Best 8 Fresh Garden Salsa Recipes

FRESH GARDEN SALSA

Steps:

• Prepare boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
• Combine all ingredients in a large saucepan.
• Heat to a boil. Reduce heat and simmer 15 minutes.
• Ladle hot salsa in to hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
• Process filled jars in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

FRESH HOMEMADE GARDEN SALSA

Steps:

• Chop up the tomatoes, peppers, tomatillo's cilantro, onions and put in a bowl.
• Using a food processor, dice the garlic, lemon and two or three of the jalapeno peppers.
• Add this to the chopped vegetables.
• Add the rest of the ingredients, and mix well.
• This salsa tastes the best after it has some time for the ingredients to marinade.
• You can use any type of tomatoes you like, same goes with the peppers, just be sure to taste it as you add the jalepenos, because some of them can be a lot hotter than others.

CANNING GARDEN FRESH SALSA

Steps:

• 1. BLANCH TOMATOES: Bring a large pot of water to a boil. Blanch by dropping a few tomatoes at a time into the boiling water for about 2 minutes at a time. Remove from boiling water and drop into cold water. I fill up sink with cold water. Do this in batches of 6 to 7 tomatoes at time.
• 2. Peel and chop tomatoes coarsely; layer in a large strainer with salt. I used about 4 tablespoons of pickling salt. Layer of tomato, sprinkle with salt; repeat until all tomatoes are in the strainer. NOTE: Set strainer inside of a large bowl. This will catch the liquid from the tomatoes. To prevent the tomatoes from sitting in the juice turn a smaller bowl upside down in the large bowl for the strainer to set on. The idea is to remove the liquid from the tomatoes. Allow tomatoes to drain for several hour or overnight in a cool spot. Do NOT put in refrigerator. I cover with a towel.
• 3. STERILIZE JARS: place canning jars in a large canner; cover with water by 1 inch. Bring to a boil and boil for 10 minutes. If you have hard water; add about 3 tablespoons of white vinegar to the water to prevent lime build up on the jars. STERLIZE LIDS: Place lid in boiling water for 5 minutes
• 4. Peel and chop onions. De-seed Jalapeno's and Bell Peppers; chop fine. Peel and mince garlic. Juice limes. Set all this aside.
• 5. Chop the drained tomatoes to texture of your liking; mix with onions, peppers, and garlic. Place in a large deep pot. Mince cilantro and add to pot. Also, add ground cummin seed.
• 6. Mix the tomato paste with one cup of the salsa mixture; combine until smooth and add to pot. Bring salsa to a boil.
• 7. Carefully lift sterilized jars from boiling water. Pour 1 half of the water into sink and other half back into pot. (you will need to keep boiling) This will keep the boiling water level up.
• 8. Add 3 tablespoons of fresh lime juice to each jar. Fill jar with boiling hot salsa mixture leaving 1-inch space from top of jar. Place hot sterlized lids on jars and tighten bands.
• 9. Place jars back into boiling water; boil for 20 minutes. Remove jars from water bath and place on a dry towel to cool. Once cooled check seals and band.

FRESH GARDEN SALSA

Steps:

• Dice the zuccini and squash into uniform pieces.
• Transfer to a bowl and combine with the tomatoes, bell and poblano peppers, and onion.
• Mix in the oregano and lime juice.
• Season to taste with salt and black pepper.
• Let the salso sit 15 minutes before serving to allow flavors to meld.

GARDEN FRESH SALSA - IN A JAR

Steps:

• 1. Lets start off with, getting all ingredients together.
• 2. Take the Roma tomatoes and get ready to blanch them. Get a large dish pan and fill about halfway with water. Bring to a boil. Once water is boiling, place tomatoes in boiling water for about 2 to 3 minutes.
• 3. Remove from water, let cool to peel.
• 4. Meanwhile, start chopping jalapenos, (use rubber cloves to chop jalapeno peppers).
• 5. Chop other ingredients
• 6. Once tomatoes have cool, and peel, chop tomatoes.
• 7. Place in a large dish pan or a large pot, tomatoes and all chopped ingredients. Add vinegar, lime juice, red pepper flakes and kosher salt.
• 8. Put pan or pot on stove and cook on medium and let it start boiling. Once it's starts boiling, time it, for 20 to 30 minutes, until flavors blend and tomatoes looks soft. Taste for seasoning, add more salt, red pepper flakes if desired.
• 9. Take your lids and place in a small sauce pan of water, bring to a boil. Keep boiling lids.
• 10. Take the half pint jars and fill them with hot water.
• 11. Take the hot salsa
• 12. and add to the jars, and put lids and rings on, let set until sealed. Let cool, and store. Refrigerate un-used salsa. Enjoy with Tostitos chips or corn chips.

