Can I make this without a food processor?

Yes! Just dice everything finely. It’ll be chunkier but just as tasty.

Why is my salsa watery?

Overripe tomatoes or over-processing. Try draining excess liquid or adding more chunky veggies.

Fresh is best here, but in a pinch, drained canned tomatoes work—expect a softer texture.

Fresh Tomato Salsa Recipe You’ll Make All Summer

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A fresh tomato salsa made with ripe tomatoes, bell peppers, and a hint of jalapeño. Juicy, zesty, and perfect with chips or tacos.

Scale

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

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1. Core and quarter the tomatoes. Remove seeds if you want a thicker texture.

2. Add all vegetables and garlic to the food 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.

Make it chunkier by dicing ingredients by hand instead of using a food processor.

For a spicier version, leave the jalapeño seeds in or add an extra pepper.

Refrigerate for up to 4 days. Not suitable for freezing.