Recipe: Farmer’s Market Salsa {Old El Paso}

by Cate on August 14, 2013


Because we live in the Northeast, farmer’s market season is, unfortunately, not a year ’round thing. I know, I bemoan that fact as often as I can. Like it will make a difference.

Darn Mother Nature.

But when it’s time for the stalls to begin opening up? We are all in.

Our favorite pickle vendor (full sours all the way).


The biggest, ripest, reddest Jersey tomatoes you’ve ever seen.

Organic, locally sourced honey.

Wholesome dog treats.


And eggplant and carrots and radishes and strawberries and blueberries.

And lettuce for dayz.

I usually go bi-weekly, and stock up on all the fresh vegetables and fruit that is in season.

Or, you know, that the kids will eat.

Talking directly to the farmers who pulled the goodies out of the ground. That very morning.

Farm to table. Forever and ever, amen.

But the problem?

In my exuberance to buy all.the.things, I usually buy more than we can conceivably eat before it starts to go bad.

Such is the problem with fresh, non-packaged goodness.

You need to be quick.

But! There is a solution!

I have three go-tos when I need to use a massive amount of vegetables that are about to turn for the worse.

Trays and trays of roasted vegetables.


And salsa.

All three things are very quick and easy to make, and take a lot of vegetables and turn it into something delicious really quickly.

Which, by the fourth day after the farmer’s market, when your tomatoes are starting to go south…? Well, that’s exactly what you need.

This salsa recipe is a super simple one to make, keeping the spotlight on those fresh farmer’s market veggies. A nice crunch, it is great with chips, on top of toasted baguette slices, or with grilled chicken.


Tomorrow? We talk teeth. And toothbrushes. Yep, I said it.
Friday? Kids’ book review.

Farm Fresh Salsa
Recipe courtesy of Cate O’Malley


1 lb ripe tomatoes, finely diced (with juice)
1/4 cup finely diced white onion
1/4 cup finely diced cucumber
3 tablespoons chopped fresh cilantro
1-1/2 tablespoons freshly squeezed lime juice
squeeze of lemon juice
3 cloves garlic, minced
1/4 teaspoon Old El Paso fajita seasoning, plus more to taste


In medium bowl, stir together all ingredients to combine. Adjust seasonings to taste. It tastes best if you let it stand about 30 minutes before serving.

*This recipe was created in conjunction with my work with the nice folks at Old El Paso.

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{ 4 comments… read them below or add one }

Casey August 14, 2013 at 11:45 pm

Sounds delicious. Will try it soon!
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Joanne August 15, 2013 at 6:30 am

I might buy extra tomatoes on purpose just so I can make this! Yum!
Joanne recently posted..Spiced Eggplant with Bulgur Salad


Sherry Jaschen August 15, 2013 at 9:06 am

I make a salsa similar to this and I put it on pan grilled or baked fish-talapia or swai….it is awesome! Even pineapple is good in it :-)


Meg August 16, 2013 at 10:31 am

Oooh, there’s nothing like fresh salsa. This looks and sounds so good! I’m also a farmers’ market fanatic and try to get over as often as I can, though some of ours are year-round. (I wonder where some of the produce is actually coming from in December, though . . .)
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