This fresh tomato jalapeno salsa (Pico de Gallo) goes perfectly with a bag of tortilla chips! Made with a few simple ingredients, this dip packs a lot of flavor in every bite.
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To say that I enjoy Pico de Gallo would be an understatement. I am a HUGE fan of Pico de Gallo with jalapenos and with my mother-in-law's garden in full bloom, these are one of the only things not being attacked by the chickens, so I've got plenty to work with.
This homemade salsa with jalapenos is amongst my favorite uses for these fresh green things, besides Jalapeno Cheddar Beer Bread, Jalapeno Cheddar Biscuits, and Jiffy Jalapeno Cornbread.
If you have any leftover Tomato Jalapeno Salsa don't forget that you can add it over your morning eggs, avocado toast and more. But it's totally okay if you don't have any Pico de Gallo left over because we never do!
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💛 Why You'll Love This Recipe
- It's conveniently simple. Chop, stir, wait, eat. The steps for this recipe are so basic and simple that there really isn't much to it. Perfect for when you want some chunky jalapeno salsa but don't want to put in a lot of effort.
- Minimal ingredients. We don't need very much to make this salsa, just a small handful of ingredients like fresh tomatoes, jalapenos, onions, and cilantro.
- The salsa tastes even better the next day! I know not many foods fit into the "better as leftovers" category, but this Tomato Jalapeno Salsa really does. It's rare that we have leftovers, but when we do, the flavors are better because they've had much longer to meld together.
🛒 Ingredients
Tomatoes - Fresh, ripe tomatoes give the salsa its juicy texture and bright flavor.
Jalapeños - Add heat and freshness. Keep the seeds for a spicier salsa, or remove them for mild.
Onion - Adds crunch and savory balance. (Common in Pico but optional if you prefer it without.)
Lime juice - Brightens the salsa and pulls all the flavors together.
See the recipe card below for full ingredients and instructions.
🔀 Substitutions & Variations
Citrus. Lime juice is best, but you can use ½ as much lemon juice and adjust to taste.
Heat Level. Add extra jalapeño seeds for more spice, or swap in serrano peppers for an even hotter version.
Onion Options. Red onion gives the brightest flavor, but white or yellow onions work too.
Fire-Roasted Salsa Variation: Roast 2-3 tomatoes, 1-2 jalapeños, ½ onion, and 2-3 garlic cloves until softened and charred, 400°F for 20-30 minutes in the oven or 400°F for 15 minutes in the air fryer (tossed with 2 tablespoon olive oil). Blend with ¼ cup cilantro, 1-2 tablespoon lime juice, and ½-1 teaspoon salt until smooth or chunky.
💰 Budget-Friendly Tips
Use garden or in-season produce. Tomatoes, jalapeños, and cilantro are cheapest (and tastiest) in summer.
Buy produce bags/markdowns. "Imperfect" tomatoes or jalapeños work perfectly for salsa since everything is chopped.
Stretch leftovers. Use leftover salsa on eggs, tacos, burritos, quesadillas, beans, or rice bowls to avoid food waste.
🥄 Instructions for Tomato Jalapeno Salsa
Step 1: Add all of your ingredients to a mixing bowl.
Step 2: Toss together to combine. Taste and adjust as needed.
Step 3: Cover the bowl and place it into the fridge to sit for at least 30 minutes. This will help the flavors to develop.
Serve with tortilla chips or as desired. Enjoy!
👩🏻🍳 Expert Tips
Handling jalapeños. Wear gloves to prevent irritation from the spicy oils.
Adjust the heat. Remove the seeds and membranes for a milder salsa, or leave some in if you prefer extra spice.
Dice evenly. After seeding, cut the jalapeño into strips, then small, even pieces so the heat and flavor distribute well throughout the salsa.
🥗 Side Dishes or Pairing Ideas
Serve Tomato Jalapeno Salsa with tortilla chips, tacos, burrito bowls, nachos, or quesadillas. It's also great spooned over scrambled eggs, grilled chicken, or avocado toast. For parties, pair it with guacamole, queso, or bean dip to create a simple appetizer spread.
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❓ Tomato Jalapeno Salsa FAQs
This salsa can be stored in an airtight container for up to one week in the fridge. I recommend eating it within 2 or 3 days for the best tasting results.
No, unfortunately, this is not a recipe that should be used for canning purposes. This recipe has not been tested for proper food safety canning practices and is best made and served fresh.
We love to keep it simple with this recipe. Serving them with a nice side of Air Fryer Tortilla Chips, Lazy Enchiladas With Taquitos, Cheesy Bean and Rice Burritos, nachos, or over eggs on toast (with a little avocado) yum!
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🐝 If you tried this Tomato Jalapeno Salsa, please leave a ⭐️ star rating and share your buzz in the 💬 comments below. I'd truly appreciate it!
📖 Recipe
Tomato Jalapeno Salsa
Ingredients
- 3 to 4 medium Roma tomatoes, diced - ($0.95)
- 1 onion, diced, about 1 cup - ($0.91)
- 3 garlic, minced - ($0.24)
- 2 jalapeños, seeded and finely chopped - ($0.92)
- ½ cup cilantro, chopped - ($0.49)
- 1-2 tablespoons lime juice - ($0.08)
- 1 teaspoon salt - ($0.08)
Instructions
- Mix. Add the tomatoes, onion, garlic, jalapeños, cilantro, lime juice, and salt to a mixing bowl. Toss until evenly combined.
- Chill. Cover and refrigerate for at least 30 minutes to allow the flavors to develop.
- Serve. Stir once more and serve with tortilla chips or as desired.
Notes
- Citrus Swap. Lemon juice can be used in place of lime, but start with less and adjust to taste.
- Heat Level. Wear gloves when handling jalapeños and remove all seeds for milder salsa.
- Storage. Store covered in the refrigerator and use within 2 to 3 days.
- Fresh Only. This salsa is not suitable for canning and should be enjoyed fresh.
Nutritional Information
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