. For later use, transfer the salsa to an airtight container and refrigerate for up to one week to maintain freshness and prevent spoilage.

Notes

Seeds can be removed from fresh tomatoes and jalapeños to reduce bitterness and heat if preferred.
The amount of jalapeños can be adjusted based on desired spice level.
Using a combination of fresh and canned tomatoes intensifies flavor and balances the salsa’s freshness and texture.
Refrigerate salsa in an airtight container to keep it fresh for up to one week.
This salsa can be customized by adding additional ingredients like chopped onions, bell peppers, or different herbs based on taste preference.