FRESH GARDEN, AND PAPAYA SALSA

Steps:

• 1. THIS IS EASY: :)
• 2. Take 2 very large garden fresh tomatoes, wash dirt off them, and core..
• 3. Place in blender..( or food processor..) blend on liquefy setting..til liquified.. Lol
• 4. Add your creole seasonings,cumen, and your sugar to liquified tomatoes..blend a little more to incorporate your seasonings through out..
• 5. Taste..( yummy..) Place in a sauce pan.. Bring to boil, turn heat down and simmer for 30 minutes...stirring occasionally ....till thickened up a bit..( it does thicken, just not a lot..)
• 6. Turn off burner, set aside and let cool..
• 7. Meanwhile , prepare your remaining tomatoes , jalepeno s, and onions, etc...while sauce is simmering..:) dice onions small, jalepeno much smaller, and your papaya diced fairly large( not huge..the orangey chunks in photo are papaya.. That'll give you an idea....what ever sz you wish really..depends on if you like your salsa chunky or not..:)
• 8. Chop your tomatoes, onions, jalepeno s,green peppers( if putting them in), and papaya, ( dice your papaya a little larger then the rest..you can dice veggies, according to your sz preference) ..
• 9. Place all in bowl..sprinkle a little creole seasonings, and a little cumen in...and a few splashes of apple cider vinegar..
• 10. Place in sauce pan..bring to boil..turn down heat, and summer till veggies are tender, but not cooked all the way through..salsa consistency..( you may have to taste test to determine salsa consistency..lol) Roughly( guessing ) 20-30 min..give or take( I didn't time it)
• 11. When done..place in colander and drain.. Shake colander a few times..place in a bowl to mix and cool..
• 12. Now, take your cooled down, yummy, tomatoey sauce and stir in about 3-4 TBL. Of it, to the veggie mix.,
• 13. Add a few twists of the sea salt..stir. Done:)
• 14. Taste..keep in mind that the creole seasoning and the cumen go a very long way..you can always add more heat if needed..but remember..less is better as you have the heat from the jalepeno s to consider also...
• 15. Before you adjust according to taste..make sure your tomato sauce has been stirred in first.. Also add a few( very little) sprinkles of garlic powder..barely so as there is only the slightest hint..
• 16. Stir, jar up, and refridgerate..also, keep in mind, that while this is setting overnight in the fridge..your flavors are gonna get stronger as they have a chance to meld together better..:)
• 17. I mixed this according to the way I like it..tomato, pap at ratio is larger then onion ration( not fond of raw onions), and a little jalepeno goes a long way..lol..the first time I made this I left out the green pepper..I did put some in the second batch..either way is good..your choice..:)
• 18. And lastly..? After sitting over night in fridge...ENJOY! Unless you can't wait..lol..then let it set in fridge for at least a couple of hrs.. Makes 20 oz.b
• 19. The rest of the sauce you can jar up and save it to create something else really yummy..:) Like I did..:) I used it to make my chille last night..:)
• 20. NOTE: after it had refridgerated..adjust taste as desired..or if it is great..?? Just grab whatever and start dipping..:) ENJOY!

FRESH GARDEN SALSA

Steps:

• Cut tomatoes in half and remove seeds. Quarter. Place in food processor or dice by hand. Place garlic cloves, onions or shallot, good handful of cilantra, salt and pepper to taste and cajun seasoning to taste in food processor. Process until chunky consistency. Turn into serving bowl. Drain corn and add to salsa. Squeese fresh lim juice all over. Gently stir to combine. If desired, add chopped, chunky peices of avocado at the same time you add the corn. Stirring gently.

GARDEN FRESH SALSA

Steps:

• Individually chop all the peppers, onions, garlic, and cilantro and put them in a large bowl. A food processor comes in real handy here, but you can do it by hand as well. The processor helps, because I like my salsa pretty smooth, but you can make it chunky style too, that just depends on your personal preference.
• On peppers:.
• The bell peppers are necessary as a good base to the salsa but they don't add any heat. Adding the jalapenos as listed above should make your salsa come out a notch or two above the hot stuff you get at the store (still not very hot in my opinion). Adding less or more jalapenos will vary the degree of heat to the salsa. I chop the whole pepper as well (minus the stem) as the heat is stored in the guts of the pepper which a lot of people mistakenly clean out with the seeds. Adding other varieties of hot peppers or sauces will also add flavor and make your salsa unique. Just be careful but remember experimentation is a good thing.
• Stir all this in the bowl, and now its time to add the tomatoes. I always use fresh tomatoes (even if I have to pay for the nice ones at the store in winter). You can do 50/50 fresh vs. canned and it will still taste good, but if you do all canned tomatoes it will taste like canned salsa which you might as well just buy at the store. That's really the big secret to great salsa. Fresh tomatoes, fresh peppers and fresh cilantro taste a whole lot better than stuff that's been sitting on the shelf for a few months. Back to the tomatoes though, I peel them and puree them and add them to the mix. Your bowl should be almost half full pre-tomatoes and that's generally the ratio I use. Good salsa is about 50% tomatoes and 50% other good stuff. Stir all this really well, and now it is time to season and taste test. You will want to put in 3-4 tablespoons of salt (this is a big batch after all). I taste test while adding the salt. Not enough and it will taste a little flat, too much and it will be ... too salty. If you go overboard you can add more tomatoes to dilute it (this works with the pepper heat too), but I just add some and taste until its right. Now add some black pepper and Tabasco, or experiment on other hot sauces. I also like to add a couple tablespoons vinegar and juice from one lime to add acidity. Once everything is mixed in and suits your taste, give it a final good blending and place in the refrigerator. It's good for it to set in the cool for a few hours or even overnight as this allows all the flavors to mix together and steep. Just like a good chili, salsa is always better the next day. You should have a mammoth sized bowl of salsa that looks like it will last a month, but trust me, I doubt it makes it to the end of the week. Now its time to stock up on the Tostitos!
• Warning: Salsa is proven to be addictive, and once you've had fresh, its hard to go back to that stuff they sell in the grocery store. Seriously though, use caution when you are handling the peppers, especially the hotter varieties, as the heat stays on your fingers, and could irritate your eyes or nose or other sensitive areas that you might inadvertently scratch for the next few hours after you are done in the kitchen.