Fresh Garden Salsa Recipe: Bright & Zesty (Print Version)

Fresh Garden Salsa Recipe - Bright, zesty, and easy to whip up. This homemade salsa brings vibrant flavor to any meal. Simple ingredients, big taste!

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 0 Minutes minutes
Total Time: 15 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: Mexican
Dietary: Vegetarian, Vegan, Gluten-Free

# Ingredients:

→ Fresh Produce Stars

01 - 4-5 ripe Roma tomatoes, diced (about 2 cups)
02 - 1/2 small red onion, finely diced
03 - 1 jalapeño pepper, seeded and minced (adjust to taste)
04 - 1/2 cup fresh cilantro, chopped
05 - 2 tablespoons fresh lime juice (from 1-2 limes)

→ Flavor Deepeners

06 - 1-2 cloves garlic, minced

→ Seasoning Essentials

07 - 1/2 teaspoon sea salt, or to taste
08 - 1/4 teaspoon black pepper, or to taste

→ Optional Zing

09 - Pinch of ground cumin
10 - Tiny pinch of sugar (to balance acidity)

# Instructions:

01 - First things first, get those tomatoes, red onion, and jalapeño diced. I aim for small, even pieces, but honestly, a little rustic charm never hurt anyone. This is where I sometimes get a little messy, with tomato juice flying, but that's part of the fun! I love the smell of fresh tomatoes and onions filling the kitchen; it’s the start of something good.
02 - Now, finely mince your garlic and chop your cilantro. Be gentle with the cilantro; we want fresh green bits, not a bruised mess. I used to chop it too vigorously, and it would turn dark, oops! Just a gentle chop, and you're golden. This step always makes the kitchen smell amazing, so fresh!
03 - Toss all your chopped tomatoes, onion, jalapeño, minced garlic, and cilantro into a medium-sized bowl. This is where the magic starts to happen! I love seeing all those vibrant colors together. Give it a good, gentle stir to mix everything up, but don't mush it. We're going for chunky Fresh Garden Salsa, remember?
04 - Squeeze in the fresh lime juice. This is a game-changer for this Fresh Garden Salsa Recipe, adding that essential tang. Then, sprinkle in your sea salt and black pepper. I always start with a little, then taste and adjust. I’ve definitely over-salted once or twice, so go easy at first!
05 - Stir everything together again, making sure all those beautiful flavors are well combined. You want to see the lime juice coating everything, making it glisten. This is where I sometimes get a little impatient and want to taste it right away, but trust me, a little wait is worth it.
06 - Cover the bowl and pop it in the fridge for at least 30 minutes. This chilling time is so important; it lets all those amazing flavors meld and deepen. When it comes out, it should look even more vibrant and smell incredibly fresh. Give it one last stir, taste, and adjust seasoning if needed. Now, it’s ready for dipping!

# Notes:

01 - Don't over-process your salsa; chunky is better for texture and flavor.
02 - Store in an airtight container for best results, but enjoy within 3-4 days.
03 - Bell pepper can substitute jalapeño for less heat, I've tried it and it works... kinda.
04 - Let it chill for at least 30 minutes; this helps the flavors really meld and deepen.

# Equipment Needed:

01 - Cutting board
02 - sharp knife
03 - mixing bowl
04 - spoon

# Nutrition (Per Serving):

Calories: 30
Total Fat: 0.5g
Total Carbohydrate: 6g
Protein: 1g

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