Fresh Salsa

It’s a bit late in the season, but a few of our tomatoes finally ripened by the midle of September, so we made some salsa using those, and some tomatillos we got from a friend. Fresh salsa can be so good, is really flexible just based on whatever you like in it and how spicy or not spicy you like it to be. This one turned out fairly spicy, but is really tasty. Good combination in my book :) So better late posted than never posted, here’s one of our many variations on fresh salsa…


  • 6-7 small tomatoes
  • 12-13 small tomatillos
  • 1 small yellow onion
  • 3-4 cloves garlic
  • 1 jalapeño pepper
  • 1 poblano pepper
  • salt & pepper
  • 1-2 tablespoons vinegar
  • 2-4 tablespoons fresh chopped cilantro
  • 1-2 tablespoons lime juice


  1. The easiest way to do this is to just chop everything up and put it in a food processor to finely chop it.
  2. Optionally, if you want chunkier salsa, just crush the tomatoes/tomatillos, and then dice everything else and mix it together
  3. Let it sit for a day to really develop good flavor, but it is good right away if you’re making it to use for a recipe.
  4. Be creative and use different types of tomatoes, different mix of tomatoes and tomatillos or only tomatillos, add spices or beans or corn or anything that sounds good to you. This is a good base to go from to experiment.

Fresh salsa Fresh salsa Fresh salsa

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