This garden salsa is a fresh, easy way to use up your garden tomatoes. Mix and match different varieties of tomatoes for this salsa. It will keep well for several days in the refrigerator.
Ingredients
- 0.5 sweets onion , chopped
- 0.5 greens bell pepper , coarsely chopped
- 0.25 cups fresh cilantro
- 5 slices pickled jalapeño peppers , or to taste
- 6 freshs tomatoes , quartered
- 2 teaspoons olive oil
- 2 teaspoons red wine vinegar
- ½ lime , juiced
- 0.13 teaspoons salt
Instructions
-
1
Place onion, bell pepper, cilantro, and jalapeño peppers into a food processor. Pulse until finely chopped. Add tomatoes; pulse a few times until tomatoes are coarsely chopped. Transfer to a bowl with a tight-fitting lid.
-
2
Whisk olive oil, red wine vinegar, lime juice, and salt together in a small bowl until dressing is well combined.
-
3
Pour dressing over tomato mixture; stir well. Cover and refrigerate for at least 1 hour before serving.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Mango Overnight Oats
Prep these honey, chia seed, and mango overnight oats, and in the morning, your breakfast will be ready to eat — or to grab and go and eat at the office.
Italian Gravy
This recipe is a homemade spaghetti meat sauce that has been passed down to 4 generations of Sicilians. The recipe has been altered by each person to fit personal preference and taste. Fresh tomatoes can be put in the place of the puree but not recommended, due to the high acidity of the fresh tomatoes.
Thai Cucumber Salad
This Thai cucumber salad with cilantro and peanuts is very close to what you'd get at a Thai restaurant. I like to add jalapeños to balance the sweet and tangy rice wine vinegar dressing. It's always a hit at summer picnics since it doesn't need to be refrigerated.