Holle's Fresh Salsa Recipe - Best Salsa Ever!
I love homegrown tomatoes! When we lived in the country, I had a huge garden where I grew all sorts of veggies. I had two long rows of different species of tomatoes, and we ate tomatoes every day when they were in season. I also froze tomatoes. Since I also grew onions and a variety of peppers, it was only natural that I eventually decided to try my hand at making salsa.
Through trial and error, I came up with a great recipe. Whenever I took the salsa I had made from my recipe to a party, every last morsel was greedily consumed! I still grow tomatoes and peppers on my deck, and sometimes I have enough to make my salsa recipe.
I’m sharing the recipe with you, but I have to be honest – I never weighed the tomatoes, so I’m estimating. If you’re making just a small batch, you might not want to bother will boiling the tomatoes first. I always made a huge batch of salsa at the time, so dropping the tomatoes in the boiling water saved me a lot of time from peeling the tomatoes. You can double, triple, or quadruple this recipe if you want.
Holle’s fresh salsa recipe
What you’ll need:
About 2 pounds fresh tomatoes, any variety (I used a mixture)
1 finely diced onion (I like red onions)
Peppers - jalepeno, Serrano, or other hot peppers (I used about 5)
2 teaspoons minced garlic (you might want to use less)
1 tablespoon vinegar
1 tablespoon lime juice
1 tablespoon sugar or Splenda
Fresh cilantro to taste, finely chopped
Canned tomato sauce, to desired thickness
Salt to taste
Set a large pot of water on the stove and bring to a boil. Wash tomatoes. Plunge whole washed tomatoes in boiling water and boil for about one minute.
Remove tomatoes and plunge immediately in cold water. This will loosen the skin and make it slide off easily. Remove skins and stem ends.
Chop tomatoes to desired consistency, removing seeds.
Add the rest of the ingredients except for the tomato sauce. Stir.
If you want the salsa a little thicker and richer, which I always do, add tomato sauce.
This salsa will keep in the fridge for several days if you keep it covered, but it probably won’t last that long!
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