How to Make Salsa with Fresh Tomatoes
This bright salsa is made with fresh summer tomatoes. It’s quick and easy to make in the blender and perfect for snacking or taco night.
“Mama, do we have any guacamole?”
“No, I’m sorry, we don’t”
“Can we make some?”
“We don’t have any avocados right now.”
“Oh. Do we have any salsa?”
“Oh. Can we make some?”
“Yes! You’re right little lady, we do have the ingredients for salsa!”
That was a real conversation that my youngest daughter and I had a recently. It made me happy to see her come up with ways to make her snack. I love that she knew that salsa doesn’t just come from a tub at the grocery store, but from tomatoes, onions, and other ingredients we probably had at home.
We pulled an old salsa tub out of the recycling, checked the ingredients, and started making a recipe for our own homemade salsa. Making our salsa took about 5 minutes to whip up in the blender, and was just as tasty as the store bought version. My girl and I were both proud to have so easily made salsa ourselves and she got to work snacking on the salsa and chips. Since then, I’ve been making homemade salsa regularly. It’s just so easy.
While most salsa recipes use canned tomatoes, I wanted to share an easy recipe made with fresh tomatoes. Fresh tomatoes are one of my favorite summer ingredients, so I’m always looking for ways to use them. Especially as I seem to go a little overboard with growing tomatoes in the garden. I got so much positive feedback from my Marinara Sauce with Fresh Tomatoes recipe that it seems I’m not the only one interested in fresh tomato recipes.
I know many of us try our best to avoid canned tomatoes because of concerns that the acidity of tomatoes may draw toxic BPA from the can lining into the food. Second, many cans of tomatoes are heavily salted and may contain other additives. When tomatoes are abundant in the summer, we might as well use them!
I’ve used Roma tomatoes here, but have also had success using other garden varieties such as Early Girl tomatoes. Using fresh tomatoes gives homemade salsa a (shocker) fresher flavor than store bought salsa. Depending on the tomatoes you use, it may be a little sweeter than what you’re used to.
This is a mild, bright, and fresh tasting salsa recipe. If you would like more heat, add an extra jalapeño or a chipotle pepper. Chipotles will also add smoky richness.
Chips are the obvious choice for scooping up salsa, but that’s not all it’s good for! I love using salsa as an oil-free dressing for Mexican salads, to spice up burrito bowls, and of course for taco night. Get the recipe for these Sheet Pan Fajita Quinoa Bowls here! Salsa should last in the refrigerator all week, so you can add a scoop whenever you need a little extra flavor.
Once you’ve mastered this tomato salsa, be sure to try my new Roasted Tomatillo Salsa Verde recipe!
- 6 Roma or garden tomatoes, cut into quarters
- 1 jalapeño, seeded and roughly chopped
- 1/2 large yellow or red onion (not sweet), peeled and roughly chopped
- 3 cloves garlic, chopped or crushed
- juice of 1 lemon or lime
- 1 cup loosely packed fresh cilantro leaves
- pinch of cumin (optional)
- 1/2 teaspoon sea salt
- Place all ingredients in a blender or food processor and pulse until just chunky. Taste and adjust seasonings if needed. Refrigerate at least an hour to let the flavors meld. The salsa may be lighter red than store-bought salsa due to the air blended in and fresh tomatoes are usually lighter in color than canned. It may darken up as the air settles.
Nutrition Information:Yield: 8 Serving Size: 1/4 cup
Amount Per Serving: Calories: 13 Total Fat: 0g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 135mg Carbohydrates: 3g Fiber: 1g Sugar: 1g Protein: 0g