Fresh Salsa Just Like Mom Made

A fresh homemade salsa made with garden tomatoes and peppers passed down from my mother's kitchen.

Few things say summer like a bowl of fresh homemade salsa made from vegetables picked straight from the garden.

My mom grew an abundance of tomatoes, sweet peppers, and hot peppers every year. When the tomatoes were ripening faster than we could eat them, one of the first recipes she would make was this fresh salsa. It was always served with tortilla chips, but we also spooned it over grilled chicken, hamburgers, tacos, and eggs.

Now that my own tomatoes and peppers are beginning to ripen, I find myself looking forward to making this recipe for my family. Every bowl reminds me of the lessons my mom passed down—how to garden, cook, and preserve the harvest. Those simple skills have become treasured family traditions that I'm thankful to continue today.

Ingredients:

3 c. tomatoes, chopped fine
1 onion, chopped fine
1 bell pepper, chopped
2 to 3 jalapeño pepper, (leave the seeds in for extra heat or remove them for a milder salsa)
2 to 3 cloves garlic, minced
1/4 to 1/3 c. apple cider vinegar
1/2 tsp. cumin
1/2 tsp. salt, or to taste
1/2 tsp. black pepper 

Directions:

In a large mixing bowl, combine the chopped tomatoes, onion, bell pepper, jalapeños, garlic, apple cider vinegar, cumin, salt, and black pepper.

Gently stir until all of the vegetables are evenly coated with the seasonings.

Cover the bowl and let the salsa rest at room temperature for about 30 minutes, so the flavors have time to blend together.

For even better flavor, refrigerate the salsa for 1 to 2 hours before serving.

Taste and adjust the salt or vinegar if needed.

Serve chilled or at room temperature with tortilla chips, or spoon it over your favorite Mexican dishes.

Enjoy!

Tips for Best Success:

• Use ripe, flavorful garden tomatoes for the best taste.
• Roma tomatoes make a thicker salsa with less juice.
• Remove the tomato seeds if you prefer a less watery salsa.
• Finely chop the vegetables, so every bite has a little of everything.
• Taste before serving and adjust the salt, cumin, or vinegar to your liking.
• Refrigerating the salsa for a few hours deepens the flavor.
• If you enjoy spicy salsa, leave the jalapeño seeds in.
• Wear gloves when chopping hot peppers to protect your hands.

Variations and Substitutions:

• Use red onion for a sharper flavor.
• Add chopped cilantro if your family enjoys it.
• Stir in fresh lime juice along with the vinegar.
• Add diced poblano peppers for a milder pepper flavor.
• Mix in a few chopped cherry tomatoes.
• Add a pinch of crushed red pepper for more heat.
• Substitute serrano peppers for extra spice.
• Add a teaspoon of honey if your tomatoes are especially tart.
• Stir in black beans or corn for a heartier salsa.

Serving Suggestions:

Serve with:

• Tortilla chips
• Tacos
• Burritos
• Nachos
• Quesadillas
• Scrambled eggs
• Grilled chicken
• Pork chops
• Burgers
• Hot dogs
• Grilled fish
• Baked potatoes

How to Store:

• Refrigerator:  Store in an airtight container for 3 to 5 days.  Stir well before serving, as some liquid may separate naturally.
• Freezing:  Fresh salsa can be frozen, but the tomatoes will soften after thawing. It is best enjoyed fresh.

Frequently Asked Questions:

Can I use canned tomatoes?
Fresh tomatoes give the best flavor, but drained canned tomatoes can be used in a pinch.

How spicy is this salsa?
With the seeds included, it has a medium to hot kick. Remove the seeds for a milder version.

Can I make it ahead?
Yes. Many people think it tastes even better after chilling overnight.

Why does my salsa become watery?
Fresh tomatoes naturally release juice as they sit. Simply stir before serving or drain off a little liquid.

Can I double the recipe?
Absolutely. This recipe doubles or triples easily when the garden is producing lots of tomatoes.

Is this recipe safe for canning?
No. This version is written as a fresh refrigerator salsa. Safe canning recipes require tested acid levels and processing times.