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Easy Recipe - Fresh Salsa Recipe - mother2motherblog

Easy Recipe – Fresh Salsa Recipe

recipes, party recipes, salsa recipe

First, I made 5 pints of fresh salsa this week-end and it was delicious.  Trying to get the salsa into the jars was quite an endeavor.  Simply because I kept eating it.  This recipe is great served fresh too.  I serve it with chips. When I decide to serve it fresh, I place the salsa in bowls.  The next step is to chill it for several hours. It is so delicious.  Fortunately, I have other great gardening tips too.  Be sure to check them out before you leave.

Next, if you have tomatoes, fresh peppers and onions that you want to use, I urge you to try this recipe.  Be warned, it’s addictive. So, head to your local farmer’s market if you don’t have the ingredients.  It’s great if you’re having company or if your children are salsa lovers too.  I’ll let you in on a secret.  Ask for seconds at your local farmer’s market.  They sell them at discounts because of a blemish, discoloration,  or deformity.  Your recipe won’t know the difference.

For this batch I used:

  • 15 – 20 tomatoes, skin removed and chopped (I used a mix of yellow, purple and red tomatoes)
  • 2 large red onions finely diced
  • 15-20 chilies, remove the veins & seeds, finely chopped
  • 5 chilies with the seeds if you like spicy
  • 1 cup chopped fresh cilantro
  • 1 teaspoon salt
  • 2 teaspoons lime juice
 *NOTE:  I didn’t include the lime juice.  If you’re going to can it, please include all ingredients listed.  Also, see my tips on how to remove the skins from fresh tomatoes.
 salsa recipes, fresh salsa
Directions
  1. In a large bowl, stir together tomatoes, onion, chili peppers, cilantro, salt, and lime juice. Chill for one hour in the refrigerator before serving.

If you want a smaller batch, cut the recipe in half.  I recommend Roma or Amish Paste tomatoes for salsa and sauces.  However, whatever is available will work for this recipe.  I used a mixture of Roma and slicers this time.  As a result, the salsa was quite watery.  Fortunately, the problem can be solved by placing the salsa in a colander and allowing it to drain for about 30 minutes. You can gradually add the liquid back in until you reach the desire consistency.  When I’m serving salsa for a party, I like for it to be chunky and to have very little water.  I don’t want my guest having salsa dripping down their clothes.

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