Fresh Garden Salsa (Easy!)
A refreshing salsa that only takes 10 minutes! It features a variety of garden produce instead of canned goods. Great with tortilla chips or spooned on your favorite Mexican-inspired dishes.
Servings: 8
Ingredients
- 1.5 lbs. vine-ripened tomatoes*
- 1 medium green bell pepper
- 1/3 cup onion (red, white, or yellow)
- 1-2 cloves garlic
- 1 jalapeño pepper
- 1/2 cup fresh cilantro
- 2 Tbsp. lime juice
- 1 tsp. ground cumin
- 1/2 tsp. salt (more or less to taste)
Instructions
- Roughly chop the tomatoes and remove all of the excess liquid and seeds. Then roughly chop the bell pepper, onion, garlic, jalapeño (seeds and inner ribs removed), and cilantro.
- Add all salsa ingredients to a food processor or blender. (I use a large 9-cup Cuisinart food processor which works great.) Pulse to combine until the salsa reaches your desired consistency. (Pulse more for smoother salsa, or less for chunky salsa.)
- Taste and adjust the flavors if needed. (If the flavors don't quite pop, add a pinch more salt. If it's too spicy or acidic, add a small amount of sweetener.) You can serve it immediately, but it tastes best after it chills in the refrigerator for a couple hours or overnight.
Notes
*Tomatoes: 1.5 lbs. equals about 4-5 vine-ripened tomatoes. Or swap in fresh roma tomatoes or beefsteak tomatoes. It's best to remove as much liquid from the tomatoes as possible so the salsa isn't watery.
Flavors: This is a fun recipe to customize, so add more or less of the ingredients you enjoy! Make it spicy with more jalapeño (or serrano), or add more or less garlic, onion, and cilantro.
Storing: Store leftovers in a sealed container in the refrigerator for about 3-4 days.
Yield: Recipe makes about 3.5 cups salsa.
Nutrition Per Serving (Estimate)
Calories: 24 kcal | Carbohydrates: 5 g | Protein: 1 g | Fat: 0.3 g | Saturated Fat: 0.04 g | Polyunsaturated Fat: 0.1 g | Monounsaturated Fat: 0.1 g | Potassium: 257 mg | Fiber: 2 g | Sugar: 3 g | Vitamin A: 855 IU | Vitamin C: 28 mg | Calcium: 16 mg | Iron: 0.5 mg
