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–+ servings
aerial shot of tomato salsa in a white ceramic bowl
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5 from 1 vote

Fresh Tomato Salsa Recipe

Tomato salsa is a chunky dipping sauce that’s made of fresh tomatoes, cilantro and a generous dose of olive oil. Learn how to make chunky tomato salsa in a few simple steps.
Prep Time20 minutes
Total Time20 minutes
Course: Side Dish
Cuisine: Mexican
Servings: 4
Calories: 116kcal
Author: Hina Gujral

Equipment

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.
    salsa making step 1
  • Finely chop the remaining two tomatoes. Add finely chopped tomato, onion, and cilantro to the salsa. Mix. Drizzle olive oil.
    salsa making step 2
  • Keep tomato salsa in the refrigerator for 30 minutes before serving for flavors to mature.
  • Serve tomato salsa with nachos, tacos, or burrito bowl.

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. 
 

Nutrition

Calories: 116kcal | Carbohydrates: 12g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 740mg | Potassium: 538mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1937IU | Vitamin C: 44mg | Calcium: 38mg | Iron: 1mg