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Fresh Tomato Salsa

Use a paring knife to core a tomato: Insert tip next to stem, and then make a shallow cut all around; remove stem. To seed a tomato, cut in half lengthwise. Holding cut side down, gently squeeze to remove most of the seeds. Slicing a tomato is best done with a serrated or very sharp-bladed knife.

  • Yield: Makes 3 1/2 cups
Fresh Tomato Salsa

Source: Everyday Food, July/August 2006


  • 1 1/2 pounds plum tomatoes (6 to 8), cored, halved, and seeded
  • 1/2 medium red onion, minced (1/2 cup)
  • 1 jalapeno or serrano chile (ribs and seeds removed for less heat, if desired), minced
  • 1 small garlic clove, minced
  • 1/2 cup chopped fresh cilantro
  • 2 tablespoons freshly squeezed lime juice
  • Coarse salt
  • Tortilla chips, for serving (optional)


  1. Chop tomatoes into 1/4-inch pieces; transfer to a medium bowl. Add onion, chile, garlic, cilantro, and lime juice; season generously with salt. Mix to combine. Let stand 15 minutes to develop flavor. Salsa can be kept at room temperature up to 2 hours. Serve with tortilla chips, if desired.

Cook's Note

To store, transfer to an airtight container, and refrigerate up to 3 days.

Reviews (9)

  • Valeria S 6 Mar, 2015

    This is almost the same as my recipe. I'm from Nicaragua, and one thing they add there which I love doing is adding little bit of white vinegar. After letting the salsa sit for about 5 minutes, it tastes amazing! I usually use the cap of the vinegar container to measure and make sure I don't add too much.

  • Kayg64 30 Aug, 2013

    I know this is a good recipe because it is basically the same as my own recipe. I would recommend roasting the peppers for extra flavor and even experimenting with different peppers, like chipotle peppers (yum--very tasty!)
    Also I prefer using Texas sweet onions (the large sweet yellow onions) rather than purple onions. The lime juice and cilantro really give it a fresh taste. Sea salt is also a very good ingredient.

  • GenevieveH 21 Aug, 2013

    Very good basic recipe. I added more onion and garlic, but that's my taste preference. Anyone can easily alter the ratio of ingredients in this recipe, if they find it bland.

  • AndreaDwyer 18 Jan, 2013

    This is a really delicious BASIC salsa recipe. I have no idea why anyone would say it tastes disgusting. You have to make sure you have fresh ingredients though, particularly, fresh, and tasty, tomatoes. You can't make tasty salsa without tasty ingredients! I use a jalepeno (and remove some of the seeds for my kids) and extra garlic every time. Salt plentifully. We serve it with everything Mexican - tonight chicken enchiladas, but also with carnitas tacos, chicken/steak fajitas. Love it!

  • Nicole Orzechowska 18 Dec, 2012

    I made this and i basically thru up as i put it in my mouth you suck martha stewert

  • Natalex 20 Aug, 2012

    Excellent, simple salsa recipe! Fresh, in-season produce make all the difference and are absolutely critical in achieving a good outcome. There is no way this is flavorless unless flavorless ingredients were used. Tastes better the longer it sits. HIGHLY recommend!

  • bgb_24 28 Jul, 2012

    Completely delicious!

  • mamageffriaud 6 May, 2008

    There was very little flavor. I WOULD NOT recommend this recipe. It was a waste of great fresh ingredients!

  • mmsrjs 5 Feb, 2008

    Ron made this around noon and it was delicious, he made the Flour Tortilla Chips to go with it. WOW! This is definitely a keeper. Great for game days.

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