Get my newest recipe via email:

Easy Mexican Tomato Salsa—Salsa de Jitomate

This easy Mexican tomato Sauce, aka Salsa de Jitomate, comes together very quickly using a food processor. You start with a dry clean work bowl, and, with the motor running, drop in whole garlic cloves. The blade minces the garlic into tiny bits, as if you had minced it by hand. Once the blade stops throwing the garlic to the sides of the bowl, pulse in onion, fresh green serrano chiles, your choice of tomatoes, and fresh cilantro. That’s all there is to it.

Easy Mexican Tomato Sauce—Salsa de Jitomate

Fresh chiles are essential to a good tomato salsa, and serrano chiles with their citrusy note are traditional. I like my salsa on the mild side, not super spicy hot, picante, so I scrape out and discard the seeds and veins. Robbie though, likes his salsa picante hot and would rather include the seeds and veins.  (If I feel lazy or in a hurry, I’ll just chop off the stem and use the chile seeds and all.)

Charred tomatoes and chiles for Easy Mexican Tomato Sauce


Make your salsa with fresh tomatoes or canned tomatoes. For this recipe, I charred cherry tomatoes and a couple of serrano chiles on the grill, but most often I use canned diced tomatoes and fresh chiles without the char.

If your garden is brimming with fresh tomatoes, definitely feature them in this easy tomato sauce. Jitomate is the Spanish translation for tomatoes, not to be confused with tomatillos, which we use for fresh green table salsa.

ready for the food processor--ingredients for Easy Mexican Tomato Sauce

Enjoy this simple salsa de jitomate the same day it’s made. If you want it to last longer, cook your salsa a minute or so, in a hot skillet with a bit of oil. A cooked Mexican salsa has a different flavor of course, delicious in its own way!

Easy Mexican Tomato Sauce

Serve with tortilla chips, or as an easy condiment for eggs, or tacos or other Mexican foods.

For salsa, many Mexican cooks eliminate the step of discarding the seeds and veins, to save time and add more spicy heat.

Wishing you a fabulous week–get in the kitchen and cook something delicious!

Thanks for reading. Get the latest recipe posts by email—subscribe here.

For more vegetarian recipe ideas, peruse my Pinterest boards, especially my Mexican Vegetarian recipe collection.

Follow me on Facebook for even more vegetarian and healthy living ideas.

It’s true! I’m addicted to Instagram!

PS If you make this recipe and love it, please consider leaving a blog post comment. Your comments help other readers learn more about the recipe.


Easy Mexican Tomato Sauce—Salsa de Jitomate
Prep Time
10 mins
Total Time
10 mins

Quick and easy salsa made in a food processor with garlic, onion, tomatoes, and cilantro.

Author: Letty's Kitchen
  • 3 pounds fresh juicy tomatoes, or 1 (15-ounce) can diced tomatoes, drained, or 1 # cherry tomatoes, char-grilled or fresh
  • 1 or 2 serrano chiles seeds removed if desired, char-grilled or not, roughly chopped
  • 1 clove garlic
  • 1/3 cup white or yellow onion coarsely chopped
  • 1 teaspoon sea salt
  • 1/3 cup cilantro leaves
  1. With the motor of the food processor running, mince the garlic by dropping it through the feed tube. Process until it is very fine. Add the chiles, onion, salt and cilantro. Pulse on and off for 10 to 15 quick pulses. Do not over process--you want your salsa chunky!

  2. Serve with tortilla chips, or as an easy condiment for eggs, tacos, or your favorite Mexican food.

Recipe Notes

This simple red salsa is best eaten the same day it is made.
If you want it to last longer, or if there is any left, give it a quick cook in a hot skillet with a bit of oil.


1 comment

  • […] tomato salsa. My recipe for tomato salsa is easy, especially if you leave out the step of roasting the tomato and chile. Same as with the […] Reply · 9 November, 2014

Leave a Reply