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Garden Fresh Tomato Salsa

Garden Fresh Tomato Salsa

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    • Prep 15min
    • Total15min
    • Servings1

    My friend gave me this recipe along with a bunch of tomatoes from his garden.MORE+LESS-

    ByTBSP Kari

    Updated September 20, 2016



    cups coarsely dice tomatoes


    cup diced yellow onion


    jalapeños seeded and finely chopped


    smallish red chili peppers seeded and finely chopped


    cloves pressed or finely chopped garlic


    cup loosely packed Cilantro leaves

    Juice from 1/2 a lime (adds a balancing zing and helps preserve the salsa)


    tsp salt, more or less to taste


    Hide Images

    • 1

      Mix gently with kitchen spoon and chill 1-3 hours for best taste.

    Nutrition Information

    No nutrition information available for this recipe

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    Garden Fresh Tomato Salsa - Recipes

    Do you grow a garden each year? We’ve tried a couple times in the raised beds around our deck, but we just never have much luck. My parents and grandparents always grow huge gardens though, so we end up with more produce than we know what to do with especially tomatoes! This year I had some tomatoes that were going to go bad if they didn’t get used up, so I made a fresh salsa that was a HUGE hit, even with our kids! I only had to buy a couple of ingredients, and it lasted us almost a week of daily snacking so it was definitely worth it. Then a few weeks later, I made it for our family reunion too.

    While I love salsa that’s all blended and spicy, sometimes I’m looking for something a little more light and refreshing. Our kids don’t love anything extra spicy, so I didn’t use jalapenos in this recipe, though you definitely could add a couple. I did use one yellow onion and my kids who usually complain about the flavor in any dish didn’t say one bad thing! Along with fresh veggies and cilantro, you’ll want to have black beans, frozen corn, and limes or lime juice for this salsa.

    The part that takes the longest is dicing all of the vegetables. I do have a food processor but find that I end up with some pieces that are too big (especially with onions) and sometimes it just demolishes the tomatoes. So I prefer to chop everything up by hand it even felt cathartic this time because everything was so pretty as it came together! If you have “harder” tomatoes like romas, they will probably work best for this recipe so the tomatoes hold their shape and don’t get mushy. All I had was large hot house tomatoes and those worked just fine, but I tried to use ones that felt more firm.

    I drained and rinsed the can of black beans and used about half of them. You could use more if you’re making a larger batch! I also used about two cups of frozen corn (and just let it thaw in the bowl as I added other ingredients). For separating my cilantro from the stems, I use a handy little tool where you thread the stem through the correct sized hole and pull it through the leaves come right off! Then I used a knife to chop the cilantro up.

    You’ll mix all of your chopped ingredients together and then add the lime juice and salt to taste.

    Doesn’t it look tasty? You can either eat it right away (my specialty!) or leave it to marinate together for a few hours in the refrigerator your choice! It’s even better the next day once everything is incorporated together. You could also add other favorite veggies to the mix, or even different beans, spices, avocado, or spicy peppers! Here’s the exact recipe I used this time:

    Garden-Fresh Chunky Heirloom Tomato Salsa

    When it comes to preserving tomatoes, condiments are on the bottom of my list. We can live without salsa, difficult though it may be. Boring though some of our foods may be. I’ve got to be practical and with a crowd like this to feed, I realize that I need to make sure I have enough tomato sauce and roasted cherry tomato paste on the shelves so that I won’t have to depend on the grocery store to supply our needs first.

    So last year, when our rogue, free-ranging flock decimated our tomato plants one peck at a time, there was no salsa for our shelves.

    Well, that’s not exactly true. There were a few jars left from the year before. The year when I decided to try my hand at several canned salsa recipes to try to find our favorite. The few jars left were last year’s losers. The ones that didn’t knock our socks off so sat on the shelves. It turns out that the big winner was the one I had been canning all along. It’s chock full of garden-fresh, chunky heirloom tomatoes, sweet onions, jalapeño peppers, blocky bell peppers, and garlic as fresh as it can be- with the time out of the ground being numbered days. And because it’s chunky, there’s no pressure to get tiny, perfectly uniform dices. Which makes me happy because I’ll be honest, it kills me being caged indoors, in a steamy, sticky hot kitchen canning up the season’s best flavors when I know full well that the warm sunny days are numbered. And I have an evil, hated cottonwood tree that starts shedding it’s leaves the 2nd week of August to torture me with that reminder. How long do you think till that tree ends up going into the wood burner and something whose leaves cling to it for months longer goes in it’s place?

