It’s hard to believe that the only salsa I ever used to make was the kind where you throw tomatoes (often from a can) into a pot with a bunch of other ingredients and cook it for a while. Now, using ingredients from the farmers market or your own back yard, this fresh salsa recipe blows that one away.
The BEST fresh summer salsa
Juice from 1 lime- 1/3 bunch cilantro, chopped
- 1 med onion, chopped small (more to your taste)
- 2 stalks celery, chopped into small pieces
- 2-4 jalapeños, chopped
- 3-4 bell peppers, chopped – all different colors look prettiest
- 12 assorted tomatoes, chopped small – or however many you have
- 2-3 cloves fresh garlic, chopped small
- About 1/2 t. sea salt, add more to your taste
- Optional: 1t. Palm sugar
Combine all ingredients in a medium sized bowl and toss together. Enjoy.
More pictures I thought you’d like to see:
These were the only ingredients I had to get at the store.
All these ingredients I got at the farmers market.
Aren't these colors beautiful?
What else do you like in your salsa?
I’d like to try avocado (I love it in everything these days!), but I’m not sure if the lime in the recipe would be enough to keep it from turning brown. Does anyone know?
More salsa recipes:
- Black bean mango salsa with a unique ingredient – Wait ’til you see the cool pics I took for this post, they’re actually good!!
- A recipe for Texas Caviar and and at the same post, the recipe for the traditional black bean salsa!
- Need some more appetizer ideas?
{ 8 comments… read them below or add one }
This looks fresh and lovely. Great seasonal recipe.
That looks so good!
the best salsa with avocado I find is when you add chopped onion, tomatoes, anchovies, avocado, olive oil, lemon, salt and pepper
I make a chunky guacamole with our Florida avocados that’s to die for. I make a similar salsa. The two are pretty interchangeable- I will often add tomatoes to the guac. The ‘secret’ ingredients for both are fresh (NEVER bottled) lime juice, or lemon if you can’t find good limes, lots of cilantro, and garlic. Of course, you need salt and as much or as little spicy hot peppers as you like. The rest of the ingredients – onions, sweet peppers, celery, corn, beans are all optional, and you can really get fancy with them. I use mango in my salsa when they’re in season.
I’ll have to try the anchovies – we’re mid-season here in avocados, so I enjoy trying different takes. No tomatoes, though, until likely December or January. We’re just now starting the seedlings!
This recipe looks so delicious and I can’t wait to try it out.
Looks absolutely wonderful. Recently I’ve learned that I can lacto ferment fresh salsa and it will keep about 3 – 4 weeks. I think I will try it with your recipe and let you know the results.
If you mix the lime with the avocado before adding to the salsa, it should be enough to keep it from turning brown, but I would add a little more lime just to be sure!
Looks great!
The pictures are inspiring. Thanks Kelly.