Fresh Tomato Salsa Recipe You’ll Make All Summer
A fresh tomato salsa made with ripe tomatoes, bell peppers, and a hint of jalapeño. Juicy, zesty, and perfect with chips or tacos.
Ingredients
- 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
Instructions
- 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.
Notes
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.