The BEST fresh homemade salsa recipe
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 homemade salsa recipe blows that one away.
Fresh Homemade Salsa
Ingredients
- 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 teaspoon sea salt add more to your taste
- Optional: 1 teaspoon Palm sugar
- More ingredients to try I love them all: fresh chopped parsley, grilled corn on the cob, black beans
- Avocado would be yummy but I'm not sure if the lime in the recipe would be enough to keep it from turning brown. Does anyone know?
Instructions
- Combine all ingredients in a medium sized bowl and toss together. Enjoy.
- For a faster version, just clean all of the ingredients and toss them into a food processor until it's as chunky as you like it. 🙂
More pictures:
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? Leave a comment and let me 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?
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anita says
Just made this and it’s wonderful. The only thing that I added was vinegar adn more salt. Very tasty. Just wish I knew how to can it. lol
Amanda says
The pictures are inspiring. Thanks Kelly.
Kimberly Jacobson says
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!
Linda Rickman says
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.
Neeli says
This recipe looks so delicious and I can’t wait to try it out.
Farmer Margie says
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!
Anna D says
the best salsa with avocado I find is when you add chopped onion, tomatoes, anchovies, avocado, olive oil, lemon, salt and pepper
laffin says
That looks so good!
rivki says
This looks fresh and lovely. Great seasonal recipe.