Fresh Garden Salsa
This fresh garden salsa recipe is loaded with the summer season's best produce. From fresh off the vine tomatoes to crunchy fresh veggies, and the perfect amount of heat. Grab your favorite tortilla chips because we are making this all summer long.
Servings: 6
Calories: 51kcal
Ingredients
- 1 pound tomatoes
- 1 bell pepper any color- diced
- ½ cup red onion diced
- 2 cloves garlic minced
- 1 jalapeno diced
- ½ cup fresh cilantro roughly chopped
- 1 lime zest and juice
- 1 Tablespoon extra-virgin olive oil
- ⅓ teaspoon kosher salt
Instructions
Food Processor Instructions
- Core and quarter the tomatoes. Optionally, remove the seeds and pulp. Place all the vegetables and garlic in a food processor. Pulse a few times until the ingredients are combined but still slightly chunky.
- Transfer salsa to a bowl and add the lime zest, lime juice, olive oil, and salt. Add additional salt or jalapenos to taste. Let it sit for 15 minutes or refrigerate to enhance flavors.
By Hand Instructions
- Core and dice the tomatoes. Optionally, remove the seeds and pulp. Transfer the tomatoes and juice to a mixing bowl. Using your hands, gently squeeze the tomatoes to release more juice. Add the remaining ingredients and stir to combine.
- Add additional salt or jalapenos to taste. Let it sit for 15 minutes or refrigerate to enhance flavors.
Notes
- You can use any type of tomato for salsa but large beefsteak tomatoes and heirloom tomatoes are my favorite.
- For mild salsa, remove the veins and seeds from the jalapeno. For a spicier version, leave them in.
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