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salsa with basil in blue bowl with tortilla chips

Tomato Salsa with Basil

Make easy homemade salsa with basil, fresh tomatoes, onion, garlic, and peppers in 30 minutes or less. The best summer or anytime appetizer!
5 from 1 vote
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Course: Appetizers
Cuisine: Tex-Mex
Prep Time: 30 minutes
Cook Time: 0 minutes
Total Time: 30 minutes
Servings: 6
Calories: 44kcal
Author: Mel Lockcuff



  • 1 small red onion
  • 1 green bell pepper
  • 1 jalapeño pepper
  • 1 chili pepper
  • 4 cups Roma tomatoes quartered
  • 1 tablespoon fresh basil
  • 1/2 teaspoon garlic
  • 1 teaspoon sea salt


  • Peel the onion and slice it into quarters.
  • Slice the bell peppers, jalapeño, and chili pepper open; carefully remove all the seeds.
  • Chop the tomatoes into quarters.
  • If using fresh garlic, peel and slice; or you can use already minced fresh garlic.
  • Place all the ingredients, including the onion, peppers, tomatoes, basil, garlic, and salt, in a blender.
  • Pulse the blender until the salsa has the desired chunky texture and consistency.
  • Serve with tortilla chips or whatever your heart desires.


Do I need to peel the tomatoes for salsa?
Nope. In fact, leaving the peeling will add more texture, more nutrients, and more flavor.
How do you store salsa, and how long will it keep?
You can store it in an airtight container like a mason jar with a lid; be sure to keep it in the fridge. A jar of salsa should keep for 6-7 days in the fridge.


Serving: 1Servings | Calories: 44kcal | Carbohydrates: 10g | Protein: 2g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 398mg | Potassium: 467mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1502IU | Vitamin C: 53mg | Calcium: 25mg | Iron: 1mg
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