Name: Fresh Garden Salsa
Prep time: 20 min
Total time: 20 min
Yield: 1
Cuisine: Mexican
Ingredients: 6 large Roma tomatoes, diced; 1 medium-size green pepper, diced with seeds and membranes removed; 1 small yellow onion, peeled and diced; 2 medium-size jalapeno peppers, finely chopped with seeds removed; 2 Tbsp. cilantro, finely chopped; 2 tsp. garlic salt; Juice of 1 small lime

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Even though we are now in the Fall season, I continue to crave Fresh Garden Salsa! This is a very adaptable recipe depending on your “heat” tolerance and the veggies that you love.

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I absolutely enjoy making this salsa. I consider it my creative outlet. It’s very rare that I follow the recipe that you see here as I love adding new ingredients or increasing certain quantities to “change things up a bit”. It really depends on what I have on hand but some additional items are red peppers, yellow peppers, banana peppers, and/or cucumbers. I also like mine a bit salty so I typically add additional garlic salt.

Word of warning…

Be cautious with your idea of “changing things up”. This is a basic mild salsa recipe. I added some extra jalapenos once and it was so hot that you could have started a fire, LOL! I don’t like anything above a medium heat level. Luckily, my husband is all about hot salsa so he saved the day. I was just bummed because I couldn’t eat it.

I call this my Fresh Garden Salsa recipe but I make it all year long with produce from our local grocery store. If you are lucky enough to live in an area where fresh produce is available year-round, I’m jealous!

As far as tools, my favorite one for whipping this up quickly is the Miracle Kitchen Plus. I bought mine years ago at the Iowa State Fair but there is a similar one listed below in the recommended products section of the recipe. It makes the preparation and cleanup so easy. So, grab some tortilla chips and enjoy!

Until next time…Cheers!

Fresh Garden Salsa

Yield: 1 quart

Prep Time: 20 minutes

Total Time: 20 minutes

Love salsa as much as I do? If so, you will love this recipe. Use fresh veggies straight from the garden or your local grocery store produce section. It will last in your refrigerator for a solid week if you don't eat it all before then!

Ingredients

6 large Roma tomatoes, diced
1 medium-size green pepper, diced with seeds and membranes removed
1 small yellow onion, peeled and diced
2 medium-size jalapeno peppers, finely chopped with seeds removed
2 Tbsp. cilantro, finely chopped
2 tsp. garlic salt
Juice of 1 small lime

Instructions

Dice the tomatoes, green pepper, and onion in a food processor in small batches and place them in a large bowl.
The jalapenos are next and need to be handled very carefully. Be sure to wear kitchen gloves and you may even want eye protection as the oil inside can cause a burning sensation. Finely chop the jalapenos in a food processor and add to the tomatoes, green pepper, and onion.
Finely chop fresh cilantro. This is best done with a quality kitchen knife and cutting board rather than a food processor. Add cilantro to the tomato mixture.
Add garlic salt and lime juice to the tomato mixture. Combine all ingredients and refrigerate for up to one week.