    I realized that it was senseless to spend so much of my time miserable in the fly-infested house when a simple investment in an outdoor camp stove would put me out of my misery and bring joy back to my late-summer days. So I bought one. (And then I decided to buy one for you too! Make sure you check back next Monday (SORRY, GIVEAWAY ENDED) when I’ll be hosting a huge canning giveaway complete with an outdoor camp stove so you can set up your very own outdoor canning kitchen!!)

    And the first thing you’re going to can when you get it?

    Garden-Fresh Chunky Heirloom Tomato Salsa, of course!

    ‘Cause it tastes so crazy good! And feels so crazy good to have those gorgeous pint jars squirreled away for a season when it’s hard to even remember what a fresh tomato tastes like.

    The Secret to Perfect Garden Fresh Salsa

    We eat Mexican food in one form or another at least once a week, usually much more often. I love it and it’s a good thing David does, too, or that might have been a deal breaker early on.

    I am a big fan of the Pioneer Woman’s salsa recipe and it’s great when fresh tomatoes aren’t available. However, since tomatoes are SO good and so cheap in the summer, I’ve really wanted to make a recipe using all fresh ingredients instead of canned for my version.

    Usually fresh salsa end up soupy, inconsistent and just not right. How does one fix this? The secret is in the tomato prep.

    [Tweet “Do you know the secret to fresh summer salsa that isn’t soupy?”]

    Rinse and dry 10 fresh Roma tomatoes from the farmers market, then slice the ends off and cut in half.

    Then, juice the tomato. Yes, just like it sounds.

    Rotate it around in your hand a gently squeeze out the juice and seeds. No need to stress if some seeds remain, but you want to get most of them out.

    Repeat until all the tomatoes are a little sad looking (no worries, they’ll be happy again soon!) and you have a bowl of tomato juice (unfortunately not fit for bloody marys).

    From there, it’s easy. Toss the tomatoes in a large food processor.

    Pulse 4-6 times until the tomatoes reach a thick and chunky consistency. Don’t go overboard you want some chunks.

    Let that it while you prep the rest of your ingredients.

    Put all remaining ingredients in to the food processor with the tomatoes.

    Tips For The Best Salsa

    Adding the ingredients to the food processor. I suggest adding the garlic, jalapeño and onion first. This ensures that they will all get chopped up evenly and the tomatoes won&rsquot get too soupy.

    Adjust to taste. The best thing about homemade salsa is that you can customize it and make it your own. The measurements are just a guide &ndash add more or less of the specific ingredients as you prefer. Start with a small amount of salt and cumin and add more to your preferred taste. Leave out jalapeño seeds, if you&rsquore sensitive to spice and add more jalapeño to add more kick to this recipe. Use lemon or lime. We usually use whichever we have on hand and love both. Start off with a small amount and add more later until the salsa has the flavor you&rsquore going for.

    Allow it to sit. Fresh salsa tastes best if you let it sit for at least 20 minutes and up to a day before you plan to serve it, so that the flavors can come together.

    My tools. I&rsquove had this Cuisinart food processor (<&ndashaffiliate link) for years and even after many batches of nut butter grinding, it&rsquos still going strong.

    Salsa recipe for canning. This recipe works great for canning! Last summer, my husband canned a ton of jars of this salsa and we had fresh garden tomato salsa all through the fall. We bought this canning kit and these large glass jars from Amazon and he watched several YouTube videos for instructions. He kept the recipe the same other than the canning part. In the comments, below, you&rsquoll see that readers have also had success with canning this homemade salsa recipe.

    Picante Sauce Recipe

    *makes approximately 10-12 pints


    Stop working so hard to dice your onions and peppers. Use a food processor &ndash it&rsquos well worth the investment!

    1/4 cup of chopped cilantro

    2 Tablespoons Garlic Salt

    1 Tablespoon of Black Pepper

    1/2 cup apple cider vinegar


    *If you have a Tomato Strainer , proceed to step 2.

    1. Peel tomatoes and remove the seeds. Dice the tomatoes and put them in a large stockpot over medium-high heat. Bring to a boil and mash down the tomatoes as they become soft.

    Canned jars of picante salsa &ndash stored in a cool dark space.

    2. If you have a tomato strainer , wash, core and dice tomatoes and place them in a large stockpot. Heat the tomatoes over medium-high heat until they begin to boil. Simmer for 5-10 minutes. Place heated tomatoes into a tomato strainer with the salsa screen. Discard the skin/seeds and place the remaining tomato pulp back into the large stockpot.

    3. Dice your green, red, jalapeno peppers and onions. Using a food processor will save you a lot of time and effort. Add the diced mixture to the pot.

