Fresh Salsa

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Fresh salsa in the summer time with a handful of tortilla chips is a nice afternoon snack. I like to grow many types of tomatoes, peppers and onions. Mixing them together with garlic and other spices as a fresh salsa is just about perfect. All that is missing is a refreshing drink. This salsa is mild and a family favorite.

Start by collecting many tomatoes, any kind will work. I mix them up and use all types, from slicing to Roma to cherry tomatoes. This recipe needs 10 cups of tomatoes diced.

Wash tomatoes and cut off ends. Cut tomatoes into half or quarter pieces to check the inside for any bad spots. Place tomatoes in a large bowl while preparing the rest.

Next chop 1 &1/2 cups of red onion, it's about one medium onion.

Then chop up 2 cups of peppers. I use green bell peppers for the bulk amount and then add 2 chopped jalapeno peppers without the seeds. To make the salsa spicier, you could add the seeds or/and use serrano or habanero peppers. Just keep the pepper to tomato ratio the same.

Mince up about 4 cloves of garlic or 1 tablespoon.

Optional, chop up 1 cup of cilantro.

Measure out 1 cup of apple cider vinegar.

I use glass anchor bowls that came in a set.

Measure out spices, 1 tablespoon of oregano, 1 tablespoon of cane sugar, 1 &1/2 teaspoons of cumin, and 1 &1/2 teaspoons of salt.

Next use a blender with a chopping option to do the rest of the work. I have the older version of this blender from NINJA.

I start by putting the onions, garlic and peppers into the blender and chop 3 times.

Then I add a handful of tomatoes and chop another 3 times.

Next I pour out the mixture into a separate bowl. Or into a large pot if planning to can the salsa. Some of the onions, pepper and garlic will stick to the sides of the blender, that is ok.

Add the rest of the tomatoes to the blender with the vinegar and spices.

Chop a few more times until the salsa is blended but still chunky.

Then pour the tomatoes into the large bowl with the rest of the salsa.

Add cilantro, if needed, and mix well.

Salsa is ready to serve fresh with some freshly milled tortilla chips.

Store leftover salsa into an air tight container in the refrigerator for up to 10 days.

Preserving the salsa can be done by canning jars of salsa using the water bath method. A few more steps will need to be added but I have link for preserving fresh salsa on the other page.

Yield: 14 cups

Fresh Salsa

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Fresh summer time salsa. Mild and full of flavor.

Prep Time 30 minutes

Total Time 30 minutes

Ingredients

• 10 cups of chopped tomatoes
• 1 &1/2 cups of chopped onion
• 2 cups of peppers (bell and/or jalapeno depending on spice preference)
• 4 cloves of garlic
• 1 cup of cilantro (optional)
• 1 cup of apple cider vinegar
• 1 tablespoon of oregano
• 1 tablespoon of cane sugar
• 1 &1/2 teaspoons of cumin
• 1 &1/2 teaspoons of salt

Instructions

1. Start by collecting many tomatoes, any kind will work. I mix them up and use all types, from slicing to Roma to cherry tomatoes. This recipe needs 10 cups of tomatoes diced.
2. Wash tomatoes and cut off ends. Cut tomatoes into half or quarter pieces to check the inside for any bad spots.
3. Place tomatoes in a large bowl while preparing the rest.
4. Next chop 1 &1/2 cups of red onion, it's about one medium onion.
5. Then chop up 2 cups of peppers. I use green bell peppers for the bulk amount and then add 2 chopped jalapeno peppers without the seeds.
6. Mince up about 4 cloves of garlic or 1 tablespoon.
7. Optional, chop up 1 cup of cilantro.
8. Measure out 1 cup of apple cider vinegar.
9. Measure out spices, 1 tablespoon of oregano, 1 tablespoon of cane sugar, 1 &1/2 teaspoons of cumin, and 1 &1/2 teaspoons of salt.
10. I then use a blender with a chopping option to do the rest of the work.
11. I start by putting the onions, garlic and peppers into the blender and chop 3 times.
12. Then I add a handful of tomatoes and chop another 3 times.
13. Next I pour out the mixture into a separate bowl. Or into a large pot if planning to can the salsa. Some of the onions, pepper and garlic will stick to the sides of the blender, that is ok.
14. Add the rest of the tomatoes to the blender with the vinegar and spices.
15. Chop a few more times until the salsa is blended but still chunky.
16. Then pour the tomatoes into the large bowl with the rest of the salsa.
17. Add cilantro, if needed, and mix well.
18. Salsa is ready to serve fresh.
19. Store leftover salsa into an air tight container in the refrigerator for up to 10 days.

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