Fresh tomato salsa is wonderful with homegrown summer tomatoes. I am still waiting for my tomatoes to ripen (there are a ton of them but they are all still green), so I used tomatoes from a local farm. I think any variety of tomato works well in this salsa. I love it with heirloom tomatoes. The recipe is simplicity itself — fresh tomatoes, onion, jalapeno and cilantro with a little lime juice and olive oil.
I used a Vidalia onion in this salsa and it added a nice sweetness. A red or purple onion would work as well. I remove the seeds and ribs from the jalapenos, so the salsa is not too hot. But if you like it extra hot, leave them in or use more jalapenos. Just be careful and wear gloves when you are chopping the jalapenos. I chopped jalapenos with my bare hands for years and never had a problem. Then last summer I ended up with burning fingers. If that ever happens to you, here's a tip from theKitchn on how to stop the burn.
This fresh tomato salsa is best made by taste. I give some measurements in the recipe, but the size and flavor intensity of the ingredients can vary quite a bit. Make sure to taste and adjust as you go and you'll end up with a wonderful fresh tomato salsa that is good on just about anything.
- 3 large tomatoes, diced
- ½ medium onion, chopped
- 1 - 2 jalapenos, chopped
- fresh cilantro, chopped, to taste
- 1 lime juiced
- 1 tablespoon garlic infused olive oil
- Celtic sea salt
, to taste
- Combine all ingredients in a large bowl until well blended. Taste and adjust seasonings as needed.
What do you eat with this salsa? Chips and salsa and guac is one of my all-time fav non-paleo foods, and I’m having a hard time giving them up! I’m sure this salsa would be great over chicken or fish, but any suggestions on how else it could be eaten as a snack? Thanks!
Hi Lauren – I love this salsa as a topping. It’s great with guacamole on grilled chicken or fish, on a taco salad, or even on eggs. For dipping I mostly use veggies – cucumber slices, pepper strips, etc.