Loaded with lots of juicy tomatoes and plenty of heat, this garden-fresh salsa is the perfect way to make homemade salsa without heating up your kitchen! Feel free to dial back the heat if you like a milder salsa.
My garden needs a “pause” button. Specifically my tomato plants. Stop! Halt! I can’t keep up with your mass production rate!
Tomatoes, tomatoes, everywhereeeee…
So since I haven’t figured out yet out how to invent the pause button , I’ve just been cooking with tomatoes preeeetty much every day. And giving them away to pretty much everyone I know.
Fact: If you ever come visit me in the middle of August, I will more than likely send you home with a few bags of tomatoes.
Right now, while I’m buried in ginormous quantities of tomatoes, this is my motto: When life gives you lemons, make lemonade.
Wait, what? No lemonade here. That was a few weeks ago.
When life gives you TOMATOES, make salsa….by the bucketful.
Then eat it. By the bucketful. With chips by the millions.
Mexican food. Who can figger it out? It just screams: EAT ME! ALL OF ME.
“Cause aaaa-ll of me, loves aaaaa-ll of you…”
Okay, I’ll stop.
So garden salsa. It’s quick, simple, and no-bake which means no simmering tomatoes for hours and no steaming up your kitchen. Just chop, chop, toss, and EAT.
This salsa makes a GINORMOUS batch so go crazy, YO. 😉
Also it’s the fresh of the fresh. Tastes like summer in every spoonful.
And yes, you just might want to eat this salsa by the spoonful.
Add as many jalapenos to this salsa as you can stand. I, of course LOVE a super-spicy salsa and I usually end up throwing at least 5 into my batch. Mild salsa? Ain’t got no use for that. Bring on the HEAT.
But for those of you looking for something that won’t burn your tongue off, use the jalapenos sparingly when you’re making this salsa. Oh, and feel free to taste as you go along.—it’s the best part. 😀
Break out those chips, friends! It’s Friiiiiiday! 😀
Garden-Fresh Tomato Salsa
- 10 medium tomatoes cored and finely diced
- 3-4 jalapenos de-seeded and finely minced
- Juice from 1 lime
- 1/4 cup minced fresh cilantro
- 1 teaspoon garlic powder
- 1/4 teaspoon ground pepper
- 2 teaspoons salt
Placed diced tomatoes in a strainer and let drain over a bowl 10 minutes. Transfer tomatoes to paper towels and gently pat dry.
Toss tomatoes with remaining ingredients in a large bowl until combined. Refrigerate salsa until ready to serve.
Store salsa in refrigerator up to 3 days.
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