Fresh cherry tomatoes, crisp red onion, a hit of jalapeno, and a good squeeze of lime make this taco salsa taste ridiculously fresh. It’s the one you’ll be piling onto tacos, scooping up with tortilla chips, or spooning generously over grilled chicken. And it takes just minutes to throw together, but always tastes like you put in way more effort than you did.
What I love about this salsa is how light and fresh it is. You’re basically eating a bowl of veggies, but it never feels like health food in that boring way. The lime juice keeps everything bright, the tomatoes and onions add crunch and sweetness, and it’s all naturally low in calories without even trying. I’ve made this for plenty of taco nights, and it always disappears way before any of the heavy dips.
❤️ Why you will love this recipe
- Fresh: Every bite is packed with crisp veggies and zesty lime juice.
- Quick: You can have it mixed and ready in under 10 minutes.
- Versatile: Works with tacos, burritos, chicken, or just tortilla chips.
- Healthy: All fresh ingredients that keep things light and bright.
- Heat control: Keep it mild or turn it fiery by adjusting the jalapeno.
🗝️ Key ingredients & substitutions
- Cherry tomatoes: Sweet and juicy, but really any tomato will work. Grape tomatoes, romas, or even a finely chopped salad tomato all make great salsa.
- Red onion: Brings sharp flavor and crunch. White onions work just as well, and green onions give a milder, fresher flavor if that’s what you prefer.
- Jalapeno: Adds a gentle kick. For more heat, go with serrano or arbol chiles. If you want smoky depth, dried ancho or guajillo chiles can be blended in after a quick simmer or boil.
- Cilantro: Fresh and bright, it’s classic in salsa. If cilantro tastes soapy to you, parsley is a mild swap that still keeps things fresh.
- Lime juice: Fresh lime juice is best for flavor and vitamin C, but bottled lime juice or even lemon juice will balance the salsa if that’s what you have on hand.
- Salt and black pepper: Simple but essential, these seasonings bring out the natural flavors and tie everything together.
🥣 How to make taco salsa
- Prep the veggies: Chop the cherry tomatoes into small pieces, dice the red onion finely, and mince the jalapeno if you’re using it.
- Mix it all: Add the tomatoes, onion, jalapeno, and cilantro to a medium bowl.
- Add the juice: Squeeze in the fresh lime juice and give everything a good stir.
- Season: Sprinkle in salt and black pepper, then taste and adjust until the flavors pop.
- Chill or serve: Enjoy it right away for a fresh, chunky salsa, or let it sit in the fridge for 20 minutes so the flavors can mingle.
🪄 Recipe notes & tips
- Texture: If you prefer a smoother salsa, give it a few quick pulses in the blender, but stop before it turns into soup.
- Rest time: Letting the salsa sit in the fridge for 20-30 minutes helps the flavors blend together even more.
- Heat level: Keep the seeds in the jalapeno for more spice, or skip the pepper entirely for a mild version.
- Serving bowl: A wide, shallow bowl makes it easier for everyone to scoop with tortilla chips.
🫙 Storage instructions
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Freezing is possible, but the texture will soften once thawed. It’s best eaten fresh.
- Safe container: Glass or BPA-free plastic containers work well to keep the salsa tasting fresh.
- Refresh: If it’s been sitting a while, stir in a squeeze of fresh lime juice before serving again.
✨ Variations
- Smoky: Add a drop or two of liquid smoke, or blend in a rehydrated ancho or guajillo chile for deeper flavor.
- Creamy: Stir in some diced avocado for a richer texture.
- Hot sauce: Mix in a splash of your favorite hot sauce to give it a fiery kick.
- Roasted: Char the tomatoes, onion, and jalapeno in a pan or under the broiler for a deeper, more complex flavor.
- Verde: Use tomatillos instead of tomatoes for a salsa verde spin.
- Bell pepper: Add finely diced red bell pepper for sweetness and color.
- Garlic: Mince a fresh garlic clove and stir it in for bold, savory notes.
- Cumin: Sprinkle in a pinch of ground cumin to add warm, earthy flavor.
🍽️ What to serve with taco salsa
- Tacos: Spoon it over Mexican Taco Meat or veggie tacos for a fresh kick.
- Burritos: Tuck it inside with Instant Pot Basmati Rice, Instant Pot Black Beans, and your protein of choice.
- Tortilla chips: Serve as a classic dip at parties or Cinco de Mayo gatherings.
- Grilled proteins: Pair with Air Fryer Chicken Tenders, Air Fryer Steak Bites, or fish to brighten the flavors.
- Bowls: Top Taco Salad Bowls, Cottage Cheese Chicken Taco Bowls, Keto Chipotle Bowls, or even Cheeseburger Bowls with a big spoonful of salsa for extra freshness.
❓ Frequently asked questions
Sometimes it’s just the jalapeno. The very tip can taste harsh, so trim it off before chopping, and make sure your tomatoes are ripe for natural sweetness.
You can, but it’s best within 2-4 hours of making it. Overnight works fine if that’s easier for you, just know the tomatoes will release more juice and soften up a little. Give it a stir and a squeeze of lime before serving to freshen it back up.
It’s all about preference. If it feels watery, drain a bit of tomato juice. If it’s too chunky, chop things smaller or splash in a little extra lime juice.
Rinse the diced onion under cold water for half a minute, or let it sit in a bowl of cold water before mixing. That takes the edge off while keeping the crunch.
It’s tricky since tomatoes and peppers are the backbone of salsa, but you can riff on the idea. Try swapping in cucumber, mango, or even roasted carrots with lime and onion for a fresh, salsa-style dip that skips them.
😋 More dips and sauces you will love
- Taco Truck Green Sauce Recipe
- Keto Enchilada Sauce
- Vegan Queso Recipe
- Hot Honey Sauce
- Spicy Mayo for Sushi
- 5-Minute Mayonnaise
Have you made this recipe? I’d love to know <3 Tag me (@makehealthyrecipes) on Facebook and Instagram, Pin it on Pinterest, and please give it 5 stars with a review below! Don’t forget to subscribe to the email list (top right of this page) for sparkly new recipes in your inbox.
📖 Recipe
Taco Salsa Recipe
Ingredients
- 1 cup cherry tomatoes chopped
- ¼ cup red onion finely diced (¼ of a large onion or ½ of a small one)
- ½-1 jalapeno seeds and pith removed, finely diced (skip if desired)
- 1 tablespoon fresh cilantro chopped
- ½ lime juiced
- salt and ground black pepper to taste
Instructions
- Add all of the prepared ingredients to a medium bowl and mix well.1 cup cherry tomatoes, ¼ cup red onion, ½-1 jalapeno, 1 tablespoon fresh cilantro, ½ lime
- Season to taste and serve immediately or refrigerate for later.salt and ground black pepper to taste
Notes
- Texture: If you prefer a smoother salsa, give it a few quick pulses in the blender, but stop before it turns into soup.
- Rest time: Letting the salsa sit in the fridge for 20-30 minutes helps the flavors blend together even more.
- Heat level: Keep the seeds in the jalapeno for more spice, or skip the pepper entirely for a mild version.
- Serving bowl: A wide, shallow bowl makes it easier for everyone to scoop with tortilla chips.
STORAGE INSTRUCTIONS
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Freezing is possible, but the texture will soften once thawed. It’s best eaten fresh.
- Safe container: Glass or BPA-free plastic containers work well to keep the salsa tasting fresh.
- Refresh: If it’s been sitting a while, stir in a squeeze of fresh lime juice before serving again.