First of all, I want to start by saying how grateful I am for all of the encouraging messages/comments/texts I received about my post on Monday. It just exemplifies what I mean about having such an amazing support system, both near and far! It’s not easy opening up about such a personal topic, but I think it is important to be open when the time is right. So again, THANK YOU all!
Today I have a super simple recipe for you that is a perfect way to use up your summer garden tomatoes!
I have to say, there is nothing quite like fresh tomatoes picked from a garden. Of course, most produce is best picked and eaten super fresh, but tomatoes ESPECIALLY. They taste completely different than the store-bought version!
With that said, if there is any way you can get your hands on freshly picked tomatoes (beg/bribe a neighbor, visit a farmers market, plant your own…) DO IT! Since this is our first actual garden, the novelty hasn’t worn off that we get to enjoy the literal fruits of our labor. (And it was a labor of love to get it started!) There is something so gratifying about being able to walk outside, pick your produce, use it in a recipe, and then eat it! This salsa is the epitome of a summer garden in a bowl. 
Of the ingredients listed, the tomatoes, cilantro, and jalapenos all came from the garden. Ok…I’ll stop bragging now and move on to the actual recipe!
Like I said, it’s super easy to throw together and just takes a little dicing/chopping and mixing before it’s ready to devour! I made a big batch to bring to a little get-together with friends, and it was almost all gone by the end of the evening!
It’s obviously perfect as an appetizer or snack with tortilla chips or plantain chips, but is also delicious as a topping for homemade Chipotle Burrito Bowl or your morning eggs. The recipe is very forgiving in terms of measurements. You can add or reduce anything based on your preferences! Also, this recipe makes a pretty big batch, so feel free to cut it in 1/2. But know that it keeps well in a fridge for a few days and is delicious on just about anything!
Ingredients 
- 2-3 cups diced tomatoes (measured after being diced)
- 1 jalapeno (remove seeds…or keep them if you like it HOT)
- 1/2 red onion (about 1/2 cup diced)
- 4 cloves garlic, minced
- 1/4 cup chopped cilantro
- 1 tbsp oil (avocado or olive)
- juice of 2 limes
- 3/4 tsp salt
- 3/4 tsp pepper
Instructions
- Grab a large bowl. I used a glass bowl with a lid because I knew I would be transporting it to our friends’ house.
- Dice the tomatoes. Since I used cherry tomatoes, I ended up quartering most of them. If using a large tomato, just try to dice them in a uniform size. Add them to the bowl.
- Dice the jalapeno, chop the onion, mince the garlic, and destem/chop the cilantro. Add everything to the large bowl.
- Juice the 2 limes into the bowl, and add salt and pepper. Mix well and enjoy right away or store until ready to consume!
Note: This could also be made in a blender, but I was going for more of a “chunky” salsa. I am sure I will be making a version of this blender salsa to switch it up and use more of our tomatoes in the near future! 
A fresh, simple, and delicious way to enjoy your summer garden fruits and veggies!
- 2-3 cups diced tomatoes measured after being diced
- 1 jalapeno remove seeds...or keep them if you like it HOT
- 1/2 red onion about 1/2 cup diced
- 4 cloves garlic minced
- 1/4 cup chopped cilantro
- 1 tbsp oil avocado or olive
- juice of 2 limes
- 3/4 tsp salt
- 3/4 tsp pepper
-
Grab a large bowl. I used a glass bowl with a lid because I knew I would be transporting it to our friends' house.
-
Dice the tomatoes. Since I used cherry tomatoes, I ended up quartering most of them. If using a large tomato, just try to dice them into uniform cuts. Add them to the bowl.
-
Dice the jalapeno, chop the onion, mince the garlic, and de-stem/chop the cilantro. Add everything to the large bowl.
-
Juice the 2 limes into the bowl, and add salt and pepper. Mix well and enjoy right away or store until ready to consume!
You May Also Like
