Simple, practical, and full of everyday flavour, Homemade Tomato Salsa is a vegetarian Mexican appetizer, side dish made with Roma tomatoes, white onion, and garlic in about 10 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: Not specified
- Total time: 10 minutes
- Yield: 6
- Category: Appetizer, Side Dish
- Cuisine: Mexican
Ingredients
- 4 medium Roma tomatoes (deseeded, OR (canned whole tomatoes) (about 2 cups))
- 1/2 medium white onion (roughly chopped)
- 2 cloves garlic (roughly chopped)
- 1 jalapeno
- 1/2 cup cilantro
- 1 lime
- 1/2 teaspoon cumin powder
- salt (as per taste)
- 1/2 teaspoon sugar
Method
- Place roughly chopped tomatoes, onion, garlic, jalapeno, cilantro, lime juice, cumin powder, salt, sugar, in the large food processor or blender (like Vitamix). Remove the seeds from the tomatoes.
- Pulse it a few times, until almost smooth, but still just slightly chunky. Taste and adjust the seasoning at this stage. Refrigerate for at least 30-60 minutes for best results. Note: If using fresh tomatoes, the color of the salsa may not be bright red color, it will be more pinkish red. It will darken once it sits in the fridge. You can also add some sweet paprika to get a bright red color.
- Serve with tortilla chips and enjoy!
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
