Garden Fresh Salsa

This salsa recipe is easy to make and requires no cooking. It's perfect for peak tomato season, when they’re super cheap, juicy, and delicious. Maybe you have a home-grown bounty to go through.

Serve it as a dip with tortilla chips, or as a topping for Mexican and Southwestern style meals. If you need a little inspiration, check out our tacos with ground beef recipe, and these delicious shredded chicken tostadas.

Ingredients

• 1 Medium White Onion, diced small
• 3-4 tablespoons Fresh Lime Juice
• 6 Medium Tomatoes, seeded and diced (about 3 cups diced)
• 2 tablespoons Cilantro, stems removed and finely chopped
• ¼ teaspoon Salt, plus extra if needed
• Pinch Fresh Ground Black Pepper, plus extra if needed

How to make garden fresh salsa

What makes our salsa unique is that we marinate the onions in lime juice.

Mix the lime juice with the onions in a medium bowl. Cover the bowl with plastic wrap and refrigerate while you dice the tomatoes. Marinating the onions in the lime juice really makes all the difference.

Prepare the tomatoes by cutting them into quarters. Then, remove all the seeds with a spoon. Cut the tomato into strips and dice them.

Combine the marinated onions, tomatoes, cilantro, salt, and black pepper in a large bowl. Make sure the bowl is large enough that you can stir without spilling.

Taste the salsa and add salt and pepper, if needed. Cover the bowl with plastic wrap and refrigerate for at least an hour before serving.

Storing instructions

Store leftover salsa in an airtight container, in the refrigerator for 2-3 days. Freezing is not recommended. For more information on food storage and safety guidelines visit U.S. Department of Agriculture and foodsafety.gov.