Recipe by Valerie's Kitchen
"A fresh, easy way to use up your garden tomatoes. Mix and match different varieties of tomatoes for this salsa. It will keep well for several days in the refrigerator."
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sweet onion, chopped
green bell pepper, coarsely chopped
pickled jalapeno peppers, or to taste
fresh tomatoes, quartered
red wine vinegar
As is, this recipe is pretty basic. It's a good launching point. When I went to the Farmer's Market with this recipe in hand, I didn't stop with the required ingredients. I used green pepper, but also yellow, red, and purple. Each has it's own flavor, so it brings an incredible blend to the salsa. Also, I didn't use pickled jalapenos. I used fresh. It had some kick, that's for sure! I used apple cider vinegar instead of red wine. AND, I added more cilantro (it's one of my favorites). That's the glory of salsa......it's an empty canvas waiting for an explosion of taste and color!!! My mother in law (who is Mexican and can make INCREDIBLE salsa) was even impressed - a rarity :-) I will refer to this recipe in the future, but I recommend using this as a springboard for creativity!
I would have enjoyed this more without all the cilantro - it just kills the taste of everything else. Next time I'm either going to drastically reduce the ammount or I will forgo the cilantro alltogether. Seriously, it was harsh.
The rest of the recipe was excellent. Everything was fresh & delish. Extremely easy to prepare & any leftovers can be used for chicken, fish, blah blah blah.
Very good salsa. Have made it twice now. I modified the recipe slightly though. I have no red wine vinegar so used balsamic instead. I used lemon instead of lime and a red onion instead of white. I added 2 bay leaves, 3 cloves crushed garlic, 1 tsp ground corriander, 1 tsp ground cumin, 1 habanero pepper instead of the jalapenos and more salt to taste. I omitted the cilantro as my fruit and veg store was out, but I would normally use it. The one habanero is plenty to make this quite hot. Will maybe use 2 next time to make it extra hot.
very colorful and refreshing. I didn't use food processor for tomatoes, as I like a less 'soupy' salsa, so I squeeze the juice and seeds out and dice. Used red onion, and had to add 3 cloves of minced garlic. Used balsamic vinegar for the sweet mild flavor. Added the zest from the half of the small lime I had and complimented the flavors nicely. Thanks for this nice recipe.
We really enjoyed this salsa. The only ingredients that we put in the food processor were the tomatoes and cilantro (just minced the rest). We also added 2 garlic cloves (how can you make salsa with no garlic?!) and fresh jalepeno instead of pickled. We used one fresh but two would have been better. We served the salsa over homeade pita chips (cut pitas into six wedges with a pizza cutter, then separate and brush with oil, salt, pepper, and garlic powder and bake at 450 until browned). Incredible meal!
This is delicious. I seeded and squeezed the tomatoes before chopping them but as they sit there is more liquid they sit in. I drain that before adding other ingredients so the flavor is not sitting at the bottom of a bowl of salsa. Everyone loves fresh salsa and its healthy and low calorie. The cilantro makes a huge difference do not substitute that ingredient
This was my first attempt at making salsa, we loved it! The only change I made was using balsamic vinegar. Very good and I'll make again.
This was exactly the recipe I was looking for to make homemade salsa with the tomatoes I grow in my garden! I added minced garlic and kosher salt for a little more flavor. Delicious!
* Percent Daily Values are based on a 2,000 calorie diet.
Garden Tomato Salsa
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 11
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