Print Recipe

Fresh Garden Salsa

Store-bought salsa is good, but homemade salsa is WAY BETTER. It's just so fresh. You can make this salsa as sweet or spicy as you want. If you are looking for a sweeter salsa, use mini sweet bell peppers. If you’re looking for a spicier salsa, use regular bell peppers, and add extra jalapeño peppers and chili powder/cayenne pepper. 
Prep Time15 mins
Cook Time5 mins
Total Time20 mins
Course: Appetizer, Side Dish, Snack
Cuisine: Mexican
Keyword: fresh salsa, homemade salsa, plant-based, salsa, vegetarian, veggies


  • 1 container of cherry tomatoes ~12 oz
  • 12 small sweet bell peppers
  • 1 medium red or white onion
  • 1/4 bunch cilantro
  • Juice of 2 limes
  • 2 tsp cumin
  • Salt and pepper to taste
  • 3 jalapeno peppers optional, for spicier salsa
  • 3-4 tsp of chili powder optional, for spicier salsa
  • 1 tsp cayenne pepper optional, for spicier salsa


  • Wash all produce thoroughly and dry using a paper towel.
  • Chop tomatoes, bell peppers, jalapenos and onions and add to bowl. 
  • Chop the long stems off the cilantro, and tear off the leaves. Chop up finely and add to vegetables.
  • Cut limes into wedges and squeeze lime juice over the top of the vegetables.
  • Add cumin, salt and pepper, and chili powder and cayenne pepper (if desired).
  • Add to blender or food processor and pulse until you reach the desired texture.
  • Serve with multigrain chips or over tacos and enjoy!


If you have a Ninja or other strong blender/food processor, you don't have to do much chopping in advance. Let the blender do the work for you!