If you like salsa, you will love this homemade Chunky Salsa Recipe With Fresh Tomatoes. This flavorful salsa is made with juicy, vine-ripened tomatoes, bell peppers, red onions, garlic, and fresh jalapeños roasted in the oven to bring out their flavor. You can make it mild or spicy!
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I love Mexican cuisine, and salsa is a must-have side dish. I used to buy store-bought salsa until I realized how easy it is to make at home.
This chunky salsa is mild to medium heat and makes a small batch of salsa.
For more delicious salsa recipes, try my Pico de Gallo Salsa, Peach Pico de Gallo, and my spicy Mango Habanero Salsa.
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⭐ Why You'll Love This Recipe
- This salsa is made with fresh ingredients
- The chunky salsa stays on a tortilla chip
- Quick and easy to make
- A great way to use up a bountiful tomato crop
- It tastes just like your favorite restaurant-style salsa
🍅 Recipe Ingredients
- Fresh tomatoes. I used cherry tomatoes as I had a large surplus and my large tomatoes were not quite ripe yet. You can use any tomatoes you have, or make fire-roasted tomatoes.
- Bell peppers - I used green peppers, but you can use red peppers, yellow, orange, red, or a combination.
- Jalapeno peppers. I used 1 large jalapeño pepper to make a mild salsa. Use 2 or even 3, or leave the seeds in for even more heat. You can also use banana peppers, a serrano pepper, or your favorite chili peppers.
- Red onion. I used red onion, but you can use yellow onion, white onion, green onions, or sweet onions.
- Fresh lime juice. Use freshly squeezed lime juice for the best flavor.
- Garlic cloves. I used a fresh garlic clove. You can also use garlic powder instead.
- Sugar. Use cane sugar or granulated sugar to balance out the acidity of the tomatoes.
- Fresh cilantro. Use as much or as little as you like. If you don't like cilantro, omit it, or use fresh parsley instead.
See the printable recipe card below for quantities and a full list of ingredients.
🍅 How To Make Homemade Chunky Salsa With Fresh Tomatoes
To bring out the best flavor, roast the vegetables in the oven first, which also makes the salsa less watery. Preheat the oven to 400 degrees F.
Wash vegetables well. Using a cutting board, prepare the vegetables. If using large tomatoes, slice them in half. Slice bell pepper in half and remove the seeds.
Place parchment paper or aluminum foil on a baking sheet and place the the vegetables skin side up.
Roast for 10 minutes in the oven, or until the peppers start to turn brown or slightly black.
Remove from oven. With tongs or a large spoon, place the roasted vegetables into a blender or food processor. Add the rest of the ingredients. Pulse 3-10 times, in 1-second bursts, until the desired consistency is achieved.
For chunkier salsa, pulse fewer times. For smooth salsa, pulse more times.
Note: If you do not have a food processor, finely chop or dice all of the vegetables into small pieces prior to roasting them in the oven.
Place fresh salsa in an airtight container in the fridge for at least 1 hour before serving to give the flavors time to meld. I also like chilled salsa more than warm salsa. Use it as a topping for tacos, enchiladas, or breakfast burritos. Enjoy!
🌶 Variations
- Experiment with different kinds of peppers for different flavors.
- No fresh tomatoes? Use canned diced tomatoes with green chilies!
- Want it spicier? Add more jalapeño peppers, or add the jalapeño seeds for a spicier kick. You can also use chili powder, cayenne pepper, or hot sauce!
- Make it kid-friendly by using only 1 jalapeño pepper, or omitting the jalapeño altogether.
🥙 How To Serve Chunky Tomato Salsa
This easy homemade salsa recipe pairs perfectly with Ultra Crispy Air Fryer Potatoes or Spinach And Mushroom Omelet or even Oven-Baked Omelet Casserole.
It is also a great topping for Mexican recipes like Carnitas Tacos and my Taco Bell Crunchwrap Supreme copycat recipe.
I also like to use it in my Smoked Queso Dip or Doritos Walking Taco Casserole.
🌡️ Storage Tips
Store leftover chunky salsa dip in an air-tight jar or container in the refrigerator for up to 1 week.
Store salsa in the freezer in a freezer bag or airtight container for about 2 months. Defrost in the refrigerator overnight.
💭 Expert Tips
- Use the freshest ingredients possible
- Chill for a minimum of 1 hour before serving
- Leave lots of chunks in this fresh tomato salsa
- Don't puree the salsa
- Wear disposable gloves when cutting jalapeño peppers. Do not touch your face!
🧾 Recipe FAQs
Meaty tomatoes are the best for salsa, like beefsteak or Roma tomatoes. Cherry tomatoes are also a great option for salsa as well. This salsa is a great way to use up a bountiful tomato crop!
The vinegar in this recipe helps preserve the salsa, increasing its time in the fridge to 7-10 days.
If your salsa is too hot, add more tomatoes and peppers, or try adding a pinch of sugar or honey.
Homemade salsa will last in the fridge for about a week in an airtight container.
Yes, you can freeze homemade salsa. Put it in a freezer-safe container and it will last for up to two months.
🥗More Easy Recipes You'll Love
If you like this recipe for thick salsa, please leave a star rating 🌟and share it on social media!
Printable Recipe
Best Homemade Chunky Salsa with Fresh Tomatoes
Ingredients
- 3 cups cherry tomatoes or large tomatoes
- ¼ cup red onion
- ½ cup bell pepper cored and halved
- 6 cloves garlic
- ⅛ cup jalapeño pepper cored and halved, seeds removed, 1 large or 2 medium
- 1 tablespoon fresh lime juice
- ½ teaspoon paprika
- 1 teaspoon sea salt
- 2½ teaspoon cane sugar
- 1 tablespoon white vinegar
- ¼ cup fresh cilantro measure first, then chop
- ⅛ teaspoon ground cumin
Instructions
- Preheat oven to 450 degrees F. Lay parchment paper on a baking tray.
- Place tomatoes, peppers, onions, and garlic on the baking sheet and roast in the oven for 10 minutes, or until the skin of the peppers starts to turn brown.
- Remove the vegetables from the oven and let them cool for 5 minutes. Using tongs or a large spoon, transfer vegetables into a food processor (or a blender). Pulse the vegetables until the desired consistency is reached. Taste, and season with more lime juice or salt as desired.
- Pour contents into a bowl or container and cover. Place in the fridge for at least 1 hour before serving. The longer it sits, the better flavor it will have.
- Serve with your favorite tortilla chips and enjoy!
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Notes
- Use the freshest ingredients possible.
- Chill for a minimum of 1 hour before serving.
- Leave lots of chunks in this fresh tomato salsa.
- Wear disposable gloves when cutting jalapeño peppers.
- Use 1 large or 2 small jalapeño peppers. Omit completely if you want a milder salsa.
- Store fresh salsa in the refrigerator in an airtight container for up to one week.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
Agnieszka says
This salsa is so much better than the store bought kind!! Will make again for sure!
Natalie says
What a lovely summer salsa. Love your recipe.. Looks fantastic. I will give it a try. Definitely!
Addie says
This salsa is way better than store bought! So fresh and flavorful!
Andrea White says
How yummy!
Anaiah says
I love homemade salsa and your recipe did not disappoint! I could eat on this with tortilla chips ALL day.
Seanna Borrows says
Super tasty with the roasted vegetables! Delish!
Jeri says
I'm so glad you liked it!