Traditional recipes

Fresh Homemade Salsa

Fresh Homemade Salsa

PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.

COMBINE tomatoes, green peppers, onions, chile peppers, vinegar, garlic, cilantro, salt, and hot pepper sauce, if using, in a large stainless steel saucepan. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and boil gently, stirring frequently, until slightly thickened, about 10 minutes.

LADLE hot salsa into hot jars, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot salsa. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.

PROCESS both pint and half pint 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.


Recipe Summary

  • 1 1/2 pounds plum tomatoes (6 to 8), cored, halved, and seeded
  • 1/2 medium red onion, minced (1/2 cup)
  • 1 jalapeno or serrano chile (ribs and seeds removed for less heat, if desired), minced
  • 1 small garlic clove, minced
  • 1/2 cup chopped fresh cilantro
  • 2 tablespoons freshly squeezed lime juice
  • Coarse salt
  • Tortilla chips, for serving (optional)

Chop tomatoes into 1/4-inch pieces transfer to a medium bowl. Add onion, chile, garlic, cilantro, and lime juice season generously with salt. Mix to combine. Let stand 15 minutes to develop flavor. Salsa can be kept at room temperature up to 2 hours. Serve with tortilla chips, if desired.


Recipe Summary

  • 1 1/2 pounds plum tomatoes (6 to 8), cored, halved, and seeded
  • 1/2 medium red onion, minced (1/2 cup)
  • 1 jalapeno or serrano chile (ribs and seeds removed for less heat, if desired), minced
  • 1 small garlic clove, minced
  • 1/2 cup chopped fresh cilantro
  • 2 tablespoons freshly squeezed lime juice
  • Coarse salt
  • Tortilla chips, for serving (optional)

Chop tomatoes into 1/4-inch pieces transfer to a medium bowl. Add onion, chile, garlic, cilantro, and lime juice season generously with salt. Mix to combine. Let stand 15 minutes to develop flavor. Salsa can be kept at room temperature up to 2 hours. Serve with tortilla chips, if desired.


Recipe Summary

  • 1 1/2 pounds plum tomatoes (6 to 8), cored, halved, and seeded
  • 1/2 medium red onion, minced (1/2 cup)
  • 1 jalapeno or serrano chile (ribs and seeds removed for less heat, if desired), minced
  • 1 small garlic clove, minced
  • 1/2 cup chopped fresh cilantro
  • 2 tablespoons freshly squeezed lime juice
  • Coarse salt
  • Tortilla chips, for serving (optional)

Chop tomatoes into 1/4-inch pieces transfer to a medium bowl. Add onion, chile, garlic, cilantro, and lime juice season generously with salt. Mix to combine. Let stand 15 minutes to develop flavor. Salsa can be kept at room temperature up to 2 hours. Serve with tortilla chips, if desired.


Recipe Summary

  • 1 1/2 pounds plum tomatoes (6 to 8), cored, halved, and seeded
  • 1/2 medium red onion, minced (1/2 cup)
  • 1 jalapeno or serrano chile (ribs and seeds removed for less heat, if desired), minced
  • 1 small garlic clove, minced
  • 1/2 cup chopped fresh cilantro
  • 2 tablespoons freshly squeezed lime juice
  • Coarse salt
  • Tortilla chips, for serving (optional)

Chop tomatoes into 1/4-inch pieces transfer to a medium bowl. Add onion, chile, garlic, cilantro, and lime juice season generously with salt. Mix to combine. Let stand 15 minutes to develop flavor. Salsa can be kept at room temperature up to 2 hours. Serve with tortilla chips, if desired.


Recipe Summary

  • 1 1/2 pounds plum tomatoes (6 to 8), cored, halved, and seeded
  • 1/2 medium red onion, minced (1/2 cup)
  • 1 jalapeno or serrano chile (ribs and seeds removed for less heat, if desired), minced
  • 1 small garlic clove, minced
  • 1/2 cup chopped fresh cilantro
  • 2 tablespoons freshly squeezed lime juice
  • Coarse salt
  • Tortilla chips, for serving (optional)

Chop tomatoes into 1/4-inch pieces transfer to a medium bowl. Add onion, chile, garlic, cilantro, and lime juice season generously with salt. Mix to combine. Let stand 15 minutes to develop flavor. Salsa can be kept at room temperature up to 2 hours. Serve with tortilla chips, if desired.


