Garden Fresh Salsa

There’s nothing quite like the vibrant flavors of Garden Fresh Salsa made with ripe, homegrown tomatoes. This healthy and tasty salsa is a great way to put your garden-fresh tomatoes to good use and is perfect for anyone looking for a diabetic-friendly recipe. The combination of ripe garden ingredients and subtle seasonings creates a mouthwatering salsa that’s a real summer treat. Whether you’re dipping tortilla chips, topping grilled chicken, or adding a fresh twist to your favorite dishes, this salsa is a must-have.

Garden Fresh Salsa is incredibly easy to make and can be customized to your taste. The freshness of the ingredients really shines through, making it far superior to any store-bought version. And if you’re into canning, you’ll love making extra to enjoy this delicious salsa year-round.

Tips:

• Customize the Heat: Adjust the amount of jalapeño pepper to your taste. If you prefer a milder salsa, use less jalapeño or omit it entirely. For more heat, add additional jalapeño or try including a serrano pepper.
• Add Avocado: For a creamy twist, add diced avocado just before serving.
• Storage: Store leftover salsa in an airtight container in the refrigerator for up to 3 days. If you want to preserve your salsa for longer, consider canning it following safe canning practices.

This salsa goes great on Beef Carnitas Tacos, Slow-Cooker Shredded Chicken Tacos or Marinated Hot Pork: Carne Adovada Tacos.

Garden Fresh Salsa

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Garden fresh salsa is so healthy and tasty. It is a great way to use up those garden fresh tomatoes. Put those summer tomatoes to good use and make some Garden Fresh Salsa!

• Author: Brittany Dixon
• Prep Time: :15
• Total Time: :15
• Yield: 8 1x
• Category: Condiment
• Method: Blend
• Cuisine: Mexican

Ingredients

Units USM Scale 1/2x1x2x3x4x

• 10 fresh Roma tomatoes
• 2/3 cup onion, diced
• 2 garlic cloves, minced
• 1/2 tsp sugar
• 1 tsp cumin
• 1/2 cup cilantro
• the juice of 1 lime
• 1/2 tsp salt
• 1 jalapeno pepper, seeds removed, diced
• 1 poblano pepper, seeds removed, diced

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Instructions

1. Rinse and dry tomatoes, slice the ends off and cut in half. Juice the tomato, gently squeeze out the juice and seeds. Discard seeds.
2. Put the tomatoes in a large food processor. Pulse 4-6 times until the tomatoes reach a thick and chunky consistency.
3. Put all remaining ingredients in to the food processor with the tomatoes. Pulse 3-5 times until well combined, but still chunky.
4. Chill to allows flavors to meld.

Notes

• Wear gloves when chopping the jalapeno pepper to prevent your hands from burning from the heat of the pepper. To cut back on the heat, leave out the jalapeno pepper, use half of a jalapeno or substitute the jalapeno with a half of poblano pepper. Homemade salsa will last in the refrigerator for 3 to 5 days. Freeze the salsa in a freezer safe container for up to 6 months.