Fresh Garden Salsa

Written By nourishher .

Fresh tomatoes, peppers, jalapeños and lime come together in this easy cooked refrigerator salsa. A delicious way to put your garden abundance to work.

When the tomatoes start coming in faster than you can eat them, make salsa. 🍅

This recipe uses five cups of fresh tomatoes, along with peppers, onion, jalapeños and garlic.

A little Easy Eats Salsa Blend pulls everything together, while apple cider vinegar and fresh lime add that bright, tangy finish.

Make a batch for taco night, spoon it over grilled chicken, add it to eggs, or simply grab the tortilla chips and dig in.

Your garden did the hard part.

Now let's eat it. 💚

Fresh Garden Salsa

Makes: Approximately 4 cups
Prep: 15 minutes
Cook: Approximately 1 hour

Ingredients

  • 5 cups fresh tomatoes, chopped

  • 1 cup white onion, chopped

  • 1 cup green pepper, chopped

  • 2 medium jalapeño peppers, seeded and chopped

  • 2–3 cloves fresh garlic, minced

  • 2 tbsp YGY Easy Eats Salsa Blend

  • 1 tbsp sugar, then adjust to taste

  • 1 tsp salt, plus more to taste

  • 2 tbsp apple cider vinegar

  • 1 tbsp fresh lime juice

Make It

1. Combine
Add the tomatoes, onion, green pepper, jalapeños, garlic, Salsa Blend, sugar and salt to a large pot. Stir well.

2. Simmer
Bring to a gentle simmer. Cook for approximately 1 hour, stirring occasionally, until the vegetables have softened and the salsa has thickened to your liking.

3. Add the vinegar
During the final 10 minutes of cooking, stir in the apple cider vinegar.

4. Finish with lime
Remove from the heat and stir in the fresh lime juice.

Taste and adjust the salt if needed.

5. Cool & Refrigerate
Allow the salsa to cool, transfer it to clean covered containers or jars, and refrigerate promptly.

Denise's Kitchen Wisdom 💡

Like it smoother? Give it a few quick pulses with an immersion blender.

Too thin? Simmer uncovered for another 10–15 minutes.

Too thick? Add a small splash of water.

Like some heat? Leave some of the jalapeño seeds and membrane in.

Have even more tomatoes? Double the recipe and share a container with a friend.

Important Food-Safety Note

This is a refrigerator salsa recipe, not a shelf-stable canning recipe.

Keep it refrigerated and use it within a few days, or freeze portions for longer storage.

If you want to preserve salsa through home canning, use a tested canning recipe from a trusted food-safety source and follow it exactly. The proportions of tomatoes, vegetables and acid matter for safe shelf-stable canning.

Nutrition Snapshot

Estimated per ¼-cup serving:

Calories: ~25
Protein: ~1 g
Carbohydrates: ~5 g
Fibre: ~1 g
Fat: ~0 g

Nutrition values are estimates and will vary depending on the ingredients used.

What Can I Do With Fresh Salsa?

Don't stop at chips!

Try it:

  • Spooned over eggs

  • Added to tacos or fajitas

  • Over grilled chicken or fish

  • Mixed into a taco bowl

  • With avocado for a quick snack

  • Over a baked potato

  • Stirred into rice or quinoa

  • Alongside your favourite protein for an easy lunch

One batch.

Lots of possibilities.

And a few fewer tomatoes sitting on your counter. 😄

Got More Tomatoes and Cucumbers?

I've put together even more ideas for using that beautiful garden abundance—from bruschetta and quick pickles to Mediterranean bowls, tzatziki and freezer ideas.

👉 Read: Garden Abundance — What to Do With All Those Tomatoes and Cucumbers

🛒 Need the Easy Eats Salsa Blend?
👉 Shop My Favourite Blends

Happy cooking! 💚

Remember—I'm here to NourishHER, and that's you, my friend.

Let's take care of you together.

— Denise

nourishher .
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