Homemade Salsa Recipe With Fresh Tomatoes 5 Min Food

EASY HOMEMADE SALSA

Steps:

• Add all ingredients to a food processor and pulse a few times until no large chunks remain.
• Taste and adjust seasonings, if needed, to taste.
• For best flavor, refrigerate salsa for at least 1-2 hours before serving. Store in the fridge for up to 1 week.
• This recipe makes a little less than 6 cups of salsa. I like to fill 3 pint jars and and share with friends and neighbors.

HOMEMADE SALSA

Steps:

• Add all of the ingredients to your food processor fitted with a standard blade. Process until the tomatoes are broken down and everything is well combined, scraping down the sides as needed.
• Transfer to a bowl or container and serve immediately or refrigerate until ready to serve. (The flavors will meld together and taste even better after at least 30 minutes of refrigeration.)
• The salsa will keep in the refrigerator for 7-10 days.

HOMEMADE SALSA RECIPE WITH FRESH TOMATOES (5 MIN!)

Steps:

• Put everything in a food processor. Pulse until desired consistency is reached.

FRESH TOMATO SALSA

Steps:

• Combine all of the ingredients and season to taste with salt. Transfer to a jar. Will keep in the fridge for a week.

FRESH HOMEMADE SALSA FOR CANNING

Steps:

• Wash all jars, lids etc in the dishwasher.
• Always wear gloves while preparing salsa!
• Prepare tomatoes by soaking tomatoes in boiling water for 2-3 minutes to split and loosen skins. Peel and chop all tomatoes, drain excess juices off in a strainer or colander before adding to extra large bowl. (I half or quarter the tomatoes, then process briefly in a food processor before draining off juices, I like the tomatoes kind of chunky).
• Dice or cube all onions and peppers into the same bowl. Add chopped cilantro. (I do all the onions, peppers and cilantro in a food processor - I keep them kind of chunky also).
• Once all the vegies are in the bowl, stir in the lemon juice, garlic powder, salt and pepper.
• Taste to see if it is as hot as you would like it - if not add 1-2 more hot peppers tasting after each addition. Keep in mind as it sits for a while it will get a little bit hotter.
• Bring all ingredients to a boil in large pot & simmer for 15 minutes. Stir often to prevent sticking.
• Fill jars leaving about 3/4 inch at the top. Wipe off tops of the jars before putting lids on. Screw lids tight then turn back about 1/4 turn.
• Process in steam canner (not pressure cooker / steamer) or boiling water bath for 15 minutes.
• Cool jars.
• Before storing, test each jar to be sure it has sealed by pressing down on lid, it should not move.