Homemade Salsa

This year, for the very first time in our lives, my husband and I have a garden in our backyard. Talk about cray little projects though, you should have seen the hunks of solid rock-like clay we had to dig out of the garden plot before we could plant anything. Some of them were bigger than me-I’m not kidding. And there were about 10 of them in all.

So, once that was done we finally got our plants in the ground and we are just now beginning to see a harvest! So much fun. The truth is that I don’t even eat all that many of the things that we are growing (because you can’t go grow chocolate).

One thing I do love to eat though is homemade fresh salsa.

Easy Garden salsa recipe

I made some with our veggies from the garden and it was the best salsa I’ve ever made. SO good!

Here’s my recipe:

9-10 tomatoes (I usually use roma and yes, we grew those, so that’s what I used but you can use any)
2-3 jalapenos (depending on how spicy you want it)
1 bunch of green onions
1 bunch of cilantro
Lime juice (about 1/4 C)
Garlic salt (about 1/2 T I would guess-I just eyeball it)
Pepper (about 1/2 tsp. Again, I just eyeball it)

Cut the ends of the tomatoes and green onions. Pull the leaves off the cilantro (I just grab the bunch in one hand and use the other hand to pull a pile of leaves off.) Cut the top off the jalapenos and carefully cut out the seeds. Don’t touch those seeds-they will burn!

I have a pretty powerful blender so I can literally just toss everything in and turn it on. I don’t have to chop anything first. If your’s isn’t as powerful you might want to chop things up a little first. I like my salsa with no chunks so I puree it. Blend it a little less if you want it chunky.

The salsa tastes a little better if it sits awhile, so make it ahead of time if you can.


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Hey there! I'm Amber, mom of 4 crazy boys, wife of 1 and non-stop, always busy, crazy project doer. (There's a reason why we call it *Crazy* Little Projects.) I love chocolate, reading, sewing and being with people!

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  1. says

    Thank you for posting this! Our tomatoes are just about ready to pick and I have a hankering for salsa. How would you adjust the recipe to make it totally mild? I like just the barest little kick to my salsa’s. Maybe no jalapeno? What do you think?

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