The Ultimate Fresh Garden Salsa: A Taste of Summer in Every Bite

by
Jump to Recipe Print Recipe

There is nothing quite like the taste of a salsa made from vegetables picked at the peak of their season. This Fresh Garden Salsa is the embodiment of summer—a vibrant, chunky, and incredibly flavorful mix of everything your garden (or local farmer’s market) has to offer. Unlike cooked salsas, this no-cook recipe is all about the crisp textures and bright flavors of fresh tomatoes, sweet bell peppers, zesty onions, and fresh cilantro. It’s the perfect, healthy dip for a hot day and the absolute best way to celebrate your summer harvest.

Fresh Garden Salsa

Why This is the Perfect Summer Salsa

This is more than just a recipe; it’s a celebration of freshness. Here’s why you’ll love it:

  • The Ultimate Use for Garden Produce: Have too many tomatoes or peppers? This salsa is your delicious solution.
  • No Cooking Required: Keep your kitchen cool on hot summer days with this simple chop-and-mix recipe.
  • Vibrant and Healthy: It’s packed with a rainbow of fresh vegetables, making it a nutritious and guilt-free snack.
  • Completely Customizable: The beauty of a “garden” salsa is its flexibility. Easily adapt it based on what you have on hand.

Your Garden Harvest Checklist

This recipe is a blueprint. Feel free to adjust the ingredients based on your garden’s bounty.

The Veggie Foundation:

  • Tomatoes: 1 lb fresh tomatoes (about 4-5 Roma tomatoes are ideal), finely diced
  • Bell Pepper: 1 medium bell pepper (any color—red, yellow, or orange adds great sweetness), finely diced
  • Onion: 1/2 of a medium red or white onion, finely diced
  • Jalapeño Pepper: 1 jalapeño, finely minced
  • Garlic: 1-2 cloves, minced
  • Fresh Cilantro: 1/2 cup, chopped

The Flavor Boosters:

  • Lime Juice: Juice of 1-2 fresh limes
  • Salt: 1 tsp, or to taste
  • Black Pepper: 1/4 tsp, or to taste

Step-by-Step Guide to Freshness

This salsa is all about the prep—get your knife ready!

Part 1: The Art of the Chop

  1. Prep the Vegetables: The key to a great chunky salsa is a uniform dice. Finely dice your tomatoes, bell pepper, and onion. Finely mince the jalapeño and garlic. For the jalapeño, remove the seeds and white membranes for a milder salsa, or leave some in for more heat.
  2. A Quick Tip for Tomatoes: For a less watery salsa, you can place your diced tomatoes in a colander for a few minutes to let some of the excess juice drain away before adding them to the bowl.

Part 2: Combine and Season

  1. Mix it All Up: In a large bowl, combine all of your chopped vegetables: the diced tomatoes, bell pepper, onion, minced jalapeño, garlic, and chopped cilantro.
  2. Add the Flavor: Squeeze the fresh lime juice over the vegetable mixture. Sprinkle with salt and pepper.
  3. Stir Gently: Gently stir everything together until all the ingredients are evenly distributed.

Part 3: Let the Flavors Marry

  1. Taste and Adjust: Give your salsa a taste with a tortilla chip. Does it need more salt to make the flavors pop? More lime juice for extra zing? Adjust it now to your liking.
  2. The Most Important Step: Rest! Cover the salsa and let it rest in the refrigerator for at least 30 minutes before serving. This crucial time allows the vegetables to release their juices and all the individual flavors to meld into one cohesive, delicious salsa.

Tips & Variations Straight from the Garden

  • Add Sweetness with Corn: Fold in 1/2 cup of fresh, sweet corn kernels (cut right off the cob) for a delicious pop of sweetness and texture.
  • Add a Cool Crunch with Cucumber: For an extra refreshing twist, add 1/2 cup of finely diced, seeded cucumber.
  • Experiment with Peppers: Swap the jalapeño for a spicier serrano pepper, or add a diced poblano pepper for a milder, earthier flavor.
  • Make it Fruity: In late summer, try dicing up a ripe peach or mango and folding it into the salsa for an amazing sweet and savory combination.
  • Storage: Store leftovers in an airtight container in the fridge for up to 4-5 days. The salsa will get a bit juicier as it sits, but the flavor will remain fantastic.
Fresh Garden Salsa

The Ultimate Fresh Garden Salsa

This no-cook, chunky salsa is a celebration of peak summer produce—featuring ripe tomatoes, crisp bell peppers, onions, jalapeño, and fresh cilantro. It’s the perfect healthy, vibrant dip for tortilla chips or topping for grilled meals.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Course Appetizer, Condiment, Snack
Cuisine Garden-Fresh, Mexican
Servings 6 servings

Ingredients
  

The Veggie Foundation

  • 1 lb fresh tomatoes about 4–5 Roma, finely diced
  • 1 medium bell pepper any color, finely diced
  • 1/2 medium red or white onion finely diced
  • 1 jalapeño pepper finely minced, remove seeds for milder salsa
  • 1-2 cloves garlic minced
  • 1/2 cup fresh cilantro chopped

The Flavor Boosters

  • 1-2 limes juiced
  • 1 tsp salt or to taste
  • 1/4 tsp black pepper or to taste

Instructions
 

  • Finely dice the tomatoes, bell pepper, and onion. Mince the jalapeño and garlic. For milder salsa, remove seeds and membranes from jalapeño.
  • Optional: Place diced tomatoes in a colander for a few minutes to drain excess liquid for a thicker salsa.
  • In a large mixing bowl, combine all chopped vegetables: tomatoes, bell pepper, onion, jalapeño, garlic, and cilantro.
  • Squeeze fresh lime juice over the mixture and season with salt and black pepper.
  • Gently stir everything together until evenly mixed.
  • Taste and adjust seasonings (lime, salt, pepper) as needed.
  • Cover and refrigerate for at least 30 minutes to allow flavors to meld before serving.

Notes

For a sweet twist, fold in 1/2 cup diced peach, mango, or sweet corn. Add cucumber for extra crunch. Store in the fridge in an airtight container for up to 5 days.