A bright, fresh homemade tomato salsa full of flavor — perfect as a dip with chips or as a topping for tacos, grilled meats, or even eggs. I like how this salsa bursts with the natural sweetness of ripe tomatoes, balanced by the kick of jalapeños and the zesty tang of lime.

Why You’ll Love This Recipe

I keep coming back to this salsa recipe because it’s incredibly easy, takes just a few minutes to throw together, and requires zero cooking. It’s also incredibly versatile — I use it as a dip, a taco topping, or even spoon it over grilled chicken or fish. The ingredients are fresh, healthy, and vegan-friendly. Plus, I can easily adjust the heat level to my liking.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

3 medium ripe tomatoes, diced
½ medium red onion, finely chopped
1‑2 fresh jalapeño peppers (or serrano), seeded and finely chopped
¼ cup fresh cilantro, chopped
Juice of 1 lime
2 cloves garlic, minced
Salt, to taste
Freshly ground black pepper, to taste

Directions

I start by washing all the vegetables thoroughly. If I’m in the mood for a milder salsa, I remove the seeds and ribs from the peppers.
Then I dice the tomatoes and onion into small pieces.
I finely chop the jalapeños (or serranos) and garlic.
In a large bowl, I combine the chopped tomatoes, onion, peppers, garlic, and cilantro.
I add the lime juice, salt, and black pepper, then give everything a good stir.
I taste and adjust the seasoning — maybe a bit more lime juice or salt, or more pepper for a spicier kick.
I cover and refrigerate the salsa for at least 30 minutes so the flavors can meld. It’s optional, but I really think it makes a difference.
I serve it chilled and store any leftovers in an airtight container in the fridge.

Servings and timing

This recipe yields about 3 to 4 cups of salsa, which serves roughly 6 to 8 people as a dip or topping.

Prep time: 15 minutes
Cook time: 0 minutes
Total time: 15 minutes
Serving size: ½ cup (about 125 g)

Variations

Sometimes I like to change things up depending on what I have on hand:

For a smoky flavor, I roast the tomatoes and peppers before chopping.
I use lemon juice instead of lime if that’s all I have.
For extra heat, I leave the seeds in the peppers or toss in a bit of crushed red pepper.
I occasionally add a pinch of cumin or a touch of sugar to balance the acidity.
When tomatoes are overly juicy, I drain off a little liquid to keep the salsa from getting watery.

Storage/reheating

I store leftovers in an airtight container in the refrigerator, and they stay fresh for about 3 to 5 days. Since this is a raw salsa, I never reheat it. I just give it a good stir before serving again. Sometimes the flavors even deepen overnight.

FAQs

What kind of tomatoes should I use for salsa?

I like using ripe, firm tomatoes such as Roma or vine-ripened tomatoes. They hold their shape well and aren’t too watery.

Can I make this salsa ahead of time?

Absolutely. I actually prefer making it a few hours in advance so the flavors can develop. Just store it in the fridge until I’m ready to serve.

Is this salsa spicy?

It can be! I control the heat by adjusting how many peppers I add and whether I include the seeds. For a milder version, I remove the seeds or use just one pepper.

Can I freeze homemade tomato salsa?

I don’t recommend freezing this fresh salsa since the texture of the tomatoes and herbs changes after thawing. It’s best enjoyed fresh.

What can I serve this salsa with?

I serve it with tortilla chips, tacos, grilled meats, burrito bowls, or even scrambled eggs. It adds a fresh, zesty flavor to just about anything.

Conclusion

This homemade tomato salsa is a staple in my kitchen. It’s quick, healthy, and packed with flavor. Whether I’m throwing a party or just want a fresh topping for dinner, this salsa always delivers. I love how easy it is to make and how easily I can tweak it to suit my taste. Give it a try — it might become a favorite for you, too.