    4. Mince 8 cloves of garlic and add to the tomato mixture.

    5. Add the remaining ingredients and stir well.

    6. Bring to a simmer and heat for approximately 30 minutes. Use an immersion blender to get the mixture to your desired consistency.

    To Can

    7. Sterilize pint jars and heat lids.

    8. Pour picante mixture in hot jars, wipe the rim, apply the lid and band and place in canner.

    9. Pressure can for 15 minutes with 10 pounds of pressure or Hot water bath for 35 minutes. *Adjust for altitude accordingly.

    10. Remove from canner and let sit for 12-24 hours until completely cool. Check to make sure the jars have sealed appropriately. Store in a cool dark place.


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    Classic Canned Salsa Recipe

    Once the tomatoes in the garden begin to ripen we often get email requests for our classic canned salsa recipe.

    Although we make several different variations of salsa, including everything from Picante Sauce to Roasted Corn Salsa, this is our absolute favorite canned salsa recipe.

    This is our go-to Classic Canned Salsa Recipe.

    In fact, this recipe is our standard, go-to salsa recipe that we make every year.

    Classic Canned Salsa Ingredients

    Salsa is one of the most popular canning recipes. It is easy to make and it tastes absolutely delicious.

    But there are few important steps that you must follow to make the best canned salsa.

    Fresh Ingredients

    First, be sure to use fresh ingredients. Over ripe tomatoes will result in mushy salsa.

    And if you want that classic crunch of peppers and onions when you take a bite, be sure to use vegetables that are nice and firm.

    What Type of Tomatoes To Use

    Second, you must decide what type of tomatoes that you are going to use to make your salsa.

    Paste tomatoes, like this San Marzano variety make the best salsa.

    We highly recommend using paste tomatoes. These tomatoes are often called Roma, San Marzano or Amish Paste tomatoes at the store or Farmer&rsquos Market.

    They are oblong and are smaller than slicing tomatoes.

    However, they have thicker walls and less juice in them which makes them hold up well during the canning process.

    But if you don&rsquot have enough paste tomatoes to make salsa, you can certainly add in a few heirloom or slicing tomatoes as well.

    Peel Your Tomatoes

    In order to make salsa for canning, the tomatoes must be peeled.

    Place your tomatoes in boiling water and then in an ice bath to make peeling easy.

    If left on the skins will shred off during the cooking and preserving process. As a result, you will have strips of skin floating in your salsa making the texture unpleasing.

    However, peeling tomatoes is a relatively easy process.

    Fill a large stockpot with water and bring to a boil. Submerge whole tomatoes in the water for 1 minute.

    Immediately remove the tomatoes and place them in an ice water bath. This will stop the cooking process.

    Once the tomatoes are cool enough to handle make a tiny cut in the skin and the peels will come right off.

    The skins will peel right off.
    Remove The Pulp And Seeds

    Next you will want to remove the pulp and seeds of your tomatoes and discard.

    Just cut your tomatoes in half, or in quarters for larger tomatoes, and squeeze the tomato until the pulp and seeds squirt out.

    However, there is no need to make sure every seed has been removed. A few seeds in classic canned salsa is just fine.

    Dicing Your Vegetables

    Next comes the task of cutting your vegetables.

    You can dice your vegetables by hand or use a food processor.

    For the tomatoes, be sure to dice them a little larger than what you want the size to be in your canned salsa.

    The tomatoes hold a lot of water and will break down during the cooking and canning process.

    However, the same is not true for the peppers and onions. You will want to cut them to the desired size.

    Yes, they will soften and break down a bit, but definitely not as much as the tomatoes.

    We use our Hamilton Beach Food Processor to make cutting the peppers, onions, and garlic a breeze.

    This saves us a considerable amount of time when we are making canned salsa.

    Using a food processor makes dicing your vegetables a breeze!

    The Canning Process

    Now that you have your vegetables prepared, it is time to make canned salsa.

    Add all of your ingredients to a large stockpot and bring it to a boil.

    In the mean time, you must prepare your canning jars and equipment.

    Fill pint size mason jars with water and place upright in your hot water bath canning pot. Then pour enough water in the pot that it comes right to the top rim of the mason jars.

    Place the pot with the jars inside on the stove over medium-high heat.

    Fill each mason jar with water and then fill the pot up to the rim of the jars.

    This will allow the mason jars to heat up while the salsa comes to a boil.

    Next, in a small skillet, add your mason jar lids and cover with water. Place over medium-low heat.

    You want your lids in hot water, but not to the boiling point.

    Once your salsa has boiled for 15 minutes, it is time to start canning!

