Garden Fresh Salsa Recipe

We love fresh salsa. It can add flavor to just about any meal. Have you tried it on scrambled eggs? Maybe you should. I am going to share my salsa recipe with you, and then I want you to tell me what you put your salsa on.

The base of the Salsa is tomatoes. Now, I am not a tomato person, so picking fresh tomatoes is so difficult for me.  I don’t know which are best for the season, or if it is not the season how are they going to taste. I like canned tomatoes as my base because it never changes the flavor of the salsa. So below is a picture of all the ingredients you will need to make my salsa.


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3 – 28 oz. cans Diced Tomatoes, drained
3 Cloves Garlic, diced
1 Onion, diced
1 Jalapeno Pepper, seeded and diced
3 Serrano Peppers, seeded and diced
1 can Ro-Tel diced Tomatoes with Chilies, drained
1 Tablespoon Sugar
1 teaspoon Salt
1 Bunch Fresh Cilantro, Chopped

Place the tomatoes in a strainer and sprinkle them with some Kosher Salt (maybe 1/2 teaspoon). This helps the tomatoes render their liquids. Your salsa will not be so watery if you do this step.


Allow this to sit while you chop the onions, garlic and peppers. I am not too particular about the size because I am going to process it in my food processor. If you aren’t, you can chop them a little finer.



When they are all chopped add them to the salsa.


Now you can stop here if you don’t have a food processor. My family does not like chunky salsa, so this is where I mix everything together and place in a food processor to grind. I must do this in waves. It usually takes about 4 waves to get the entire batch of salsa processed.

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As I do a batch, I place the part I have processed back into the strainer to drain some more. After it is all processed, let it sit in the strainer and begin to chop Cilantro.

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I use about half the batch of Cilantro. I pull the leaves off the stems. The stems can have a bitter taste, so I only chop the leaves. Once it is chopped, place the salsa in a metal mixing bowl and toss the cilantro, sugar and remaining 1/2 teaspoon of salt in and stir to combine.



This is what my finished Salsa looks like.  You can have it as smooth or chunky as you like.