Jamaican Jerk Garden Salsa

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Jamaican Jerk Garden Salsa Super Hungry? Jump to the Recipe

Garden harvest season is upon us and my garden is pumping out more tomatoes than I know what to do with!

This garden-inspired salsa uses fresh, homegrown ingredients along with some dangerously spicy seasoning to really kick this salsa to a whole new level of deliciousness.

The use of Jamaican jerk seasoning gives and exotic flair to an otherwise standard salsa - plus Scotch Bonnet peppers really help to set this salsa - and your taste buds - ablaze.

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Jamaican Jerk Garden Salsa

  • Number of Servings: 6
  • Prep Time: 15 minutes
  • Total Time: 20 minutes
Jamaican Jerk Garden Salsa

Ingredients

  • 3 large tomatoes, chopped
  • ½ red onion, chopped
  • 1 white onion, chopped
  • 2 jalapenos, seeded & sliced
  • 3 cups multi colored cherry tomatoes
  • 3 tbsp garlic, minced
  • 1 scotch bonnet pepper, sliced (optional, for additional heat)
  • 2 tbsp Jamaican jerk seasoning
  • 1 lemon, juiced
  • 2 tbsp coriander
  • ¼ cup cilantro
  • ¼ cup parsley
  • 17500100000 tsp sea salt
  • 17500100000 tsp cracked pepper

Mouth Feel

Salty
Savory
Sour
Bitter
Sweet
Spicy

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Instructions

  1. BLENDER METHOD: Roughly chop the tomatoes and onions. In a blender or food processor, add the tomatoes, onions, jalapeno, cherry tomatoes, garlic and scotch bonnet (if using). Pulse the blender for 10-30 seconds, until the salsa is chunky and well combined. Add the lime juice, lemon juice, Jamaican jerk seasoning, coriander, cilantro, parsley, sea salt and pepper – to taste. Pulse the blender to combine and blend to your desired consistency. Chill for at least one hour for the flavors to fully develop.
  2. HOMESTYLE METHOD: Roughly chop the tomatoes, onions, jalapenos, cherry tomatoes, garlic and scotch bonnet (if using). Finely chop the cilantro and parsley. Combine everything in a large bowl. PRO TIP: Use latex gloves while chopping the peppers to avoid making contact with the spicy juices. Stir in the lime juice, lemon juice, Jamaican jerk seasoning, coriander, sea salt and pepper, to taste. Chill for at least one hour for full flavor. Enjoy!
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