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Hand-Cut Fresh Tomato Salsa for Chips & Tacos (15 Minutes)

DF Dairy-Free GF Gluten-Free V Vegetarian
Posted by Jess Larson on August 18th, 2026
THIS POST MAY CONTAIN AFFILIATE SALES LINKS. PLEASE SEE MY FULL DISCLAIMER POLICY FOR DETAILS.
Bright, zesty, and hand-cut—not roasted, not blended—this Fresh Tomato Salsa comes together in just 15 minutes. Juicy ripe tomatoes, jalapeño, and plenty of lime and cilantro get tossed into a punchy, vibrant pico de gallo-style sauce that's never bland or watery. Chunky enough to hold its own on a chip, bold enough to steal the show on a taco!
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An angled shot of a woman's hand dipping a tortilla chip into a small white bowl of tomato salsa. The bowl sits on a wooden cutting board atop a white tiled surface, surrounded by tortilla chips, margaritas, and lime halves and wedges.
Photography by Gayle McLeod
Prep: 15 min
Cook: 0 min
Serves: 6

Taco Night’s MVP: My Go-To Chunky Fresh Salsa

Here at the PWWB house, we looove taco night. Tacos, burrito bowls, taco salads, nachos, you name it – it’s a little tradition that I look forward to all week long. 😋

Most weeks, my effort ends up going into the main dish, whether that’s whipping up a sheet pan of crispy, baked black bean tacos or slow cooking a big batch of smoky-sweet chipotle chuck roast for our meal prep stash.

What that doesn’t always leave time for is homemade salsa – especially if there’s roasting, puréeing, and straining involved. That’s why I started making this no-cook recipe: with just a knife, some ripe tomatoes, and a some fresh veggies, it’s easy to throw together on nights when you have a few extra minutes before dinner.

An overhead shot of a bowl of fresh tomato salsa on a wooden cutting board atop a white tiled surface, surrounded by tortilla chips, lime wedges and halved limes, cilantro, a dish of tajin, and 2 margaritas. this Recipe for Later!
This classic tomato salsa adds a bold punch of flavor to chips, tacos, and more!

Of course, you can find a million great salsa recipes out there, but I’ve dialed in this version exactly how we like it: plenty of lime juice, a big handful of cilantro, and a little lingering heat that never overpowers.✨

An overhead shot of ingredients displayed on a wooden cutting board atop a white tiled surface: whole and sliced tomatoes, whole and diced onion, cilantro, whole and halved jalapenos, limes, salt, and garlic powder.
This recipe starts with 8 simple ingredients: vine-ripened tomatoes, jalapeños, onion, garlic (fresh and powdered), lime, cilantro, and salt.

🍅What Makes A Good Salsa Tomato

Since nothing in this salsa gets cooked down or blended smooth, there’s nowhere for a mealy tomato to hide. The tomatoes are doing all the work here, so choose ones that are rich in color, feel heavy for their size, and give just a little to a gentle squeeze. I usually reach for Campari (small and sweet), plum (aka Roma, firm and meaty, with fewer seeds), or globe (juicy!!!) – whatever looks best.

And while this recipe is best in the summer when tomatoes are at their peak flavor, we make it work all year round. 💁🏻‍♀️ In the off-season, I look for greenhouse-grown tomatoes still on the vine. They’re usually picked riper than loose tomatoes, and staying clustered protects them from bruising in transit, so they hold onto more flavor – even in the dead of winter.

Essentials for Hand-Cut Salsa

How to Make Salsa with Fresh Tomatoes

Once you’ve got your tomatoes on hand, this easy salsa comes together with just a knife, a bowl, and a few minutes of chopping. Simple, yes – but after playing with this recipe for a few years, I’ve found a couple of small details that will take your salsa from good to great.

An overhead shot of chopped onions soaking in lime juice in a white bowl with a blue rim. The bowl sits on a white tiled surface alongside halved and juiced limes and a yellow and white cloth napkin.
Soak the diced onions and garlic in lime juice. Why? ⇢ Acidity helps mellow the alliums’ sharp raw flavor, so they don’t overpower the rest of the salsa. The lime does all the work here – just set it aside while you prep everything else.
An overhead shot of whole tomatoes on the vine and sliced tomatoes on a wooden cutting board atop a white surface.
No need to peel the tomatoes! Simply core and dice, removing most of the seeds as you go. Why? ⇢ The gel surrounding the seeds is mostly water, so scooping it out prevents the salsa from turning soupy without losing any fresh tomato flavor.

👩🏻‍🍳I always like using a serrated knife for chopping tomatoes. Its teeth grab hold a little better than a straight blade, so you get cleaner cuts without crushing the flesh. If you don’t have one, just use the sharpest knife in your kitchen.

An overhead shot of diced tomatoes, onions, jalapeno, cilantro, garlic powder and salt in a white bowl with a blue rim. The bowl sits on a white tiled surface alongside a white and yellow plaid cloth napkin, halved and juiced limes, cilantro, and a jar of garlic powder.
Add the diced tomatoes, jalapeños, cilantro, garlic powder, and salt to the limey onion and garlic. Stir gently to keep the tomatoes intact.
An overhead shot of fresh tomato salsa in a blue-rimmed white bowl atop a white tiled surface. Halved and juiced limes, cilantro, dishes of garlic powder and salt, and a white and yellow plaid cloth napkin sit alongside the bowl.
Taste and adjust with more salt and lime as needed. These 2 ingredients really make the flavors pop!
A close-up overhead shot of fresh tomato salsa with a spoon in a white bowl with a blue rim.
Grab your favorite bag of tortilla chips and dig in!

