Fresh Tomato Salsa

June 17th, 2008

On the way out of the house this morning, I noticed a major change of color in the tomato vine. The thought of fresh tomatoes got me so excited, I decided to pay homage to one of my favorite things; fresh tomato salsa. In our fast-paced lifestyle where fast food is king, ketchup tends to be one of the most abused and overrated condiments, where salsa on the other hand must be one of the most underrated. I hope that this easy fresh salsa recipe will awaken your senses to tomato's full potential without all the sugar and tasteless additives.

Fresh Tomato Salsa Recipe

Tomato Salsa Recipe

1½ pounds firm ripe tomatoes, diced
1 jalapeño chile, white ribs and seeds removed, flesh minced
2 serrano chiles, white ribs and seeds removed, flesh minced
½ cup minced red onion
One small garlic, minced
¼ cup chopped fresh cilantro leaves and stems
½ teaspoon kosher salt
⅛ teaspoon cumin powder (optional)
fresh ground pepper, to taste
lime juice, to taste
sugar (optional)

  1. Place tomatoes in a colander over the sink (or bowl) and let drain for 20~30 minutes.
  2. Discard the juice and transfer tomato to the bowl. Add the rest of the ingredients and stir to combine. For more heat, include both the ribs and seed of the chilies.
  3. This is where I add the cumin. Adjust the flavor with lime juice, salt and pepper. Measurement of the lime juice will depend on your preference and also the ripeness of both the tomato and lime. If the tomato is too acidic, add a little sprinkle of sugar to balance things out.
  4. The fresh salsa should be covered, and placed in refrigerator for 30 minutes. Doing this will allow the ingredients to marry, creating a more intense and well-incorporated flavor. Serve with chips & guacamole, atop of your favorite grilled fish, burrito, beef tacos or anything for that matter; the possibilities are endless.

Wishing you a long and fruitful summer.

8 Responses to “Fresh Tomato Salsa”

  1. Ground Beef Taco Recipe | Beef Taco Seasoning | White Boy Beef Tacos Says:

    […] cilantro, green onions, black olives, cheddar cheese, tomatoes, shredded lettuce, sour cream, fresh tomato salsa, guacamole and your favorite hot sauce […]

  2. chefNo Gravatar Says:

    Your tomatoes look great! We also grow the cherry types, in containers, and so far, this has been a banner year. We’re so grateful for that, considering the recent Salmonella scare. I haven’t even thought of salsa, and I have a bunch of ripe tomatoes, and some nice sized jalapenos right now, just waiting to be used. Trying your recipe tonight!

  3. mattNo Gravatar Says:

    you gotta make some salsa & guacamole for salza fest!

  4. adminNo Gravatar Says:

    @matt For sure! When is the make your own fresh salsa madness happening this year?

  5. adminNo Gravatar Says:

    @Chef Cherry tomato is so much easier. Over the last 4 years I went for the beef steak, romas, as well as a couple of others but I have found that when growing in containers cherry tomatoes have been the most successful for me.

    What else are you growing in your containers?

    We have about 12 little Serrano chili pepper growing on our plant, can’t wait for it to mature. We might even have one ready before the weekend. Yes, I counted them, out of excitement!

  6. Eric HeimerNo Gravatar Says:

    I didn’t realize how retarded my recipe was. I did this as a presentation at a meat locker that went pretty well. I guess I should fill in all the middle stuff. Enjoyed talking to you.

    Natural Chili

    Base (1 ½ to 2 Hours)

    (3) 16oz Diced Tomatoes (I prefer plain-you choose:))
    (2) 16oz Red Kidney Beans washed, scant salt, ¼ lemon squeeze
    (5) Different kinds of Whole Peppers
    (10 if brave) (best to include hot, medium and mild)
    De-Hotted to remove as much capsaicin as possible.
    (2) Large Cloves of Garlic minced
    (1) Stalk of Celery thin to medium sliced
    (1) Small Onion medium chopped
    (1) 1.5oz Jack Daniels or Wild Turkey or Tequila
    (put one in the last hour of cooking and drink the other two:))

    Meat (1 Hour)

    (3) Story’s Home Made Danish Sausage
    Grill to brown on all sides (4 point flip) and slice to ¾ to ½ inch


    (1) 16oz Whole New Potatoes Cut large ones in ¼ ‘s
    and add when adding meat.
    Replace kidney beans with navy beans, remove or leave in sausage as desired, add grilled, chopped or left over chicken. Grilled wings are great! Think heavy Jalapeno.
    Add a handful of chopped, sun-dried tomatoes to any of the above in the last hour.


    Cook for 2 to 3 hours until it looks like Chili. Eat and enjoy.

  7. Christie @ fig&cherryNo Gravatar Says:

    Yum, that sounds absolutely delicious! This might sound crazy – but I think this would be excellent dolloped on my morning poached egg… ;)

  8. Reuben SingletaryNo Gravatar Says:

    These kind are starting to make me hungry! Where’s my taco?

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