This Fresh Garden Salsa recipe is made with fresh tomatoes and jalapenos you can use from your garden or the farmer’s market. Serve it with nachos for a healthy snack.
Do you grow a garden?
I used to plant tomatoes and jalapenos back when I had the room. First in my parents’ backyard then when I lived at an apartment with a yard.
The place I live in now doesn’t have a yard, so I buy my produce from farmer’s markets.
When I have fresh tomatoes on hand, I love making this Fresh Garden Salsa recipe.
It’s the easiest tomato salsa to make in the world. All you do is chop, put everything into a saucepan, then stir and cook until thickened.
I learned how to make homemade garden salsa back in my high school cooking class, so I’ve been making this for over 15 years now.
If you can chop and stir, you can make this fresh garden salsa recipe.
What tomatoes are best for salsa?
The best tomatoes for salsa are ones considered meaty, such as beefsteak or Roma. Heirloom tomatoes will work too.
Do you have to peel tomatoes for salsa?
No, you don’t have to peel tomatoes for this salsa. One less thing for you to prep.
Do you take seeds out of tomatoes for salsa?
Yes, take the seeds out of your tomatoes. It helps keep your salsa from becoming too watery.
How To Make Fresh Garden Salsa From Scratch
To make this fresh garden salsa recipe from scratch, add your tomatoes, jalapeno, onion, garlic, tomato sauce, tomato paste, vinegar, and salt to a large saucepan with a lid.
Adding jalapeno seeds is totally up to you. It’s what makes the salsa spicy, so if you love heat add them. If you don’t, leave them out.
Bring the salsa mixture to a boil then turn the heat down to simmer and cover with a lid.
A lid not only helps your salsa cook faster, it helps prevent splashing all over your stove. Trust me – it’d get messy without one.
Cook until thickened, about 20 minutes or so. Remove from the heat and let cool before serving.
How long should salsa sit before eating?
Let the salsa sit about 15 minutes with the lid off after cooking. This gives it enough time to cool down so you don’t burn your taste buds.
Serve it warm with nachos or chill it for a few hours. I prefer it warm, but I’m not going to say no to cold either.
Can you used canned tomatoes for garden salsa?
I’ve made homemade garden salsa with both fresh and canned tomatoes.
Of course fresh will always be preferred (especially with heirloom tomatoes), but because the salsa is cooked down, canned is acceptable.
That way you can have garden salsa any day of the year, even in the winter.
What To Serve With Garden Salsa
Eat your fresh garden salsa as is with nachos or stir it into some homemade queso to make salsa con queso.
This fresh garden salsa recipe also makes a great tomato sauce when you toss it with some pasta. I prefer tortellini (a cheap meal back from my college days), but spaghetti works well too.
- 1 pound fresh Roma tomatoes, deseeded and diced (roughly 2 cups) (or substitute one 15 ounce canned diced tomatoes, drained)
- 1 large jalapeno, diced (seeds optional, depending on heat level)
- 1/4 cup diced yellow or white onion
- 1 clove garlic, minced
- 1 (8 oz) canned tomato sauce
- 1 (6 oz) canned tomato paste
- 6 tablespoons white distilled vinegar
- 1/2 teaspoon salt (preferably kosher)
- In a large saucepan add tomatoes, jalapeno, onion, garlic, sauce, paste, vinegar, and salt. Bring to a boil.
- Once boiling, turn the heat down to simmer. Cover and cook until thickened, stirring ocassionally, about 20 minutes.
- Remove from the heat and let cool 15 minutes. Serve warm with nachos or refrigerate until cold.