This fresh garden salsa is a summertime treat. Memorize these five ingredients; you’ll never need a salsa recipe again. Nothing makes salsa as good as fresh ingredients from the garden.
Fresh garden salsa recipe
My method is simple; there’s no measuring involved.
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Memorize these five ingredients: tomato, hot pepper, onion, garlic, and lime. You’ll never need a salsa recipe again.
The most important ingredient for killer fresh garden salsa is—bar none—garden fresh tomatoes.
Those barely-pink orbs you’ll find at the grocery store? Don’t even bother. Seriously. You will be disappointed. But if you’ve got a garden that’s brimming with juicy ripe tomatoes, or if they’re available at your local farmers market, get chopping.
Related:
- Pineapple Salsa: A Perfect Summertime Snack
- Fast and Easy Cucumber Picante Sauce Recipe
- How to Grow Hot Peppers for Homegrown Fiery Flavor
This salsa should be eaten fresh. Serve it up with your favorite organic, non-GMO tortilla chips. Or use it to top tacos, tostadas, or refried beans.
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If you’re looking for a great recipe to preserve your bounty, I suggest you try this salsa recipe for canning. It’s one of our favorites.
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Fresh Garden Salsa Recipe
Ingredients
- 5 medium-sized vine ripe tomatoes
- 1 medium-sized onion
- 1-2 hot peppers, finely chopped (jalapeño or serrano are good)
- 1 clove of garlic, finely chopped
- Juice from 1/2 of a lime
Instructions
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Chop tomato and onion into a quarter-inch dice. Stir all ingredients together in a bowl. See how easy that was?
Recipe Notes
If you'd like, you can add salt and pepper to taste (I usually add about 1/2 teaspoon of each). And if you're a cilantro lover like I am, you can add about 2-3 tablespoons of chopped fresh cilantro. Note that I did not add cilantro as a mandatory ingredient. It's not for everybody!
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Wow, what a beautiful photo! I pinned it immediately 🙂
Thanks, Rachel! My son is my photographer these days. There will be a steep learning curve for me when he moves out!
Do you remove the tomato seeds and pulp, so that it doesn’t cause the salsa to be overly watery? I don’t see that mentioned anywhere. Thank you.
I don’t! We like it juicy and the seeds don’t bother us at all. (Also: I’m lazy.) 😉
how long will this keep in the refrigerator?
Well. I don’t think I’ve ever kept it more than a day or two; my guys usually finish it off in a hurry! My estimation would be a week, though, give or take.
Easy to make and so yummy. I will definitely make this again!