Grandmother’s Classic Garden Fresh Salsa

by

Grandmother’s Classic Garden Fresh Salsa

  • Prep time: 20 minutes

  • Yields: Approx. 1 quart (32 oz) jar

Ingredients

  • 6–8 Medium Roma Tomatoes: Seeded and finely diced (Roma tomatoes are preferred because they are less watery).

  • 1 Large White or Red Onion: Finely minced.

  • 2–3 Jalapeño Peppers: Finely diced (remove seeds for mild, keep them for heat).

  • 1/2 cup Fresh Cilantro: Chopped.

  • 3 cloves Garlic: Pressed or very finely minced.

  • Juice of 2 Lime: Freshly squeezed.

  • 1 tsp Salt: To taste (coarse sea salt works best).

  • 1/2 tsp Cumin: Optional, for a hint of smoky warmth.

  • 1/4 tsp Sugar: An old family secret to balance the acidity of the tomatoes.

Instructions

  1. Prep the Tomatoes: Chop your tomatoes into uniform small pieces. If they are very juicy, let them sit in a colander for 5 minutes to drain excess liquid before putting them in the jar.

  2. Combine Aromatics: In a large bowl, mix the minced onion, diced peppers, garlic, and cilantro.

  3. Season: Stir in the lime juice, salt, cumin, and sugar. Mix well so the salt begins to draw the flavors out of the aromatics.

  4. The Jarring Process: Gently fold in the diced tomatoes. Transfer the mixture into a clean glass quart jar (like the one shown in the photo).

  5. The “Marriage” Period: While you can eat this immediately, this recipe is famous for a reason—it needs time. Cover the jar and refrigerate for at least 4 hours, though overnight is best. This allows the juices to mingle and the onions to soften.

  6. Serve: Give the jar a good shake or stir before serving with your favorite tortilla chips or over grilled chicken.

A Note for Success

To keep this salsa fresh for as long as possible, always use a clean spoon when scooping from the jar. Because this uses fresh lime juice as a natural preservative, it will stay delicious in the refrigerator for up to 5–7 days.

Leave a Comment