Good morning tomato lovers. JULIE here from Red head can decorate sharing the best homemade salsa in town! It’s the first day of school here in Michigan, so I’m a little lonely. It’s just me and my kitty, Sylvia today.
I am so excited to be in invited over to Debbiedoo’s again.
Come on Debbie, the kids are at school, lets do this!
While growing up in Buffalo, NY we never had salsa in the house.
In fact, I don’t even remember it being in the stores back then.
Chi’s Chi’s was the only Mexican restaurant for miles.
Nowadays, salsa is everywhere.
Including on my kitchen island when we have friends over.
Whether it’s store-bought, or homemade, it’s good for you, so we should eat it often.
Just look at these beauties…
Every August our family heads out to the farm and we go tomato picking.
This year was no exception, but our trip to the farm didn’t turn out quite the way we had planned.
I tell you all about that fun day here: “Rotten Tomato Picking“.
To sum it up quickly, the tomatoes up there were not picked by us, but they were certainly still salsa worthy.
Usually, after we get our tomatoes home, we lay them out on the counter and sort them according to who’s the ripest.
Those are the guys we use for our salsa.
When I prepare this, I use a food processor.
If you don’t have one, you can use a blender.
We prefer very authentic style salsa, without a lot of heat.
It’s thin, it’s salty, and you will become addicted.
You can of course alter any of the salt and heat according to your preference.
So lets make some salsa!
Fresh Tomato Salsa
(perfect for an appetizer for 6)
Ingredients:
8 large Roma tomatoes with skin (or any medium tomato)
1 green bell pepper
½ cup red onion
½ cup vidalia onion (sweet onion)
1 tablespoon kosher or sea salt
5 tablespoons white vinegar
fresh lime juice from 1 lime
5 cloves of garlic
crushed red pepper (very little)
¼ cup fresh chopped parsley
½ cup fresh chopped cilantro
Directions:
Cut washed tomatoes in ½ and add to food processor. I keep the skin on for nutrients, and no one can tell. Wash bell pepper and take out the seeds. Cut in big wedges and place in food processor with tomatoes. Slice onion in wide pieces and add it to the mixture as well. Peel garlic and add whole cloves. Add salt, vinegar, lime juice, and a dash or 2 of crushed red pepper. Pulsate food processor until everything is diced up well. We like ours thin, but if you like it chunky, just don’t pulsate for too long. Add fresh parsley and cilantro last and pulsate a couple more times. This is making my mouth water. If it’s too salty, add another tomato. Not salty enough, add vinegar and/or salt. Adjust red pepper flakes as well. Serve with your favorite tortillas.
This year I made 2 batches and poured them into small Ball jars.
I’m not much of a canner, but I do have a tip about storing your salsa over the Winter.
Salsa does last quite a while in the refrigerator, but it will last even longer in the freezer.
Just like tomato sauce does.
I freeze mine right in the jars.
Yep, I really do.
Just defrost on your counter and it’s like you just prepared it fresh.
Our friends were over this past Saturday and our buddy Tom ate an entire jar!
I gave him and his lovely wife, Karen, a jar for later too.
I hope you try it, and let me know how it was.
See you in October.
Love, Julie
Thanks for stopping by today!
I am also very excited to share my new stencil line with you.
Farmhouse/rustic stencil line by Debbiedoo’s HERE
Thank you for your visit today!
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I didn’t know you could freeze salsa! This looks like restaurant style yumminess!
Thank you Heather! Freezing it is so convenient. 😉
I love salsa…that looks and sounds so yummy! Beautiful living room too!
Thank you Martina!
I make my own salsa often and your recipe looks delicious! I really have to get to the farmer’s and get some tomatoes asap, my plants didn’t produce enough fruit this year.
Debbie 🙂
Debbie-My tomato plants were horrible this year too! I have got to try something different next year for sure. Thank you for commenting XO!
This looks and sounds so VERY Yummy!! I love the idea of freezing it 🙂
xoxo
Thank you Angelina!
The colours in salsa just make it look so delicious and it sounds delicious.
-Karen
yum yum…I love doing that lime twist trick.
sounds amazing!!!!
Thank you Laurie, it is ;0
My mouth is drooling. Yummy, I am now in the mood for salsa. LOL
Love your recipe and I will be giving this a try. Have a great week.
Vanessa
Woohoo!! Great! Let me know how it turns out Vanessa.
