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+ servings
Tortilla chip dipping into a bowl of fresh salsa

Fresh Garden Salsa

A refreshing salsa that only takes 10 minutes! Great with tortilla chips or spooned on your favorite Mexican-inspired dishes.
AuthorKaitlin - The Garden Grazer
Prep Time:10 minutes
Total Time:10 minutes
CourseAppetizer, Sauce, Side Dish, Snack
CuisineGluten-Free, Mexican-inspired, Oil-Free, Vegan


  • 3-4 beefsteak tomatoes* (about 1.5 lbs.)
  • 1 medium green bell pepper
  • 1/3 cup yellow onion
  • 1-2 cloves garlic
  • 1 jalapeno pepper
  • 1/2 cup fresh cilantro
  • 2 Tbsp. lime juice (about 1 lime)
  • 1 tsp. ground cumin
  • 1/4 - 1/2 tsp. salt


  • Roughly chop tomatoes (excess juice removed if desired), bell pepper, onion, garlic, jalapeno, and cilantro.
  • Add all ingredients to a food processor or blender. Pulse to combine until salsa reaches desired consistency. (I leave mine slightly chunky.)
  • Taste and adjust flavors if needed. (If the flavors don't quite pop, add a pinch more salt.) Can serve immediately, but tastes best after it chills in the refrigerator for a couple hours or overnight.


*Tomatoes: Or use fresh roma tomatoes, tomatoes on the vine, or even cherry or grape tomatoes for a richer, sweeter flavor. If your beefsteak tomatoes are extra juicy, feel free to remove some liquid before adding to the blender so your salsa is not overly watery.
Flavors: This is a fun recipe to customize, so add more or less of the ingredients you enjoy. Make it spicy with more jalapeno, or add more/less garlic, onion, and cilantro to taste.
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: 42 kcal | Carbohydrates: 9 g | Protein: 2 g | Fat: 0.5 g | Saturated Fat: 0.1 g | Polyunsaturated Fat: 0.2 g | Monounsaturated Fat: 0.1 g | Potassium: 477 mg | Fiber: 3 g | Sugar: 6 g | Vitamin A: 1612 IU | Vitamin C: 45 mg | Calcium: 27 mg | Iron: 1 mg