“simple fresh salsa recipe best homemade fresh tomato salsa recipe”

Fabulous recipe, Jeanette. I made it on Friday with some of my home-grown tomatoes. My version is a little chunkier because my food processor wasn’t up to the task & I had to chop everything by hand. Very tasty, though. I’ll be making it again.

Even so, a pressure canner affords greater safety that a boiling water bath, and is more versatile. But if you follow my recipe use vinegar or lemon juice as stated in the recipe, the boiling water bath will work fine.

As I mentioned above, I picked up the Missions Organics Tortilla Chips and all of the ingredients for my homemade salsa at my local Kroger in Charlottesville. You can use the store locator to find the chips in your area, and be sure to check out the additional recipe ideas as well. They’ve got Tequila Guacamole and Cheese Nachos as well as Chimichurri Steak Tacos! Oh my YUM.

Good, simple recipe that works well. Watch out for the salt content: add just a little then more if you need it. The recipe leaves you with a lot of liquid – it might be a good idea to pour off some before serving.

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To prepare for a party, we typically head over to our respective supermarkets and purchase all the basics: burgers, hot dogs, buns, condiments, potato salad, chips, salsa, that wheel of vegetables with the ranch in the middle. Instead of feeding everyone something store-bought, why not feature a little appetizer from your own backyard? You obviously can’t grow hot dogs and hamburgers (…sigh), but you can make fresh garden salsa (using our recipe below) with the vegetables in your garden!

If you’re all about the tomatoes in your fresh salsa, then this recipe is for you. With only a few other ingredients added (chile peppers, onion, cilantro, and lime juice) this fresh salsa recipe has lots of sweet and refreshing tomato flavor.

Hi Lucy. You can use lemons instead of limes, as the acid content is about the same. However, there is a flavor difference between the two of course. But unless you have a jar made with limes and a jar made with lemons, you will probably never know the difference. I hope you enjoy the salsa. Let me know how it turns out.

I have now made 61!jars of salsa and not sure it will get us through til next summers tomatoes! For the past month my family is eating 2 jars a week, and would eat it daily if I didn’t ration it! I got some extra tomatoes this week that I was going to just quarter and can, but made the last 13 jars instead since they love it so much! I usually share my canning with friends but they won’t get much of this!I highly recommend this recipe. We like the addition of bell peppers!

With 120 pounds, easy is important :-)!) Well, quite a large portion of the tomatoes weren’t salvagable, and some are now in the freezer for future pasta sauce and other hot dishes, and I have a decent stash of the “Easiest Homemade Sun-Dried Tomatoes” waiting.  Yum :-)!

Thanks for the great recipe… I am an “ex-runny salsa guy” thanks to your recipe! I have always received compliments on everything I can up, probably because I use fresh from the garden (or tree, or vine) fruits, veggies and herbs. Getting rockin’ flavor wasn’t my problem, consistency was… not any more.

I canned 20 half-pints of your recipe today and tonight I’m already down to 18. The kids and their friends raved how it was the best salsa they ever tasted. I added three habs to the second batch and it had a pretty good kick.

Mexican fare only gets better when topped with Anna Yeatts’ colorful Fresh Salsa. The Pinehurst, North Carolina cook uses ripe tomatoes, crisp onion and a touch of minced serrano pepper, making it just as good as a side dish or appetizer with crunchy baked tortilla chips!

Slow Cooker Restaurant Style Garden Salsa has so many delicious and fresh ingredients and uses up all of those garden tomatoes.   It is so addicting you won’t be able to get enough!  It is also perfect for canning.

2 Dice or pulse a few times in food processor: Place all of the ingredients in a food processor. Pulse only a few times, just enough to finely dice the ingredients, not enough to purée. If you don’t have a food processor, you can finely dice by hand.

I think our recipe was from another blog, but it’s just that carbonated tomatoes thing that I can’t get into. Didn’t really like LF pickles, either. I’m sticking with yogurt for my probiotics, I guess! 🙂 Katie

“This amazing salsa recipe is a family favorite, shared by my sister-in-law Rosanna. Great for those summer-fresh veggies! Wear gloves to avoid ‘burns’ from chopping peppers! ENJOY! Fabulous to add in some fresh cilantro and oregano also!”

Glad to see someone knows how to make salsa that tastes like salsa.Most home-made recipes usually taste like tomatoes or are nothing but spicy hot. It’s kinda like you either blasted by the tomatoes taste or burn your taste buds off. Good recipe.Of course,being a Texan I modified it just a bit for the taste I’m used to.

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The only sad thing about tomatoes is that they don’t last. A beautiful, ripe tomato will keep for a week at most before it goes bad. So when the frost comes and kills the plants, that’s the end of garden-fresh tomatoes until next year.

“This recipe is so close to the Salsa served at Pappasitos that you will swear you are there. Every time I serve this people ask for the recipe. Best part is that it is so easy and doesn’t require fresh tomatoes so it works all winter.”

Place all ingredients in a food processor or blender, with the tomatoes, chilies, and onion on the bottom (closest to the blade). Pulse a couple of times to chop up the larger chunks, and then puree until salsa reaches desired texture. Taste the salsa and season with additional salt or honey, as desired.

Arrange the tortillas in a stack and cut into 6 equal wedges. Pour about 1-inch of oil in a large frying pan over medium-high heat to 350 degrees F on a deep-fat frying thermometer. Fry just a few at a time, turning occasionally, until crisp and lightly browned, about 1 minute. Drain on paper towels; sprinkle lightly with salt, if desired. Store in an airtight container.

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Great texture (not runny) and great taste. Everyone that I’ve had try it says it’s the best salsa they have ever had. I make as is, however if it want it extra hot I add 1T ground habanero powder to the whole batch. I just ate my last jar today so thank goodness my tomatoes have finally started ripening! Thank you for sharing this recipe.

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