Recipes
Usa

Homemade Salsa Trio (Mild, Medium, Hot)

Three garden-fresh salsa styles using tomatoes, peppers, onions, garlic, and herbs.

Ingredients

  • 4–5 tomatoes, diced
  • ½ onion, chopped
  • 2 garlic cloves
  • ¼ cup cilantro, chopped
  • 1–2 tbsp lime juice
  • Salt
  • Mild: bell pepper only
  • Medium: 1 jalapeño, seeded
  • Hot: 1–2 serranos or habaneros

Method

  1. 1

    1

  2. 2

    2

  3. 3

    3

  4. 4

    4

Swaps & variations

  • Roasted salsa: char tomatoes, peppers, and onions first
  • Pico de gallo: keep chunky and fresh
  • Salsa verde: use tomatillos
  • Fruit salsa: add mango or peach

Storing & freezing

Keeps 2–3 days in fridge. Freezing not recommended for fresh salsa texture.

Grow it yourself

  • Tomatoes Full sun, consistent watering.
  • Peppers Jalapeño = medium heat. Serrano = hot. Habanero = very hot.,Require heat and long growing season.
  • Cilantro Cool-season crop.,Bolts quickly in heat; resow often.
  • Onion & Garlic As previously described.
  • Lime (optional) Grow dwarf lime trees indoors in cooler zones.
  • Use neem and garlic spray once weekly.
  • Marigolds deter nematodes around tomatoes/peppers.
  • Cilantro attracts predatory hoverflies.
  • Tomatoes Fully red and fragrant.
  • Peppers Pick green or ripe depending on heat preferred.
  • Cilantro Harvest before flowering.
  • Onions/garlic Harvest when tops yellow or dry.

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