Fresh Tomato Jalapeño Salsa
A bright fresh tomato jalapeño salsa made in the blender with ripe tomatoes, cilantro, lime, onion, honey, and salt. Perfect for chips, tacos, bowls, eggs, grilled chicken, and taco night.
Equipment
- Glass jar or airtight container
Ingredients
- 3 medium ripe tomatoes roughly chopped, about 370 grams
- 1 jalapeño deseeded and roughly chopped, about 14 grams
- 1 half medium red onion or white onion roughly chopped, about 55 grams
- 1 packed cup fresh cilantro leaves and tender stems, about 16 grams
- Juice of 2 limes about 60 milliliters
- 2 teaspoons honey about 14 grams, or up to 1 tablespoon to taste
- 3 fourths teaspoon kosher salt about 3 to 4 grams, plus more to taste
Instructions
- Add the tomatoes, jalapeño, onion, cilantro, lime juice, honey, and salt to a blender.
- Pulse or blend until the salsa is broken down and combined but not perfectly smooth. It should be loose and spoonable with a little texture remaining.
- Taste and adjust. Add more salt if it tastes flat, more lime juice if it needs brightness, or a little more honey if the tomatoes are very acidic.
- Transfer the salsa to a jar or airtight container.
- Chill for at least 30 minutes before serving so the flavor can settle.
- Stir before serving and enjoy with chips, tacos, bowls, eggs, grilled chicken, or taco night.
Notes
Chef tips: The ratio matters. Too much tomato can make the salsa taste watery, and too much onion can take over. Start with the amounts listed, then adjust after blending.
Texture tip: For a looser restaurant style salsa, blend a little longer. For more texture, pulse instead of fully blending.
Heat control: For mild salsa, remove the jalapeño seeds and membrane. For more heat, leave some seeds in or add a second jalapeño. Sweetness: The honey should not make the salsa taste sweet. It rounds out the acidity from the tomatoes and lime. Start with 2 teaspoons and add more only if needed. Substitutions: Use red onion for sharper flavor or white onion for a cleaner salsa flavor. Use lemon juice only if you are out of limes, but lime gives the best flavor. Variations: Add one small garlic clove for more bite. Add a pinch of cumin for a warmer flavor. Add a serrano with the jalapeño for more heat. Storage: Store in an airtight container in the refrigerator for 5 to 7 days. Stir before serving. Reheating: This salsa is usually served chilled or at room temperature. If using it as a warm sauce, heat gently in a small saucepan. Make ahead guidance: Make the salsa at least 30 minutes ahead. The flavor gets better as it chills. Serving ideas: Serve with tortilla chips, tacos, taco bowls, grilled chicken, eggs, breakfast bowls, burrito bowls, quesadillas, tostadas, or a taco bar.
Heat control: For mild salsa, remove the jalapeño seeds and membrane. For more heat, leave some seeds in or add a second jalapeño. Sweetness: The honey should not make the salsa taste sweet. It rounds out the acidity from the tomatoes and lime. Start with 2 teaspoons and add more only if needed. Substitutions: Use red onion for sharper flavor or white onion for a cleaner salsa flavor. Use lemon juice only if you are out of limes, but lime gives the best flavor. Variations: Add one small garlic clove for more bite. Add a pinch of cumin for a warmer flavor. Add a serrano with the jalapeño for more heat. Storage: Store in an airtight container in the refrigerator for 5 to 7 days. Stir before serving. Reheating: This salsa is usually served chilled or at room temperature. If using it as a warm sauce, heat gently in a small saucepan. Make ahead guidance: Make the salsa at least 30 minutes ahead. The flavor gets better as it chills. Serving ideas: Serve with tortilla chips, tacos, taco bowls, grilled chicken, eggs, breakfast bowls, burrito bowls, quesadillas, tostadas, or a taco bar.
Nutrition
Serving: 66gCalories: 19kcalCarbohydrates: 5gProtein: 1gFat: 0.1gSodium: 188mgPotassium: 144mgFiber: 1gSugar: 3gVitamin A: 542IUVitamin C: 12mgCalcium: 9mgIron: 0.2mg
Tried this recipe?Let us know how it was!