I entered my Best Salsa Recipe at the county fair, walked away with a blue ribbon, and now everyone keeps begging me to tell them what made it win.

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I’m weirdly obsessed with this Blue Ribbon winning Fresh Salsa Recipe. I love how the tomato brightness punches hard and the crunch from 1 small red onion keeps every bite loud and honest.

And the heat from 1 to 2 jalapeño peppers sneaks up and makes you actually taste the cilantro and lime more. I brag about it at every party because people stop talking once they taste it.

It’s messy, loud, unapologetic salsa that gets devoured. Best Salsa Recipe?

Yep. I don’t care what judges say, this one makes chips vanish and conversations pause.

No leftovers. Seriously.

Not kidding.

Ingredients

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Juicy base, sweet and tangy; it’s what makes the salsa pop.
Crunch and bite, a little sharpness that cuts through the tomatoes.
Adds heat; seed it if you want milder, but it’s worth it.
Bright herb note; some people love it, some don’t.
Zingy acidity that wakes everything up, keeps it lively.
Garlic gives depth and a little punch without stealing the show.
Makes flavors pop, you’ll notice the difference with proper seasoning.
Warm background spice; tiny but important.
Optional sweetness that calms acidity; use sparingly if needed.
Adds fresh crunch and color, kind of playful in texture.

Ingredient Quantities

About 2 pounds ripe tomatoes (4 to 6 medium Roma or garden tomatoes), cored and diced

1 small red onion, finely chopped (about 3/4 cup)

1 to 2 jalapeño peppers, stemmed and seeded if you want less heat, finely chopped

1/2 cup fresh cilantro leaves, roughly chopped (packed)

2 to 3 tablespoons fresh lime juice (from about 1 to 2 limes)

1 large clove garlic, minced

1 teaspoon kosher salt, plus more to taste

1/4 teaspoon freshly ground black pepper

1/2 teaspoon granulated sugar (optional, helps balance the acidity)

1/4 cup diced green bell pepper (optional, for extra crunch)

How to Make this

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1. Core and dice about 2 pounds ripe tomatoes into bite size pieces, then put them in a medium bowl.

2. Finely chop 1 small red onion until you have about 3/4 cup and add it to the tomatoes.

3. Stem and, if you want less heat, seed 1 to 2 jalapeño peppers, then finely chop and add to the bowl.

4. Roughly chop 1/2 cup packed fresh cilantro leaves and stir them in with 1 large clove garlic, minced.

5. Add 2 to 3 tablespoons fresh lime juice, 1 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, and 1/2 teaspoon granulated sugar if you want to tame the acidity.

6. If you like extra crunch add 1/4 cup diced green bell pepper now.

7. Gently toss everything together until well combined, pressing a few tomato pieces so some juices mix in, but don’t puree it.

8. Let the salsa sit at room temperature for 20 to 30 minutes so the flavors marry, then taste and add more salt, lime, or jalapeño as needed.

9. Refrigerate at least 1 hour if you prefer it cold, it also keeps and flavors meld more after a few hours; store in an airtight container up to 3 days.

10. Serve with chips or on tacos, and if you want a brighter kick squeeze extra lime or sprinkle more cilantro right before serving.

Equipment Needed

1. Cutting board
2. Chef’s knife (for tomatoes) and a small paring knife (for jalapeños and garlic)
3. Medium mixing bowl
4. Measuring spoons (tsp and tbsp)
5. Citrus juicer or reamer (or just a fork will do)
6. Spoon or rubber spatula for tossing
7. Fine mesh strainer or colander (optional, if you want to drain excess juice)
8. Airtight container for chilling and storing

FAQ

Q: Can I make this salsa ahead of time or does it need to be fresh only?

A: You can make it 4 to 24 hours ahead. Flavors actually mellow and marry after a few hours in the fridge, but after a day the tomatoes get a bit watery. Stir before serving and drain any excess liquid if needed.

Q: What if I want less heat or more heat?

A: For milder salsa remove seeds and ribs from the jalapeños, use just one pepper. For more heat leave the seeds in or add a serrano instead. Taste as you go, cause heat can vary a lot.

Q: Can I use canned tomatoes or other tomato types?

A: Fresh is best for bright flavor. Roma or vine ripe work great. If you must use canned, drain them well and chop coarsely, but the texture will be softer and less fresh tasting.

Q: Do I have to add sugar and bell pepper?

A: Both are optional. Sugar tames overly acidic tomatoes, add just 1/2 teaspoon if needed. Green bell pepper adds crunch, but leave it out if you like a cleaner tomato-onion flavor.

