Garden Fresh Salsa
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This garden fresh salsa recipe takes advantage of seasonal ingredients. It is so easy to make, just toss the ingredients into a food processor or blender, pulse it to the consistency you like, and enjoy.
With fresh ingredients available from the garden or farmers market, and a food processor, it is easy to whip up a batch of fresh salsa. This is a simple go to recipe. This recipe makes about 3 cups of garden fresh salsa. Store the extra in the refrigerator for up to 4 days.
Garden Fresh Salsa
Ingredients
- 2 pounds paste tomatoes
- 1 Anaheim chili pepper
- 2 medium jalapeño chili peppers
- 1 medium onion
- 1 clove garlic
- 1/2 cup fresh cilantro leaves
- 1 teaspoon lime juice
- 1/8 teaspoon cane sugar
- 1/8 teaspoon kosher salt
- 1/8 teaspoon red pepper flakes
- 1/8 teaspoon chili powder
Instructions
- Blanch and skin tomatoes.
- Wear gloves and remove seeds and membrane from Anaheim pepper. Keep jalapeño seeds if you want a hot salsa.
- Give vegetables a rough chop, add all ingredients to food processor, and pulse until the consistency you like.
- Test seasoning with a tortilla chip and adjust as needed.
- Refrigerate for a least an hour to allow the flavors to blend.
- Serve with tortilla chips.
- Store extra in refrigerator. Makes about 3 cups.
Nutrition
I usually fill one-pint jar and a small bowl and refrigerate. This will last for a while in the fridge although I have to say it doesn’t last very long in our house. But it is easy to make another fresh batch as needed.
Note: This is not a safe canning recipe. Please check out this recipe for canning salsa: Tomato Salsa Recipe for Canning
You May Also Like:
- 3 Ways to Preserve Peppers
- Homemade Taco Seasoning
- 10 Tips to Growing Peppers in Colder Climates
- How to Grow a Salsa Garden
- Homemade Flour Tortilla Recipe
- Grilled Tomato Salsa
If you love salsa, consider adding our eBook, Grow a Good Life Guide to 50 Salsa Canning Recipes, to your resource library. This 72-page eBook is packed with a variety of delicious salsa recipes, including classic tomato salsas to roasted and grilled salsas to tomatillo and delicious fruit blends, all safe for water bath canning. It’s the perfect guide to help you preserve your garden harvests.
Lou: I purchased cilantro transplants last year and found out the hard way that cilantro doesn’t like root disturbance. They bolted about a week after planting them in the garden. This year, I am planning on growing batches of cilantro in soil blocks so I can alway have some new plants ready to plop in the garden. Hopefully I can keep some going all season.
Daphne: Last year most of my crops were planted for salsa and tomato sauce. The plan was foiled when late blight struck. Hopefully this year will be better.
I can’t imagine working with all those little cherry tomatoes.
Work does tend to get in the way of gardening, doesn’t it? I have salsa issues in my garden. When my cilantro is prime, my tomatoes are just beginning to flower. By the time I have tomatoes, my cilantro has all dried up. I think I’ll try late planting cilantro this year to see if I can synchronize them. So many plans, so little space, so little time.
I want garden salsa from my garden too. I didn’t do it last year, but hopefully this year will do it. I’m growing a lot more sauce tomatoes this year. Last year making sauce out of cherry tomatoes was a little annoying and the sauce came out too sweet.
Thomas: I am not sure I could ever be bored with salsa, there are so many different types of salsa. I am looking forward to trying new recipes.
Angela: I am glad peppers freeze well. Last year I was planning to can a large batch of salsa, but lost all my tomatoes to late blight. The peppers were measured out, chopped and frozen for later use. Worked out in the end.
Dan: Thanks! It is still a work in progress.
Momma_S: My peppers struggled last year at the beginning of the season. In the end produced very well. I hope yours come around. Are the all growing in the self watering containers?
KitsapFG: I am growing all three this year and hope to have a good crop so some can be preserved over winter. Thanks for complimenting the layout. I am still trying to figure out blogspot.
Peppers from the freezer are a mainstay of cooking in the winter – along with sliced celery and storage onions! They are all three very versatile, and when combined represent the holy trinity of cooking.
I need to join everyone else in admiring your web page layout update – very appealing!
I like the new layout too!
Hopefully I’ll have enough peppers to freeze this season. They’re not looking too good right now…
Cool new page layout, me likey 🙂
Peppers keep very well in the freezer, don’t they? This week I also pulled some of mine from the freezer. Glad your salsa turn out great. I am sure your peppers imbued the whole salsa with home grown goodness.
I’m really looking forward to fresh garden salsa. It’s been quite chilly and gray here in Northern Massachusetts as well but luckily, no frost. Hopefully, that will be the last of the snow that you’ll see this spring.