Name: Fresh Tomato Salsa
Prep time: 10 min
Total time: 20 min
Ingredients: 2 cups Roma tomatoes (finely diced (about 4–5 tomatoes)); ¼ cup finely diced red onion; 1 tablespoon finely diced jalapeño (remove seeds for less heat); 2 tablespoons chopped fresh cilantro; 2 tablespoons fresh lime juice (about 1 lime); ¼ teaspoon kosher salt (adjust to taste)

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Fresh Tomato Salsa is one of those must-have recipes that brings everything on your plate to life. It’s made with diced Roma tomatoes, red onion, jalapeño, cilantro, and a splash of lime juice for that perfect balance of heat and freshness. Serve it with burrito bowls, taco night, or just keep it on hand for scooping with tortilla chips—this chunky salsa has you covered.

Fresh Tomato Salsa by Tessie's Table. — Photo Credit: Tessie’s Table.

This salsa is also known as Pico de Gallo, and it’s a staple in any fresh Mexican-inspired spread. Unlike blended salsas, this one is all about texture—every ingredient is finely diced, so you get a mix of flavor in every bite without it turning soupy. It’s especially good layered on chipotle chicken, scooped over homemade guacamole, or served alongside that chipotle corn salsa recipe you’ve been meaning to try.

Why you’ll love this Fresh Tomato Salsa

Quick and easy to prep:
It’s a no-cook recipe that takes minutes to pull together. Just dice, mix, and serve. You don’t need fancy tools—just a knife and a bowl.
Bright, bold flavor:
The lime juice brings out the natural sweetness of the tomatoes while the red onion and jalapeño add just enough bite to keep things interesting.
So many ways to serve it:
Scoop it with chips, pile it onto tacos, use it in bowls, or spoon it over grilled meats. This salsa plays well with just about everything.

Close-up of chunky tomato salsa in a black bowl with tortilla chips arranged around the edge of the plate.

What to Serve with Fresh Tomato Salsa

I first made this salsa as a taco topping, but now it ends up on just about everything. Grilled chicken? Yep. Burrito bowls? For sure. It’s also great on nachos, with chips, or even spooned onto scrambled eggs if you’ve got leftovers. It’s an easy way to freshen things up and add a little zip to your plate. It’s fresh, quick, and packed with flavor

Ingredients Needed for Fresh Tomato Salsa

Roma tomatoes: These tomatoes are meatier and less watery, which keeps the salsa chunky and not soggy. Make sure they’re ripe but still firm.
Red onion: Adds sharpness and crunch. You can rinse it in cold water if you want to soften the bite a little.
Jalapeño: Just one adds enough heat. Remove the seeds for a milder flavor, or leave them in for a bit more punch.
Fresh cilantro: Adds that classic pico de gallo flavor. Chop it finely so it mixes in well.
Lime juice: Brightens up the salsa and brings the ingredients together. Always use fresh lime if you can.
Kosher salt: Pulls out the juices from the tomatoes and balances the whole dish.

How to make Fresh Tomato Salsa

**For more detailed instructions, please refer to the printable recipe card below.**

Sliced and diced Roma tomatoes on a white cutting board with a kitchen knife on a beige countertop.

Dice the Roma tomatoes and place them in a mixing bowl.

Glass bowl filled with chopped Roma tomatoes, red onion, jalapeño, and cilantro before mixing.

Add the finely chopped red onion, jalapeño, and cilantro. Squeeze in the fresh lime juice and sprinkle with kosher salt.

Fresh tomato salsa in a bowl surrounded by lime halves and a wooden bowl of kosher salt.

Stir everything together until well combined and let it rest for 5 to 10 minutes so the flavors can blend.

Variations

Add diced avocado: For a creamy twist, stir in some diced avocado just before serving. It adds richness and a softer bite to balance the crispness of the tomato and onion. Be gentle when mixing so the avocado doesn’t turn to mush.
Use heirloom or cherry tomatoes: Swapping in heirloom or cherry tomatoes gives a slightly sweeter flavor and more color variation. Just make sure to remove excess seeds or liquid so the salsa doesn’t get too wet.
Crank up the heat: Add more jalapeño or swap in serrano peppers for a spicier version. You can also add a pinch of cayenne or crushed red pepper flakes if you don’t have extra fresh chilies.
Include garlic or shallots: A little finely minced garlic or shallot adds depth and a slightly different bite. Just use a small amount so it doesn’t overpower the other ingredients.
Make it fruit-forward: Try folding in diced mango or pineapple for a sweet and spicy combo. This works especially well if you’re serving it with grilled chicken, fish, or shrimp.

