Fresh Salsa

September 7, 2012 — 37 Comments

fresh-salsa

I really love mexican food. If you don’t believe me, take this as evidence: 4 out of 7 nights this week have south-of-the-border fare on the menu. We’ve already had mexican take-out and homemade chimichangas, and enchiladas with homemade sauce and tacos are coming up. And don’t get me started on salsa! In my book, good salsa might tie with ranch as the perfect condiment. I love to pour it on tacos, to wrap it inside burritos, and to dip taquitos in it. I love it at breakfast, lunch, and dinner, and I could eat chips and salsa all day long. This recipe for fresh salsa is one of my favorites. It has strong, fresh flavors and perfect seasoning. It’s the reason I plant a vegetable garden!

Fresh Salsa
adapted from the recipe used by the BYU Creamery (via my sister Emily)
fresh-salsa-1
4 lbs tomatoes
1 large yellow onion, peeled
1 green bell pepper
up to 3 small jalapeno peppers
1 anaheim pepper
1 clove garlic
1/3 bunch cilantro
1 Tablespoon + 1 scant teaspoon salt
1 Tablespoon + 1 scant teaspoon season salt
1 Tablespoon + 1 scant teaspoon lemon juice (either fresh or bottled)
freshly ground black pepper

Core and roughly chop all produce. Remove seeds from peppers as desired. For milder salsa, remove all pepper seeds; for spicier salsa, leave some or all seeds in. Working in batches, use a food processor to chop tomatoes, onion, all peppers, garlic, and cilantro to desired size. I pulse mine until it’s just a little chunky. Pour salsa into a large bowl and add all seasoning and lemon juice. Refrigerate until needed. Makes 4-5 pints.

37 thoughts on “Fresh Salsa”

    1. Hi Stephanie! I do have a recipe for salsa that I use for canning, and it is delicious. I’m actually planning on posting it in the next couple of weeks, so stay tuned! This particular recipe has to be refrigerated and eaten pretty quickly, but it never sticks around for long!

    1. Maybe the recipe has been updated since you left your comment, but what I’m seeing is “1 Tablespoon + 1 scant teaspoon salt”. I can’t wait to try this recipe, our tomatoes grew like crazy this year!

      1. Yes, that’s the right amount for salt. It also calls for the same amount of season salt. That’s probably what they were referring to. But Season Salt isn’t all made of salt, so it doesn’t add up to 3 Tablespoons salt. And this recipe makes a massive quantity of salsa!!

          1. Hi! It’s a spice blend that usually contains salt, paprika, garlic, etc. There are lots of different companies that make it. Lawry’s is a pretty common one. It’s called “Lawry’s Seasoned Salt.” Mine is called “Seasoning Salt.” Hopefully you can find some!

  1. You really need to check your info on Mexican cuisine and culture: chimichangas are not Mexican, nor are burritos. And I’m pretty sure your salsa recipe is Tex-Mex, which is not the same thing. Just a comment for accuracy.

  2. Your recipe sounds good! Just a little advice from a Mexican chick, roast you’re tomatoes before blending and add a splash of vinegar. πŸ™‚

    1. Just a comment I’m Mexican and our salsas always made with jalapeΓ±os , serranos and sometimes with chilacas (Anaheim ) we never use seasoning salt or vinegar, some salsas are roasted other are boiling and chimichanga is kind of plate more common known as gorditas and could be flour or corn, is a kind of small tortilla that you can open and fill with different stew and spicy salsa

  3. Mmm! There’s nothing better then fresh salsa. I skip the salt and add the juice of a fresh lemon or lime instead. I’ll sometimes also add a bit of chili powder and cumin. I need to make this asap. It’s even better the next day when all the different flavors get a chance to mingle πŸ™‚

  4. I’d like to make about 1/4 of this recipe. I know sometimes cutting down ingredients change the flavor sin some recipes. Have you made smaller portions of this one?

  5. for future reference, you should really make a disclaimer somewhere in the recipe that this is NOT a canning recipe. I found out in the comments and just wasted a lot of time and a lot of my garden on this and now…no salsa for the winter. I had to read far into the comments to find this was a fridge recipe. Very upset.

    1. Hi Leslie. I’m sorry you wasted time and produce making a salsa that wasn’t what you were looking for. However, nowhere in the title or directions does it say anything about canning, so I have no idea why you assumed it was suitable for canning. If it were a canning recipe, I assure you I would have put instructions for canning and/or mentioned canning in the recipe. It very clearly states in the recipe instructions that the salsa should be refrigerated until needed. Furthermore, the second comment asks if the recipe is ok for canning, and my response just below that is that no, it isn’t suitable for canning and needs to be stored in the refrigerator.

  6. Thanks for the great recipe! I made it tonight with peppers and tomatoes from my garden and it was perfect. Can’t wait to dig in when the kids go to bed. πŸ™‚

  7. Just made this with all ingredients from my garden and it’s delicious!!! Thanks for the recipe! I’ll definitely be searching your blog for the canning recipie!

  8. Can not wait to try this weekend and also thank you so much for all the follow up responses to the posts!! It is very helpful information.

  9. Wayyyy too much salt! Did exactly what the recipe called for and I can’t even eat it it’s too salty!’ πŸ™

    1. Hi Hannah. Sorry you didn’t like the recipe. I’ve always followed it exactly and liked how it turned out. You can always decrease the amount of salt you start with, and then add more little by little to taste.

    2. Just to check, one line in recipe is salt, the other line is seasoned salt (which is not all salt). I missed the “seasoned” the first time I read the recipe, so just thought I would throw that out there.

  10. Very good! I put it in a blender and let it rip! Did the seasoning after the blending. As a full blooded Mejicano,I approve πŸ™‚ Gracias!

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