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salsa fresca in a bowl with tortilla chips and a glass of wine on the side

Salsa Fresca (Mexican Fresh Tomato Salsa)

This refreshing salsa recipe is just what you need for barbecues or game nights. It is savory, with a touch of sweetness from the ripe tomatoes, and full of flavors with jalapeño, lime, cilantro, and cumin. This naturally vegan and vibrant dish is super easy to make, ready in under 15 minutes, and perfect served with tortilla chips and a chilled glass of Pinot Gris!

  • Total Time: 15 minutes
  • Yield: 4 1x



1 pound (450 g) of ripe tomatoes (I used Roma tomatoes)

1 jalapeño pepper

half a red onion, peeled

1 medium clove of garlic, grated

½ cup (10 g) of fresh cilantro, roughly chopped

the juice of 1 and ½ limes – or about 3 tablespoons of lime juice (you can add the juice of 2 limes if you like things extra tangy)

¼ teaspoon of ground cumin

1 teaspoon of kosher salt


Start by preparing the vegetables:

  1. Thoroughly rinse the tomatoes and jalapeño. 
  2. Roughly chop the onion and tomatoes into quarters.
  3. Remove the seeds and roughly chop the jalapeño (see step-by-step photos above in the post).

Make the salsa :

  1. Add the tomatoes, red onion, and jalapeños to the bowl of a food processor, along with grated garlic, roughly chopped cilantro, lime juice, ground cumin, and kosher salt.
  2. Pulse a couple of times until roughly combined and chunky.
  3. Transfer the mixture to a fine mesh strainer and stir with a spatula to help drain the liquid. Keep draining the liquid until your salsa reaches the desired consistency.
  4. It’s ready! Serve with tortilla chips and a chilled glass of Pinot Gris. 


  1. Choose ripe tomatoes – for the best flavor and to avoid a mealy texture.
  2. Draining the excess juice is important to get the perfect, not-too-wet salsa texture. I like mine when there is still some juice running through the salsa but adjust according to taste. (Also, I recommend drinking the tomato juice right away, this is delicious and a perfect chef’s treat!).
  3. Adjusting the heat – this salsa is on the milder side. If you like it spicy, add the jalapeño seeds (this is where most of the heat is).
  • Author: Ninon Michels
  • Prep Time: 15
  • Category: Appetizer
  • Method: Food Processor
  • Cuisine: Mexican
  • Diet: Vegan


  • Serving Size:
  • Calories: 52
  • Sugar: 5.8 g
  • Sodium: 319.6 mg
  • Fat: 0.4 g
  • Carbohydrates: 13.2 g
  • Protein: 1.8 g
  • Cholesterol: 0 mg

Keywords: salsa fresca, pico de galo, fresh tomato salsa, tomato salsa, Mexican salsa