This garden salsa has a smoky flavor with a bit of bite! Learn how to make fresh salsa with tomatoes, peppers, and herbs from your garden!
I’ve been crafting garden salsa from our homegrown produce for YEARS… and now I am finally satisfied that I have found the PERFECT combination for summer salsa bliss!
The secret is in the warm, smokey (but not too hot) spices that I blend into an already amazing bursting-with-flavor assortment of fresh, ripe ingredients from our garden or local farmer’s market. This salsa’s soooo good, it’ll almost jump off the chip right into your belly!
Speaking of salsa-topped chips, don’t stop there. This salsa knows no bounds! I stir it in with scrambled eggs, layer it into homemade burritos, drizzle it on top of grilled veggies and even serve it straight on a spoon as a chilled soup. I just can’t get enough! And neither will you, once you try it.
Best of all, it’s super easy to make with a food processor, or even doable if cutting by hand. You’ll be richly rewarded for the extra effort of making pure, fresh salsa goodness, yum!
This is a fresh salsa recipe. I have all the details about how to can your own salsa too if you are interested!
- 5 cups finely chopped tomatoes
- 2-3 banana peppers
- 1-2 green peppers
- 1 large or 2 small red onions
- 2 cloves garlic
- 1 bunch cilantro
- 1 small lime
- 1 tablespoon cumin
- 1 tablespoon Spanish smoked paprika
- ½ teaspoon ground chipotle chile pepper (more or less for smokin’ hot-factor)
- ½ teaspoon white pepper
- ½ teaspoon fresh crushed black pepper
- ½ teaspoon sea salt
- 1 can black beans, rinsed (optional)
- 1 can sweet corn, drained (optional)
- Start by washing all produce.
- Core and quarter approximately 8 to 12 tomatoes. Place tomato quarters in a large food processor and chop until they reach a thick, chunky texture. You can strain off some of the juice if your mixture seems watery. Pour tomatoes in a serving or storage container and set aside.
- Prepare banana and green peppers by slicing down the center, removing the stems and white pith, then slice into medium-sized sections approximately 1-inch square. Place pepper pieces in the food processor and chop until pieces are small but not watery. Add to the tomato base.
- Peel and quarter the onion(s), removing the core. Prep the cilantro by removing the leaves by hand or by cutting them off with scissors or knife. Peel the garlic cloves and cut in half. Place half the onion, cilantro, and garlic in the food processor and chop until fine but not watery. Add to the tomatoes and peppers. Repeat with the other half.
- Juice the lime and add the juice to the salsa mixture. Measure out spices and other seasonings, adding them to the salsa as well. Use a whisk and mix well to ensure the spices are evenly dispersed.
- Rinse one can of black beans and gently stir into salsa if desired. You can also add a drained can of sweet corn.
- Celebrate and enjoy!!
Nutrition Information:Yield: 6 cups Serving Size: 1 cup
Amount Per Serving: Calories: 155Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 470mgCarbohydrates: 31gFiber: 11gSugar: 8gProtein: 8g
More Mexican-Inspired Recipes
Do you love Tex-Mex? So do I! Here are a few more recipes that you’ll enjoy after you make this fresh garden salsa.