Contents
Why This Salsa Rocks
If you love fresh, hearty dips that make salsa feel like a meal, then this Chunky Fresh Tomato Salsa is your new go‑to. Think bold red tomatoes, crisp onions, bright cilantro, and just enough jalapeño for a warming kick. With no blender, no cooking, and only a few high‑quality ingredients, you get a dish that’s rustic, satisfying, and bursting with Tex‑Mex flavor.
Why it’s a winner:
Hand‑chopped textures give it authenticity and personality
No fancy equipment needed—just a chef’s knife
Quick to make—ready in 10–15 minutes
Versatile—ideal with chips, tacos, grilled proteins, or bowls
Fresh & healthy—no added sugars, preservatives, or oils
Ingredients & Tips for Success
Tomatoes: Choose Roma, vine-ripened, or heirloom tomatoes. Look for ones that are firm and vibrant in color. Avoid overly ripe or watery tomatoes. Chop into ½-inch chunks for the best chunky texture.
Onions: Use white or yellow onions for a punchy bite, or red onions for a slightly milder flavor. To mellow out sharpness, rinse the chopped onion under cold water and pat dry.
Cilantro: Use both leaves and stems—stems are full of flavor and easily chopped. Add cilantro last to keep its bright green color and strong aroma.
Jalapeños: Adjust based on your heat preference. Remove seeds and veins for milder heat; leave some for a spicier kick. For extra flavor, roast the jalapeño on a gas flame or broiler before chopping.
Lime Juice & Seasonings: Always use fresh lime juice. It adds brightness and helps the flavors meld. Salt and pepper to taste. A pinch of ground cumin adds a warm, earthy note, but you can skip it for a fresher flavor.
Step-by-Step Recipe
Ingredients (makes ~4 cups salsa)
4–5 medium tomatoes (about 1½ pounds)
½ medium white or yellow onion
1 jalapeño (adjust heat to taste)
½ cup fresh cilantro, chopped
Juice of 1 lime (about 2 tablespoons)
½ teaspoon kosher salt (adjust to taste)
¼ teaspoon freshly ground black pepper
Optional: ¼ teaspoon ground cumin
Equipment
Chef’s knife
Cutting board
Large mixing bowl
Spoon for stirring
Instructions
Prep tomatoes
Wash and dry tomatoes. Core and cut into ½‑inch chunks. Add to a large mixing bowl.Chop onion and jalapeño
Dice onion finely. Deseed jalapeño (for mild) or leave seeds (for heat), then finely chop. Rinse onion if needed to reduce sharpness. Add both to the bowl.Add cilantro
Finely chop cilantro (including tender stems) and add to the bowl.Season
Squeeze fresh lime juice over the mixture. Add salt, pepper, and cumin (if using). Gently fold ingredients until well combined.Taste & Adjust
Taste the salsa. Adjust salt, lime, or jalapeño to your preference.Serve or Chill
Serve immediately or refrigerate for 15–30 minutes to allow flavors to meld.
Variations & Substitutions
Add Fruit: Stir in diced mango or pineapple for a sweet, tropical twist.
Roasted Veggie Salsa: Char tomatoes, onions, and jalapeños for a smoky depth.
Tomatillo Swap: Replace some tomatoes with chopped raw tomatillos for a tangy edge.
Avocado Add-In: Fold in diced avocado right before serving for a creamy texture.
Herb Alternative: Try parsley or basil instead of cilantro for a different flavor profile.
Serving Suggestions
Spoon over tacos (especially fish, chicken, or shrimp)
Pair with tortilla chips as a game-day dip
Use as a topping for burrito bowls or grain bowls
Layer on toast or bruschetta for a Tex-Mex twist
Serve with grilled meat, seafood, or even eggs
Make-Ahead & Storage Tips
Make Ahead: Chop ingredients ahead and mix before serving.
Storage: Keep in an airtight container in the fridge for up to 3 days.
Do Not Freeze: Tomatoes will get mushy and watery after thawing.
Benefits of Homemade Salsa
Fresher taste: Straight from the chopping board
No preservatives or additives
Customizable heat and acidity
More budget-friendly than store-bought options
Naturally vegan, dairy-free, and gluten-free
Frequently Asked Questions (FAQs)
Q: How can I keep my salsa from being watery?
A: Use firm tomatoes, and after chopping, you can let them sit with salt for 10 minutes, then drain excess juice before combining.
Q: How spicy is this salsa?
A: With one jalapeño and no seeds, it’s mildly spicy. You can increase heat by leaving in seeds or using serrano peppers.
Q: Can I use canned tomatoes?
A: For best results, stick with fresh. Canned tomatoes are softer and will make the salsa mushy.
Q: Can I make this ahead of time?
A: Yes. It tastes even better after 30–60 minutes in the fridge. Just stir before serving.
Q: Can I use lemon juice instead of lime?
A: You can, though lime gives it a more authentic flavor. If using lemon, reduce the quantity slightly.
Final Thoughts
This Chunky Fresh Tomato Salsa is everything a good salsa should be—bold, textured, vibrant, and packed with real ingredients. Whether it’s taco night, a party appetizer, or your go-to fridge staple, this no-cook recipe brings pure, rustic flavor to the table in minutes. Customize it to your heart’s content, and make it as mild or spicy as you like.
