Get your tortilla chips ready! Fresh Roma tomatoes, cilantro & lime create an easy, bright, restaurant-style salsa that you can enjoy any time. This simple homemade salsa recipe also makes a perfect topping for your favorite enchiladas, tacos or Tex Mex casseroles!
The Engineer and I first fell in love with fresh salsa at a little dive we happened upon in Taos, New Mexico. If you’ve been following long, you know that he loves to drag me into every hole in the wall place he can find. For him, the more hole in the wall the better. And he’s not often wrong. His love for local flavor has been the source for most of our favorite recipes/dishes!
And this fresh tomato salsa recipe with cilantro and lime is the result of one those delicious local discoveries. There are no canned tomatoes here! Only gorgeously bright and fresh fruit and veggies. There have been years that we’ve planted a garden just so that we can make this salsa. It’s just that good!
What You Need To Make Fresh Cilantro Lime Salsa
- Roma tomatoes
- yellow onion
- chili powder
Tips For Making The Best Salsa
- Roma tomatoes, those funny, oval shaped tomatoes at your local grocery store or farmer’s market, make the best salsa. The reason is that Romas have more meat and fewer seed cavities than other types of tomatoes. Meatier tomatoes create a better textured, less watery salsa. Cherry or grape tomatoes work great too!
- Because this recipe uses only fresh tomatoes and not canned ones, I don’t use a food processor to chop everything. Or if I do, I only do a couple of quick pulses with the peppers, onion and cilantro ON THE BOTTOM. A food processor can easily break a fresh tomato down too much and create a watery salsa, of you’re not careful.
- Instead of a food processor, I might use my pastry cutter to blend up my diced tomatoes, onions and peppers after adding them to my salsa if I think the salsa is too chunky. Using a pastry cutter gives me more control of the texture.
- The sugar in this recipe cuts the bright acidity of the tomatoes (especially store bought tomatoes), vinegar and lime. And though that acidity is my favorite part, it does need a bit of balancing. However, as summer heats up and the tomatoes get sweeter, you might find that you need less sugar.
- The ease and success of this recipe depends 100% on a nicely sharp knife.
How To Make Your Salsa Hotter (or Milder)
- The membrane that holds the seeds of a jalapeno or other hot pepper is where the heat of the pepper comes from. How much membrane you leave in the pepper will determine the heat of your salsa.
- Usually, shorter peppers are hotter than longer ones.
- Canned diced green chiles can be substituted for fresh jalapenos to make a 100% mild salsa. Just drain the chiles before adding them to your salsa.
What To Serve With Fresh Salsa
- Green Chile Chicken Enchilada Casserole
- Layered Beef Enchilada Casserole
- Easy Taco Hand Pies
- Pineapple Cilantro Lime Spritzers
- Sour Cream Chicken Enchiladas
- Overnight Green Chile Breakfast Strata
Other Salsa & Mexcian Dip Recipes You’ll Love
- Green Chile Corn Salsa Dip
- Fresh Avocado Strawberry Salsa
- Tex Mex Guacamole
- Classic 7 Layer Mexican Dip
- Best Cheesy Beef Enchilada Dip
It’s no secret we really love this recipe right along with you readers! It truly is one of our top dip recipes. And it’s no wonder… This easy salsa with cilantro is off the charts fresh and delicious. Share a few laughs and more than a few tortilla chips with those you love plus a new friend or two when you make this special recipe.
IF YOU MAKE THIS RECIPE, BE SURE TO LET ME KNOW!
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Fresh Salsa with Cilantro & Lime
- 6 Roma tomatoes
- ½ medium yellow or sweet onion
- ¼ C finely chopped cilantro
- 2 jalapenos
- ¼ C vinegar, skinny
- 2-3 teaspoon salt
- 2 teaspoon sugar
- 1 tsp minced garlic
- ¼ teaspoon chili powder
- ¼-1/2 lime
- Finely dice tomatoes & onion and place in medium glass mixing bowl. Add chopped cilantro.
- Slice jalapenos in half to remove the seeds and the membrane than that holds them. Finely dice peppers and add to tomatoes and onion. (Note: The membrane is where the heat of the pepper comes from. How much of the membrane you leave in the pepper will determine the heat of your salsa. You may want to wear gloves while you work with the jalapenos. If not, wash hands thoroughly with dish washing liquid afterwards and do not touch face.)
- Add vinegar, garlic, chili powder and 2 teaspoon of salt and sugar. Toss well. Taste to determine if another teaspoon of salt and/or sugar is needed.
- Squeeze lime over salsa. Toss once more. Cover and refrigerate or serve immediately with tortilla chips or with any Tex Mex dish.