Fresh Jersey tomatoes. Fresh heirloom tomatoes. Homemade Fresh Tomato Salsa. Just hearing those words makes me think of warmer weather. And al fresco gatherings. But folks ..this can be enjoyed any time of the year.
If it doesn’t happen to be tomato season in your area, try making this salsa with some ripe plum tomatoes. Or a mixture of cherry and grape tomatoes. It will still be quite good and they are plentiful year round.
It is so superior to the premade jarred variety, that you won’t mind the minimum amount of prep involved.
What you’ll need for your Homemade Fresh Tomato Salsa –
- Heirloom or beefsteak tomatoes – ripe plum, cherry or grape tomatoes would also work well
- Jalapeño chile – finely diced (for less heat, remove the seeds & membranes)
- Garlic – finely minced
- Aged balsamic vinegar
- Honey
- Extra virgin olive oil
- Fresh oregano – finely chopped
- Fresh cilantro – finely chopped (if you don’t like cilantro, use fresh parsley instead)
- Kosher salt & freshly ground black pepper
- Combine the chopped tomatoes, jalapeño, garlic, balsamic vinegar, honey, olive oil and fresh herbs in a medium bowl.
- Season with salt and pepper.
- Let sit at room temperature for at least 15 minutes before serving.
- Best if served at room temperature.
- Can be stored in refrigerator for several days.
- Additional diced tomatoes can be added to refresh.
This recipe is featured in Bobby Flay’s awesome Mesa Grill Cookbook. I am continuously inspired by Bobby’s fresh take on herbs and sauces. I mean really …who would think that adding balsamic vinegar and fresh oregano to salsa would be a good thing? And no onion or citrus added to the mix?
Every time I make it, I’m truly impressed by the deliciousness.
Great addition to a variety of tex-mix dishes…
- Awesome Fried Fish Tacos Easy
- Weeknight Grilled Monterey Chicken
- Mushroom Quesadillas with Beans & Arugula
- Homemade Breakfast Crunchwraps
homemade fresh tomato salsa
Featured in Bobby Flay's Mesa Grill Cookbook
Can be made with heirloom, beefsteak or ripe plum tomatoes. A delicious year-round treat.
Ingredients
- 16 ounces heirloom or beefsteak tomatoes, diced (can substitute with plum, cherry or grape tomatoes)
- 1 jalapeño chile, finely diced (remove seeds & membranes for less heat)
- 2 garlic cloves, finely chopped
- 3 tablespoons aged balsamic vinegar
- 1 teaspoon honey
- 3 tablespoons extra virgin olive oil
- 1 tablespoon finely chopped fresh oregano (or 1 teaspoon dried)
- 3 tablespoons finely chopped fresh cilantro (or parsley)
- kosher salt
- freshly ground black pepper
Instructions
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Combine the chopped tomatoes, jalapeño, garlic, balsamic vinegar, honey, olive oil and fresh herbs in a medium bowl. Season with salt and pepper.
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Let sit at room temperature for at least 15 minutes before serving. Best if served at room temperature.
-
Can be stored in refrigerator for several days. Additional diced tomatoes can be added to refresh.
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