This chunky and easy homemade salsa recipe (AKA Pico de Gallo or Salsa Cruda or Salsa Fresca) is full of chunks of fresh ripe tomatoes, red onions, jalapeño, and cilantro.
Some folks put fresh lime juice in tomato salsa but I leave it out as the acid in the tomatoes is enough for me. I also add a wee bit of olive oil for a touch more flavor.
Chips and fresh tomato salsa or nachos are one of my favorite foods, the kind that I don't stop until the bowl or plate is empty... and then I go back for more.
How To Make Chunky Salsa with Fresh Tomatoes
There is nothing fancy about this chunky tomato salsa recipe - just fresh ingredients. Mix together tomatoes, red onion, cilantro, salt, and olive oil.
Feel free to add some of your favorite ingredients: a little garlic powder or fresh garlic, ground cumin, sugar, chili powder, green onion, etc...
I love a little bit of oil for both flavor and texture. I prefer extra virgin olive oil but a touch of vegetable, safflower, or avocado oil will also work.
Chunky Salsa with Fresh Tomatoes Recipe Tips
Don't have time or want to seed the tomatoes? No problem. There will be some liquid in the bowl. You can strain it and toss or leave it and drink it when the salsa is gone 🙂
Like your salsa thinner / not as chunky? Pulse all the ingredients in a food processor instead until desired consistency.
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Things In My Kitchen:
- Teak Cutting Board - Sustainable harvested and managed wood. Grooves for juices so that juice doesn't spill onto your counter.
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Fresh Chunky Tomato Salsa
EatSimpleFood.com
This fresh and easy homemade salsa recipe (AKA Pico de Gallo or Salsa Cruda or Salsa Fresca) is full of chunks of fresh tomatoes, red onions, jalapeño, and cilantro.
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 4
- Category: Appetizer
- Method: No Cooking Involved
- Cuisine: International
- Diet: Gluten Free
Ingredients
- 3 medium tomatoes, seeded and diced
- ¼ cup red onion, diced
- 2 tablespoon jalapeno, minced
- 1 tablespoon e.v. olive oil
- ¼ teaspoon salt
- ¼ cup cilantro, chopped
Instructions
- Mix ingredients together in a medium bowl.
- Add salt to taste.
- Grab some chips. Serve with guacamole if you've got it. Happy eating! Beckie
We make Salsa in large amounts normally about 30 pints. A problem we have is it tries to ferment any suggestions.
We boil our jars then cool and use all you have in your recipe we do add Brown Sugar.
Hi Danny, I don't can a lot so am not sure - this recipe is for fresh salsa to be eaten right away. The sugar should bring down the acidity but it sounds like it's not. I researched to try to find an answer but it looks like people are actually trying to make fermented tomato salsa. I wish I had an answer for you but will keep looking. Yum. I'm admiring the work it goes in to make 30 pints of fresh salsa 🙂