Summer Salsa Recipe

This summer salsa recipe has been one of my staples for years. I have updated this post just in time for the hottest summer days. While you can find recipes for many varieties of salsa online, I think it would be hard to find an easier or tastier version of a classic red salsa. Made with roasted tomatoes, jalapeños, and bell peppers, this summer salsa is perfect for dipping your favorite chips, veggies, and more.

Salsa (with a gracious helping of good tortilla chips) is a delightful treat any time. However, it is an essential part of any long, hot summer in the South. As long as we have vine ripe juicy tomatoes, this summer salsa is in my refrigerator. There is no need to settle for store-bought salsa because you can always make your own!

The salsa recipe I am sharing with you could not be simpler, and it tastes amazing.

a bowl of salsa
Summer is the best time of year to enjoy a snack of chips and salsa.

What are the ingredients of a summer salsa?

Most of the salsa recipes I see call for more than a dozen different ingredients. This recipe only needs 7! It’s super easy, and in the summer, you’ll probably have all of the ingredients on hand.

I always try to grow my own tomatoes and peppers, but if you don’t garden, I recommend going to the farmers’ market and getting a solid batch of fresh tomatoes, jalapeno, fresh cilantro, and sweet bell peppers. Fresh ingredients will make a big difference.

In particular, this red salsa requires fresh vine ripe vegetables to get the full flavor I enjoy so much. As soon as my vegetables are ripe, I bring them in and make this perfect sweet and spicy salsa!

How do you make salsa at home?

First, you will simply roast the vegetables on a sheet pan. Oftentimes, I will add a whole garlic bulb or garlic cloves wrapped in foil to the sheet pan with the other ingredients. Then removed the skins and whiz the vegetables in the food processor until smooth. How in the world could it be any easier?

Salsa in jars and tomatoes
I always use the freshest ingredients; these are straight from my garden!

Having trouble peeling the skins off your vegetables? Well, here’s a little tip: place a bowl upside down over the roasted vegetables for 5 minutes while allowing them to cool. This will soften the veggies up a little bit, allowing the skins to separate from the flesh of the vegetables and make for easier peeling.

The roasting brings out more flavor than you can believe, and with just a little squeeze of lime juice (lemon juice would work too) and a dash or two or three of salt, you’ve got it!

Depending on how hot or spicy you like your salsa, you may want to add or take away jalapeño peppers. Make it your way!

What is the best way to serve salsa?

Salsa is naturally low in calories, which is definitely a plus in my book. My family enjoys eating it with large bowl of corn chips, but I personally adore it with zucchini, fried squash, and fresh cucumbers. I can indulge as much as I like without any guilt. I also eat it over my steaks, chicken, and fish.

This recipe, along with my Basic Tomato Sauce Recipe and other amazing seasonal recipes, are in my book, Stacy Lyn’s Harvest Cookbook.

a bowl of salsa

Summertime Salsa

This salsa recipe is easy and delicious.
5 from 3 votes
Course Condiment
Cuisine American, Mexican


  • 5 medium-sized tomatoes
  • 2 jalapeño chiles
  • 1 red bell pepper
  • 1 lime juiced
  • 1 tablespoon olive oil
  • 1 tablespoon cilantro
  • 1 teaspoon salt


  • Preheat oven to 500 degrees. Core the tomatoes and halve them lengthwise. Place the tomatoes cut-side down on a lined cookie sheet. Place the whole jalapeño and bell pepper on the cookie sheet with the tomatoes and roast for 7-10 minutes, or until the skin is charred. Turn peppers occasionally.
  • When cool, remove the skins from the vegetables, along with the seeds from the peppers, and place in a food processor. Add the remaining ingredients to the food processor.
  • Pulse food processor until almost smooth. Serve immediately or refrigerate for up to 1 week. If canning, use the pressure canning method and refer to the pressure canner instruction manual for this recipe.


Courtesy of Game and Garden.
You can find this recipe in Stacy Lyn’s Harvest Cookbook
If you like this recipe, please give it a star rating to help other cooks find it!
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Tried this recipe?Let me know how it was!

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  1. Sarah Webb says:

    5 stars
    My family made a weekend of canning salsa and spaghetti sauce. I made this fresh salsa for us to eat on during our labors. Yum! Yum! Love your recipes.

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