RecipesUSA 
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
- 2
2
- 3
3
- 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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