Serving Suggestions

With tortilla chips: The classic way to serve this salsa is as a dip with salted tortilla chips. It’s perfect for parties, snack boards, or just keeping on the table during taco night.
On burrito bowls: Spoon it over a burrito bowl filled with rice, black beans, and chipotle chicken. It brings freshness and texture that ties everything together.
Tacos and quesadillas: Use it as a topping for tacos or inside a quesadilla. It works with just about any filling, beef, chicken, shrimp, or veggie, and adds that pop of freshness you need.
As a topping for grilled meats: Add a spoonful to grilled chicken, steak, or fish to liven up the plate. It acts almost like a chunky relish, adding acidity and a bit of heat.
With eggs or breakfast bowls: It might sound unexpected, but this salsa works great on scrambled eggs or breakfast burrito bowls. It adds brightness and balances out heavier breakfast flavors.

Storage and Freezing

How should I store Fresh Tomato Salsa?

Store the salsa in an airtight container in the fridge for up to 3 days. The flavor actually improves after a few hours, but after day three the tomatoes start to break down and it can get watery. If that happens, just give it a good stir and spoon off any excess liquid if needed.

Can I freeze Fresh Tomato Salsa?

Freezing this salsa isn’t ideal. The texture of the tomatoes changes too much and becomes mushy when thawed. If you do try freezing it, expect it to be more of a blended salsa texture once defrosted, not chunky. It’s better to make a fresh batch when you need it.

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Overhead view of fresh tomato salsa in a black bowl with tortilla chips, surrounded by fresh ingredients like tomatoes, limes, jalapeños, cilantro, red onion, and salt.

Tips & Tricks

Use firm tomatoes: Soft or overripe tomatoes can make the salsa watery and mushy. Go for firm, ripe Roma tomatoes that hold their shape when diced.
Let it rest before serving: Give the salsa 5–10 minutes to sit before serving. This allows the salt to pull juices from the tomatoes and for all the flavors to mingle properly.
Dice everything evenly: Try to keep your tomato, onion, and jalapeño pieces about the same size so every bite is balanced. Too-big chunks of onion or pepper can throw off the flavor.
Adjust salt gradually: Start with less salt and add more to taste after the salsa has rested. Tomatoes release liquid as they sit, which changes the salt balance slightly.
Wear gloves for peppers: If you’re sensitive to spice or working with hotter peppers, wear gloves when chopping jalapeños. The oils can linger on your skin and sting if you touch your eyes later.

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FAQ

Can I make this salsa ahead of time?
Yes, and it actually tastes better after a short rest. Just cover it and store it in the fridge for up to 3 days. The flavor deepens over time, but the texture is best within the first day or two.
What tomatoes are best for salsa?
Roma tomatoes are great because they’re firm and have fewer seeds. Cherry tomatoes or heirlooms work too, but you may need to scoop out some of the excess juice.
How spicy is this salsa?
It depends on your jalapeño. Removing the seeds and membrane gives you a milder salsa, while leaving them in adds more heat. You can always use more or less based on your preference.
Can I skip the cilantro?
Yes, if you’re not a fan of cilantro, just leave it out. The salsa will still taste fresh and delicious with the other ingredients.
Is lime juice necessary?
Lime juice adds acidity and brightness. If you don’t have fresh lime, you could use lemon in a pinch, but the flavor will be slightly different.
Can I add garlic?
Absolutely. A small amount of finely minced garlic or garlic powder can add depth. Just don’t overdo it, raw garlic can be strong.
Can I blend this salsa?
This is meant to be chunky, like pico de gallo. If you want a blended version, check out your regular salsa or restaurant-style salsa recipes instead.
How do I stop it from getting watery?
Use firm tomatoes, avoid overmixing, and try letting the salsa drain a little in a fine mesh sieve before serving if it sits too long. A quick stir can also help redistribute the liquid.
What can I serve this with besides chips?
It’s great on tacos, grilled meats, burrito bowls, scrambled eggs, and even in wraps. It adds flavor and freshness to just about anything.
Can I double the recipe?
Definitely. It scales up really well. Just make sure to taste and adjust the salt and lime as you go so nothing gets lost.