Chunky Fresh Tomato Salsa
on Jul 26, 2019, Updated Jan 22, 2020
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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!
Chunky Fresh Tomato Salsa
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(ie) 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!
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.
Chunky Fresh Tomato Salsa
- Total Time: 30 min
- Yield: 2-3 cups 1x
Description
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!
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
- Prep Time: 10 min
- Category: side
- Method: no bake
- Cuisine: American, Tex-Mex, Mexican
Other salsa recipes you’ll love:
- Grilled Mahi Mahi with Pineapple Salsa
- Simple Salsa Verde Recipe
- The Best Blender Salsa Ever
- Easy Restaurant-Style Salsa Recipe
- Recipe for Mango Salsa
Recipe to use on your tomato salsa on:
- Grilled Chicken Tacos
- The Best Chicken Tacos Ever
- Pork Tenderloin for Tacos in the Crock Pot
- 20-Minute Roasted Zucchini, Corn, and Black Bean Tacos
- Easy Chicken Enchiladas
- Ground Beef Enchiladas
This post was originally published in 2012, and has been updated and rephotographed in July 2019.
Chunky fresh tomato salsa comes together in 10 minutes or less and it’s a vibrant, flavorful topping for all your favorite Mexican dishes and beyond!
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!!!!!!
It sounds AMAZING!!!! You are a ninja…
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
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.