Every time I head out to check on the garden lately, I come back with a basketful of more red, ripe and juicy tomatoes! Garden Salsa with Fresh Tomatoes is one of the easiest and best ways to enjoy all these beauties!
I used tomatoes and mini sweet peppers from my own garden to make this fresh salsa.
Usually I have fresh cilantro growing in my herb garden, but this year, when everyone was “pandemic gardening”, there was no cilantro to be found in my area. 😒
I also didn’t plant jalapeños in my garden, but I will next year, specifically for this salsa, because it is that good. I want to have as many of the fresh ingredients on hand as I can, to make this whenever we want.
1. Wash and dry your tomatoes.
I used about 10 medium-sized tomatoes from my garden, but you may need more or less, depending on the size. Approximately 10 Romas is about right for comparison sake.
2. Cut the tomatoes in half, and squeeze the juice and seeds out.
You don’t want your salsa to be too watery, so getting rid of the extra juice is key.
3. Dice the onion.
You can certainly use raw diced onion in your salsa, but I don’t care for raw onions, personally. I did want some onion flavor, however, so I sautéed mine before adding them it. This gives a much more mild onion flavor.
4. Add sweet peppers & jalapeño.
These will add in some extra crunch and flavor. I picked these from my garden, but you can use regular bell peppers or mini peppers from the store, too. My jalepeño didn’t get his picture taken, but he’s in there!
5. Add the tomatoes, peppers, garlic, lime juice and cumin into your food processor.
You can see from the pic that I didn’t even bother to finely chop my peppers, but instead just left them in fairly big chunks and let the food processor do the work for me.
Pulse everything several times, until ingredients are chopped, but still leaving some chunks.
6. Add the onions and cilantro.
Since my onions were already diced and sauteed, I waited to add them during this last step with the cilantro. If yours are raw, you might want to add them in the previous step, to make sure they get appropriately chopped.
7. Whirl it all around.
Continue pulsing a little at a time until you get the consistency you like. I like to leave a few chunks of veggies in mine.
8. Serve it with your favorite chips, or as a topping on your Mexican dishes.
We love these Tostitos Hint of Lime chips. They have just a tiny bit of tang that goes well with this fresh salsa.
Fresh Garden Salsa
- 10 fresh garden tomatoes give or take, depending on the size of your tomatoes
- ⅔ cup onion diced (and sauteéd if you choose)
- 1 jalapeño pepper diced, seeds removed
- 4 mini sweet peppers diced
- 2 cloves garlic minced
- 1 tsp ground cumin
- ¾ tsp sugar
- ½ tsp salt
- juice from one lime
- ½ cup fresh cilantro or more if you love cilantro like we do!
- Rinse and dry the tomatoes. Slice the ends off and cut in half.
- Squeeze the tomato, using your hands, into a bowl to remove juice and seeds.
- Place the tomatoes in a large food processor with all remaining ingredients, except cilantro.
- Pulse 4-6 times until the tomatoes reach a thick and chunky consistency.
- Add the cilantro, and pulse a few more times until well combined, but still chunky.
- You can serve immediately, but allowing it to chill in the fridge for an hour or so lets the flavors combine even more.
- If you want more spice, leave the seeds and ribs in your jalapeño pepper.
- If you don’t like the strong taste of raw onion, you can sautée the onions before adding them to the salsa. This gives you a more mellow onion flavor.
You deserve some relaxation and sunshine, so take your Garden Salsa with Fresh Tomatoes outside, put your feet up, and enjoy it with your drink of choice.