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Fresh Garden Salsa

Print Recipe
This salsa made with fresh garden heirloom tomatoes adds a delicious fresh taste to everything you use it on, and you can make it as spicy or mild as you want! Quick and easy to stir together!

Equipment

  • Food processor or hand blender

Ingredients

  • 4 Fresh ripe medium tomatoes cored and quartered
  • 1 Medium red onion peeled and quartered
  • 4 Green onions
  • 1 Sweet bell pepper stemmed and seeded
  • 4 Garlic cloves
  • 5 Jalapeno peppers stemmed and seeded (you can substitute 2-3 habanero or serrano peppers.)
  • 1/3 cup Fresh packed cilantro coarsely chopped
  • 3 Tablespoons Fresh squeezed lime juice
  • 2-3 teaspoons Ground cumin
  • 1 teaspoon Sugar
  • 2 teaspoons Salt
  • 15 ounces Crushed San Marzano tomatoes 1 can, drained
  • 4.5 ounces Diced medium fire roasted green chilies 1 can

Instructions

  • Place the fresh tomatoes, onion, green onion, garlic, peppers, cilantro, lime juice, 2 teaspoons cumin, 2 teaspoons sugar, and salt in a food processor or blender (see notes).
  • Pulse until the contents are well blended but still a little chunky. Or you can blend it smoother according to your taste.
  • Pour in the crushed tomatoes and green chiles. Blend until smooth or again leave it chunky if you want.
  • Taste, then add more cumin and sugar if needed. Refrigerate until ready to serve.
  • We processed our Salsa and sealed into jars so that it would last longer and give as gifts to friends or family.

Notes

  • We liked this with the medium fire roasted green chilies, but you can make the salsa as hot or mild as you like using mild or hot green chilies, and you can also adjust the hotness of the recipe with the fresh peppers. This recipe as written will make a medium hot salsa.
  • I used an emersion blender and found this to be easier since I had more control over the consistency. I like some chunkiness to my salsa.
  • I would suggest you taste for hotness as you go along to adjust as desired.
  • If you use whole San Marzano tomatoes you can crush them with your hands after straining out the juice. If you don’t strain the juice the salsa becomes very watery.
  • I like to use fresh fire roasted hatch chilies but during the Fall season these are hard to find.