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Summer and early fall are the best times for recipes like this homemade salsa. There is such amazing flavor in this salsa when you use fresh tomatoes…right from your own garden, and at this time of year, they are plentiful! Often times when my family gets together, we have tortilla chips and salsa.
Because of some food allergies that different family members experience, making fresh homemade salsa allows me to know exactly what is going in the salsa and avoid any allergens. That has been a breath of fresh air for a couple of family members who haven’t been able to eat store-bought salsa for years!
Of course, most people think of salsa being served with tortilla chips, but you can also dip fresh vegetables. Pour some of this over grilled chicken for a great, simple dinner idea. Top a baked potato with some ground beef and salsa for a unique meal. Use it as a condiment for your tacos….yum!
Do you like some heat with your salsa? Well, you certainly have the option of kicking the heat up a notch! You can add some jalapeno peppers or the hot sauce of your choice to create a hot salsa. Even though I don’t mind hot and spicy, I actually like my salsa mild. For me, the heat can overpower the melding of the flavors and I enjoy being able to experience that, so mild works better for me! But feel free to turn up the heat if that is what you like!
This recipe is simple to make and far better than any jarred, store-bought salsa. Serve it with our Homemade Tortilla recipe, use to top a baked potato, or on tacos. It is pretty quick to prepare, and if you serve it for guests, it will go quickly!
This recipe is both gluten and grain-free….yay!
Fresh Homemade Salsa
- 4 cups fresh tomatoes chopped
- 1/2 cup onion chopped
- 1/4 cup green pepper chopped
- ½ jalapeno seeded and finely chopped (optional)
- ½ tsp extra virgin olive oil
- ½ tsp apple cider vinegar
- ½ ground cumin
- 1 tsp unrefined sea salt
- 2 clove garlic finely minced
- Juice from 1/2 of a fresh lime
- 3-4 sprigs of cilantro
- Put all ingredients into food processor.
- Pulse until desired consistency.
- Let stand on the counter for at least 1 hour before serving or storing.
- Serve at room temperature.
- Store in a tightly covered container in the refrigerator.
Peggy Widmer PuzzelloAugust 26, 2013 at 8:23 pm
Have you ever tried canning this recipe?
KatmillAugust 27, 2013 at 11:57 pm
I have not. I don’t do any canning because we don’t have the storage to store all of those great canned goods. But I’m sure that it would work well!
tiffanyJuly 24, 2015 at 4:02 pm
Just made this. It taste so delicious and fresh
KatmillAugust 7, 2015 at 11:33 pm
So glad you like it! It is my go to recipe for salsa and so easy to make too!
Monica DavisFebruary 9, 2016 at 9:21 pm
How long will it keep in the refrigerator?
KSeppamakiFebruary 13, 2016 at 1:15 pm
It should keep for up to a week.
Summer Cookout Recipe Collection - Kathryn SeppamakiMay 28, 2016 at 6:29 pm
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