This fresh garden salsa is a summertime treat. Memorize these five ingredients; you’ll never need a salsa recipe again. Nothing beats this easy garden fresh salsa recipe!
Fresh garden salsa recipe
My method for this garden fresh salsa recipe 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
How to enjoy this garden fresh salsa recipe
As if you need any help with this!
But definitely enjoy it fresh. Serve it up with your favorite organic, non-GMO tortilla chips. Or use it to top tacos, tostadas, or refried beans.
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.
★ Did you make this garden fresh salsa recipe? Don’t forget to give it a star rating below! ★
Garden Fresh 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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Emergency Essentials: Lessons From the Ground
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!