Thursday, September 19, 2013

How to Make Garden Fresh Salsa

This time of year, we have an abundance of fresh tomatoes growing in our garden. There’s no better way to utilize those fresh tomatoes then by making up a big batch of fresh salsa. Here is a tried and true recipe that I've adapted and used for many years. It will be a crowd pleaser at your next gathering for sure!

Introducing the stars of the show:

  • 1/2 Small Onion
  • 1 Jalapeno, seeded (or less/more if you desire a milder/hotter version)
  • 2 Cloves of Garlic
  • 5-8 Roma Tomatoes (if you don’t have fresh tomatoes, you can substitute 1, 14-oz can tomatoes (whole or chopped)
  • 1/4 Cup Fresh Cilantro
  • 1 (10 ounce) can diced tomatoes with green chilies, drained
  • 1 Tablespoon Olive Oil
  • 1 Tablespoon Lime Juice
  • 1 Tablespoon Red Wine Vinegar
  • 1/2 Teaspoon Lowry’s Season Salt
  • 1/2 Teaspoon Garlic Powder

Add all ingredients except cilantro and half the tomatoes to a food processor or blender.  Blend together for about 10-30 seconds or until it reaches desired consistency.    Add the cilantro and the rest of the fresh tomatoes at the very end of the blending time to give it a chunky texture.

If I’m feeling a little spunky, I sometimes add other fresh veggies from the garden such as zucchini, yellow squash, and green onion. This salsa is also quite delicious with one can of drained black beans and 1 cup of frozen white corn, thawed and added in after salsa comes out of the food processor.

I love to serve in a mason jar along with tortilla chips, fresh veggies, or toasted Joseph’s pitas for a low carb option.

Now….allow all of this deliciousness to hang out in the fridge for at least one hour or even better, overnight. The flavors will meld together and after just one bite, you will have one of the most delicious salsa experiences you've ever had.

Photo credits:


  1. Thank you for the salsa recipe; I've been wanting a good recipe but just didn't know which one to use. This sounds very good so I'm going to give it a try this weekend. Thanks again, Terri Bidwell

    1. It is my pleasure! It's a great tried and true recipe and is a crowd pleaser everytime! :)


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