I’m a little late to the game with this one, but this fresh salsa recipe is something I’ve been working on for awhile. We like to purchase the boxes of tomatoes at Costco since almost every Indian dish uses at least one or two, but we always find that there are a few left that we don’t get to before the seeds start to sprout inside, or they start to rot.

Fresh Tomato Salsa Recipe with Tortilla Chips

That’s why I started to make fresh salsa out of some almost every time we get these boxed tomatoes. It’s so much cheaper to get the boxes than it is to buy them by the pound, and it gives us a healthier snack at home. We are big fans of making tacos, burritos, quesadillas, or even nachos with this vegan quinoa black bean taco filling and using homemade fresh salsa makes it even better.

Homemade Medium Salsa Recipe

Why you’ll love this fresh salsa recipe?

  • It’s simple to make. There’s no roasting of tomatoes, cooking of the onion or anything required. Dump and grind is all you need.
  • The recipe is vegan. You can share this one with all your friends.
  • Use up your produce that is about to go bad. Don’t waste any tomatoes, throw together this salsa. In our house, cilantro, jalapeno, and tomatoes are always the produce we tend to have sitting. Now this is a great way to use it up.
  • It’s really tasty. You’ll become besties with chips and salsa as a snack with this salsa recipe.

How to make this fresh salsa?

  1. Wash up all your produce. Don’t skip this step.
  2. Cup the tomatoes and onion into quarters. Chop the jalapeno into a few pieces. Slice the cilantro stems off. 
  3. Place all the ingredients in a food processor.
  4. Pulse until you get the desired texture. I like a smaller chunky consistency, but chunky is delicious too.
  5. Serve fresh, or store in the fridge for one week.
Fresh Salsa Recipe Medium with Tortilla Chips

Fresh Salsa Recipe

This recipe uses fresh ingredients to make a fresh salsa with tomato, onion, garlic, lemon juice, cilantro, jalapeno, cumin, and salt. It’s easy and great with tortilla chips or served on a taco.
0 from 0 votes
Prep Time 5 mins
Total Time 5 mins
Course Appetizer, Side Dish
Cuisine American, Mexican
Servings 6 servings
Calories 30 kcal


  • 5 medium tomatoes
  • 1 medium white onion
  • 1 jalapeno (or two if you prefer more heat)
  • 2 tbsp fresh cilantro
  • 2 tbsp lemon juice
  • 1 tbsp minced garlic
  • 2 tsp coriander cumin powder
  • 1 tsp salt


  • Wash all produce. Quarter the tomatoes and onion. Roughly chop the jalapeno into a few pieces. Cut stems off the cilantro.
  • Place all ingredients into a food processor.
  • Pulse until roughly chopped pieces remain. You can continue to pulse more or less till the texture is to your liking.
  • Serve fresh or store in the fridge for up to 1 week.


Serving: 1servingCalories: 30kcalCarbohydrates: 7gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 394mgPotassium: 270mgFiber: 2gSugar: 4gVitamin A: 888IUVitamin C: 21mgCalcium: 17mgIron: 1mg
Keyword fresh salsa recie, fresh tomato salsa, salsa recipe, vegan salsa chili
Tried this recipe?Let us know how it was!

Let me know what you thought of this recipe in the comments below. I hope you enjoyed!


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