Fresh Tomato Salsa

  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 4 cups


  • 6 Roma tomatoes, diced
  • 1/2 cup diced medium red onion
  • 1/2 cup chopped fresh cilantro
  • 1 jalapeño pepper, seeded and finely diced*
  • juice and zest of 1 small limes
  • salt to taste


  1. Combine all ingredients in a medium bowl and mix well. Refrigerate for at least one hour to allow flavors to incorporate.
  2. Taste with tortilla chips when adjusting the salt to account for the saltiness of the chips. I typically start with 1/2 teaspoon and go from there.
  3. Serve this fresh tomato salsa with chips (try these homemade tortilla chips!), on top of tacos, or spooned over scrambled eggs.


*Add more jalapeño and/or toss in a few seeds if you want a hot salsa, or add less for more milder tasting salsa. The heat factor intensifies the longer the salsa sits.