What to Put in a Salsa Garden (With Recipe!)

Even if you don’t consider yourself to be a gardener, growing your own, fresh ingredients to create fresh salsa is a fun way to test your green thumb.

Not only is salsa naturally fat free, it’s rich with vegetables and herbs bursting with flavor and packed with healthy nutrients.

To get started, all you need is a little (not much) space in your yard or on a deck or patio for potted plants.

Space and Soil

To plant a salsa garden, you should select an area of space that will receive at least 6 hours of sun every day. Consider a 5x5 foot area to start if you just want a small garden. If you are planting in the ground, consider having your soil analyzed to determine what you will need to add to the soil for nutrition. IF you are planting a raised bed garden, or using potted planters to grow your garden, use potting spoil designed for vegetables, and consider adding other nutrients such as compost or manure to help your garden soil maintain health.

Vegetables and Herbs to Put in a Salsa Garden

Some plants you will want to grow in your garden include:

• Tomatoes (any variety other than grape or cherry)
• Tomatillos
• Onion
• Garlic
• Peppers
• Chilies
• Jalapenos
• Cilantro

Be sure to water your plants every other day, and weed and fertilize your garden once a week.

Harvest your vegetables and herbs once a week, or when you see fit.

Recipes for Homemade Salsa

Check out this amazing recipe for restaurant-style salsa from the Pioneer Woman, or try the recipe below.

California Salsa Fresca

• 8 large Tomatoes, diced
• 2 large Yellow Onions, diced
• 6 Green Onions, chopped, including the tops
• 8 cloves of Garlic, finely minced
• 1 large Red Bell Pepper, seeded and diced
• 1 large Golden Bell Pepper, seeded and diced
• 2 Anaheim or Pablano Peppers, seeded and minced
• 3 small Hot Chilies of choice, (or to taste) seeded and finely minced
• 1 stalk of Celery, chopped very small
• ½ cup chopped fresh Cilantro
• ¼ cup chopped fresh Parsley
• 1 TBS finely minced fresh Mexican Oregano
• 1/2 tsp. ground Cumin
• 3 TBS Sugar
• 1 tsp. fresh-ground Black Pepper
• 1/3 – ½ cup fresh Lime Juice
• Salt to taste

Mix all together well and store in a covered container in the refrigerator. This will keep for at least 2 weeks. Makes about 2 quarts.

Recipe from http://www.salsagarden.com/

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