Fresh Tomato Salsa

I absolutely detest store-bought salsa. You will never find me reaching for it at a party, picnic or potluck. In a pinch, I will buy/use Trader Joe’s Salsa Verde, which is made from tomatillos, not tomatoes, and is more of sauce to me than a salsa. I mainly add this sauce to the inside of my quesadillas instead of using it as a dipping sauce. I have also been known to buy canned Mexican salsa – the kind you find in the international aisle at the grocery store. I figure that kind is about as authentic as you can get when you’re buying anything store-bought.

I am a bit overwhelmed by the amount of tomatoes by garden is producing. Back on Memorial day weekend I planted three tiny tomato plants. Those three tiny tomato plants have taken over the entire garden and on top of that my sister recently planted another tomato plant in the corner of my garden as she had an overabundance of tomato plants herself.

Yesterday I made pizza in an effort to use up some of my tomatoes. Today it was on to salsa. Fresh tomatoes-from-the-garden salsa with plenty of garlic and spice.


  • 4 to 6 medium-sized fresh tomatoes (2 to 3 lbs), stems removed, finely diced
  • 1 red onion, finely diced
  • 4 cloves of garlic, minced
  • 2 jalapeño chili pepper (stems, ribs, seeds removed), finely diced
  • 2 serrano chili pepper (stems, ribs, seeds removed), finely diced
  • Juice of two lime
  • 1 c. cilantro leaves removed from stems
  • 2 T. oregano, chopped
  • Salt and pepper to taste
  • cumin to taste


  1. Chop four fresh tomatoes.
  2. Prepare the chilies. Avoid touching them with your hands if at all possible. If you do, try not to touch your eyes. Trust me on this one. It’s not a good result. The best way to avoid touching the chilies is to cut them using a handheld food chopper (or food processor). Wash your hands thoroughly with soap and hot water after handling. Don’t forget to keep your hands away from your eyes. If you do not want spicy salsa, set aside most of the seeds from the peppers. If your find the salsa isn’t hot enough, you can add seeds for heat.
  3. Combine all of the ingredients in a medium-sized bowl. Taste. If the chilies make the salsa too hot, add more chopped tomato. If not hot enough, carefully add a few of the seeds from the chilies. Add salt, pepper and cumin to taste.
  4. Let sit for at least an hour to allow the flavors to combine.
  5. Makes approximately 6 to 8 cups.
  6. Serve with chips, tacos, burritos, tostadas, enchiladas, quesadillas, tamales or beans.

Sixty minutes is a long time to wait when you have mouth-watering salsa right in front of your face. So I didn’t wait. I had to test it in order to adjust the salt and pepper, anyway. I loved this salsa so much, I wanted to drink it. Immediately I thought this is something I could eat every day.

And my dad had the same opinion. We both agreed this is something you could sell. Completely restaurant-worthy. And the best part is, as my dad said, it tastes like you’re eating something healthy. Because you are!

Recipe rating: 


      1. I usually use jalapeno but couldnt foind it so i added green hot peppers .. slight difference but its ok .. tasted amazing 🙂 i must bake one of your lovely cakes (soon i hope) ..


      2. Glad you liked it! Maybe you can try it again sometime with jalapenos. 🙂 I like to find excuses to make a cake and usually can find almost any excuse works for me. 🙂 Coming soon I hope to make a red velvet cake made with beets. This should be interesting!


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