Recipe Summary

  • 1 1/2 pounds plum tomatoes (6 to 8), cored, halved, and seeded
  • 1/2 medium red onion, minced (1/2 cup)
  • 1 jalapeno or serrano chile (ribs and seeds removed for less heat, if desired), minced
  • 1 small garlic clove, minced
  • 1/2 cup chopped fresh cilantro
  • 2 tablespoons freshly squeezed lime juice
  • Coarse salt
  • Tortilla chips, for serving (optional)

Chop tomatoes into 1/4-inch pieces transfer to a medium bowl. Add onion, chile, garlic, cilantro, and lime juice season generously with salt. Mix to combine. Let stand 15 minutes to develop flavor. Salsa can be kept at room temperature up to 2 hours. Serve with tortilla chips, if desired.


Recipe Summary

  • 1 1/2 pounds plum tomatoes (6 to 8), cored, halved, and seeded
  • 1/2 medium red onion, minced (1/2 cup)
  • 1 jalapeno or serrano chile (ribs and seeds removed for less heat, if desired), minced
  • 1 small garlic clove, minced
  • 1/2 cup chopped fresh cilantro
  • 2 tablespoons freshly squeezed lime juice
  • Coarse salt
  • Tortilla chips, for serving (optional)

Chop tomatoes into 1/4-inch pieces transfer to a medium bowl. Add onion, chile, garlic, cilantro, and lime juice season generously with salt. Mix to combine. Let stand 15 minutes to develop flavor. Salsa can be kept at room temperature up to 2 hours. Serve with tortilla chips, if desired.


Recipe Summary

  • 1 1/2 pounds plum tomatoes (6 to 8), cored, halved, and seeded
  • 1/2 medium red onion, minced (1/2 cup)
  • 1 jalapeno or serrano chile (ribs and seeds removed for less heat, if desired), minced
  • 1 small garlic clove, minced
  • 1/2 cup chopped fresh cilantro
  • 2 tablespoons freshly squeezed lime juice
  • Coarse salt
  • Tortilla chips, for serving (optional)

Chop tomatoes into 1/4-inch pieces transfer to a medium bowl. Add onion, chile, garlic, cilantro, and lime juice season generously with salt. Mix to combine. Let stand 15 minutes to develop flavor. Salsa can be kept at room temperature up to 2 hours. Serve with tortilla chips, if desired.


Recipe Summary

  • 1 1/2 pounds plum tomatoes (6 to 8), cored, halved, and seeded
  • 1/2 medium red onion, minced (1/2 cup)
  • 1 jalapeno or serrano chile (ribs and seeds removed for less heat, if desired), minced
  • 1 small garlic clove, minced
  • 1/2 cup chopped fresh cilantro
  • 2 tablespoons freshly squeezed lime juice
  • Coarse salt
  • Tortilla chips, for serving (optional)

Chop tomatoes into 1/4-inch pieces transfer to a medium bowl. Add onion, chile, garlic, cilantro, and lime juice season generously with salt. Mix to combine. Let stand 15 minutes to develop flavor. Salsa can be kept at room temperature up to 2 hours. Serve with tortilla chips, if desired.


Recipe Summary

  • 1 1/2 pounds plum tomatoes (6 to 8), cored, halved, and seeded
  • 1/2 medium red onion, minced (1/2 cup)
  • 1 jalapeno or serrano chile (ribs and seeds removed for less heat, if desired), minced
  • 1 small garlic clove, minced
  • 1/2 cup chopped fresh cilantro
  • 2 tablespoons freshly squeezed lime juice
  • Coarse salt
  • Tortilla chips, for serving (optional)

Chop tomatoes into 1/4-inch pieces transfer to a medium bowl. Add onion, chile, garlic, cilantro, and lime juice season generously with salt. Mix to combine. Let stand 15 minutes to develop flavor. Salsa can be kept at room temperature up to 2 hours. Serve with tortilla chips, if desired.