This fresh garden salsa recipe is so easy to make with only six fresh ingredients. And, the best part is that you can put this salsa together in minutes!
Once you make your own salsa, you will never go back to store-bought again! It tastes great with chips, tacos and so much more.
Here is what you will need
This is an overview of the ingredients and steps to make this recipe; scroll down for a printable recipe card with exact measurements and instructions.
- Garden Fresh Tomatoes
- Jalapeno Pepper
- Fresh Cilantro
- Fresh Lime Juice
Why you will love this recipe
- It's customizable, you can adjust the flavor to your taste.
- It's a simple recipe to make, and full of flavor!
How to make this fresh salsa recipe
Step 1. Prepare the ingredients
Rough chop the tomatoes, onion, jalapeno and garlic. Trim the stalks off of the cilantro.
Step 2. Place ingredients into a blender
Place the prepped ingredients into a blender or food processor.
Step 3. Blend
Secure the lid on the food processor or blender and pulse the ingredients into a texture that you like.
Ingredient notes and substitutions
The complete list of ingredients to make this recipe is above. Below are notes about some of the ingredients, along with ideas for substitutes.
Tomatoes are the star of this recipe, and when it is tomato season, the best tomatoes to use are garden tomatoes preferably plum or fresh roma tomatoes. They have a lower water content, which will prevent watery salsa.
You can use any type of tomato that you have on hand. A mix of cherry tomatoes and heirloom tomatoes also work well in salsa recipes. They have a variety of colors.
Onion - Any type of onion can be used to make salsa, yellow onion or red onion is my preference, mainly because I always have them in my kitchen.
Garlic - Fresh garlic cloves taste so good in salsa, but if you don't have fresh garlic on hand, you can use ½ teaspoon of garlic powder.
Jalapeno Peppers - If you are sensitive to heat, you can use half the amount of jalapeno and remove the jalapeno seeds for a milder salsa.
You can also use a milder poblano pepper or you can leave the hot pepper out completely and use ¼ cup diced green bell pepper.
There are so many varieties of salsa, here are a few suggestions for changing up this recipe.
- Garden salsa with corn - stir in ¼ cup of cooked corn into the salsa after it has been blended.
- Chili spice salsa - stir in ¼ teaspoon ground cumin and ½ teaspoon chili powder after the salsa has been blended.
- Salsa with black beans - store in ¼ cup of black beans after blending the salsa.
Serve garden fresh salsa garnished with green onions with your favorite tortilla chips, mix it with shredded chicken and top a salad with it or add it to deconstructed stuffed peppers for a spicy version of stuffed peppers.
How to store leftover salsa
Store leftover salsa in the refrigerator for up to 5 days in an airtight container or mason jar. Freeze salsa for up to three months in a freezer-safe container. Defrost it in the refrigerator. Note that the salsa texture and color may be different after the salsa has thawed out.
- Wear disposable gloves when chopping the jalapeno pepper to prevent your hands from burning from the heat of the pepper.
- This is a taste-as-you-go recipe. If you aren't sure about heat, add a little bit of jalapeno and adjust it to your taste.
- If your hands burn after chopping the jalapeno pepper, squeeze lemon juice on them and rub it in to stop the burn.
Yes, you can easily make this salsa with a sharp knife, which is great for chunky salsa or pico de gallo. Dice all of the ingredients and combine them in a bowl.
Yes, this salsa is made with only plants, there are no added sugars that you might find in store-bought salsa.
It is not necessary to peel the tomatoes before making salsa. The blender or food processor purees the ingredients nicely.
You can substitute canned for fresh, but the salsa will not have the same fresh flavor. I like to use canned San Marzano or Muir Glen diced tomatoes.
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You might also enjoy these simple homemade salsa recipes
- Grilled Chicken Breasts with Strawberry Salsa
- Cucumber Watermelon Salsa
- Roasted Tomatillo Salsa Verde
- Spicy Mango Salsa with Strawberries
If you like this recipe, please comment and rate it below!
Click on serving size to scale this recipe
- 3 to 4 fresh Roma tomatoes or firm fresh tomatoes 2 cups when chopped
- 1 jalapeno pepper
- 1 tablespoon freshly squeezed lime juice ½ to 1 lime depending on how juicy the lime is
- ½ medium red onion
- 1 clove garlic
- ¼ cup fresh cilantro leaves
Prepare the ingredients
- Rough chop 3 to 4 tomatoes to make 2 cups chopped tomatoes
- Rough chop the garlic and onions
- Remove the stem, seeds and membranes from the jalapeno pepper and cut it into quarters
- Squeeze 1 tablespoon of juice from a fresh lime
- Remove the tough stems from the cilantro
- Process until salsa reaches your desired consistency
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
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