Serving Suggestions 

This salsa is best enjoyed the day it’s made—the tomatoes keep releasing liquid once they’re salted, so it gets a little watery if it sits too long—so serve it up right away with your favorite chips, tacos, burritos, or rice bowls.

You’ll usually find me spooning it over my 15-Minute Ground Chicken Tacos or Go-To Chicken Taco Salad – the salsa’s acidity cuts through the bold spices in the taco meat, keeping every bite tasting bright.

An overhead shot of a woman's hand dipping a tortilla chip into a small white bowl of tomato salsa. The bowl sits on a wooden cutting board, surrounded by tortilla chips and lime wedges.
The perfect quick side for Taco Tuesday, game day, a backyard cookout, orrrr a big bowl of chips!

I can’t wait for you to try this Fresh Tomato Salsa! If you do, be sure to let us know! Leave a comment with a star rating below. You can also snap a photo and tag @playswellwithbutter on Instagram. We LOVE seeing your PWWB creations! ♡ Happy cooking!

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An angled shot of a tortilla chip in a small white bowl of tomato salsa. The bowl sits on a wooden cutting board atop a white tiled surface, surrounded by tortilla chips, margaritas, and lime halves and wedges.

15-Minute Hand-Cut Fresh Tomato Salsa for Chips & Tacos

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  • Author: Jess Larson
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: serves 6
  • Category: Snack Recipes, Appetizer Recipes, Sauces and Condiments
  • Method: No-Cook
  • Cuisine: American, Mexican-inspired
  • Diet: Vegan
Print Recipe

Description

Bright, zesty, and hand-cut—not roasted, not blended—this Fresh Tomato Salsa comes together in just 15 minutes.

Juicy ripe tomatoes, jalapeño, and plenty of lime and cilantro get tossed into a punchy, vibrant pico de gallo-style sauce that’s never bland or watery. Chunky enough to hold its own on a chip, bold enough to steal the show on a taco!

Ingredients

Scale
  • ¼ medium white onion, finely diced (approx. ½ cup)
  • 2 cloves garlic, finely chopped or grated
  • 2 large, juicy limes, juiced (approx. 4–5 tablespoons)
  • 16 ounces vine-ripened tomatoes (try Campari, plum, or globe), cored, lightly de-seeded, and diced
  • 2 jalapeño peppers, de-seeded as desired and finely diced
  • ¼ cup finely chopped cilantro
  • heaping ½ teaspoon garlic powder
  • heaping ½ teaspoon  kosher salt

Instructions

  1. Optional: Soak the onion: To mellow its bite, combine the diced onion, garlic, and lime juice in a large bowl. Let soak while you prep the remaining ingredients.
    An overhead shot of chopped onions soaking in lime juice in a white bowl with a blue rim. The bowl sits on a white tiled surface alongside halved and juiced limes and a yellow and white cloth napkin.
  2. Mix the fresh tomato salsa: Add all remaining ingredients (tomatoes – salt) to the bowl. Gently stir to combine. Taste and adjust seasoning as desired—depending on the ripeness and juiciness of your tomatoes, you may need a little extra salt or lime juice to make all of the flavors pop.An overhead shot of diced tomatoes, onions, jalapeno, cilantro, garlic powder and salt in a white bowl with a blue rim. The bowl sits on a white tiled surface alongside a white and yellow plaid cloth napkin, halved and juiced limes, cilantro, and a jar of garlic powder.
  3. Serve: Transfer the fresh tomato salsa to a serving dish. Garnish with additional cilantro and enjoy immediately with tortilla chips. This salsa is also a wonderful add-on for your favorite tacos, burrito bowls, grilled meats, and more. Enjoy!An overhead shot of fresh tomato salsa in a blue-rimmed white bowl atop a white tiled surface. Halved and juiced limes, dishes of garlic powder and salt, and a white and yellow plaid cloth napkin sit alongside the bowl.

Equipment

Notes

  • Storage: This fresh tomato salsa is best enjoyed the day it’s mixed up, though leftovers will keep for 2-3 days. Store in an airtight container in the refrigerator and enjoy chilled.

Follow along with Plays Well With Butter on Instagram, YouTube, Facebook, and Pinterest for more unfussy recipes that pack a big punch of flavor!

An angled shot of a woman's hand dipping a tortilla chip into a small white bowl of tomato salsa. The bowl sits on a wooden cutting board atop a white tiled surface, surrounded by tortilla chips, margaritas, and lime halves and wedges.

Hi there, I'm Jess!

If there’s 1 thing to know about me, it’s this: I am head-over-heels in love with food. I’m on a mission to make weeknight cooking flavorful, fast, & fun for other foodies, & PWWB is where I share foolproof recipes that deliver major flavor with minimal effort. Other true loves: pretty shoes, puppies, Grey’s Anatomy, & my cozy kitchen in Minneapolis, MN.

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