Chunky Fresh Tomato Salsa

5 from 1 vote

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Chunky fresh tomato salsa is sort of like the best homemade pico de gallo ever, made of Roma tomatoes, cilantro, onion, and peppers and perfect piled high on a chips or tacos!

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Give me all the fresh toppings that require no ovens or stoves in the summer, please. This chunky fresh tomato salsa falls into that category with ease! It’s a bunch of chopped veggies seasoned with garlic, salt, pepper, and lime juice — what’s better than that?! Whether you’re a Mexican food aficionado like I am, or you just like fresh alternatives to salad dressings and other meal toppers, this quick salsa is sure to be your new bestie.

And the best part? You can make it in about 10 minutes (or less — depending on your chopping skills!). I adore it piled high on tacos or enchiladas, as a dip for my homemade baked tortilla chips, topped on scrambled eggs, and even on top of salads! It’s so fresh and bright and flavorful that you might even be inclined to make it on a weekly basis. Hey, no judgment here!

Why You’ll Love This Recipe

  • Freshness: There’s just something about the combination of fresh tomatoes, peppers, onions, garlic, and lime.
  • Versatile: It’s so flavorful and goes with a million things: tacos, burritos, salads, grilled meats, and more.
  • Quick & Easy: It just takes a few minutes to chop everything up and throw it together.


  • Roma Tomatoes
  • Cilantro
  • Onion
  • Anaheim Peppers
  • Jalapeno: optional but add if you like a little heat
  • Limes
  • Garlic
  • Salt and Pepper

See the recipe card below for full information on ingredients and quantities 

How to Make Chunky Fresh Tomato Salsa

chunky fresh salsa ingredients in a clear glass mixing bowl

Step #1. Mix everything in a bowl. Adjust the salt, pepper, and lime juice to taste.

Step #2. If you have time, allow the mixture to rest on the counter for several hours to allow the flavors to combine. Serve with tortilla chips, tacos, or whatever else you’d like.

Recipe FAQs

What tomatoes are best for salsa?

You can really use any type of tomatoes that you love! That’s the fun in salsa — it’s easily customizable. I like to use Roma tomatoes because their skin is a little firmer, making them easier to chop and they keep their shape better when you mix them with the other veggies.

Do I have to peel tomatoes for salsa?

Nope! Tomato skins add a nice variety to the texture, so go ahead and leave them there.

Should I seed tomatoes for salsa?

You certainly don’t have to. Some people like to seed them to make the salsa less runny, but if you use Roma tomatoes, they’re not overly juicy, so you should be fine!

Is homemade salsa good for you?

YES! It’s a bunch of fresh veggies… What’s not to love?!

How long does fresh salsa last?

Fresh salsa will last for up to one week covered and refrigerated. The lime and salt components act as great natural preservatives.

Expert Tips

  • Good tomatoes are a highlight in this recipe so be sure to choose ripe ones. They should be deep red and slightly soft to the touch.
  • If you don’t like salsa quite this chunky, you can always chop the ingredients more finely or even give them a quick whir in the food processor.
  • You can control the heat by adjusting the amount of jalapeno that you add. Be sure to taste as you go so you get just the right amount.

Recipes to use on your Chunky Fresh Tomato Salsa on

More Tex-Mex Recipes to Consider

chunky fresh salsa in a white dish with tortilla chips all around
5 from 1 vote

Chunky Fresh Tomato Salsa

Chunky fresh tomato salsa is sort of like the best homemade pico de gallo ever, made of Roma tomatoes, cilantro, onion, and peppers and perfect piled high on a chips or tacos!
Prep: 10 minutes
Total: 10 minutes
Servings: 5 (Makes 2-3 cups)


  • 5 or 6 Roma tomatoes, chopped
  • 1/2 bunch cilantro, chopped (around a 1/2 cup after chopping)
  • 1/2 medium onion, chopped
  • 2 Anaheim peppers, chopped
  • 1 jalapeno, if you like a little heat, (seeds removed and chopped)
  • Juice of 1 to 2 limes
  • 1 clove garlic, finely minced
  • Lots of salt and pepper, about 1/2 teaspoon salt and 1/4 teaspoon of pepper
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  • Mix everything in a bowl.
  • Adjust salt, pepper, and lime juice to taste.
  • If you have a few hours, mix it together, and leave it on the counter top so the flavors will blend.
  • Serve it with chips, in tacos, on top of enchiladas, or in your favorite salad.


  • Anaheim pepper are pretty mild with just a touch of heat. If you are super sensitive to spice, use a green bell pepper. And wear gloves when messing with that jalapeno!
  • This is so tasty with homemade baked corn tortilla chips if you have the time.
  • Don’t be afraid to adjust the texture if chunky salsa isn’t your thing.
  • If you have leftovers to store, give them a good stir before eating again. 


Serving: 1/2 cup, Calories: 19kcal, Carbohydrates: 4g, Protein: 1g, Fat: 0.1g, Saturated Fat: 0.02g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 0.02g, Sodium: 238mg, Potassium: 180mg, Fiber: 1g, Sugar: 2g, Vitamin A: 575IU, Vitamin C: 12mg, Calcium: 12mg, Iron: 0.2mg
Like this recipe? Rate and comment below!

This post was originally published in 2012, and has been updated and rephotographed in July 2019.

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  1. deb c says:

    Next trip to town, I’m buying the supplies…..I’ll make it and then dehydrate it for camping….Just imagine a burrito in camp with this stuff!!!! YUP!!!!!!

    1. Melissa says:

      It sounds AMAZING!!!! You are a ninja…

  2. Victoria says:

    How long will this recipe stay good in the fridge? I plan to keep it in a jar, but I’m trying to make the salsa for a recipe I’ll use up to a week from now

    1. Melissa says:

      I think it’ll be fine for a week. It has a lot of acid/salt to help preserve it and should be fine though the texture of the tomatoes deteriorates over time.