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.
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.
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.
Yield: Serves 6-10 or more. Cut in 1/2 if you only have 4.
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.
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.
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.
Thank you Julie, and have a great 4th of July.
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.
you left something out….of the salsa that is….where is the chopped seeded jalapeno…..???
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…..
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.
oh my, I gotta make this Saturday. looks amazing, and I am sure it taste that way to. YUM!