Fresh Tomato Mexican Salsa Recipe
Fresh Tomato Mexican Salsa Recipe photo by Taste of Home

Fresh Tomato Mexican Salsa Recipe

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Mexican fare only gets better when topped with Anna Yeatts' colorful Fresh Salsa. The Pinehurst, North Carolina cook uses ripe tomatoes, crisp onion and a touch of minced serrano pepper, making it just as good as a side dish or appetizer with crunchy baked tortilla chips!
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 8 servings


  • 4 plum tomatoes, chopped
  • 1 small onion, finely chopped
  • 1/4 cup minced fresh cilantro
  • 1 serrano pepper, seeded and minced
  • 1 garlic clove, minced
  • 1 teaspoon lime juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Baked tortilla chip scoops

Nutritional Facts

1/4 cup: 11 calories, trace fat (trace saturated fat), 0mg cholesterol, 77mg sodium, 2g carbohydrate (1g sugars, 1g fiber), trace protein


  1. In a small bowl, combine the first eight ingredients. Cover and refrigerate until serving. Serve with chips. Yield: 2 cups.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Fresh Salsa in Light & Tasty August/September 2007, p35

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

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Reviewed May. 3, 2013

"So easy and absolutely delicious!!"

Reviewed May. 19, 2012

"I used a jalapeno pepper, which is enough heat for me! This is a quick and tasty recipe you can whip up in minutes. Highly recommend, especially with fresh tomatoes and cilantro."

Reviewed May. 30, 2009

"very good"

Reviewed Aug. 11, 2008

"This stuff is great! Very authentic!"

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