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Jackson Hole Bed and Breakfast Recipe: Garden Fresh Salsa


Summer days are drifting away at Inn on the Creek, a Jackson Hole bed and breakfast. A couple of weeks of unseasonably cool and wet weather have reminded us that fall is just around the corner, but we are still enjoying the fruits of our labor in the garden while we can. Our tomatoes have brought us so much joy this year. They are lovely to look at, and they taste amazing. Some of the best tomatoes we’ve ever tasted!


Ida Gold Tomatoes growing in the sun at Inn on the Creek.

Guests at our Jackson Hole bed and breakfast have been enjoying tomatoes in as many ways as we can think to serve them: sliced and roasted in quiche, freshly diced in omelets, and as a garnish with the Pesto version of our Potato Bake at breakfast. During our evening social hour, we have made a delicious Caprese salad with basil from our garden, and this fantastic fresh salsa.


Our guests are loving the flavor of these little tomatoes.


Garden Fresh Salsa

10-12 small tomatoes (2-3 c. chopped) – our homegrown tomatoes range from cherry to plum sized, so you will need fewer if you are lucky enough to grow those football-sized southern or mid-western ‘maters.

½ onion, finely chopped

½ jalepeno, finely chopped

¼ c. cilantro, chopped

Juice of ½ lime

Salt & Pepper to taste



Green goodness on its way to becoming salsa.

Combine all ingredients in a glass bowl. Taste and adjust ingredients to your liking. Salsa is one of those never-turns-out-the-same-twice kind of recipes. Refrigerate several hours before serving to allow flavors to meld. Salsa can be kept refrigerated in an air-tight container for up to a week.



Serve this delicious salsa as a dip, atop salads or even scrambled eggs.

We hope you love this salsa as much as we do, and that summer is treating your garden well! We hope to see you in Jackson Hole soon.


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