I love making fresh garden salsa during the summer. The flavors of the fresh tomatoes, onions, spices, and peppers are fabulous! I always plant plenty of red and yellow heirloom tomatoes in my garden, just to make fresh salsa. This is a quick update and re-share of a recipe I shared several years ago. I was making salsa today, so I decided to update the photos for this recipe and update an old favorite.
My brother in law makes the best salsa ever, so I talked him into sharing his super secret fresh from the garden salsa recipe. This is not an exact recipe, just chop, mix and taste, then adjust it to fit your own taste buds. I’m a big salsa fan, and I love garlic, so I tend to use quite a bit of both. If you’re not a fan, cut them back a little, or even leave the cilantro out entirely.
Fresh Garden Salsa
- 3-4 medium tomatoes
- 1 bell pepper
- 1 banana pepper
- 2 hot peppers Jalapeno, Pueblo, Habanera, your choice and heat
- 1-2 Tablespoons of apple cider vinegar
- 3-4 cloves of garlic
- cilantro optional
- 1 small onion
- Give the tomatoes, bell pepper, banana pepper, hot peppers, onion, and garlic a coarse chop.
- Feed it all together into a food processor.
- Add in the cilantro and apple cider vinegar.
- Refrigerate the salsa when you’re done to let all the flavors blend together.
Give everything a coarse chop, then feed it all together into a food processor (Amazon sponsored link). Refrigerate the salsa when you’re done to let all the flavors blend together. This salsa is actually even better after a couple hours when the flavors are all melded together.
Serve with corn chips (or if you’re me, your favorite grain free chips). I also like to eat it in salads, and use it to top chicken, burgers and salmon.
I’m warning you ahead of time, this salsa is very addicting! Once you start eating it, you might have a hard time stopping! Definitely worth the effort of chopping and mixing up a batch, especially with fresh from the garden ingredients.