Fresh Tomato Salsa Recipe | Mexican Recipes | PBS Food

Make your own salsa instead of dipping your chips into a jar version.



  • 1 1/2 lbs. plum tomatoes (6 to 8) cored, halved, and seeded
  • 1/2 medium red onion minced (1/2 cup)
  • 1 jalapeno or serrano chile (ribs and seeds removed for less heat if desired), minced
  • 1 small garlic clove minced
  • 1/2 cup chopped fresh cilantro
  • 2 tablespoons freshly squeezed lime juice
  • Coarse salt
  • Tortilla chips for serving (optional)


  1. Chop tomatoes into 1/4-inch pieces; transfer to a medium bowl.
  2. Add onion, chile, garlic, cilantro, and lime juice; season generously with salt. Mix to combine.
  3. Let stand 15 minutes to develop flavor.


Salsa can be kept at room temperature up to 2 hours.

To store, transfer to an airtight container, and refrigerate up to 3 days. Serve with tortilla chips, if desired.

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