Q: How do I keep the salsa from getting soggy?

A: Salt draws out juices, so salt right before serving if you make it way ahead. Also chop tomatoes and then let them drain in a colander 10 to 15 minutes to remove excess liquid. Pat dry with paper towels if needed.

Q: Can I freeze this salsa?

A: Freezing is not ideal because tomatoes get mushy after thawing. You can freeze if you plan to cook it later though, like in a stew or sauce. For fresh chips and dip, stick to making it fresh.

A Blue Ribbon Winning Fresh Salsa Recipe Substitutions and Variations

Tomatoes: Use 2 pounds of canned whole peeled tomatoes, drained and roughly chopped if fresh ones arent great. They give a nice, steady acidity and less watery salsa.
Jalapeño peppers: Swap with serrano peppers for more heat, or poblano for milder, smoky flavor. Seed them to cut the spice if its too hot.
Cilantro: Replace with 1/4 cup chopped fresh parsley plus a squeeze of extra lime if you dont like cilantro. Parsley keeps the green, fresh taste without the soapy note.
Fresh lime juice: Use 2 tablespoons white wine vinegar or apple cider vinegar plus 1 tablespoon water if you need a pantry swap. It brightens the salsa similar to lime.

Pro Tips

1) Use the ripest tomatoes you can find, even if they’re a little soft. They’ll give the salsa more flavor and juice. If they’re watery though, scoop out a few seeds and a bit of the gel so your salsa doesn’t get soggy.

2) Salt early but adjust later. Add the base teaspoon of kosher salt while you mix, then taste after the 20 to 30 minute rest and again after chilling. Salt brings out sweetness, so small additions are better than dumping it in.

3) Control the heat with the membranes, not just the seeds. If you want mild, remove the white ribs along with the seeds. If you want more kick, leave some of those in. Also try searing a jalapeño over a flame for a minute to add smoky depth.

4) Let it sit at room temp before chilling, and chill at least an hour if you can. Flavors mellow and marry that way. Right before serving, give it a quick stir and a fresh squeeze of lime and a few more cilantro leaves so it tastes bright and alive.

A Blue Ribbon Winning Fresh Salsa Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I entered my Best Salsa Recipe at the county fair, walked away with a blue ribbon, and now everyone keeps begging me to tell them what made it win.

Servings

servings

Calories

kcal

Equipment: 1. Cutting board
2. Chef’s knife (for tomatoes) and a small paring knife (for jalapeños and garlic)
3. Medium mixing bowl
4. Measuring spoons (tsp and tbsp)
5. Citrus juicer or reamer (or just a fork will do)
6. Spoon or rubber spatula for tossing
7. Fine mesh strainer or colander (optional, if you want to drain excess juice)
8. Airtight container for chilling and storing

Ingredients

About 2 pounds ripe tomatoes (4 to 6 medium Roma or garden tomatoes), cored and diced
1 small red onion, finely chopped (about 3/4 cup)
1 to 2 jalapeño peppers, stemmed and seeded if you want less heat, finely chopped
1/2 cup fresh cilantro leaves, roughly chopped (packed)
2 to 3 tablespoons fresh lime juice (from about 1 to 2 limes)
1 large clove garlic, minced
1 teaspoon kosher salt, plus more to taste
1/4 teaspoon freshly ground black pepper
1/2 teaspoon granulated sugar (optional, helps balance the acidity)
1/4 cup diced green bell pepper (optional, for extra crunch)

Directions

Core and dice about 2 pounds ripe tomatoes into bite size pieces, then put them in a medium bowl.
Finely chop 1 small red onion until you have about 3/4 cup and add it to the tomatoes.
Stem and, if you want less heat, seed 1 to 2 jalapeño peppers, then finely chop and add to the bowl.
Roughly chop 1/2 cup packed fresh cilantro leaves and stir them in with 1 large clove garlic, minced.
Add 2 to 3 tablespoons fresh lime juice, 1 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, and 1/2 teaspoon granulated sugar if you want to tame the acidity.
If you like extra crunch add 1/4 cup diced green bell pepper now.
Gently toss everything together until well combined, pressing a few tomato pieces so some juices mix in, but don’t puree it.
Let the salsa sit at room temperature for 20 to 30 minutes so the flavors marry, then taste and add more salt, lime, or jalapeño as needed.
Refrigerate at least 1 hour if you prefer it cold, it also keeps and flavors meld more after a few hours; store in an airtight container up to 3 days.
Serve with chips or on tacos, and if you want a brighter kick squeeze extra lime or sprinkle more cilantro right before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.