Fresh, locally grown produce has a way of inspiring recipes that feel both generous and grounded. Recently, the author of this recipe was gifted a beautiful assortment of fresh vegetables from the 4Roots Farm campus, including ripe tomatoes, sweet corn, and crisp green bell peppers, just at their peak.
This Simmered Garden Salsa turns those freshly harvested ingredients into something meant to be shared. Slowly built on the stovetop, the flavors deepen into a rich, spoonable salsa that is just as delicious with chips as it is over eggs, grilled vegetables, or rice. Enjoy it fresh, keep it refrigerated for the week ahead, or preserve it in jars to savor later. And using these very same ingredients, you can also make a quick pico-style version for immediate taste of goodness.
Simmered Garden Salsa
Makes approximately 8–10 pint jars
Ingredients:
- 6 medium tomatoes, finely chopped
- 3 green bell peppers, finely chopped
- 2 medium onions, finely chopped
- 3 ears fresh corn, kernels removed
- 1 can tomato paste
- 2 cups water
- ¼ cup jarred minced garlic
- Juice of 1 fresh lime
- Pinch of sugar, to taste
Seasonings
- 3 tablespoons paprika
- 1 tablespoon cumin
- 1 tablespoon black pepper
- 1 tablespoon salt
- 1 teaspoons cayenne pepper, to taste
- ¼ cup of chopped cilantro, optional
Assembly:
Finely chop all vegetables and strip the corn from the cobs. Add all ingredients to a large stockpot and stir to combine.
Bring the mixture to a gentle simmer. Cover and cook for the first hour, allowing the vegetables to soften fully.
After the first hour, remove the lid and continue simmering for an additional 1–2 hours, stirring every 15 minutes. This uncovered simmer helps deepen the flavor and reduces excess liquid so the salsa thickens.
Optional: For a smoother, restaurant-style texture, use a stick (or immersion) blender to pulse the salsa a few times once the vegetables are soft. Do not over-blend—you want to break down larger pieces without turning the salsa into sauce.
Taste and adjust seasoning as needed before removing from heat.
Canning & Storage Notes
Because tomato-based recipes are naturally high in acid, this salsa can be stored using a hot-fill method for short-term pantry storage.
To prepare jars:
Wash jars, lids, and rings in very hot water and allow them to dry. While jars are still warm, ladle hot salsa into each jar, leaving about ¼ inch of headspace. Wipe rims clean, secure lids, and tighten rings.
Carefully turn jars upside down and let cool on a clean kitchen towel. As the jars cool, the lids should seal naturally. To check the seal, press the center of the lid—if it does not flex or click, the jar has sealed properly.
If any jars do not seal, store them in the refrigerator and use within a few weeks. Sealed jars can be stored at room temperature for up to 3 months.
Important note: As with all home-preserved foods, always check for signs of spoilage—such as off smells, visible mold, or bubbling—before consuming. When in doubt, discard.
Fresh Pico-Style Variation
Using the same ingredients, you can also make a fresh pico-style salsa for immediate serving. For a manageable batch, use about half of the chopped vegetables (or scale up or down based on your needs). Finely chop the tomatoes, bell peppers, onions, and corn, then combine with garlic, lime juice, seasonings, and a small pinch of sugar. Skip the tomato paste and water, and do not cook. Chill for 30 minutes before serving to allow flavors to meld.
This version is bright, crisp, and perfect for same-day gatherings.
Submitted by Sarah (Orlando, Florida)
Why We Love It
At The Grow, we love recipes that honor the harvest and offer flexibility. This garden salsa can be simmered low and slow for preserving, blended to your preferred texture, or enjoyed fresh as a pico. It’s a great example of how simple ingredients—when given time and care—can stretch across meals, seasons, and shared tables.
Want Your Recipe Featured?
The Grow Community Cookbook: Sharing Homegrown Goodness is a community-sourced cookbook celebrating local ingredients and the people who bring them to life. Whether you’ve got a go-to family recipe or a creative DIY using backyard herbs, we want to see it. Check out the submission guidelines, or explore a few recipe tips, and let us know what’s growing at your table.
