This tomato salsa recipe will give you the best chunky and refreshing restaurant-style salsa bursting with fresh flavors. It is vegan, gluten-free, and paleo-friendly. Serve salsa with nachos, tacos, burritos, or BBQ, either way, and it simply tastes delicious.
Often while planning a party night, one is left wondering about snacks recipes that would involve:
a. Minimum effort
b. Maximum taste
This Mexican-style tomato salsa recipe will have you thanking your lucky stars. First, it is ready in just 20 minutes, requires no cooking, and is a refreshing summer dip.
Try out this fun and easy salsa recipe for your next Mexican night – we promise there will be no disappointments! One can indulge in seconds and thirds with no guilt whatsoever.
Additional BONUS:
- vegan and vegetarian
- gluten and nut-free
- requires no cooking
- tastes damn delicious
- a quick one pot dip recipe
Ingredients Required
The star of this salsa recipe is – tomatoes! South Americans and Mexicans love to use the local variety of tomatoes to make a finger-licking-good salsa. The San Marzano, Roma Tomato, or the canned crushed tomatoes are perfect for making restaurant-style salsa at home.
The rounder, ripe, fleshy, and slightly sweet tomatoes are perfect for making salsa.
Green Chili: The authentic tomato salsa recipe requires Jalapeno peppers. Suppose you can get them nothing like it or use any medium to hot green chili. Discard the seeds and white pith to make the salsa less spicy.
Other Essential Ingredients: Onion, Cilantro, Parsley, Garlic, Extra Virgin Olive Oil, Salt, Pepper, Sugar, Lemon Juice
Substitutes: It is hard to get authentic Mexican ingredients everywhere. Hence, a few substitutes for ingredients will help you make a delicious tomato salsa at home.
Fresh Tomato -> Diced or Crushed Canned Tomato
White Onion -> Use red onion or spring onion bulb
Cilantro -> Parsley, Coriander, Basil
Basics Of Salsa
Salsa is a savory sauce made using a variety of fresh fruits and vegetables such as tomatoes, bell peppers, chilies, mango, and herbs. The main ingredients are finely chopped, crushed, or mashed.
Don’t puree it. A little texture adds to the flavor.
The seasonings help the ingredients secrete their natural juices, making the salsa juicy and saucy.
Combination of crushed and finely chopped tomatoes works like a magic.
The golden rule of tomato salsa is to chill it for at least an hour before serving to allow the flavors to mature and for tomatoes to release their juices.
My SECRET TIP: Pulse all the ingredients in a food processor. Once done, add finely chopped onion, cilantro, and tomato. Mix!
Serving Suggestion
Fresh homemade salsa is a multi-purpose condiment that can be used in a variety of ways:
- Quesadillas
- serve on loaded nachos
- tuck inside tacos/burritos
- Mexican Burrito Bowls
- on a lazy day, serve it with nachos, chips, or crackers
Store the leftover in an airtight container in the refrigerator for one week. DO NOT leave it at room temperature for more than 2 hours as tomatoes go rancid quickly, especially in a tropical climate.
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Fresh Tomato Salsa Recipe
- Food Processor
Ingredients
- 6 tomato, ripe and juice
- 2 jalapeneo or green chili, deseeded and fine chopped
- 1 onion, finely chopped
- 4 garlic cloves
- ¼ Cup flat parsley, roughly chopped
- 2 tablespoon lemon juice
- 1 ¼ teaspoon salt or to taste
- ¼ teaspoon black pepper powder
- ¼ teaspoon granulated white sugar
- 30 ml extra virgin olive oil
- 1 tablespoon cilantro, finely chopped
Instructions
- Wash and cut into quarters 4 tomatoes.
- Add cut tomatoes, parsley, garlic, green chili, salt, pepper, sugar, lemon juice, and olive oil in a food processor jar with the blade attachment. Pulse all the ingredients for 20 seconds. Transfer it to a bowl.
- Finely chop the remaining two tomatoes. Add finely chopped tomato, onion, and cilantro to the salsa. Mix. Drizzle olive oil.
- Keep tomato salsa in the refrigerator for 30 minutes before serving for flavors to mature.
- Serve tomato salsa with nachos, tacos, or burrito bowl.
Recipe Notes:
- Canned diced tomatoes also work great for salsa. The tomatoes should be firm to touch but fully ripe from the inside, the harder ones aren’t juicy, and you will end up with dry tomato salsa.
- Make sure to finely chop all the ingredients if added separately.
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