Garden Salsa

Preparation info

  • Difficulty


  • Makes about

    1 quart

Appears in

Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

Welcome to Claire's

By Claire Criscuolo

Published 2014

  • About

Salsa made with vegetables picked fresh from your garden is a delight for the senses and something you’ll want to make all summer long. Share a batch with your friends and neighbors and spread the joy.


  • 3 tablespoons extra-virgin olive oil
  • 2 small organic onions, coarsely chopped
  • 6 cloves garlic, coarsely chopped
  • 1 teaspoon chili powder
  • ½ teaspoon cumin
  • 2 tablespoons fresh organic oregano leaves
  • 1 small organic jalapeño pepper, finely chopped
  • 2 small organic bell peppers, seeded and finely chopped
  • 8 large, ripe organic tomatoes, heirloom or other, coarsely chopped and juices reserved
  • Sea salt and pepper
  • ½ cup coarsely chopped cilantro


Heat the oil in a large, deep sauté pan over medium heat. Add the onions, garlic, chili powder, cumin, oregano, jalapeño, bell peppers, and tomatoes. Sprinkle with salt and pepper. Stir to combine. Cover and bring to a low boil (in about 10 minutes), then cook at a medium boil, stirring occasionally, for about 10 minutes longer, until the tomatoes are soft. Stir in the cilantro. Taste for seasonings.