Fresh Tomato Salsa Recipe You’ll Make All Summer

There’s something magical about sun-warmed tomatoes straight from the garden, especially when they’re chopped into a vibrant, zesty salsa. This fresh tomato salsa recipe is my summer kitchen staple—bright, juicy, and just the right amount of heat. Whether you’re spooning it over tacos or diving in with chips, this one’s a crowd-pleaser!

Why This Salsa Is My Summer Favorite

Every July, my counter fills with ripe tomatoes and bell peppers from our garden. One day, on a whim, I threw everything into the food processor—the result was this salsa, and we haven’t stopped making it since! It’s quick, no-fuss, and absolutely bursting with fresh flavor. I keep a jar in the fridge all week long.

What Makes This Fresh Tomato Salsa So Good

This salsa leans into everything good about summer: juicy tomatoes, crisp bell pepper, fresh herbs, and a touch of jalapeño heat. But the secret twist? A drizzle of olive oil. It binds everything together into a light dressing so the salsa stays flavorful—not watery. It’s like spoonfuls of summer sunshine.

The Best Tomatoes to Use

Choose ripe, flavorful tomatoes. Beefsteak or heirloom varieties are perfect for this because of their juicy texture. Avoid under-ripe tomatoes—they’ll make your salsa bland. Skip the romas for this one; they’re better for drier salsa or pico.

Ingredients You’ll Need

• 1 pound ripe tomatoes (heirloom or beefsteak)
• 1 bell pepper (any color), diced
• ½ cup red onion, diced
• 2 garlic cloves, minced
• 1 jalapeño, diced (remove seeds for less heat)
• ½ cup fresh cilantro, chopped
• Juice and zest of 1 lime
• 1 tablespoon olive oil
• ⅓ teaspoon kosher salt

How to Make This Salsa

With a Food Processor

1. Core and quarter the tomatoes. Remove seeds if you want a thicker texture.
2. Add all vegetables and garlic to the processor.
3. Pulse just a few times until it’s combined but still chunky.
4. Transfer to a bowl. Add lime juice, zest, olive oil, and salt.
5. Stir, taste, and adjust seasoning. Let it rest 15 minutes or chill before serving.

By Hand (Chunkier Version)

1. Dice tomatoes, gently squeeze to release extra juice.
2. Combine with diced veggies, herbs, lime, and oil in a bowl.
3. Stir and taste—adjust as needed.
4. Let it sit to develop flavor.

Make It Yours – Tips & Twists

• For more heat: keep the jalapeño seeds or add a second pepper.
• For a smoky twist: add a pinch of chipotle powder.
• Toss in diced avocado or mango for a fun variation.
• Try this Cowboy Caviar for your next party spread.

Storage & Make-Ahead Tips

• Store in an airtight jar in the fridge for up to 4 days.
• Best if made 1 day ahead.
• Don’t add salt too early—it makes veggies watery.
• Not freezer-friendly (texture gets mushy).

You May Love These

• Bruschetta Dip – A chunky, garlicky favorite that pairs perfectly with crusty bread.
• Ricotta Dip with Hot Honey – Creamy and sweet with a spicy kick.
• Cowboy Caviar – A hearty bean and veggie mix that’s always a hit at parties.

Let’s Make It!

This is the kind of recipe that turns into a habit. I hope this fresh tomato salsa becomes your go-to, too. Leave a comment or tag me on Pinterest with your version!

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