Vegetable Garden Salsa recipe using fresh ingredients straight from your garden! Friends beg for me to make this because it’s that good! Ingredients are tomatoes, onion, green pepper, cilantro, salt + pepper and red pepper flakes!
This right here is my go to salsa. It wins hearts, it makes bellies happy, it makes you friends. It’s a win win situation. We make this salsa all the time to snack on, it’s also one of my most requested “dishes” to make to bring to get togethers. I think one of the main reasons why people love it so much because it’s so fresh. Every single vegetable in this recipe comes straight from the garden. I also try not to pick the tomatoes, peppers, onions until the day of or the day before to really make it fresh. Nothing beats the taste of home grown tomatoes!
This salsa took me some time to get right. Sometimes I would make it and it would be too runny, too chunky, the peppers would be too mushy, the tomatoes would be too whole, the tomatoes would be too smooth. But after summers of practice, I got it. And when I did, the clouds parted and a smiling red tomato shined down on me and said “you go girl”.
It sorta looked like this:
The magic touch here is to cut up the tomatoes slightly, then throw them in the food processor to get them just right. They aren’t too whole, they aren’t too runny. They are perfect! So that’s my salsa story. After many batches, this is it. This is the salsa champion. Raise your hands and dance with me, “Salsa, Salsa, Salsa”.
- 1.5 pounds of roma tomatoes
- 1 small onion
- 1 small green pepper
- 3 teaspoons chopped cilantro
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/3 teaspoon red pepper flakes
- Chop your tomatoes up into small pieces.
- Put your tomatoes in your food processor and pulse 8 times. Depending on the size of your food processor you might have to do this in 2 batches. Transfer to a bowl once processed.
- Chop up your green pepper and onion with knife.
- Add your green pepper, onion and all seasonings to the tomatoes in bowl.
- Stir so all ingredients are combined evenly.
- This makes 32 ounces of salsa.
I wanted to show you this page out of my recipe book I keep. This is the salsa page. It has no amounts at all, it has no directions. It’s just a horrible picture in black and white that I printed out. What really makes it special is the purple paper it was printed on in my opinion, how elegant. This is one of the recipes I have made so many times I just know how much and what to do. Do you have any recipes like that?
Then I throw the tomatoes in the food processor and pulse 8 times. You can pulse 6 times and then check to see if the consistency is good enough for you. But I really like 8 pulses. This is just right for us.
Chop up your pepper and onion with a knife. I would suggest not putting this in a food processor as I find they become too liquidy and mushy quick and lose their crunch. Matthew cut these ingredients up for me because he wanted to show me how to cut like his grandma used to. Thank you.
Now throw all your ingredients in a bowl… the tomatoes, the pepper, the onion, salt, pepper, crushed red pepper flakes and cilantro. I’m going to tell you something here and it’s kinda a secret but I often use frozen cilantro for my salsa. Frozen cilantro is great because it lasts forever and you won’t be making salsa and think “I forgot to buy cilantro!”. If I have fresh on hand I will use it, but if not, frozen cubes work amazing. Just throw them in the microwave for 10 seconds and ta-da. You’re cilantro set!
Then mix it all together. Boom! Bam! Wam! Tada! Salsa is done!