Fresh garden salsa

Irisa Raina 9


This is a lot of work, I'll admit, but the end result is so worth it. Since this is a fresh salsa, it will need to be kept cold and should last a month or so.
You can reduce all of the amounts to make a smaller batch.
I believe you'll never go back to store bought salsa again....


★★★★★ 1 vote

14 pint jars
2 Hr
Stove Top


  • ·
    1 whole large head garlic “ i use roasted garlic “
  • ·
    8 oz of honey
  • ·
    1 tablespoon white sugar
  • ·
    ¼ to ½ cup dark brown sugar
  • ·
    1 tablespoon sea salt
  • ·
    zest from 2 small limes
  • ·
    juice from both lime’s
  • ·
    zest from one large lemon
  • ·
    2 - 11 ounce cans fire roasted tomatoes “ do not drain”
  • ·
    1 bag frozen corn, defrosted and drained
  • ·
    1 bunch green onions “ use white and green parts
  • ·
    6 habanero - green* see note
  • ·
    6 orange habanero “ these are ripe habanero “
  • ·
    6 anaheim
  • ·
    2 large banana peppers
  • ·
    4 serrano
  • ·
    3 cayenne
  • ·
    1 scotch bonnet
  • ·
    4 chipotles
  • ·
    6 jalapeno
  • ·
    1 large orange, red and yellow bell pepper
  • ·
    1 to 2 large “ 16 oz “ cans of tomato puree

How to Make Fresh garden salsa


  1. Put the tomato puree into a pot and cook on low till it becomes very very think…..let cool while you assemble the rest of the salsa. Make sure the puree is absolutely cold as you don’t want it to cook any of the peppers or any of the other ingredients
  2. In a food processor cut the peppers, hot peppers, garlic, onion’s and put into a large “large “bowl. Pulse this only a few times so they remain in chunks
    Place the pepper mixture into a large bowl
  3. Then start adding your sugar’s, honey & salt and mix thoroughly.
    Add the corn, zest from your limes and lemon, and the juice from the limes.
  4. Next add the fire roasted tomato’s , the last thing you’ll add is the tomato puree…adding some of it then mix ….you can make it dryer by adding less tomato puree or more soupy by adding more.
  5. Check for seasonings as you go along

    Then simply put into jars and get it cold!
  6. NOTE *** you can use any combination of hot peppers… if you want it really hot keep the seeds and vein’s “ white part” in….if you want it milder remove the seeds and veins…
    And make sure you do not touch your eyes or mouth till you wash your hands…you can really burn your eyes if you don’t.
  7. As for the garlic….use how much of it you want…..depends on how much you like garlic. Roasting it makes it sweeter….but you can use raw garlic as well.

Printable Recipe Card

About Fresh garden salsa

Course/Dish: Salsas
Main Ingredient: Vegetable
Regional Style: Mexican
Dietary Needs: Vegetarian

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