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Home grown, homemade SALSA!!

There are many uses for tomatoes and I’m trying my hand at salsa. I’m a little picky about mine. I like it spicy, not necessarily hot. I love a LOT of cilantro and it must have some smoky tones. As far as texture, I want the thin restaurant style instead of the chunky stuff. The closest store bought brand that I like is On The Border brand that I can’t find anymore. That stuff had the smoky flavor and the spice, but it didn’t burn the skin off my tongue. After a little of this and a few of that, I finally got what I was looking for.

finalsalsa

First, I got my gear ready.

 salsa1

I had to dig out some rubber gloves for this next part. I’m wrestling with peppers and last time, it wasn’t pretty.

salsa2

Good thing I had something to smash.

salsa3

When I got tired of smashing and banging around, I let the power tool do its thing.

salsa4

Cilantro by the handful.

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After grinding all the vegetables, it was time for the spice.

 salsa6

Add a little salt and chipotle powder.

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And pat yourself on the back.

salsafinal

The recipe below makes a LOT of salsa and I wanted to freeze some for later.

  • 8 cups of diced tomatoes
  • 1 cup of water, more added later if needed for consistency
  • 1 large onion, peeled and quartered
  • 6 cloves garlic, peeled
  • 2 whole jalapenos, seeds removed
  • 4 chipotle peppers, in adobo
  • 1 teaspoon salt
  • 1 Tablespoon brown sugar
  • 1 Tablespoon cumin
  • 2 cups cilantro
  • Juice of 2 limes
  1. Using a food processor, puree’ tomatoes and add to large bowl.
  2. Chop/mince onions, jalepeno, garlic and add to bowl.
  3. Chop cilantro, add to bowl.
  4. Slice chipotle peppers, add to bowl.
  5. Add cumin, sugar, salt, and lime juice to bowl.
  6. Stir all to combine. If more tomatoes or water is needed, add fresh or canned diced tomatoes. Pulse/chop/puree’ first in food processor to desired consistency.
  7. (If you are NOT planning to preserve this, there is no need to cook first. Serve freshly made.)
  8. Add salsa to large stock pot.
  9. Bring to a very slow simmer. Cook 15 minutes. Let cool.
  10. Freeze in freezer bags or sterilized canning jars.
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