Fresh Salsa

Lots of time to blog since my husband is gone for a few days. We are surviving so far, maybe even thriving, although I’ve fixed the chain on Noah’s bike more times than I can count, and rescued Ellen from sticky mouse traps and pulled her down from frightfully high places. The one time she fell off our gate, and came running limping badly and yelling like a banshee, and I was sure we had a broken bone emergency on our hands. In no time she was tearing around on it like nothing ever happened. So this is life for a few days, but we will be more than happy to have the man of the house return. Matt is having a great time in Nepal and even caught a glimpse of white-capped Mt. Everest peaking through the clouds as he flew into the city. The purpose of his trip was to find a house for us to stay during internship this fall, and also spend time at the MTM conference. I’ll let him fill you in on the rest when he gets back.

So, onto the recipe at hand. This is our all-time favorite salsa. Sometimes I add in more or less garlic, more cilantro or even oregano if you like, crushed chili peppers instead of jalapenos, etc. This makes a big batch, and I’m almost embarrassed to admit how much we can eat at one time. If we make salsa and chips a ‘meal’, then most of this will disappear between the 4 of us. If I don’t make it too hot, even my 2 year old will dig in. We’ve really fallen in love with fresh salsa since we moved to Thailand, partly because of the availability of fresh ingredients year round and also because Naomi, the weekend cook at IGo, has an amazing recipe too. This is my recipe, and I usually don’t measure everything exactly, just dump and taste (with a tortilla chip!) and tweak as I’m chopping up the ingredients.

Fresh Salsa

15 Roma tomatoes
1 lg. onion
1 small yellow bell pepper
1 sm. green bell pepper
3-4 garlic cloves, minced
diced jalapeno to taste, OR 1-3 tsp. dried crushed red chili peppers
2-3 tbsp. fresh cilantro, more to taste
2 tbsp. olive oil
3 tbsp. lime juice
1 tsp. ground cumin
1 1/2 tsp. sugar
2 tsp. salt, more or less to taste
1 tsp. ground black pepper

Chop veggies, and stir all ingredients together. You won’t need to peel the tomatoes since this recipe isn’t cooked, healthier that way, and easier. Since we live in Asia, it seems we put dried red chili on everything, so if jalapeno is more your style than go with that. Add in as much hot peppers for the amount of spice you prefer. Don’t skip the olive oil, it adds flavor and brightens the colors of the veggies. (That probably makes no sense, but wait till you try it.) 🙂
Serve with tortilla chips. Or eat plain with a spoon.

Enjoy! July 4th is coming!
No, we probably won’t celebrate Independence Day here, but Matt will fly in late the night before.
Hence the reason to celebrate the 4th of July. Yay!


  1. Heidi, that salsa looks really good!! It is tomato picking season here and I hope to pick a bunch next week and can some salsa.
    What exactly does “interning” consist of? Will you all be over there long term?

    • For our internship this fall we will be living in Nepal for 2 months, Oct. and Nov. of this year. We’ll be working with indiginous pastors and orphanages. Then we’ll be back in the States for Christmas. We hope to serve in Asia long term, but waiting on God to work out all the details. 🙂

  2. You are an amazing cook! That looks so yummy! We love fresh salsa around here too. So good with chicken and salad. We are camping at Refreshing Mt. this weekend. I came home to wash sleeping bags. The children both threw up in the night. I’m going back after awhile so hopefully they don’t do it again. I don’t handle puke to well esp. in a tent. Well hope your time goes by very fast with Matt being gone. Can’t wait to hear more about his trip! Miss you all! -Dorcas

  3. been thinking about you this week, heidi! and now my mouth is watering, definitely want to try this, probebly with the jalapenos that are growing in my back yard, despite the odds. 🙂

  4. Colleen Zeiset says

    I can’t wait for the tomatoes in my garden to ripen. As soon as I see some red tomatoes they’re going into fresh salsa. I’ve never made it with olive oil. I’ll definitely have to try your recipe.

  5. Heidi, this looks so good! I’m not a tomato lover, but fresh salsa can’t be beat!

  6. Heidi, I definitely am trying this! I have yet to find a great fresh salsa recipe and this looks so good (sounds good too!) 🙂

  7. What a yummy meal! When the tomatoes are ripe I’m going to try it. We like to wrap fresh salsa in homemade tortillas with sour cream! Sounds like you have a busy little girl. Cute how she climbs the gate; reminded me of Nicaragua! Our children spent lots of time on top of the gate! Wishing you the best with your connections in Napal!

  8. Joyce Weaver says

    The salsa was a hit at our house! Thanks for sharing the recipe! ~ Joyce

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