I hope your Labor Day was enjoyable and restful! We had a wonderful weekend filled with family, friends, and outdoor fun.
As the summer winds down, our vegetable garden is producing in full force. And as you might have noticed, I love making recipes that use the produce we’ve grown in our garden. This weekend was no different so I decided to whip up a big batch of fresh homemade salsa.
Since we are growing a variety of tomatoes this year, I included both heirloom (pictured above – aren’t they so pretty!?!) and cherry tomatoes. I loved continuing to build on the beautiful colors as you layer in all of the ingredients into the salsa.
Until it is one big collage of color!
It was hard not to eat all of it at once – though aside from scooping it up with tortilla chips, it’s an all-around healthy concoction.
I’d suggest making it a few hours ahead of when you’d like to serve it, if not the day before, to let the different flavors mingle together.
Homemade Garden Salsa Recipe:
- 3 cups diced tomatoes
- 1 medium green pepper, diced
- Half a medium white onion, diced
- 3 medium jalapeños, diced (and depending on how spicy you want it to be, include the seeds and ribs)
- 2 cloves of garlic, diced
- Juice of 1 lime
- 1/2 tsp of cumin
- 1/2 tsp of salt
- 1/2 tsp of pepper
Gently fold all the ingredients together until they are well blended. Place in the refrigerator for at least an hour before serving. And voila! Homemade garden salsa to share with your guests.
Side note: Mark and I couldn’t resist and also made some delicious, fresh caprese with our gigantic heirloom tomatoes – I’m obsessed with their color … and their taste! We’ll definitely have to grow some more of this variety next year.