5 from 10 reviews

Fresh Tomato Salsa

Name: Fresh Tomato Salsa with Roma Tomatoes
Prep time: 10 min
Total time: 10 min
Ingredients: 1.5 pounds roma tomatoes (chopped); 1 small green bell pepper (finely diced); 1 small onion (finely diced); 1 tablespoon cilantro (finely diced); 1 tablespoon lime juice; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1/3 teaspoon red pepper flakes

10 minutes

cilantro green peppers onion tomato

By: Pamela Reed

Posted:12/11/20

Updated:4/16/25

Jump to Recipe

Easy Fresh Tomato Salsa made in a food processor using ripe Roma tomatoes, green bell peppers, onion, and a touch of jalapeño for flavor. This quick homemade salsa recipe comes together in minutes and is perfect for dipping with tortilla chips or serving alongside tacos, burritos, or your favorite Mexican dishes. Garden-fresh and packed with flavor!

tomato salsa with green peppers and onions in blue bowl with tortilla chips

The Best Fresh Salsa with Roma Tomatoes

This is our go to favorite Summer time salsa with our garden fresh tomatoes! Serve with your favorite tortilla chips (or be extra and make homemade tortilla chips) on serve on top of my ridiculously easy chicken nachos!

This salsa is peak fresh. It’s loaded with garden tomatoes, crisp onions, and just the right amount of lime and cilantro to make everything pop. It’s the kind of salsa that doesn’t need anything fancy—just real, simple ingredients that taste just like summer.

Don’t have a garden? That’s ok. Pick up the ingredients at the farmers market on your next visit and then rush home to make this homemade salsa!

Because I love tomatoes, check out my fresh tomato recipe collection. Make sure to try my Fresh Roma Tomato Soup and Fresh Tomato Tart next!

What is the best tomato for salsa?

Roma (or plum) tomatoes are the best for salsa because they’re meaty, not too juicy, and have fewer seeds. That means you get a thicker, less watery salsa with great flavor. Whether you’re making fresh or cooked salsa, Romas always hold up and taste great.

How To Make

Cut each roma tomato up into about 12 pieces. You’re using the whole tomato, skin and flesh.

roma tomatoes being chopped up with sharp knife on cutting board

Then throw them into the food processor and pulse 8 times. You can pulse 6 times and then check to see if the consistency is good enough for you. But usually 8 pulses is the magic number for us. If you don’t have a food processor you can chop it up by hand, dicing them into small, even pieces with a sharp knife.

roma tomatoes being poured into food processor

After pulsing, pour the tomatoes into a large bowl.

Chop up the green pepper and onion finely with a sharp knife. I know it would be easier to throw everything into the food processor together, but I would suggest not doing that as I find they become mushy quick and lose their crunch.

Now add cilantro, lime juice, salt, pepper and red pepper flakes into the bowl.

spoon mixing onions and green peppers and spices with tomatoes in glass mixing bowl

Then mix it all together. Boom! Bam! Wam! Tada! Wasn’t that so easy? Enjoy your fresh salsa!

plate with bowl of salsa and corn tortilla chips

What if I don’t have a food processor?

No worries! Simply use a blender, or chop the tomatoes up by hand, trying to finely chop them as small as possible. This will take some extra time, but it’ll be just as delicious!

Can I make salsa without cilantro?

This is a common question I’m asked because shockingly not everyone loves cilantro. I love it, but I get it. If you aren’t a cilantro fan, you can just skip it.

Pin for later:

5 from 10 reviews