Recipe – Garden Fresh Chopped Salsa

We currently have all of the ingredients to make salsa, either fresh from our local farm or harvested straight from the garden.  Literally nothing could make me happier!

For lunch, I made a beautiful garden fresh salsa using two colors of tomatoes (yellow and pink!), a small red onion, a fresh jalapeno pepper from our garden, and a nice squeeze of lemon.  I topped it all off with a little cumin, coriander, and salt, and we had a very fresh salsa lunch!

I served this with some homemade baked tortilla chips, using a recipe from one of my favorite pages, Budget Bites.  I added the link here if you want to make these too!  I love that it easily transforms leftover corn tortillas into fresh tortilla chips by simply cutting them up, tossing in a little oil and salt, and baking at 350F for 15 minutes.  So easy, and makes perfect crunchy tortilla chips that work great with this salsa!

This is the perfect recipe for a work from home lunch, entertaining (is anyone doing that anymore?), or if you really just want to eat a lot of chips for a meal (it happens, no judgement).  This plus the chips was great for a 2 person lunch, feel free to scale this up for a party!  All you need are some tomatoes, jalapenos, onions, and lemons/limes – and you’re well on your way to a great time with this dish!

Recipe down below, photo up top!

Garden Fresh Chopped Salsa

Ingredients:

  • 1 large beefsteak or heirloom tomato, cut into cubes
    • Sub with 4 Roma tomatoes or 2 cups of cherry tomatoes
  • 1 small red onion, or ½ large red onion, diced fine
  • ½ jalapeno, seeds removed, diced fine
  • Juice of ½ a lemon
  • 2 tsp cumin
  • ½ tsp coriander
  • 1 tsp salt

Method:

  1. Wash the tomatoes and slice into small cubes using a serrated (bread) knife.  If tomatoes have a lot of seeds, discard those before chopping.  Add chopped tomatoes to a bowl.
  2. Dice the red onion using a chef’s knife into small pieces.  Chop through the diced onions a few times to ensure small pieces.  Add onion to the bowl with the tomatoes.
  3. Slice the jalapeno in half (lengthwise), and remove the seeds, membrane, and stem.  Cut the cleaned jalapeno into thin strips, then rotate to cut those strips into thin dice.  Add the diced jalapeno to the bowl with the tomatoes.
  4. Add lemon juice, cumin, coriander, and salt to the bowl with the tomatoes.  Stir to combine.
  5. Serve with chips or use as a topper for tacos, grain bowls, or salads.  Enjoy!

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