Garden Fresh Salsa
When your garden is bursting with late summer tomatoes, make this Garden Fresh Salsa! This recipe uses 2 pounds of fresh tomatoes, plus any sweet and spicy peppers that may be hanging out in the garden! Garlic, lime and cilantro make this pico de gallo style salsa everybody's favorite!
Servings: 8
Calories: 32kcal
Ingredients
- 4 to 5 cups fresh garden tomatoes diced (2 pounds)
- ½ cup onion diced
- ½ cup bell pepper diced (any non-spicy pepper)
- 1 jalapeño pepper minced
- 2 cloves garlic minced
- ½ fresh lime juice
- ⅓ cup fresh cilantro loosely packed and chopped
- ¾ teaspoon kosher salt
Instructions
- Wash your fresh veggies well. Chop the tomatoes with a sharp knife, removing the stem end and any bad spots.
- Chop and add all other ingredients to the tomatoes in a bowl and mix gently to combine.
- Serve fresh, or store in the fridge.
Notes
- Tomatoes - Use any variety of garden tomatoes you have. They do not need to be peeled or deseeded. Use a sharp knife to chop them.
- Peppers - Use any combination of spicy and non spicy peppers that you have. Add as much or as little heat as you like. Or start with a little of the jalapeño and taste and add more as you go.
- Watery Salsa - Tomatoes contain a lot of water, so this salsa is on the watery side! This is ok! Chopping the tomatoes with a sharp knife will help them retain water, you can also drain the water off if you want to.
- Storage and Freezing - This salsa is best eaten fresh but will keep in the fridge for a couple days. It will become more watery the longer it sits. Fresh salsa can be frozen, but the texture and consistency will be different after being thawed. Thawed salsa is great to throw into taco meat or crockpot chicken tacos!
Nutrition
Calories: 32kcal | Carbohydrates: 7g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.05g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Sodium: 226mg | Potassium: 344mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1378IU | Vitamin C: 39mg | Calcium: 19mg | Iron: 0.5mg