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Mexican style chunky tomato salsa
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5 from 1 vote

Fresh Tomato Salsa

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 mins
Resting Time30 mins
Total Time20 mins
Course: Side Dish
Cuisine: Mexican
Servings: 4 adults
Calories: 198kcal
Author: Hina Gujral


  • 5 - 6 ripe and juicy tomato, fine chopped
  • 1 - 2 jalapeneo or green chili, deseeded and fine chopped
  • 1 onion, fine chopped
  • 1 - 2 cloves of garlic, fine chopped or grated
  • Juice of one lemon
  • Salt to taste
  • 1/4 Cup extra virgin olive oil
  • 1/4 Cup fine chopped cilantro or coriander


  • Wash and chop the tomatoes into small cubes. Place the tomatoes face up while chopping to prevent the pieces from getting squished. Make sure to fine chop the tomatoes.
  • Add chopped tomatoes into a large mixing bowl. Now, add rest of the ingredients and mix nicely. Taste and adjust the seasoning accordingly.
  • Alternatively, place all ingredients including tomatoes in a food processor and pulse until just chunky. But make sure not to make a fine paste of ingredients. A good salsa has a rustic texture to it.
  • Keep in the fridge for at least 30 minutes for tomatoes to release their juices.
  • Serve fresh tomato salsa with any snack of your choice.


  • Canned diced tomatoes also work great for the salsa. 
  • Make sure to finely chop all the ingredients if not using a food processor. 
  • Tomato Salsa can be stored in the fridge for 7 - 10 days. 


Serving: 1serving | Calories: 198kcal | Carbohydrates: 17g | Protein: 4g | Fat: 14g | Saturated Fat: 2g | Sodium: 19mg | Potassium: 877mg | Fiber: 5g | Sugar: 11g | Vitamin A: 2998IU | Vitamin C: 62mg | Calcium: 44mg | Iron: 1mg