This easy to prepare Fresh Tomato Salsa is a staple in my home. It is a simple salsa which is made in 15 minutes or less.
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Using Perino Grape Tomatoes for their naturally sweet, one of a kind flavour, this salsa is delicious served with homemade guacamole, corn chips and so much more.
The best Tomato Salsa is full of flavour, quickly and easily made. For this reason, it is essential to use the best tomatoes. I have chosen to use Perino Tomatoes as they are packed full of flavour and have a vibrant, bright colour.
Why we love Perino Tomatoes:
Tomatoes are the star ingredient in this salsa and it is essential that they be of the best quality. For this reason, we recommend that you seek out Perino Tomatoes.
These little grape tomatoes are grown in glass houses in various locations throughout Australia to ensure that they are available year-round. And because they are grown in glass houses, their quality is consistent. In addition, they are hand-picked from the vine when the tomatoes are at their optimal ripeness.
They have a firm texture and naturally sweet flavour which makes them ideal for use in this salsa, salads of all kinds, roasted as a pizza topper or packed in school lunch boxes. Or, do as I do and set out a bowl of these tomatoes to be enjoyed as a healthy snack at any time.
Perino Tomatoes are available in red and yellow varieties. Use the colour of your choice or use a combination to make your salsa even more colourful.
Why we love this recipe:
I am always looking for super easy, simple recipes which can be served in a variety of ways and this Tomato Salsa fits the criteria.
You can customise the salsa to suit your personal taste. If you like your salsa spicy, add extra chilli. If you’re serving it to children, you may prefer to omit the chilli. I like to add red onion but you could use spring onions/scallions if you prefer.
For me, coriander/cilantro is a great addition but for those unable to eat this herb I suggest replacing it with flat leaf/continental parsley. Feel free to adjust the ingredients to suit your taste.
This is a great dish to serve to a crowd. The quantities are easily multiplied to suit your requirements. It is popular and will quickly disappear.
After you have tried this delicious, quick and easily prepared Tomato Salsa, you will never again opt for the commercially available varieties. As my readers know, I always prefer homemade food if possible. That way, I can control the quality of the ingredients and know that my food will not contain any artificial additives.
Ingredients in this recipe:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
Perino Tomatoes – these are small, grape tomatoes with an oval shape. Their firm texture and naturally sweet flavour makes them ideal. You can purchase Perino Tomatoes at your local Coles Supermarket.
Red onion – I like to use a red onion because of its colour as well as it being sweeter than a brown/yellow onion. However, you can use whichever you prefer. Alternatively, you may prefer to use a scallion/green onion.
Jalapeno chilli – this fresh chilli adds lovely flavour and some heat which can be adjusted according to your personal taste. If you prefer to not use chilli, you can omit it or substitute with some finely chopped green capsicum/bell pepper.
Fresh coriander/cilantro – this adds great, traditional flavour but if you are not able to eat coriander/cilantro you can substitute with fresh flat-leaf/continental parsley.
Olive oil – to complement the flavour of the tomatoes, my preference is for extra virgin olive oil.
Lime – freshly squeezed lime juice adds bright notes to the salsa.
Sea salt and freshly ground black pepper – it is important to properly season the salsa. Sea salt brings flavours to the fore. I prefer freshly ground black pepper; pre-ground pepper tends to taste dull and flat.
Step by step instructions:
To begin, I cut the tomatoes in quarters and add to a medium size bowl.
Then, I peel and finely chop the red onion and add it to the tomato.
I cut the jalapeno chilli in half and remove the seeds if less heat is required, then finely slice the chilli.
Next, add finely chopped coriander/cilantro, olive oil, lime juice, sea salt and pepper. Toss together and check that the seasoning is to your taste. Serve immediately.
If not serving immediately, add the salt just before serving. If added in advance, the salt will draw moisture from the ingredients and the salsa will become watery. Just cover and set aside for a short time to let the flavours develop.
The salsa will have the best flavour when served at room temperature. Refrigerating tomatoes dulls their flavour.
Tips for success and FAQs:
I have used Perino Grape Tomatoes. It is important to use a tomato with firm flesh; a softer tomato will quickly break down and release a lot of juice, making your salsa watery.
I have used a jalapeno which has good flavour as well as some heat but you could also use a long, green chilli. However, the heat can be unpredictable so I recommend that you taste a small amount before you add it. If you would like less heat, remove the seeds.
Take care when using chillies; it is advisable to use gloves when handling them or avoid touching the cut chilli. Wash your hands thoroughly with soap and water after chopping them and avoid touching your eyes for several hours.
This is a fresh salsa and is best eaten shortly after it is made, for the best texture and flavor.
The easiest way is to add more tomatoes. However, if you’ve used all of them you can balance the heat a little by adding more salt, lime juice and sugar, according to taste. Or, you could add more onion and coriander.
You certainly can although my preference in this recipe is for freshly squeezed lime juice.
Other ways to enjoy this recipe:
This Fresh Tomato Salsa is perfect for snacks.
It is also delicious when served with tacos, on nachos, in a quesadilla, on your smashed avocado toast, or alongside chicken, fish or meat dishes. You are only limited by your imagination.
Enjoy the vibrant flavours of this Fresh Tomato Salsa, and be sure to let me know in the comments below when you have tried it!
Fresh Tomato Salsa
For the Fresh Tomato Salsa:
- 600 g (3 cups chopped) Perino Grape Tomatoes See Note 1
- 1 small red/purple onion See Note 2
- 1/2 – 1 jalapeno See Note 3
- 1 tbsp fresh coriander/cilantro leaves – finely chopped
- 1 tbsp lime juice – freshly squeezed See Note 4
- 1 tbsp extra virgin olive oil
- sea salt and freshly ground black pepper – to taste
- corn chips, guacamole, sour cream etc.
- Cut the tomatoes in quarters and add to a medium size bowl.
- Peel and finely chop the red onion and add it to the tomato.
- Cut the jalapeno chilli in half and remove the seeds if less heat is required, then finely slice the chilli.
- Next, add finely chopped coriander/cilantro, olive oil, lime juice, sea salt and pepper. Toss together and check that the seasoning is to your taste. Serve immediately.
- If not serving immediately, add the salt just before serving. If added in advance, the salt will draw moisture from the ingredients and the salsa will become watery. Just cover and set aside for a short time to let the flavours develop.The salsa will have the best flavour when served at room temperature. Refrigerating tomatoes dulls their flavour.
- I have used Perino Grape Tomatoes for this recipe. Tomatoes are best enjoyed at room temperature, as refrigeration can dull their flavour.
- You could also use a brown/yellow onion or spring onion if you prefer.
- Omit the jalapeno if you do not like the heat, or add more to taste if you prefer it spicy. Alternatively, you could use a green pepper.
- Ensure you use freshly squeezed lime juice for the best flavour.
- Ensure you season the Fresh Tomato Salsa to taste – add additional salt, pepper or lime juice until your ideal taste is achieved.
- Please note, the nutritional information is based on the Fresh Tomato Salsa being enjoyed as an appetiser. It would serve 4 people if used as a side dish. The nutritional information is an estimate only.
- Love salsa? Try our Fresh Peach Salsa or White Bean Salsa also.