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.
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.