Debbie, this salsa recipe looks so delicious! I love that you can freeze it too. Thanks for introducing me to Julie. I’m headed to her site now. She grew up in Buffalo, NY. I grew up a couple hours from Buffalo 🙂
Debbie – I’m making this immediately.
Hey Val! That’s great! My daughter’s name is Valerie, but I call her Val 🙂
I’m a salsa lover, and this recipe looks really good. I never thought of freezing it – what an awesome tip! Not to mention how cute it looks in those jars 🙂 Gonna check out Julie’s blog now!
Thank you Amy 🙂
Yes , please!! i could eat an entire jar myself. Thanks for sharing, Julie!
xoxo
Love salsa…as any good Texan does! 🙂 This looks and sounds delish ~ thanks so much for sharing!
xo
Pat
That salsa is making me so hungry. I need a food processor. Thank for sharing this recipe.
I use pretty much same ingredients but use fresh jalapeños from our garden. It is spiiiiicy! Love it. I also can it so I end up with 20 jars of salsa not to mention the canned peppers and pickles and chunky tomato sauce! Not to mention the jellies. Yep summers are busy!
Hi! Linda, would you be gracious enough to let me know for canning process. I would love to can it also. Thanks
Just delicious! Thanks so much for this great recipe.
I just pinned this. I have a bunch of fresh tomatoes on a vine that I was trying to figure out what to do with. I love the idea of fresh salsa, and I wouldn’t have considered freezing it. Very helpful!
Made my third batch of this salsa today. Tweaked it a little to suit my family’s tastes. This is hands down the best I ever tasted! Thanks so much for posting it. Glad to know I can freeze it too. I made it all from my garden
Fantastic! Thanks for letting us know.
I’m going to try this! It sounds easy.
Cyndee
Made the salsa and we love it. Is there a way to make it less runny though?
Not sure Jane. This was Julie’s recipe and you can certainly ask her over on her site. I am betting it had to do with your tomatoes. Perhaps they were extra juicy.
Cut tomatoes in half and gently squeeze some of the juice from the tomatoes so it is not as liquidy.
my husband squeezes the tomatoes before making salsa…..cut in half and give them a good squeeze…helps get the seeds out too
I’ve read you can strain the tomatoes after they’re chopped.
I have lots of glass spaghetti jars left over. I was wondering if I could use those to freeze in?
I don’t see why not!
So when you freeze them do you put them in a canner to seal?! Or just leave the rings on them?
Hi Emily, you can head on over to red head can decorate and ask her that. That was her recipe and it would appear to me she simply put them in a canning jar with lid and ring, but you can confirm that. I think because it is frozen that would all be that is necessary opposed to pantry storing.
I have to try your salsa. Looks delicious . If you want heat, try adding one haberbero and two serranos. I add cumin and a bit of Oregano, lime juice, cilantro , tomatoes, onions, and corn. Love salsa!
Wow!!! We just made the salsa…..delish!!! Used our blender. Tastes so fresh and it was amazingly easy. Our tomatoes were a bit smaller so we just kept adding them lol. Was very juicy right away. Drained some of it but decided to leave until serving time to let those delicious flavors meld. Mmmmm mmmm! Thank you for inspiring us to make use of an abundance of garden tomatoes that had to be used “stat”!
That is wonderful! Glad you enjoyed it.
I frozen my salsa & it separated, had too much water. What I had to do ; when we were ready to used the salsa, had to add either can tomatoes or purchase fresh tomatoes from store. Am I the only one having this problem?
Not sure, no one has come back and given any feedback on the recipe. So I would assume it has been OK for them.
First batch I made was watery. In subsequent batches, I found that if I shortened the time in the food processor it came out perfect.
I agree with you I too had to add a can of tomatZoe’s. The next time I fixed this salad I used more fresh tomatoes & did not freeze the salsa. It does keep in the refrigerator for about 1 to 2 months.
This salsa recipe is amazing. Absolutely delicious! I freeze mine as well and it tastes so fresh when I use it! Thank you for sharing the recipe.
This is my third recipe of salsa to make while trying to find my favorite recipe. This one is AWESOME! It’s scoopable and spicy but not hot (I did cut the cilantro in half because I’m a wuss). My non salsa kid loved and and had a second spoonful! I did drain off a little liquid as well. I have not tried freezing any. Thanks again for a great recipe!