I make this all the time when my tomatoes are in season. I use any tomatoe that's available at the time even Cherry. This can easily be doubled. Easy !


  • 1 lb. or more of garden tomatoes or store bought Roma tomatoes if you are not growing any.
  • 2 - 4 smashed / chopped / minced cloves of garlic, or 1/2 to 1 tsp. garlic powder or minced & dried garlic. Add more if you like !
  • 1/3 bunch of Cilantro chopped.
  • 1/3 - 1/2 sliced white, sweet, or red onion.
  • Ground black pepper to taste, start w/ 1/4 tsp.
  • 1 Tbsp. (min.) ground cumin.
  • 1 -2 Tbsp. lemon juice, (needed to add flavor & uses enzymes to "cook" the ingredients).
  • 1/2 tsp. sugar, (helps to cut the acid)
  • Optional: 1/2 Tbsp. dried Ancho chili powder.
  • Must Have Heat ! That is, as much or as little from your choice: Hot sauce, Red Chilli Powder, Chopped raw or pickled peppers of your choice. It all depends on how hot or mild you like your salsa. I'm using 2 -3 chopped Jalapenos.


Either chop each component to desired size or toss everything into a food processor except the onion & peppers. Pulse to desired consistency. The intent is to produce small pieces of tasty vegetable matter that blend together without making mush.

Choosing the latter... I hand dice the onion to the size I like and finely chop the jalapenos. Add this to the pulsed mixture & let meld in the refrigerator for at least 12 hours, preferably 24. Serve w/ salt free crackers, or make your own.

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Submitted 8/18/07.
Submitted By: Jim Kerwin

Salt Free Garden Salsa