Fresh Garden Salsa Recipe

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Quick and easy salsa that's made with garden fresh tomatoes
overhead view of fresh garden salsa

Creating this fresh garden salsa is a breeze with just six simple ingredients. The best part? It can be prepared in a matter of minutes!

Homemade fresh salsa in a bowl with chips

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.

If you prefer a more chunky salsa, try this pico de gallo recipe!

Why you will love fresh salsa

  • It’s customizable, you can adjust the flavor to your taste.
  • It’s a simple recipe to make, and full of flavor!
Ingredients to make salsa with roma tomatoes, jalapeno, lime, garlic, red onion sliced in half and cilantro.

This is a brief summary of the ingredients needed to make fresh salsa and a convenient shopping list from my Instacart affiliate link. For a printable recipe card with exact measurements and detailed instructions, scroll down to the recipe card section.

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Ingredients

  • Garden Fresh Tomatoes
  • Jalapeno Pepper
  • Onion
  • Fresh Cilantro
  • Garlic
  • Fresh Lime Juice

🥄Equipment

  • Blender or Food Processor

How to make this fresh salsa recipe

STEP 1: Rough chop the tomatoes, onion, jalapeno and garlic. Trim the stalks off of the cilantro.

salsa ingredients rough chopped
Salsa ingredients in a blender

STEP 2: Place the prepped ingredients into a blender or food processor.

STEP 3: Secure the lid on the food processor or blender and pulse the ingredients into a texture that you like.

salsa in a blender blended

Ingredient notes and substitutions

The complete list of ingredients to make this simple garden fresh salsa is above. Below are notes about some of the ingredients, along with ideas for substitutes.

Tomatoes – 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 1/2 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.

A milder poblano pepper also woks as a substitute for a spicy jalapeno pepper. You can also leave the hot pepper out completely and use 1/4 cup diced green bell pepper.

overhead view of fresh garden salsa

Salsa variations

There are so many varieties of salsa, here are a few suggestions for changing up this recipe.

Garden salsa with corn – stir in 1/4 cup of cooked corn into the salsa after it has been blended.

Chili spice salsa – stir in 1/4 teaspoon ground cumin and 1/2 teaspoon chili powder after the salsa has been blended.

Salsa with black beans – store 1/4 cup of black beans after blending the salsa.

Serving suggestions

Serve garden fresh salsa garnished with green onions with your favorite tortilla chips, mix it with shredded chicken, and vegetarian tacos, and top a salad with it or add it to deconstructed stuffed peppers for a spicy version of stuffed peppers or as a dip for jalapeno poppers.

You can also add fresh garden salsa to Greek yogurt to make Mexican Macaroni Salad or Salsa Chicken.

Salsa with a chip being dipped into it

How to store leftover salsa

Store any leftover salsa in an airtight container or mason jar in the refrigerator for up to 5 days.

You can store your salsa in a freezer-safe container for up to three months. When you’re ready to use it, defrost it in the refrigerator. Keep in mind that the texture and color of the salsa may change after it thaws.

Tips

  • 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.
Can I make garden salsa without a blender or food processor?

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.

Is homemade salsa healthy?

Yes, this salsa is made with only plants, there are no added sugars that you might find in store-bought salsa.

Should you peel tomatoes before making the salsa?

It is not necessary to peel the tomatoes before making salsa. The blender or food processor purees the ingredients nicely.

Can I substitute canned tomatoes for fresh in this salsa recipe?

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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overhead view of fresh garden salsa

Garden Fresh Salsa Recipe

Quick and easy salsa that’s made with garden fresh tomatoes
Prep Time: 15 minutes
Total Time: 15 minutes

Click on serving size to scale this recipe

Course: Dip and Salsa Recipes
Cuisine: Mexican
Keyword: garden salsa recipe
Servings: 2 cups
Calories: 40kcal
Author: Anne
Scale this Recipe 2 cups

Ingredients

  • 4 Roma tomatoes 2 cups when chopped
  • 1 jalapeno pepper
  • 1 tablespoon lime juice 1/2 to 1 lime depending on how juicy the lime is
  • 1/2 medium red onion
  • 1 clove garlic
  • 1/4 cup fresh cilantro leaves

Instructions

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
  • Place all ingredients into a blender or foood processor
  • Process until salsa reaches your desired consistency

Video

Notes

Store leftover salsa in the refrigerator for up to a week or freeze for up to three months.
See post above for tips, variations and substitutes.

Nutrition

Serving: 0.25cup | Calories: 40kcal | Carbohydrates: 9g | Protein: 2g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.05g | Sodium: 9mg | Potassium: 377mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1248IU | Vitamin C: 31mg | Calcium: 25mg | Iron: 0.5mg

Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used

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23 Comments

  1. I really love to make my own salsa too — not just because it’s fresher and tastes better, but so I can control the heat — I like very mild . . and my hubby likes very spicy. So I just divide the batch before adding peppers!

  2. Since moving to the SouthWest, I have learned that salsa is a food group, and needs to be on everything! This is a great example of salsa that needs to be in the fridge ready to go at all times!!