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Fresh garden salsa in a decorative bowl, surrounded by tortilla chips and two bottles of Mexican beer in the background.
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4.20 from 5 votes

Fresh Garden Salsa

Fresh, zesty, and easy to make, this Garden Fresh Salsa recipe uses garden tomatoes, jalapeño, garlic, and cilantro for a bold flavor in minutes. Perfect for your favorite tortilla chips, tacos, and more!
Course Appetizer
Cuisine Mexican
Prep Time 0 minutes
Cook Time 0 minutes
Resting time 30 minutes
Servings 2 cups
Calories 10kcal
Author Lisa B.

Ingredients

  • 7 roma tomatoes quartered
  • 1/2 cup or one half of a medium white onion
  • 2 cloves garlic
  • 1 jalapeno pepper, halved, seeds and membranes removed
  • 1/4 teaspoon sugar
  • 1 teaspoon white vinegar
  • 1 teaspoon salt
  • 1/4 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.

Video

Notes

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 1/2-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.

Nutrition

Serving: 2tablespoons | Calories: 10kcal | Carbohydrates: 2g | Potassium: 90mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 350IU | Vitamin C: 4mg | Calcium: 4mg | Iron: 0.1mg