As summer comes to a close, many of us still have some late garden harvests to use up. Maybe you have a few straggling peppers or some imperfect tomatoes left. What’s the perfect way to use this remaining harvest? Salsa! This recipe for Garden Fresh Salsa is extremely simple and easy to put together. This is a fresh salsa, meaning the tomatoes aren’t cooked down. It is similar to a restaurant-style, thin and juicy salsa. Have plenty of napkins at the ready! I love the pop of sweetness from the corn and the subtle heat from the jalapenos. Lime zest and juice elevate the flavors and keep the salsa tasting fresh. This is the kind of salsa that you find yourself unable to stop eating. There’s just something about end-of-summer produce that is inexplicably captured by this salsa. And in 30 minutes or less, you can have your own bowl full.
The only cooking involved in this salsa is roasting the corn and one of the jalapenos to develop a slight charred flavor. Also, this step is optional – the corn and jalapenos are delicious incorporated raw as well! Adding the corn kernels and chopped jalapeno after blending the tomatoes, onions, and garlic also preserves their texture, adding a little crunch and color to the salsa.
This salsa is delicious on its own with chips, but would also be delicious as a sauce with grilled chicken, over nachos, or alongside a quesadilla for dipping.
As with many fresh sauces, this salsa only gets better with time as well! The flavors will melt together overnight for an even more delicious sauce. The salsa can keep for about 1 week in the refrigerator once prepared (if it lasts that long!).
I hope you love this Garden Fresh Salsa as much as I do! If you make this recipe, leave a comment and let me know what you thought or feel free to ask a question! I’d also love to see what you made! Tag me in your food pics @fortheperfectbite or use #fortheperfectbite on Instagram
Garden Fresh Salsa
Equipment
- Food Processor
Ingredients
- 8-9 medium tomatoes
- 1 ½ sweet or white onions
- 3 cloves fresh garlic
- 2 jalapeno peppers
- 1 ear fresh corn
- 1 lime, zested
- ¾ tsp cumin
- kosher salt to taste
Instructions
- On a grill or grill pan over high heat, roast 1 of the jalapenos and the ear of corn until lightly charred, 2-3 minutes.
- In a food processor, blend the tomatoes, onions, and garlic cloves until smooth to your liking (pulse together longer for a smoother salsa).
- Finely chop the raw jalapeno and roasted jalapeno, and slice the kernels from the roasted ear of corn. (Remove the seeds and membrane from the jalapeno for a less spicy salsa).
- Add the chopped jalapenos and corn to the blended salsa. Stir in the zest of 1 lime, the juice of ½ the lime, the cumin, and salt to taste.
- Serve with tortilla chips.
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