Red Tomato Salsa

October 20th, 2010 by Erin Gennow
Red Tomato Salsa

Red Tomato Salsa

Here’s an easy homemade tomato salsa.  If fresh tomatoes are not in season use good quality canned tomatoes.  When you make it yourself you can control how spicy or mild to make the salsa.  You could even divide it in half and make half mild and half spicy to suit everyone’s tastes.

Active Prep Time: 5 minutes

Makes: About 2 cups


1 lb fresh, local tomatoes (about 3-4 medium), seeds removed or 1 can whole or diced tomatoes (drained if you prefer a thicker salsa)

¼ cup onion, chopped

1 clove of garlic, rough chopped

1 jalapeno, or Serrano chile (rib and seeds removed if you prefer less spice)

2 tablespoons packed fresh cilantro, or parsley

1-2 limes, zest of 1, juice of 1-2

Sea or kosher salt, to taste


Blender or Food Processor


Cut the tomatoes in half and remove the seeds.  Chop the tomatoes.

If using canned tomatoes it’s not necessary to chop them.  Drain the canned tomatoes if you like a thicker salsa.  I do recommend reserving the liquid to add in later, as you may want to thin the salsa a bit.

Chop ¼ cup of onion, 1 jalapeno chile, and rough chop 1 clove of garlic.  Zest 1 lime.

Add all the ingredients (tomatoes, chile, onion, garlic, lime zest, and cilantro) into a food processor or blender and blend to almost your desired consistency.  Add in about 1 tablespoon of fresh squeezed lime juice and about ½ teaspoon of sea salt.  Blend again.  Taste for seasoning and add more lime juice or salt to taste.  If you have time, let it sit for 10 minutes or so and adjust the seasoning after the flavors have had time to meld for a bit.

If you prefer your salsa on the chunkier side blend it less, or just use a knife and chop everything by hand to the desired consistency.

Serve with chips or on tacos!


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