Garden Fresh Salsa
This Fresh Garden Salsa is made with ripe tomatoes, jalapenos, garlic, cilantro, lime, and spices. It is light, fresh, and easy to make, plus you get to adjust the spice level to your liking!
What better time than the height of summer to make a fresh garden salsa? Produce is at its peak ripeness, and many farmers and gardeners are stuck with more tomatoes than they know what to do with. Instead of letting those beautiful juicy tomatoes go to waste, whip up this quick fresh garden salsa.
Until this year, I had never made fresh salsa. One hot day, I found myself with extra tomatoes on hand and was inspired to give it a try. I was stunned by how simple and delicious my first batch ended up being with store-bought tomatoes! The flavor of my homemade salsa was so much better than what I’ve found on shelves! It was acidic, garlicky, and punchy. I couldn’t get enough and was surprised by how simple it was to make.
WHAT ARE THE INGREDIENTS TO MAKE HOMEMADE SALSA
To make homemade salsa, you will only need eight common ingredients. With a short ingredient list, it is important to choose high-quality produce for optimal flavor.
Fresh tomatoes are the main ingredient here. You can use any variety, but the most important thing when choosing tomatoes is to look for ones that are bright red- a signal that they are ripe. If making this recipe in the summer, look for tomatoes at the farmers' market or pick them from your garden. It makes such a difference.
Of course if you are craving fresh salsa any other time of the year, this recipe is just as delicious with grocery store tomatoes. Be sure to look for organic tomatoes that are a bold red and let them ripen for a couple of days. Usually I will buy them a few days before I make the recipe and I let them ripen on my window sill. That way they are sweeter, juicier, and packed with more flavor!
Fresh garlic adds a spicy mellow flavor to your salsa. You can adjust the amount based on your personal flavor preference. Anywhere between 1-2 medium-sized garlic cloves is what I use.
Jalapenos add some heat to your salsa. The best part of making homemade salsa is being able to adjust the heat level based on how much you prefer. If you are unsure, the best thing to do is to start with a small amount, maybe half a jalapeno, and add more as desired. If you need to be extra cautious, scrape the seeds out for a very mild salsa.
Be warned that the longer fresh salsa sits in the fridge, the spicier it will get. The flavors intensify, and the oils from the pepper leech more into the salsa.
Cilantro adds an herby flavor that is bright and citrusy. When prepping the cilantro, take care to add only the leaves and discard the stems. If you’re one of those people for whom cilantro tastes like soap, you can absolutely leave it out and still have a delicious salsa.
Lime juice brightens the salsa and adds a bit of sour flavor. It also acts as a preservative, keeping the salsa fresh for longer.
Smoked Paprika is added for a touch of smokiness. It’s also a natural way to give the salsa a deep red color instead of the pale pink that sometimes results from using fresh tomatoes in salsa. I love the dimension it adds without making it overly smoky.
Red pepper flakes add extra heat and depth. I find the combination of both jalapenos and red pepper flakes adds dimension to the salsa. If you have an aversion to spice, adjust the measurement, omit, or reduce the amount of jalapeno you use.
Pink Himalayan salt brings all the flavors together without making the salsa too salty. If using a different kind of salt, adjust the salt to taste.
How to make homemade salsa with fresh tomatoes
To make Garden Fresh Salsa, you will need a kitchen appliance that blends all the ingredients up. An immersion blender, food processor, or blender will work! I love using my immersion blender because the clean-up is a breeze and I can blend everything up in the jar that I am going to store the salsa in.
Prep your ingredients
Wash your produce. Next, discard the unnecessary parts like stems and blemishes and chop the tomatoes and jalapenos into medium chunks.
Blend
Toss the jalapeno and garlic into the jar and blend that up first. Start with ½ a jalapeno with the seeds scraped and add more later if you want more spice. Next, add the tomatoes, cilantro, lime juice, and spices and blend until a liquid has formed.
Taste and adjust flavors
Taste your salsa to check whether you need more of an ingredient. Add more jalapeno if you want it spicier, or add more salt if it tastes bland. The key is to start small and increase little by little.
Chill & Eat
Chill in a glass jar in the fridge for 1 hour to let the flavors meld, after this, it is ready to enjoy! This is an easy make-ahead recipe so that it’s ready whenever you’re craving it.
How Long is Fresh Salsa Good for?
Fresh salsa is dangerously easy to eat. We will easily finish a jar in a couple of days, but if you happen to not devour salsa at our pace be sure to eat it by the end of the week.
Because it is fresh, it will not last in the refrigerator as long as a packaged salsa from the store. The flavor tastes best on days 1-3. To retain the integrity for the longest time possible, be sure to keep the salsa in a glass jar with a lid that has an air-tight seal. Another tip for retaining freshness is to pour out some in a separate dish to enjoy rather than dipping it straight into the jar.
If you too are looking for a quick and easy dip that will also put those fresh tomatoes to good use, this Garden Fresh Salsa recipe is a must try. The results taste much more impressive than you would expect from such an easy recipe. It goes to show that sometimes the best course of action is to keep things simple and let the fresh ingredients speak for themselves.
I don’t know about you, but I am going to consume as many fresh tomatoes as possible this summer. You can find me scooping up this Fresh Garden Salsa with tortilla chips, and a margarita in my hand. I hope you too get a chance to try this salsa too before tomato season ends!
Garden Fresh Salsa
Ingredients
- About 1.5 lb fresh tomatoes, large chunks
- 1 jalapeno, with or without seeds
- 2 medium cloves garlic
- ¼ cup fresh cilantro leaves, packed
- 3 tablespoons lime juice
- ¼ teaspoon smoked paprika
- ¼ teaspoon red pepper flakes
- 1 ¼ teaspoon pink Himalayan salt
Instructions
- Combine the tomatoes, garlic, jalapeno, cilantro, lime juice, smoked paprika, red pepper flakes, and pink salt in a blender, food processor, or jar with an immersion blender.
- Pulse until you get a runny consistency that isn’t too liquid.
- Taste and adjust seasonings as needed.
- Refrigerate salsa for at least an hour before serving.
Notes:
Spice Level: Adjust the spice level to your liking. Start with 1/4 a jalapeno, and add more as desired. If you need to be extra cautious, scrape the seeds out for a very mild salsa. You can also adjust the amount of red pepper flakes you use or omit.
Fresh salsa will last up to a week in a jar with an air-tight sealed lid.
