Description
Fresh Garden Salsa is a vibrant, chunky salsa bursting with ripe tomatoes, sweet peppers, zesty lime, and fresh cilantro. This no-cook, naturally vegan dip captures the essence of summer in every bite—perfect for chips, tacos, or spooning over grilled favorites.
Ingredients
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10 fresh garden tomatoes
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160 g (2/3 cup) diced onion (sautéed optional)
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1 jalapeño pepper, diced and seeds removed
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4 mini sweet peppers, diced
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2 garlic cloves, minced
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1 tsp (2.5 g) ground cumin
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3/4 tsp (3.5 g) sugar
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1/2 tsp (2.5 g) salt
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Juice of 1 lime
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15 g (1/2 cup) fresh cilantro, or more to taste
Instructions
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Rinse and halve the tomatoes. Squeeze out excess juice and seeds into a bowl to prevent watery salsa.
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Place the squeezed tomatoes into a food processor.
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Add onion, jalapeño, sweet peppers, garlic, cumin, sugar, salt, and lime juice.
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Pulse 4–6 times until chunky.
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Add chopped cilantro and pulse 1–2 more times to combine.
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Serve immediately or chill for at least 1 hour to deepen flavors.
Notes
Use Roma or vine-ripened tomatoes for best texture.
Add more or less jalapeño based on your heat preference.
Sautéed onions add depth, but raw works fine too.
Adjust cilantro to your liking or substitute with parsley.
Store in the fridge up to 5 days—flavors improve over time.
- Prep Time: 15 minutes
- Cook Time: 0 minutes (optional sautéing: 3–5 minutes)
- Category: Main Course
- Method: No-Cook (Blended)
- Cuisine: Mexican