The favorite part of summer? The fresh garden tomatoes. Why? FRESH from the GARDEN HOMEMADE SALSA!
I am actually not sure I ever made fresh salsa until I met my husband. He loves fresh tomatoes. And cilantro. And salsa. And after making it countless times with him, I have to agree there is something about fresh garden salsa at this time of the year that makes it SO SO amazing.
Ingredients in Fresh Garden Salsa
Yes, you can buy tomatoes anytime of the year at the grocery store but I guarantee you it does not taste the same as the garden fresh tomato salsa that you make during summer. There is something about those vine – ripened tomatoes that are the essential ingredient to homemade salsa.
One problem that I kept making every year though was that I always made my homemade salsa different each time I made it. Every darn time. I just start adding a pinch of this and a pinch of that in the food processor until I got a combo that tasted good to me right then and there!
I assure you making homemade salsa isn’t rocket science – but there are times when I was like, remember that homemade salsa batch from last week? Now what did I add to that? Because that salsa tasted better than the salsa this week.
So after doing this random homemade salsa making for years – I decided – lets finally write this salsa recipe down! I made this a mild salsa so it can complement a variety of taco bowls, but it is easy to kick up the spice! Just add more jalapeño or a pinch of cayenne pepper. And speaking of jalapeño’s you might get one that is spicier than another one! So I do insist that you taste test your way through making homemade salsa! Just be sure to write down your homemade salsa modifications! Or you will end up like me – wondering why each salsa you make is different!
Here is what you will need to make this fresh from the garden salsa:
- Fresh Tomatoes
- Green Pepper
- Red Onion
- Fresh Cilantro
- Lime Juice
Storing Your Fresh Garden Salsa
This is not a salsa canning recipe or a freezer salsa recipe but I love to store this in mason jars in my refrigerator! It should last for a week or more (unless you eat it all before then!). Just taste a tiny bit if it has been in there for more than week before you dump it all on a taco salad! Because it has vinegar and lime juice, it should be safe to eat for a week + though.
I do not recommend freezing this recipe as it will turn very watery when you thaw it. There are other recipes out there on making a ‘freezer’ fresh salsa – I have made this one before and it is pretty good and nice to have in the freezer during long winter months.
We highly recommend eating this salsa with these southwest dishes:
Mild Fresh from the Garden SalsaCourse: Appetizer, Sauce, Side Dishes
Fresh ingredients come together quickly in the food processor for fresh salsa!
10 medium sized tomatoes (roma sized)
1/2 of a large green pepper
1/2 of a large red onion
1/2 cup loosely packed cilantro
2 Tblsp Lime Juice
2 garlic cloves, minced
1 tsp cumin
1/2 tsp – 1 tsp salt (taste and adjust)
1/2 tsp sugar
1/4 tsp cayenne pepper
- Quarter tomatoes and cut your onion and green pepper into strips. Dice jalapeño. Place all these in large food processor. Add remaining ingredients started with 1/2 tsp salt and pulse until smooth (or chunky depending upon how you prefer your salsa). Taste and add additional salt if needed.
- Store in refrigerator.
- Add more cayenne pepper or additional jalapeño for additional spiciness.