Fresh Garden Salsa Recipe

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




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