Farm Fresh Salsa

Source:  Farm Fresh Ingredients about 1999

farm fresh salsa
farm fresh salsa

This recipe for ‘Farm Fresh Salsa” is a show stopper, really. As a Californian, I love salsa, and have been a salsa consumer for a few decades. I’m a particular consumer though, as the versions I always bought were along the fresh-made variety which sat in the refrigerated section of the grocery isles. I would never think of buying or eating salsa from a jar. Those finished products don’t even taste like salsa. You can only imagine what it takes to preserve those for the months they stand around on the shelves. Additionally, they tend to be packed with too many unnecessary items which I don’t need.

It wasn’t until my days living on the farm, that I even thought making my own salsa would be possible. But, as you can imagine, summer delivered an abundance of tomatoes, coupled with several options of hot peppers and the must have ingredient (other than the tomato) was the cilantro. Which brings my next lead…I’m a huge cilantro lover. I find the taste of cilantro to be tantalizing, with a definite addictive quality. You can guess that my salsa is extremely heavy on the cilantro, I usually opt for 1-2 bunches (stems and all).

Salsa’s good for you?

When it’s high season, and summer is pushing out bundles of tomatoes, cilantro, and peppers, then it’s time to get busy blending up your own version of salsa. With this recipe, I promise, you’ll never buy another container of salsa. Imagine the taste and health benefits of fresh blended salsa. It’s almost sinful, until you realize your embracing all the vitamin antioxidants, natural phytochemicals such as lycopene and an abundance of potassium when you consume fresh, organic salsa.

Be the master of your destiny

Show the world what you’ve got, and make your own batch of fresh salsa. If you have a food processor, or a nice blender, you can determine your desired texture when blending. For example, if you like a more chunky salsa, then just “pulse” until you like what you see. If you like the more ‘blended’ version, a quick ‘on-off’ run will blend up quickly. It’s helpful to square your ingredients before you toss them into the blender. Cut the onion in 4’s, the tomatoes in 4’s, and just toss in the cilantro (stems and all) whole, it will get diced up nicely. Lastly, be the one who decides if it’s too hot or not. Add some nice spicy peppers to the mix. Serve with nice quality tortilla chips and a nice margarita!

Farm Fresh Salsa

I hope you enjoy this as much as we do!
Course Appetizer
Cuisine Mexican
Keyword Dip, Sauce, Vegetables
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Servings 3 people


  • 3-4 medium tomatoes ‘Early Girl’ varieties
  • 1 bunch cilantro
  • 1 large onion
  • 2 small red chili peppers or jalapenos
  • 2 cloves garlic
  • salt and pepper to taste


  • Wash and combine all ingredients in blender or Cuisinart mixer. Pulse to your desired consistency.

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