Fresh Garden Salsa
Fresh, zesty, and easy to make, this Fresh Garden Salsa recipe uses garden tomatoes, jalapeño, garlic, and cilantro for a bold flavor in minutes. Perfect for your favorite tortilla chips, tacos, and more!
My favorite part of a summer garden is all the homegrown tomatoes. I adore standing alongside my garden bed, pulling red cherry tomatoes from the vine and popping them in my mouth while they are still warm from the sun. It’s a flavor experience that just can’t be duplicated by anything purchased from the grocery store.
Same goes for this salsa. Take my advice, just go ahead and toss that jar of store bought salsa in the trash. There is nothing … and I mean nothing … like the flavor of this homemade garden salsa, especially when it’s made with fresh ingredients. It is the perfect companion to your chip and dip cravings, backyard barbecue, taco night, or healthy, zesty snack ideas.
Garden Fresh Salsa make an excellent garnish for Cowboy Chili. Check out my other recipes for more ideas on using up late summer tomatoes.
Ingredients you will need
This is a simple recipe that lets the natural flavors of the ingredients shine. To make this fresh garden salsa recipe, you will need:
- 7 small to medium ripe fresh tomatoes, quartered – Fresh roma tomatoes are the best tomatoes for salsa because they are firmer, have less water than other varieties, and contain fewers seeds. However, feel free to use any type of ripe tomatoes you can get your hands on.
- ½ cup (or half of a medium) white or yellow onion
- 2 cloves fresh garlic
- 1 jalapeño pepper, halved (remove seeds for less heat)
- ¼ teaspoon sugar
- 1 teaspoon white vinegar
- 1 teaspoon salt (plus more to taste)
- ¼ cup fresh cilantro
How to make garden salsa
- If your food processor is large, you can combine all the salsa ingredients in the bowl of a food processor and pulse until the salsa reaches your preferred consistency. For a chunky salsa, use short pulses; for a smoother salsa, pulse a few more times.
- For a mini chopper or if chopping by hand, chop all the ingredients in batches and add it to a mixing bowl with the vinegar, salt and sugar.
- Taste and add more salt, if needed.
- Transfer the salsa to a bowl, cover, and chill for 30 minutes to let the flavors mingle—or dig in right away if you can’t wait!
Storage and canning instructions
Storage. Keep your salsa in an airtight container in the fridge for up to 4 days.
Canning. Wash the jars, lids, and bands in hot soapy water. Rinse thoroughly. Place the jars in a large pot of simmering water (not boiling) to keep them hot until ready to use. Place lids in a small saucepan of hot (not boiling) water to soften the sealing compound.
Use a funnel to ladle the hot salsa into hot jars, leaving ½-inch of headspace at the top. Remove the air bubbles by running a plastic spatula or chopstick around the inside edge. Wipe the jar rims clean with a damp paper towel. Place the lids on the jars and screw on the bands just until they are fingertip-tight (not overly tight).
Place the jars into a boiling water canner, ensuring they are covered by at least 1–2 inches of water. Bring the water back to a rolling boil, then start timing. Process for 15 minutes (adjust time if above 1,000 ft elevation—see chart below). After the canning process, turn off heat and let jars sit in the hot water for 5 minutes.
Carefully remove the jars using a jar lifter. Place them upright on a towel or rack. Let the jars sit undisturbed for 12–24 hours to cool completely. Check the seals by pressing the center of each lid. If it doesn’t flex up and down, it’s sealed. Remove the bands. Label the jars with the date and store in a cool, dark place for up to 1 year.
For a more in-depth tutorial, check out my post on water bath canning.
Fresh Garden Salsa FAQ’s
You can, but the flavor and texture will be different. If using canned, choose whole peeled or fire-roasted tomatoes and drain them well before blending.
One jalapeno pepper adds a little spice, making this recipe mild to medium as far as intensity. For a milder version, leave the pepper out entirely. For more heat, add additional jalapeño peppers or a serrano pepper.
You can, but I don’t recommend it. The texture may become a little more grainy and watery after thawing. If you do freeze, it’s best to strain any excess liquid before freezing and again after thawing. Store in freezer-safe containers for up to 3 months.
White vinegar helps preserve the salsa and adds brightness. You can substitute with apple cider vinegar or fresh lime juice—but make sure the acidity level stays the same if you’re canning.
Tomatoes are about 95% water, especially juicy varieties like beefsteak tomatoes or overripe ones. Even Roma tomatoes, which are more meaty, can release juice as they sit. If you blend the salsa too long or too aggressively, it can turn into more of a soup than a chunky dip. The longer you process, the more liquid is extracted. I recommend chopping the vegetables by themselves first, without the seasonings or vinegar, then pour the salsa into a fine mesh strainer and let some of the excess liquid drain off. Let it strain for 5–10 minutes. The transfer the vegetables to a bowl and then add the vinegar, salt and sugar.
Absolutely! You can make a big batch of this Garden Fresh Salsa—it scales up beautifully. Double, triple, or even quadruple the recipe—just keep the proportions the same, especially vinegar and salt if you’re planning to preserve it. These help maintain flavor and safe acidity levels. Most home food processors have limited capacity. If you’re making huge batches, you may need to process the salsa in smaller portions and combine them in a large bowl. Taste as you go. Jalapeños can vary in heat, so you might not need to multiply the hot peppers exactly. Store the salsa in airtight containers in the fridge for up to 4–5 days, or can the salsa using the water bath method (see canning instructions above).
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Fresh Garden Salsa
Ingredients
- 7 roma tomatoes quartered
- ½ cup or one half of a medium white onion
- 2 cloves garlic
- 1 jalapeno pepper, halved, seeds and membranes removed
- ¼ teaspoon sugar
- 1 teaspoon white vinegar
- 1 teaspoon salt
- ¼ cup fresh cilantro
Instructions
- If using a large food processor, put all ingredients into the bowl of a food processor. Pulse until salsa reaches desired consistency.
- If using a mini chopper or chopping by hand, chop the veggies in batches and add them to a bowl with the sugar, salt and vinegar.
- Add additional salt as needed to taste.
Yummy! I could eat all of that now… right now. I will try to talk the hubby into the idea of making this soon.
I love using my fresh tomatoes!
I WISH I had a garden at all, let alone a successful one! And zucchini flowers are awesome. I would kill for those as well.
This salsa must be off the wall good with those homegrown tomatoes!
I just started gardening from this summer in m patio. Still struggling but the rosemary and basil are looking good so far 🙂 This salsa looks so perfect for my chips!
Its like you knew exactly what I’ve been craving! I can’t wait to try it out this weekend.
This salsa looks delicious. I’ve been needing a yummy fresh salsa recipes if my tomatoes ever ripen 🙁 Don’t feel bad about your garden, mine hasn’t been doing well either. Except my tomato plants, but they’re too busy growing to be taller than I am instead of making me some beautiful fruit. I can hardly hold them back but I’m sure I’ll get some tomatoes soon 🙂
The lovely dishes of the summer. And the pesto keeps in the freezer (as well as fresh basil and sweet peppers) so the fresh keeps giving.
I don’t have much of a green thumb either but my parents used to plant tomatoes and zucchini every year. Nothing beats a tomato from the garden with just a little salt.
If it makes you feel any better, I’m a wannabe gardener as well. I have 10 garden beds, and almost all of them are doing *terribly* this year. I have a gazillion tomatoes and loads of basil, which is excellent, but not a cucumber or melon or bean in site. And peppers! Who are we kidding? No peppers. 🙁 So, you’re not alone. 🙂
I’ve been craving homemade salsa all week. This looks great!