Simple Tomato Salsa
This easy tomato salsa is a little spicy, super flavorful and perfect for dipping or spooning over your favorite Mexican dishes. It’s especially delicious when made with extra ripe summer tomatoes!
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I learned to make this salsa from a recipe that was in the newspaper ages ago. It came from our local Mexican restaurant, Mexico, and it’s so simple, yet so tasty.
I make it every year with the tomatoes from my garden, particularly when they’re extra ripe and need to be used up.
This recipe is super forgiving and can be adjusted to suit your taste, whether you like it thick or thin, spicy or mild, and as garlicky as you want!
Want more delicious summer tomato recipes? Try my grilled pan con tomate, this heirloom tomato salad with blue cheese and crispy shallots, or the ultimate BLT sandwich.
Why This Recipe Works
- Adaptable with different kinds of chiles and tomatoes for customizable flavor.
- Made with a handful of fresh, simple ingredients that pack major flavor.
- Can be served chilled, warm, or at room temperature for different uses.
- The heat, seasoning and consistency can be adjusted to your taste.
Ingredient Notes
Tomatoes - Use any kind of tomato you have on hand. When I use grocery store tomatoes, I usually go for plum tomatoes, but garden tomatoes of any variety will shine, especially when they’re very ripe.
Jalapeño or Serrano Chiles - Either works well, depending on your spice preference. Serrano will give it more heat, while jalapeño is a bit milder.
Garlic and White Onion - These are essential to add flavor and depth to the salsa. It's important to use a white onion, which has the best flavor for salsa rather than red or yellow. Half will get cooked and the other half stirred in raw for the best texture.
Cilantro - A handful of chopped fresh cilantro brings a pop of herbal freshness and rounds out the flavors.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Medium saucepan
- Immersion blender or food processor
- Mixing bowl
- Sharp knife
Step by Step Instructions
- Add the tomatoes, chiles, garlic, onion, salt, and water to a medium saucepan. Bring up to a boil, then reduce to a simmer and cook until all the vegetables are fully softened, about 20 minutes.
Pro Tip: For a deeper, smokier flavor, char the tomatoes, chiles, garlic, and onion over high heat in a skillet, on the grill, or under the broiler before simmering.
- Remove the pan from the heat, and use an immersion blender or food processor to pulse the mixture until it is pureed but still has some chunks. Transfer to a bowl.
- Stir in the minced raw onion and chopped cilantro. Taste and adjust the seasoning, adding more salt or a splash of water if needed. Let the salsa cool, then serve chilled with tortilla chips or as a condiment.
Tips for Success
- Always taste and adjust the seasoning after blending. You may need more salt or want to add more heat depending on your preference.
- Use the ripest tomatoes you can find for the best flavor. Seasonal garden tomatoes are ideal!
- Allow the salsa to chill completely before serving, the flavors will keep evolving and become more complex.
- Don’t over-blend; you want texture, not tomato soup.
Variations
- Add a drizzle of lime juice or some green tomatillos for a brighter, tangier salsa.
- Roast the vegetables instead of simply boiling for a more charred and caramelized flavor, specially if the tomatoes are out of season.
- Add a generous pinch of ground cumin or smoked paprika for a smoky flavor.
- Use other fresh chiles like Fresno, Anaheim, or habanero depending on your spice tolerance.
- Use dried chiles like guajillo, ancho or árbol for extra flavor and heat.
- Skip the cilantro if you’re not a fan, but don't substitute another herb or it will taste off.
Serving Suggestions
This simple tomato salsa is incredibly versatile. Serve it with crispy tortilla chips for snacking or spoon it over tacos, like easy chicken carnitas tacos, grilled meats, or eggs, like my huevos con chorizo . It adds freshness and heat to just about anything!
Serve it alongside a cozy chicken tortilla soup or crispy picadillo empanadas. It's also excellent with or spooned over spicy chicken poblano white bean chili!
How to Store
Store the salsa in an airtight container in the refrigerator for up to 5 days. The flavors continue to develop after a day or two.
This salsa also freezes well, pour into freezer-safe containers or bags and freeze for up to 3 months.
Thaw in the fridge overnight before serving. No reheating needed, just stir and enjoy cold or at room temperature.
FAQ
Yes, but the flavor will be different. Fresh, ripe tomatoes yield the best results, especially in summer. If using canned, choose whole peeled tomatoes with no added flavorings.
Try adding more tomatoes and cooked onions or a pinch of sugar to dilute the heat.
Yes! Just mash everything together with a potato masher, fork or in a traditional mortar and pestle for a chunkier, rustic salsa.
To thicken, simmer uncovered a bit longer. To thin it out, just add a splash of water until you reach your desired consistency.
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Easy Tomato Salsa
Ingredients
- 4 medium tomatoes cored and quartered
- 1-2 jalapeños or serrano chiles stemmed and halved lengthwise, seeds and ribs removed for less heat
- 1-2 cloves garlic smashed
- ¼ small white onion plus ¼ cup minced
- 1 teaspoon salt plus more to taste
- ¼ cup water
- ¼ cup minced fresh cilantro
Instructions
- Add the tomatoes, chiles, garlic, onion, salt and water to a medium saucepan.
- Bring up to a boil. then reduce to a simmer and let cook until all the vegetables are fully softened, about 20-30 minutes.
- Remove the pan from the heat, and use an immersion blender or food processor to pulse the mixture until it is pureed but still has some chunks in it.
- Transfer to a bowl and stir in the minced onion and cilantro. Taste and add more salt or thin out with water if needed. Allow to cool and serve chilled with tortilla chips or as a condiment.
Notes
- Always taste and adjust the seasoning after blending. You may need more salt or want to add more heat depending on your preference.
- Use the ripest tomatoes you can find for the best flavor. Seasonal garden tomatoes are ideal.
- Allow the salsa to chill completely before serving, the flavors will keep evolving and become more complex.
- Don’t over-blend; you want texture, not tomato soup.
Actually, a question. Your instructions don't mention a length of time one can expect the mixture to reasonably keep, in colors, fragrance and savoryness. Thoughts?
This will stay fresh for 5 days to a week tops. Hope that helps!
This is my most favorite salsa ever...and I mean ever
Awesome! I love hearing that. 🙂
Looks good! I love Mexican food - will have to look for Mexico Restaurant the next time I'm in Atlantic City!
Thanks!! Hope you give it a try 🙂