Fresh Salsa

Refreshing salsa is delicious in a hot day.


A lot of people make “Restaurant salsa” which is a lot of ingredients blended together. But, it usually uses canned tomatoes which is not very fresh.

I actually tried making restaurant salsa before with fresh tomatoes and it kinda turned into a pink, chunky, disgusting looking but tasted good kinda salsa. It was gross looking trust me.

This uses fresh chopped tomatoes, chopped tomatillos, a bit of red onion and cilantro. This always disappears within twenty minutes at all of the family gatherings I bring this to.


I’m not kidding. It’s that good. Even when I make big bowls of this it still disappears.

I used plum tomatoes in this recipe but you can use vine tomatoes. I like using plum tomatoes. They don’t have that many seeds compared to vine tomatoes so I like it better personally.


You can also add more onion if desired but I don’t really like onion. You can also add a jalapeno, but I don’t like spice.

Fresh Salsa

  • Servings: 3-4
  • Print


Note: this makes about 4 servings. If needed this can easily be multiplied for a bigger bowl of salsa.

4 plum tomatoes, chopped

1 tomatillo, chopped

2-3 tablespoons minced red onion (or more, to taste)

1 tablespoon cilantro, minced

tortilla chips, for serving

salt and pepper, to taste


  1. In a bowl mix all ingredients together.
  2. Serve immediately, or chill in fridge for up to 3 days.



8 thoughts on “Fresh Salsa

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