This Fresh Salsa Recipe is easy summer perfection! This no-bake recipe is loaded with fresh, juicy tomatoes, onion, garlic, jalapeños, fresh cilantro, and plenty of lime juice!
This, my friends, is what summer is all about.
This = fresh salsa recipe.
Picture this with me.
Crunchy chips, homemade salsa,
a pitcher um one easy and delicious margarita ;), good music, and a light evening summer breeze.
I don’t think I could have painted a more perfect picture.
For me, gimme a bowl of chips and salsa and a marg and I am
I know you’re with me.
What are the best tomatoes for salsa?
I personally love roma tomatoes for this fresh salsa recipe.
They’re juicy, but not TOO juicy – a salsa that’s too watery is no good! They’re also firm, but not TOO firm – a salsa with hard tomatoes would be gross, but you definitely need a little texture!
To me, roma tomatoes are juuuuuuust right.
What spices do you use in salsa?
The only true “spice” in today’s recipe is just salt! Just trust me. With all the fresh summer produce we’re loading into this salsa, you won’t need anything else.
Plus, you really don’t want to strangle the flavors!
How do you make an easy Mexican fresh tomato salsa?
Making homemade salsa is easier than you might think.
You ready for this?
Place these ingredients into your favorite food processor:
- White onion
- Fresh Cilantro
Pulse until finely chopped (unless you really like big chunks in your salsa).
Scrap down the sides and then add these ingredients into your food processor:
- Tomato juice
- Sugar (just a little to cut all the acidity)
- Lime juice
Pulse again until the tomatoes have broken up and the desired texture has been reached.
Taste and re-season with salt.
You *CAN* serve this immediately, but I’d personally wait until this has chilled for a few hours.
How long can you keep fresh salsa in the fridge?
I’d say you can keep this salsa in the fridge for about a week.
I don’t think it will last that long. 😉
Can you freeze salsa made with fresh tomatoes?
I wouldn’t recommend freezing this salsa.
This salsa is best made and eaten fresh.
That being said, here are some recipes you might enjoy instead:
For me? I love this fresh salsa recipe, because I’ll eat it within the week anyway. 😉
I absolutely LOVE how much fresh summer produce we’ve loaded in: juicy tomatoes, earthy cilantro, bright lime juice . . . ugh, yum!
Chips, salsa, margs . . .
I’m telling you.
You need these things in your life.
Happy summer snacking!
Should I make more salsa recipes? Peach habanero? Black bean corn? Other flavors? Show Me the Yummy!
- 1/2 small white onion roughly chopped
- 4-6 cloves garlic
- 1 jalapeño roughly chopped, de-seeded for less spice
- 1/2 cup fresh cilantro
- 1 pound roma tomatoes quartered (about 5 large)
- 1-2 (5.5) oz cans tomato juice*
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt plus more to taste
- 2 tablespoons freshly squeezed lime juice
Place onion, garlic, jalapeno, and cilantro into a food processor.
Pulse together until finely chopped (unless you like big chunks).
Add in tomatoes, 1 can tomato juice, sugar, salt, and lime juice.
Pulse again until the desired consistency has been reached.
Add in another can tomato juice and more salt if desired.
Store, covered, in the fridge until chilled.
Serve with chips and enjoy!
This IS a looser, not too chunky salsa. If you would like a more chunky salsa, you might want to omit the tomato juice completely and pulse the mixture together less.
All that being said, if you like a looser, less chunky salsa, I LOVE this with both cans of tomato juice.
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