Fresh tomato salsa with chile peppers features a variety of peppers, and you can make it as mild or hot as you like. I like jalapeño peppers in the dish, but if you prefer milder peppers, use all Anaheim or poblano peppers. Plum tomatoes are meaty and offer the best flavor and texture, but feel free to use slicing tomatoes. You could even use grape tomatoes or heirloom tomatoes if that’s what you have.
PrintFresh Tomato Salsa With Peppers
Create fresh tomato salsa with peppers for the perfect flavorful kick – mild, medium, or hot. Use plum tomatoes for a delicious salsa. Or switch it up with heirloom tomatoes or grape tomatoes!
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 6 servings 1x
- Category: Tomatoes
- Cuisine: Mexican
Ingredients
Scale
- 2 cups seeded, chopped tomatoes
- 1/4 cup diced red onions
- 1 medium clove garlic, minced
- 1/2 teaspoon ground cumin, roasted or regular
- 2 tablespoons freshly squeezed lime juice or lemon juice
- 1 jalapeno pepper, seeds removed, diced
- 1 yellow banana pepper or an Anaheim pepper, seeds removed, diced
- 1/2 cup finely chopped cilantro leaves (divided use)
- salt and freshly ground black pepper to taste
Instructions
- In a serving bowl, combine the chopped tomatoes with the diced onions, garlic, cumin, lime juice, chile peppers, and half of the cilantro.
- Season to taste with salt and pepper.
- Refrigerate.
- Just before serving, garnish with the remaining chopped cilantro.
