Homemade Salsa From The Garden

I’ve picked SOOOOO many tomatoes this summer, which I am grateful for. I’ve been inventive with many different ways to use them, but salsa is definitely one of the best! Pepper varieties, onions and cilantro are also picked for some bomb salsa ingredients!

Pulse several times in your food processor until you get the desired thickness. We love restaurant style salsa at our house!

This is my favorite salsa thickness, but if you like it chunkier, make it your way! I store some in jars in the fridge and always freeze a bag too. Yes, you can freeze salsa!


Throw some of that delicious, homemade salsa into your leftover refried beans. Pulse a couple of times in your food processor with a drizzle of olive oil and you’re good to go!

Homemade Bean Dip! Yes! Game day heaven.


5lbs tomatoes

2 onions

2 bunches cilantro

6 hot peppers ( I used 2 red jalepenos, 2 Anaheim & 2 poblano peppers)

6 cloves of peeled garlic

Zest of one lime

Juice of one lime

1 tsp sea salt

2 tsp cracked black pepper

Pulse all ingredients together in blender or food processor. I had to process these ingredients in 3 batches, due to the size of my processor. You definitely don’t want to overfill or you end up with salsa everywhere!

You can store in jars in your fridge that will keep a few months, can the salsa or freeze in quart size freezer bags. 🙂

Happy cooking!


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