The Best Classic Salsa

Picture of Salsa

In college, I worked at a gluten, dairy and egg free restaurant called Truly Free Bakery and Deli. I worked as a server, and also managed the register. One of my favorite parts of the job was that I got delicious, healthy meals with each shift. This was one of the recipes I committed to memory: the best classic salsa! 

bowl of sectioned ingredients that go in salsa

This is one of my favorite dips to make, because it’s such a crowd pleaser. I make it basically every summer. It’s great for parties or the beach for a refreshing and healthy snack. You can tweak this salsa to your desired spice level based on the jalapeño seeds. If you like a spicier salsa, include the seeds from both jalapeños, but if you prefer a more mild salsa, only include the seeds from one jalapeño.

If you are looking for some more beachy/summer-friendly recipes, check out this this sweet summer quinoa salad. And I get it, beach trips can be tricky. If all else fails, check out these tips for a healthy beach vacation. Y’all know I’m all about the veggies, so if you can get them in at both meals and snacks, the better off you’ll be.

Sadly, the restaurant I worked at in college is now closed. On the bright side, since the shop is now closed, I don’t feel bad about sharing the recipe! And now you can enjoy the best classic salsa too! Every time I make this salsa, it is devoured in a very small amount of time. I hope you love it too.

big silver bowl of salsa and chips

How to enjoy the best classic salsa 

  • With chips
  • Make guacamole by mixing in mashed avocado
  • Add on top of an omelet
  • Add on top of grilled chicken breast seasoned with cumin and chili powder
  • Mix with corn, black beans, and cubed avocado for a “cowboy caviar”
  • Marinate chicken breast in the leftover juice after a few days
  • Taco topping!

close up of salsa and chips

Classic Salsa

a fresh, chunky-style salsa

Course Side Dish
Prep Time 30 minutes
Total Time 30 minutes
Servings 20 servings
Author Amy Davis


  • 8 tomatoes
  • 3 onions
  • 2 jalepenos
  • 3 limes
  • 1 bunch cilantro
  • 1 tbsp salt
  • 1 tbsp minced garlic


  1. Wash all ingredients and pat dry. 

  2. Finely chop tomatoes and onions. Add to large bowl.

  3. Slice both jalepenos length-wise and discard the seeds from one jalepeno. Finely chop and add to bowl. 

  4. Cut off stems of cilantro. Finely chop the cilantro and add to bowl. 

  5. Add juice of 3 limes, salt, and minced fresh garlic. 

  6. Thoroughly mix all ingredients together. Chill before serving. 

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