Fresh Tomato Salsa

I have been playing around with this recipe for awhile now and I feel like I’m finally happy with it so, I thought I’d share it. I know there are a couple of you that have been waiting for this recipe and here it is, FINALLY!

Fresh Tomato Salsa
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  1. 6 roma tomatoes, cut in half
  2. 2 garlic cloves
  3. ½ cup chopped cilantro
  4. ¼ cup of diced red onion
  5. juice of 1 lime
  6. 1/2 to 1  serrano pepper, deseeded (optional- depending on how hot you like your salsa)
  7. Kosher Salt & Pepper (to taste)
  1. 1. Put all the ingredients into the blender and pulse until the salsa is to your liking. I like my salsa a little chunky so I don't pulse it too many times. The mixture will look pink but don’t worry.
  2. 2. Pour into an airtight container and store in the refrigerator. I love using mason jars.
  1. Now, remember that I said the salsa would be pink--that's because the blender frothed it up--once it sits for a bit, it will look more red.
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[If you are using a regular blender, I suggest cutting your tomatoes in half]

[If you are using a VITAMIX just throw in two tomatoes at a time.]


I love leaving the salsa in the refrigerator overnight.The next morning the flavors have melded together and it is absolutely DELICIOUS! Some days I can’t wait so I have some then but it always tastes better after it’s sat in the refrigerator for a little while.


P.S. For my local readers, this is really as close to the Antonio’s fresh tomato salsa as I have gotten. Hope you get to try the recipe!

~Mrs Galvan~


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