Here in Michigan, when the tomatoes get ripe nothing is better than some fresh salsa and homemade tortilla chips. I even make extra to freeze as it doesn’t last long in our home. We add it to chili, eggs and everything in between.
I start by peeling my tomatoes by boiling them in water for 1 minute or when I start to see the skins crack and then place them in to bowl of ice water. Next decore and peel. I did this the night before and finished my salsa the next day.
I used a variety of peppers we picked at the farm stand. We like our salsa spicy, but you can mix and match these peppers to your spice liking, sticking with a milder ones, if you don’t like the extra kick. I cored and seeded them and then tossed them into my food processor with tomatoes, onions, cilantro, lime juice, cumin, garlic and cilantro and that’s it. Bam! Taste test adjust accordingly.
I froze my extras in mason jars since this is such a large batch leaving plenty of head space (about 2 inches) to allow to expand.
Enjoy! Next up Homemade tortilla chips.
Fresh Garden Salsa Recipe
- 6 Quarts peeled tomatoes (I used roma)
- 3 Green Peppers
- 3 Cherry peppers, seeded
- 3 Serrano peppers, seeded
- 3 Jalapeño peppers, seeded
- 4 Hungarian peppers
- 3 red onions
- 3 Limes, juiced
- 1 1/2 cups Cilantro
- 1 bulb of garlic
- 3 tsp Cumin
- 1 tsp Salt, additional to taste
- Place all ingredients in a blender or food processor and pulse until chunky. This is a Large Recipe and may need to done in batches. taste and adjust. Refrigerate for at least an hour to allow flavors to mend.
- Freeze in mason jars with plenty of head space to allow to expand, I leave at least 2 inches.
Yield: 5 quarts
Prep: 20 minutes