Fresh Garden Salsa Extraordinaire
Fresh Garden Salsa Extraordinaire is dedicated to those impacted by Hurricane Harvey. Salsa is a recipe that is very popular in the State of Texas, being a neighbor to Mexico. If you would like to donate to Hurricane Harvey relief, I have provided a link to the American Red Cross. (I take no compensation)
Now that fresh garden tomatoes are everywhere here in the Midwest as well as my own garden, it’s no wonder that every year I have a request from my husband to make his favorite homemade salsa. I have been making this recipe for at least 10 years, so I have adjusted and improved on it over time. You will need to store the leftover salsa in the refrigerator, and on a daily basis, drain off the liquid because the salt and vinegar brings out the moisture in the tomatoes.
You want to start out with tomatoes that are just the right ripeness. If you use overripe, the blanching process really makes them too mushy for the salsa and you will end up with tomato sauce. To blanch, cut a small “x” on the bottom of the tomato, and submerge each one in a pan of boiling water for 20 seconds. This makes the tomatoes much easier to peel, but is the most labor intense part of this recipe. If you have ever handled jalapeno peppers, you know they can be very potent on your hands. My trick is to use gloves when it is time to dice the jalapeno. My recipe would be categorized as a medium-heat salsa. You can adjust to your taste by increasing or decreasing the jalapeno peppers, cayenne pepper and Tabasco. Fresh Garden Salsa Extraordinaire would be an excellent accompaniment to my White Chicken Enchiladas.
For more cooking tips, see Cook’s Country America’s Test Kitchen.
Fresh Garden Salsa Extraordinaire:
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Now that fresh garden tomatoes are everywhere here in the Midwest as well as my own garden, it's no wonder that every year I have a request from my husband to make his favorite homemade salsa. I have been making this recipe for at least 10 years, so I have adjusted and improved on it over time.
- 12-14 medium tomatoes
- 2 chopped bell peppers (any combination of green, red, orange or yellow)
- 3 sliced green onions
- 2-3 diced jalapeno peppers
- 1 chopped onion
- 1/2 tablespoon minced garlic in oil
- 1/8 cup sugar
- 1/8 cup cider vinegar
- 1/4 cup ketchup
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon cayenne pepper
- 7-8 drops Tabasco
Cut a small "x" in the bottom of each tomato.
Submerge each in boiling water for 20 seconds.
Peel the tomatoes in a large bowl.
Chop the tomatoes.
Drain the liquid off the tomatoes.
Add the remaining ingredients.
Did you make this recipe? If so, let me know what you thought in the comments and give it a star rating. Thanks so much!