Garden Fresh Salsa with Tomatoes & Jalapeños
Published Jun 07, 2021 Updated Jul 11, 2023
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This Garden fresh salsa dazzles with sun-ripened Roma tomatoes, crisp jalapeños, and fragrant cilantro. No cooking required, just chop, pulse, and let the flavors meld in the fridge for a few hours before serving a vibrant summer dip.
Why You’ll Love This Garden Fresh Salsa
As an easy salsa recipe for summer entertaining, this homemade salsa highlights sun-ripened produce with minimal effort. Inspired by the bright notes in the Fresh cilantro salsa recipe and reminiscent of classic pico de gallo, it brings backyard flavors to your table. Serve alongside the tangy twist of our Pineapple mango salsa recipe or the briny crunch of Pickle de gallo recipe, and chill for about an hour to let the flavors meld.
This vegan, gluten-free condiment is great for every diet and elevates picnics, BBQs, and taco nights. You’ll love it as a go-to salsa dip or a vibrant salsa for chips alongside fresh hummus, making it an ideal party starter.
Ingredients You’ll Need
- Roma tomato: Firm and less watery, Roma tomatoes ensure a hearty texture.
- Canned petite diced tomatoes: Add depth and extra tomato flavor without becoming mushy.
- Onion: Sharp bite balances the sweetness of the tomatoes.
- Garlic cloves: Fresh garlic amplifies aroma and warmth.
- Cilantro: This herb transforms any salsa with cilantro into a bright, herbaceous blend.
- Lime juice & zest: Tangy notes lift flavors, while zest adds aromatic zing.
- Jalapeño: Seeds removed for milder heat or kept for a spicier salsa with jalapeño kick.
- Salt & pepper: Essential seasonings to enhance natural tastes.
- Garlic powder & onion powder: Two pantry staples that bolster flavor when time is tight.
How to Make Garden Fresh Salsa
This fresh garden salsa blends ripe tomatoes, jalapeños, onion, cilantro, and lime for a no-cook, chunky dip. Chill before serving to deepen flavors. Ready in minutes and ideal for chips or as a topping.
Step 1: Prep produce. Wash and quarter Roma tomatoes, then drain canned diced tomatoes to prevent a watery mix. Roughly chop onion, jalapeño, and garlic cloves.
Step 2: Combine & pulse. Add all ingredients to a blender or food processor. Pulse three to five times for chunky salsa or blend longer for a smooth tomato salsa.
Step 3: Adjust heat. Taste and adjust salt or lime juice. Add extra seeds for a spicy salsa or pulse seeds for a jalapeño salsa.
Step 4: Finish & Chill. Transfer to a bowl and stir in lime zest. Cover and chill in the fridge to let flavors meld. Serve with chips or with your favorite Mexican-inspired dishes.
Mac’s Pro Tip
Tips for Sun-Ripened Flavor
To prevent a watery mix, drain the petite diced tomatoes before pulsing, ensuring a bold salsa with tomatoes in every bite. Choose Roma or garden cherry tomatoes for optimal texture. If you use heirloom varieties, remove excess juice and seeds for balance.
This no-cook method highlights natural sweetness, making this a standout Mexican salsa at summer gatherings. As a fresh salsa recipe, it requires no stovetop work. Just chop, pulse, and chill. Use the lime zest trick to add a bright pop and finish with a sprinkle of onion powder for extra depth.
Recipe FAQs
Ripe Roma tomatoes work best because they have firm flesh and lower moisture. Garden cherry or heirloom varieties can also shine, but remove excess juice and seeds to prevent a watery mix.
Drain canned diced tomatoes thoroughly and use firm Roma tomatoes. Pat fresh tomatoes dry and avoid over-blending. Chilling the salsa in the fridge also helps ingredients firm up.
Yes. Mix and chill your salsa in an airtight container for up to 24 hours. The flavors deepen with time, making it even more vibrant when served.
Stored in a sealed mason jar or an airtight container, this salsa stays fresh for up to 7 days. Stir before serving to redistribute any settled juices.
More Mexican-Inspired Recipes
- Easy Mexican Cucumbers Recipe
- Easy Elote Dip Recipe
- Healthier Dorito Casserole Recipe
- Easy Cheesy Taco Casserole with Ground Beef
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Garden Fresh Salsa with Tomatoes & Jalapeños
Ingredients
- 4 ripe Roma tomatoes quartered
- 1 14.5 oz can petite diced tomatoes drained
- 1/2 onion quartered
- 1/2 cup cilantro more or less to taste
- Juice from 1 large lime
- 1 teaspoon lime zest
- 1 teaspoon salt more or less to taste
- 1/2 teaspoon cracked black pepper
- 1/2 teaspoon garlic
- 1/2 teaspoon onion powder
- 3 garlic cloves peeled
- 1 jalapeño chopped seeds removed
Instructions
- Wash and quarter the Roma tomatoes. Roughly chop the onion and jalapeño. Peel the garlic cloves.
- In a high-speed blender or food processor, combine all ingredients: fresh Roma tomatoes, canned tomatoes (drained), onion, cilantro, lime juice and zest, salt, pepper, garlic cloves, garlic powder, onion powder, and jalapeño.
- Pulse a few times for a chunky salsa or blend longer for a smoother consistency. Taste and adjust lime juice, salt, or jalapeño for more heat as desired.
- For best flavor, refrigerate for 30–60 minutes before serving to let the flavors meld. Serve with tortilla chips, tacos, grilled meats, or use as a zesty topping for bowls.
Notes
- For the best flavor, allow the salsa to chill in the refrigerator for a few hours before serving. This gives the ingredients time to marinate and develop a deeper, more balanced taste.
- Store in an airtight container or sealed mason jar in the fridge for up to 7 days. Stir well before serving.
Nutrition information is automatically calculated, so should only be used as an approximation.
WOW, this salsa is amazing!
Hi Alex,
Thrilled to hear the recipe was a hit. Thanks so much for your kind words of support.