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Fresh Tomato Salsa Recipe
Not only is this fresh tomato salsa recipe an easy and delicious one to make with store-bought produce, it’s one you’ll want to PIN for summer when your gardens (or local farmer’s markets) are overflowing with fresh tomatoes and cilantro!
Every summer as the days become a little shorter but the heat of summer remains, gardens tend to pump out waves upon waves of certain produce, namely tomatoes. Some of the best harvests will find us picking tomatoes well into September and we have had many years when we are completely overwhelmed by the volume of fruit we need to use before it goes bad.
I can always be counted on to make at least one or two batches of slow cooker spaghetti sauce with fresh garden tomatoes. Then if it’s a great year for the plum tomatoes, I’ll make two recipes in bulk: this fresh salsa recipe and also my roasted garlic tomato soup. All of these recipes are wonderful and easy ways to use up lots of tomatoes in one shot. They taste great too! We typically freeze the leftover spaghetti sauce and soup… though you could also can any of those recipes.
I have to be honest – this recipe is so good, that even in the middle of winter when our garden is buried under a layer of snow and ice, store-bought produce works just fine as a substitute. This salsa recipe has become a staple at our parties year-round and this is the recipe that friends request we make for their parties and potlucks. It is easy to make, the ingredients are super budget-friendly, and you can feed a crowd with it by doubling, tripling, etc the basic recipe.
Here’s a video of us prepping an almost identical recipe:
Fresh Tomato Salsa Ingredients
- 2 large tomatoes, diced
- 1 red onion, diced
- 1 clove garlic, minced
- fresh cilantro, chopped (amount can vary depending on personal preference)
- 1 tsp salt
- 1 tsp lime juice
- Optional: 1-2 jalapeno peppers if you like a little heat
How to make tomato salsa:
- Combine all ingredients.
- Store in an airtight container in the refrigrator.
- Best when consumed within one week after making (ours rarely lasts beyond one afternoon!)
What are your favorite recipes to use when you have lots of tomatoes on hand?