salsa recipe Archives - Mother 2 Mother Blog

December 2, 2013 by Rhonda Gales

I decided to make a batch of salsa for the winter. It was so delicious. So, today I’m sharing my Homemade Salsa Canning Recipe with you. This recipe can be eaten fresh or canned for later use. I thought it would be a great dish during the holidays while watching movies or entertaining. Canning salsa is a big part of my backyard vegetable gardening projects.

I used ingredients from my garden to make this batch of salsa, but you find the same ingredients at your local grocery store or Farmer’s Market. Farmer’s Markets in warmer climates are usually open during the holiday season and still have fresh produce. So, take advantage of the fresh produce if you’re lucky enough to have a farmer’s market near you.

Here’s what you need:

5 – 6 lbs. tomatoes skinned and chopped (I used whatever variety I had that was ripe. I suggest allowing them to drain in a colander after chopping to get rid of some of the water). Roma and Amish Paste are great tomatoes to use for canning salsa. Check out my post on How to Blanch Tomatoes.
3 cups chopped onion (I used yellow, red and white from my garden)
1 1/4 cup chopped peppers (You can use a combination of Belle Peppers. I like my salsa spicy so I used a combination of chili, jalapeno, and belle)
1 cup chopped cilantro
2 heaping tablespoons garlic
1 cup white vinegar
1 tablespoon Kosher salt

Combine all ingredients in a large pot and bring to a boil.
Reduce the heat and simmer for about 10 minutes. I like mine chunky. If you don’t like yours chunky, cook it longer.
Water batch for 15 minutes if you have a canner. This recipes makes about 8 pints of salsa. It can be served fresh, and it’s just as delicious too. I couldn’t resist eating the salsa while I was trying to get it into the jars. So, I only managed 7 pints.

Finally, grow your own tomatoes, peppers and onions next season. You can use paint buckets or tubs on your patio, balcony or deck. Either is a great way to garden if your space is limited. Buckets and tubs are great ways to grow tomatoes and peppers during the summer. I will doing a post on how you can start your seeds inside to give you a head start on the growing season. I hope you enjoyed my salsa canning recipe, and you will be putting up a few pints for the winter.

You may also like: How to Pickle Peppers and Heirloom Versus Hybrid Tomatoes

Easy Recipe – Fresh Salsa Recipe

October 7, 2012 by Rhonda Gales

Today, I’m sharing gardening tips on my fresh salsa recipe. So, I’m sharing my fresh salsa recipe with you. This recipe is great served fresh with chips. Be warned, you’ll have a hard time stopping once you start. It’s a great summer dish. Just chill it for several hours before serving it. This fresh salsa recipe is one of my favorite backyard vegetable gardening dishes.

Next, if you have fresh tomatoes, peppers and onions that you want to use, I urge you to try this recipe. This recipe is addictive. If you don’t have a backyard garden, this recipe is a good reason to start one. Until than, head to your local farmer’s market for the ingredients. I make this recipe for parties or if I have company and want to serve light snacks.

I’ll let you in on a secret. Ask for seconds at your local farmer’s market when purchasing tomatoes. They sell them at discounts because of a blemish, discoloration, or deformity. Your recipe won’t know the difference, trust me.

Fresh Salsa Recipe Ingredients:

15 – 20 tomatoes, skin removed and chopped (I used a mix of yellow, purple and red tomatoes)
2 large red onions finely diced
5 jalapenos with the seeds if you like spicy. (If not remove them).
2 green belle peppers
2 cups chopped fresh cilantro
6 – 8 cloves of garlic
1 teaspoon salt
2 teaspoons lime juice

*NOTE: Also, see my tips on how to remove the skins from fresh tomatoes.

Directions

In a large bowl, stir together tomatoes, onion, chili peppers, cilantro, salt, and lime juice. Chill for one – two hours in the refrigerator before serving.

If you want a smaller batch, cut the recipe in half. I recommend Roma, San Marzano or Amish Paste tomatoes for salsa and sauces. However, whatever is available will work for this recipe. I used a mixture of San Marzano 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 if you would like. I don’t add any liquid back into mine. 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.