Fresh Salsa

Fresh Salsa. Otherwise known as a whole bunch of different name, Pico De Gallo being one of them. Doesn’t that sound fancy! I already have a salsa recipe on the blog, but my summer salsa recipe here is made for canning and enjoying all year long. Fresh salsa is more of a eat-it-right-this-second sort of thing.

Fresh Salsa 1

I have received so many compliments for this salsa it is a little embarrassing. My husband declared he would be happy if I made this salsa with dinner every single day. My son says eating it is “like having a party” and my guests have all been asking for the recipe. One particularly dramatic guest seemed rather surprised to hear that it was actually healthy, he is self-proclaimed “addicted-to-processed-food”, yet, this salsa is truly the opposite of processed food and he enjoyed it. I think it shocked him a little to enjoy something so healthy so much. That’s how you KNOW it’s a good recipe.

Not only is it good - it fits under all the “frees”: peanut-free, gluten-free, fat-free, sugar-free, vegan-free (oh wait, I think that is supposed to be vegan friendly). It works with the “frees” but it is ACTUALLY GOOD. What a thought.

And it is easy. Hence why the compliments are getting embarrassing. People keep asking for the recipe and I feel like I should have something magical to give them. But my answer pretty much boils down to chop up stuff and mix it.

I’ll give you a few more details (because you know I like to talk) but seriously – that’s the just of it.

Fresh Salsa 2

Make sure the ingredients you are chopping are top-quality. It is tomato season here and the flavour of a fresh picked tomato is a whole different ball game then a winter grocery store version. They are super juicy for one thing and once they are ripe – they have superb flavour.

I chopped 3 for this salsa, which was about 4 cups of tomato before it was drained.

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To cube my tomatoes I start by cutting slices one way, almost all the way through but not quite. Then I cut the other direction, again not all the way through.

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Once I have that I turn the tomatoes and slice off the perfect little cubes. The end (or bottom) has to be cut up the old-fashioned way. This method works awesome for salsa and salads. After the tomatoes are chopped, place them in a colander to let them drain. This is a berry colander so it is nice and little, but any colander will do the job. The seeds will block the drainage holes so give it a stir every once in a while.

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While the tomatoes drain, move on to the other veggies. We grow these amazing huge sweet onions at Davison Orchards.

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This is what they look like when they are first picked – don’t worry we clean them up for you and remove the tops to make them more convenient for you get home. For 3 tomatoes I used about 1/3 of a Davison Onion – but these things are massive!

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That amounts to just less than 1 cup of chopped onion. I like to dice it pretty fine, but still distinct pieces – I don’t like to chop it in a food processor for that reason.

Next on to the jalapeño. I used one whole jalapeno. Remove the seeds and membrane for less heat – include it for more.

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Add your drained tomatoes to the bowl with your onion, jalapeño, and garlic. Add ¼ tsp. salt and 2 TBSP of lime juice and you are good to go. Ideally this would sit for a few minutes so the flavours could meld together. But if you can’t wait, it will still be wonderful from the moment you finish making it.

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So more things can be added to this. Like cilantro, or more peppers, or basil or olive oil or more salt. Add whatever your heart desires and I am sure it will be lovely.

Serve this with chips – it’s typical, but it works. But don’t stop there - serve this over barbecued chicken with a side of rice, or inside a wrap, or with eggs scrambled with peppers or just eat it with a spoon. Eat it on everything – you will have no regrets. It is actually nothing but vegetables. Straight vegetables, but it tastes like a treat. Take that, Canada Food Guide!

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Happy cooking!


Fresh Salsa

Prep Time: 15 Minutes

Cook Time: none

Servings: Approximately 4 Cups


  • 3 large diced tomatoes (about 4 cups)
  • 1 cup diced onions
  • 1 diced jalapeño or poblano pepper
  • 1 TBSP minced garlic
  • 2 TBSP lime juice
  • ¼ tsp salt


  1. Let diced tomatoes drain in a colander for at least 5 minutes.
  2. Mix all ingredients together
  3. Serve fresh, refrigerate leftovers for up to 2 days – bring to room temperature before serving


What’s happening on the farm:


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