Homemade Salsa

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Happy Fourth of July weekend!

Our tomatoes are not even close to being ready to pick, but time flies in tomato land and I know I have seen some beautiful Michigan tomatoes at the farmer’s market, so we better get ready.  My kids and husband LOVE this “Homemade Salsa” recipe.  It’s not spicy unless you want it to be.  It’s zingy, zangy, and it will be gobbled up FAST, so make sure you make a full batch.

Michigan Tomatoes

salsa best

I make mine in a food processor, but if you don’t have one, you can use a blender for the tomato part and just chop the rest up real fine.

salsa in food processor

You can even freeze this salsa.  I do it all the time.  I put it in a mason jar, leave a little room for expansion, and that’s it.  When it defrosts, it’s exactly like it was before.

salsa freezer

Homemade Salsa

Yield: Serves 6-10 or more. Cut in 1/2 if you only have 4.

Homemade Salsa

Ingredients

  • 8 large roma tomatoes with skin (or any medium tomato)
  • 1 green bell pepper
  • 1/2 cup red onion
  • 1/2 cup vidalia onion (sweet onion)
  • 1 tablespoon kosher or sea salt
  • 5 tablespoons white vinegar
  • fresh lime juice from 1 lime
  • 5 cloves of garlic
  • crushed red pepper (very little)
  • 1/4 cup fresh chopped parsley
  • 1/2 cup fresh chopped cilantro

Instructions

  • Cut cleaned tomatoes in 1/2 and add to food processor. I keep the skin on for nutrients, and no one can tell. Wash bell pepper and take out the seeds. Cut in big wedges and place in food processor with tomatoes. Slice onion in wide pieces and add it to the mixture as well. Peel garlic and add whole cloves. Add salt, vinegar, lime juice, and a dash or 2 of crushed red pepper. Pulsate food processor until everything is diced up well. We like ours thin, but if you like it chunky, just don’t pulsate for too long. Add fresh parsley and cilantro last and pulsate a couple more times. This is making my mouth water. If it’s too salty, add another tomato. Not salty enough, add vinegar and/or salt. Adjust red pepper flakes as well. Serve with your favorite tortillas.
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    Don’t forget to pin this recipe for later.

    salsa jar

    Before I go, there are many other tomato recipes on my blog that are easy and good for you.

    Just click on the titles below for the full recipes.

    Best Tomato Recipes

    Tomato Sauce Recipe

    Crock Pot Shredded Pork w/ Tangy Slaw

    Pasta Poosta

    Mama Mioni’s Pizza 

    Grilled Pizza

    Taco Dip

    Stuffed Zucchini

    Best Tomato & Cucumber Salad

    Tomato Cucumber Salad

    Olive Garden Salad Recipe

    Olive Garden Salad

    Cream of Tomato Soup cropped

    Cream of Tomato Soup (live video)

    Low Carb Marinated Chicken over Roasted Cauliflower

    Marinated Grilled Chicken Over Roasted Cauliflower topped with Cucumber Tomato Salsa

    Baked Stuffed Tomatoes

    Stuffed Baked Tomatoes

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    10 Responses

    1. ColleenB.~Texas says:

      Thanks for sharing your salsa recipe.

      I have been getting more tomatoes than I know what to do with so have been sharing with neighbors, plus been freezing some to put in my homemade chili come this winter.
      Whole head of garlic! Best share this salsa with a friend :}
      Thanks again and hope you have a wonderful 4th

    2. Thank you Julie, and have a great 4th of July.

    3. carol bittner says:

      My romas are not ready yet either; can’t wait for that first red one!!! It’s all mine; no one else even knows its out there but I watch it closely; when it’s perfect I eat it right there on the spot. This recipe sounds and looks easy and very tasty; I’m gonna try it for sure.
      Thanks Julie.

    4. Shelley says:

      you left something out….of the salsa that is….where is the chopped seeded jalapeno…..???
      OKAY I get it, some do not like anything spicy….I happen to grow up eating spicy….and we live in AZ…..where Mexican restaurants abound….some great…some so-so and some….NO WAY….lol…
      if you don’t like it to spicy try using a pablano pepper….love them….they have some spice…not as much as jalapeno…we grill them to char the skin…seal them in a zip lock to make them sweat…then peel them….skins usually slip right off…..and add that to salsa…..
      husband is MR. Canner in the salsa dept…he uses jalapeno, pablano and the HOT habanero…we do like spice

      • Julie says:

        Thanks for the tips, Shelley! My husband is Italian and we roast cubanella’s and eat with cheese & crusty bread which I love, but there is no spice. He gets the “Italian Long Hots”. At least that’s what his family calls them. He LOVES spice. My kids would never eat it if it had spice, so for now we don’t go spicy which I think is fine. Go with what you like. As my grandmother always said, “Everyone is different.”

    5. Ivory says:

      Yum, yum, yummy! Have a great 4th of July

    6. ColleenB. says:

      Also been making Salsa; medium for us women folk and the Hot for our 2 son-in- laws. The hotter I make it, the better they like it.
      I kind cheat when making my salsa as I use the packet of Salsa Mix and 6 cans of tomatoes of the Red Gold Diced Tomatoes.
      On back of Salsa Mix packet you can either refrigerate, freeze or can.
      When freezing; be sure to use freezer safe containers and leave room for expansion.

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