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  • Prep-time: / Ready In:
  • Makes about 4 cups
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Here’s another must-have fresh tomato salsa recipe that uses plenty of ripe, garden-fresh vegetables. I am not a fan of salsa made with out-of-season tomatoes, so when I can’t make my homemade salsa, I use a favorite store-bought salsa instead.

Happy snacking!

By Del Sroufe,

Ingredients

  • 3 large ripe tomatoes, diced small
  • 1 small red onion, peeled and diced small
  • ½ cup chopped cilantro
  • 1 to 2 jalapeño peppers, minced (for less heat, remove the seeds)
  • 2 cloves garlic, minced
  • 3 tablespoons fresh lime juice
  • Sea salt to taste

Instructions

  1. Combine all ingredients in a large bowl and mix well. Store refrigerated until ready to serve.
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(5 from 4 votes)
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Beverley6 months ago
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This is a wonderful salsa. I could eat the whole batch in one setting! I used three ripe large tomatoes from my garden. I used parsley instead of cilantro because my husband doesn’t like cilantro. I didn’t use the jalapeños as well because my hubby doesn’t care for them. Still the salsa was fabulous. Thank you for this great recipe.

Rishi1 year ago
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Very yummy

Sharon2 years ago
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So fresh! So full of flavor! Can you overeat this stuff?! No, really! I put it on nearly everything. Love. love, love this salsa.

Erra2 years ago
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Simply beautiful thank you

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about the author

Del Sroufe

Chef Del Sroufe is co-owner and executive chef of Wellness Forum Foods, a whole-food, plant-based meal delivery and catering service in Columbus, Ohio. He is the author of Forks Over Knives – The Cookbook and Better Than Vegan. Del teaches cooking classes and helps people transition to a healthy plant-based diet.

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