Garden Fresh Salsa with Tomatoes & Jalapeños
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.
Servings: 8 servings (3 1/2 cups)
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.