Garden Fresh Salsa

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Very healthy and tasty Garden Fresh Salsa recipe. Diabetic Friendly


Garden Fresh Salsa

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! Bonus points if you’re into canning and make extra to eat year-round! In this recipe, ripe garden ingredients and subtle seasonings make a mouthwatering salsa that’s a real summer treat. It’s perfect for serving with tortilla chips or anything that you like to serve with fresh tomato salsa.

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

  • Author: Brittany Dixon
  • Prep Time: 15
  • Total Time: 15 minutes
  • Yield: 2 1x


  • 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


  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.


  • 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.


  • Serving Size: 8


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