We have my friend Jane to thank for this Fresh Salsa recipe. She won’t know that I am sharing it because she doesn’t read my blogs/website…that I know of : ) I’ve adapted it a little over the years so it’s mine now 🙂 Jane is a master at creating simple, uncomplicated ways of making delicious and fun foods.  I love Jane but…I also love simple and delicious : )

This salsa recipe is a staple in our house all summer long. As soon as the local tomatoes start showing up we make a batch of Fresh Salsa and put it on almost everything. We put it on eggs, burritos, quesadillas & tacos. We also serve it with tortillas, pita bread and crackers. It makes a huge batch so you don’t have to make it again the next day. Make it on Friday and you have the whole weekend to enjoy it. The best thing is that it’s all whole food, fresh and loaded in veggies!

Yields 6 Cups… depending on how carried away I get : )))

1 Onion
1 Carrot
5 Tomatoes
1 Jalapeno Pepper (with or without seeds depending on   desired heat)
Chopped bunch Cilantro
1 Cup Tomato Sauce
2 Tbs. Ground Cumin
1 Lemon Juiced


  1. Finely dice the onion and place in a large bowl
  2. Add grated carrot
  3. Combine with finely chopped cilantro
  4. Add tomato sauce, cumin and lemon juice
  5. Chill until ready to use
  6. Keeps for 1 week in fridge