Garden Salsa Recipe
Garden Salsa Recipe photo by Taste of Home

Garden Salsa Recipe

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4.5 34 28
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In this recipe, ripe garden ingredients and subtle seasonings make a mouthwatering salsa that's a real summer treat. —Michelle Beran, Caflin, Kansas
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:40 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 40 servings


  • 6 medium tomatoes, finely chopped
  • 3/4 cup finely chopped green pepper
  • 1/2 cup finely chopped onion
  • 1/2 cup thinly sliced green onions
  • 6 garlic cloves, minced
  • 2 teaspoons cider vinegar
  • 2 teaspoons lemon juice
  • 2 teaspoons olive oil
  • 1 to 2 teaspoons minced jalapeno pepper
  • 1 to 2 teaspoons ground cumin
  • 1/2 teaspoon salt
  • 1/4 to 1/2 teaspoon cayenne pepper
  • Tortilla chips

Nutritional Facts

2 tablespoon: 17 calories, trace fat (0g saturated fat), 0mg cholesterol, 62mg sodium, 3g carbohydrate (0g sugars, trace fiber), trace protein


  1. In a large bowl, combine the tomatoes, green pepper, onions, garlic, vinegar, lemon juice, oil, jalapeno and seasonings. Cover and refrigerate until serving. Serve with chips. Yield: 5 cups.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Garden Salsa in Taste of Home August/September 2000, p66

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

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Reviewed May. 2, 2016

"I've been making this since TOH first published it. I love that it doesn't call for cilantro. I'm not a fan. I only make 2 slight changes to the recipe: My bf doesn't like vinegar, so I use lime juice instead. Also, I don't seed the jalapenos (and I don't measure them... I just add the whole pepper), and I add closer to 1 tsp. of cayenne pepper because we like it extra spicy. Everybody loves it!"

Reviewed Mar. 17, 2016


Reviewed Aug. 26, 2015

"good recipe"

Reviewed Aug. 24, 2015

"Great taste doesn't need cilantro. I have two family members who despise cilantro they will love it!"

Reviewed Aug. 14, 2015

"We love this recipe. We make it when our veggies are fresh from our garden."

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