I made 5 pints of fresh salsa this week-end and it was delicious. Trying to get the salsa into the jars was quite endeavor. I kept eating it. This recipe can be water bathed or served fresh. I decided to serve it with chips at a party that I was having. I placed the salsa in bowls and chilled for several hours. It was delicious.
If you have tomatoes, fresh peppers and onions that you want to use, I urge you to try it. 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.
For this batch I used:
- 15 – 20 tomatoes, 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
- 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. Roma or Amish Paste tomatoes are best used in this recipe. I used a mixture of Roma and slicers this time, the salsa was quite watery. 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.