Fresh Tomato Salsa

Fresh Tomato Salsa

The best flavor will come from ripe, firm tomatoes that have not been refrigerated. Measurements do not have to be exact so use more or less of any ingredient per your taste. I like to drain the diced tomatoes in a strainer while doing other prep but you don’t have to. For super spicy, use a serrano pepper. - Jenny Jones

Prep Time: 10 minutes

Total Time: 10 minutes

Makes: 2 cups

Fresh Tomato Salsa


  • 4 tomatoes (about 1 lb)
  • 1/2 cup diced onion
  • 1 jalapeño pepper, seeded & diced.
  • 1 Tablespoon chopped fresh cilantro
  • 1 teaspoon fresh lime or lemon juice
  • 1/4 teaspoon salt


  1. Cut tomatoes into quarters and remove seeds. Chop into 1/4-inch pieces.
  2. Combine all ingredients in a bowl.

Notes: For more on this recipe in my blog click here.

6 Comments on "Fresh Tomato Salsa"

  1. KimmieDoodleRoo

    I think my favorite restaurant roasts their tomatoes for the salsa, it’s really wonderful. I like any salsa and your recipe is the same as mine. You rock!

  2. Jeanie

    Love your videos Just wanted to add on this salsa my friend who’s mother in law was Mexican removed skin of the tomatoes by holding over flame to remove the skin Hope you didn’t mind just want to pass it on if someone wanted to know. Thanks foe your videos

  3. Debbie

    Fantastic! Crazy good and so fresh tasting!

  4. Florentina

    Jenny: You look fantastic and sound sweet as ever; I was so glad to see you again and to find out you are a great cook and terrific teacher.

  5. Clare

    Thanks Jenny! I always look forward to your blog and videos. Love your recipes 🙂

  6. tricia

    Thank you so much for sharing your recipes to us!!! 🙂

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