    Hot Water Bath Canning

    Using a jar lifter, remove one mason jar and dump the hot water back into the pot.

    Place the jar on a thick kitchen towel next to your pot of salsa.

    Then place a wide mouth funnel in the jar and fill it with heated salsa. However, be sure to leave a 1/2 inch space at the top of the jar to allow for expansion.

    Next, wipe the rim of the jar with a clean washcloth. Using a magnetic lid wand, place the lid on the mason jar and secure with the band.

    Canned Salsa ready to be processed.

    Then place the filled jar back into the pot and repeat the process until all the jars have been filled.

    At this point, the water should be 1-2 inches above the tops of the jars. If not, be sure to add additional water so that the canned salsa can be safely processed.

    Turn the pot to HIGH heat and bring the water to a boil. Once it begins to boil start the timer and let it continue at a rolling boil for 15 minutes, adjusting for altitude as required.

    Then remove from the heat and carefully lift the jars out of the hot water using the jar lifter.

    Place the canned salsa on a thick towel and let it sit for 24 hours.

    Checking For Sealed Jars

    Before storing your canned salsa, you must check to make sure that each jar has properly sealed.

    When serving your salsa, add a few fresh ingredients to make it even better!

    Push down on the center of the lid and if there is any movement, the jars are not safe for storing at room temperature.

    Place the non-sealed jars in the refrigerator and eat within 1-2 weeks.

    The remaining sealed jars can be stored in a cool, dark place for up to one year.

    However, our salsa typically doesn&rsquot last that long!

    Serving Canned Salsa

    When you are ready to use a jar of homemade canned salsa we recommend adding in a few fresh ingredients to make it even better!

    Dice up a little fresh onion and bell pepper and add it to your salsa along with some cilantro and garlic salt.

    The hint of fresh ingredients makes the flavor of your salsa outstanding!

    One of my favorite things about growing produce in the backyard is the variety of tastes and colors. When you have a lot of different colored tomatoes, why not make a tri-colored tomato salad? Chop tomatoes to bite sized pieces and toss with fresh basil, mozzarella, olive oil and balsamic vinegar.

    I’m always amazed at how expensive sun dried tomatoes are at the grocery store, especially when I know I can make them at home for almost nothing. Sun dried tomatoes are great in pasta dishes, hummus, pesto, or omelets. When you dry them there’s no such thing as too many tomatoes! Try this recipe for making sun dried tomatoes at home:

    Family favorite salsa recipe

    My method for this garden fresh salsa recipe is simple — there’s no measuring involved. Memorize these five ingredients: tomato, hot pepper, onion, garlic, and lime. You’ll never need a salsa recipe again. The most important ingredient for killer fresh garden salsa is—bar none—garden fresh tomatoes.

    5 Easy Steps to Transform Your Pantry!

    Ready to switch from store bought to homemade? Let me help you make some changes! Grab my FREE five-part guide to getting started.

    Those barely-pink orbs you’ll find at the grocery store? Don’t even bother. Seriously. You will be disappointed. Because that is not actually garden fresh salsa, now, is it? But if you’ve got a garden that’s brimming with juicy ripe tomatoes and hot peppers or if they’re available at your local farmers market, get chopping and make up a big batch of this fresh salsa recipe.

    Feel free to adjust the quantity of ingredients to suit your preference. More garlic is always a good bet. If you like things extra spicy, add another hot pepper. Or use my fermented hot pepper relish instead of fresh peppers. No lime? Feel free to substitute lemon juice. Cilantro is optional, of course.

    How to enjoy this homemade pico de gallo salsa

    As if you need any help with this! Definitely enjoy it fresh. Serve it up with your favorite organic, non-GMO tortilla chips. Or use it to top tacos, tostadas, or refried beans. If you’re looking for a great recipe to preserve your bounty, I suggest you try this salsa recipe for canning. It’s one of our favorites.

    ★ Did you make this garden fresh salsa recipe? Don’t forget to give it a star rating below! ★

    To make this fresh garden salsa recipe from scratch, add your tomatoes, jalapeno, onion, garlic, tomato sauce, tomato paste, vinegar, and salt to a large saucepan with a lid.

    Adding jalapeno seeds is totally up to you. It’s what makes the salsa spicy, so if you love heat add them. If you don’t, leave them out.

    Bring the salsa mixture to a boil then turn the heat down to simmer and cover with a lid.

    A lid not only helps your salsa cook faster, it helps prevent splashing all over your stove. Trust me – it’d get messy without one.

    Cook until thickened, about 20 minutes or so. Remove from the heat and let cool before serving.


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