If you’ve ever grown tomatoes, you know the harvest doesn’t trickle in, it explodes. This fresh salsa recipe was born out of that overload. When the vines are heavy and the kitchen counters are piled high, this is my go-to way to use up the bounty. There’s something extra satisfying about turning garden-fresh ingredients into something so craveable. Juicy tomatoes, a little bite from fresh onion, and just the right hit of lime and heat; it’s simple and vibrant. Whether you’re scooping it with pork rinds, spooning it over grilled meats, or eating it straight out of the bowl (no shame here), this salsa captures the very best of summer.
Kristie’s Favorite Salsa
Servings 24
Calories 7.8kcal
Ingredients
- 1 lb tomatoes peeled and chopped (see notes)
- 1.5 ounces tomato paste
- 2.5 ounces chopped onion
- 2 cloves garlic chopped
- 3 tablespoons lime juice
- 2 jalapenos seeded and membranes removed for less spice
- 1 ½ teaspoons salt
- 1 bunch fresh cilantro or ⅓ cup chopped fresh basil
- ¾ teaspoon cumin
- ¾ teaspoon Mexican oregano
Instructions
For Fresh Salsa
- Combine chopped tomatoes, onion, garlic, lime juice, jalapenos, salt, cumin, and oregano and stir until combined.
- Add the cilantro or basil and stir.
- Refrigerate for at least 4-6 hours before serving.
For Roasted Salsa
- This salsa is excellent using fresh tomatoes, but is also very good when you first roast the tomatoes. Roast the tomatoes, quartered, with skin on and blemishes removed at 375-400 degrees Fahrenheit. The skins can be easily removed after roasting and the tomatoes can be roughly chopped with a few pulses in a food processor.
- Place the roasted tomatoes in a large stockpot. Add the remaining ingredients except for the fresh cilantro or basil and let simmer.
- Let cool to room temperature. Add the fresh cilantro or basil. Serve immediately or let cool and refrigerate until ready to serve.
- Both fresh and roasted salsa can be refrigerated for up to four days. Roasted salsa will last slightly longer in the refrigerator and is good for up to one week.
Nutrition
Serving: 1oz | Calories: 7.8kcal | Carbohydrates: 1.8g | Protein: 0.3g | Fat: 0.1g | Fiber: 0.4g