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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 if you prefer. You could even use grape tomatoes or heirloom tomatoes if that’s what you have.
Plum tomatoes are a great base because they’re meaty and hold their shape, but this salsa works beautifully with heirloom or grape tomatoes, too. It’s perfect for chips and tacos, or as a topping for grilled meats, eggs, or roasted vegetables.
What You’ll Like About This Dish
Fresh and vibrant. A colorful salsa made with fresh tomatoes, peppers, lime, and herbs.
Quick to make. No cooking required—just chop, mix, chill, and serve.
Adjustable heat. Easily customize with your choice of chile peppers.
Ingredient Notes
- Tomatoes: Use plum tomatoes for the best texture and flavor, or swap in grape, heirloom, or slicing tomatoes.
- Red onions: Add a bit of sharpness and crunch—dice them finely for best texture.
- Garlic: Freshly minced for punchy, aromatic flavor.
- Cumin: Roasted or regular ground cumin adds warm earthiness.
- Lime juice: Freshly squeezed lime (or lemon) brightens the flavors.
- Jalapeño: Classic medium heat—remove the seeds for a milder version.
- Banana or Anaheim pepper: Milder than jalapeños—great for balancing the heat.
- Cilantro: Divided for mixing and garnish—use fresh leaves, finely chopped.
- Salt and pepper: Essential for bringing all the flavors together.
Steps to Make Fresh Tomato Salsa With Peppers
- In a bowl, combine the chopped tomatoes, red onions, garlic, cumin, and lime juice.
- Add the diced chile peppers and half of the chopped cilantro.
- Season with salt and pepper to taste.
- Refrigerate for at least 30 minutes to allow flavors to meld.
- Just before serving, garnish with the remaining cilantro.
Tips for the Best Salsa
- Seed the tomatoes to reduce excess liquid and avoid watery salsa.
- Let the salsa rest before serving—this improves flavor and texture.
- Dice everything finely for a scoopable consistency that sticks to chips.
- Taste before serving and adjust salt, lime juice, or heat as needed.
- Use gloves when handling hot peppers to avoid skin irritation.
Recipe Variations
- Change the heat. Use serrano peppers for extra heat or omit hot peppers entirely for a mild salsa.
- Add avocado. Stir in diced avocado just before serving for a creamy element.
- Add fruit. Mix in chopped mango or pineapple for a sweet-and-spicy salsa.
- Roast the vegetables. Try a roasted salsa variation using grilled or broiled tomatoes and peppers.
- Use lemon juice. A good alternative if you’re out of limes.
Serving Suggestions
- With tortilla chips: The classic pairing for snacking or parties.
- On tacos: Spoon over fish, chicken, or veggie tacos for added freshness.
- With grilled meats: Great topping for grilled chicken, steak, or pork.
- On eggs: Use as a fresh topping for scrambled eggs or huevos rancheros.
- In burrito bowls: Add as a fresh component alongside rice, beans, and protein.
How to Store
Refrigerate: Store salsa in an airtight container in the fridge for up to 3 days. The flavors will continue to develop over time.
Freeze: Not recommended—fresh tomato salsas lose texture and become watery after freezing.
Before serving: Stir well and adjust seasoning with a little extra lime or salt, if needed.
Fresh Tomato Salsa With Peppers
Ingredients
- 2 cups chopped plum tomatoes
- ¼ cup diced red onions
- 1 medium clove garlic, grated
- ½ tsp ground cumin, roasted or regular
- 2 tbsp lime juice, freshly squeezed
- 1 jalapeño pepper, minced
- 1 Anaheim pepper, diced
- 6 tablespoons finely chopped cilantro leaves, divided
- 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, jalapeño and Anaheim peppers, and 4 tablespoons of the cilantro.2 cups chopped plum tomatoes | 1/4 cup diced red onions | 1 medium clove garlic | 1/2 tsp ground cumin | 2 tbsp lime juice | 1 jalapeño pepper | 1 Anaheim pepper | 4 tablespoons finely chopped cilantro leaves
- Season to taste with salt and pepper.Salt and freshly ground black pepper
- Let the salsa rest at room temperature for 15 to 30 minutes before serving, or refrigerate until ready to serve.
- Just before serving, garnish with the remaining chopped cilantro.2 tablespoons finely chopped cilantro leaves
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
