Fresh Tomato Salsa


Why settle for a jar when home-made salsa is so easy? You can't beat the flavor and texture and unlike store-bought, it contains no added salt or sugar.

  • Recipe
  • My Notes
  • Nutrition Facts
  • Ratings & Comments (12)


2 fresh tomatoes, chopped
1 small red onion, minced
2 scallions, minced
1 clove garlic, minced
1/2 jalapeno chile pepper, seeded and minced
3 tablespoons chopped cilantro
3 tablespoons fresh lime or lemon juice


In a mixing bowl, stir together all ingredients.

Serve immediately or refrigerate in a tightly covered container for up to 3 days.

Yields: 2 cups

My Notes: (Click Edit to enter your notes about this recipe)

Serves 6

Per Serving:

Calories 12
Protein 0 g
Carbohydrates 3 g
Sugars 1 g
Total Fat 0.1 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 3 mg
Fiber 0.7 g
Beta-Carotene 180 ug
Vitamin C 9 mg
Calcium 9 mg
Iron 0.2 mg
Folate 10 ug
Magnesium 6 mg
Potassium 108 mg
Zinc 0.1 mg
Selenium 0.1 ug

My Rating: 
(click on a star to select your rating)


08/23/2012 09:28 PM

Rated this recipe: (no rating)

Thank you for the salsa recipe. Since some of your recipes call for no salt salsa, I asked a Latina at my local store for a recipe and have used that ever since. Hers was pretty similar to yours.


01/05/2013 04:33 PM

Rated this recipe: (no rating)

I love fresh salsa, have made this a few times and it is great. Love to put this on salad with the Simple Guacamole recipe in ETL. YUM! I also love this on mashed black beans and also on my pepper and onion fajitas.


04/30/2013 09:57 AM

Rated this recipe:

Very delicious salsa and you don't have to worry about added salt or preservatives. Thanks for the recipe!


07/19/2013 01:24 PM

Rated this recipe:

I just made this with yellow tomatoes out of my garden. Amazing!!


08/01/2013 05:55 PM

Rated this recipe:

Love! Not only do I use it as a dip for my veggies but I adore it over top of black beans and brown rice or quinoa; I've been known to put it over my vegetable salads and over top of steamed red potato. In Summer it works great over chilled spaghetti squash too.


08/05/2013 01:32 PM

Rated this recipe:

I rated this 5 Stars because it is so simple, easy and delicious! Probably for less than the cost of store-bought salsa, you can quickly prepare your own in just a few slices.


12/04/2013 01:26 PM

Rated this recipe:

This recipe is WAY too strong of raw onion. It overpowers everything else.

Either use the 2 minced scallions and no red onion, or
omit the scallions and use only 1/4 to 1/3 cup of red onion

I'd recommend adding more cilantro, to balance the color and texture a bit.


07/30/2014 05:33 PM

Rated this recipe: (no rating)

I often rinse my onion after chopping for recipes such as these. I think I got the idea from Rick Bayless. Makes for a milder onion hit.
This comment was last edited on 07/30/2014 05:34 PM


11/14/2014 07:33 PM

Rated this recipe: (no rating)

A tip from Jamie Oliver - soak the onions in the lemon juice to take the 'bite' out of them.

Charlie W

09/15/2015 03:45 PM

Rated this recipe: (no rating)

I use a sweet Vidalia onion instead of a red onion. Better flavor balance.
This comment was last edited on 09/15/2015 03:46 PM


09/15/2015 05:29 PM

Rated this recipe: (no rating)

When buying sweet onions, look for the ones that are quite flat on the root and spout ends. They are much sweeter than globe or torpedo shapes. Another tip from Rick Bayless.


03/06/2017 02:45 PM

Rated this recipe:

I've made this several times, and I have modified the recipe: doubling the red onions and garlic, I also add a teaspoon of cumin making a delicious recipe even more delicious.