I am a salsa junkie, I am happy to admit it. I love a good fresh salsa, but I’m not really a fan of many of them in a jar. I’m not sure if it’s the vinegar that’s sometimes added, or the fact that some of them are cooked and it changes the fresh taste? It’s pretty easy to make this yourself, and then your friends and family will also become salsa junkies and love you forever when you make some for them. I made batches of this for my neighbors and family for Christmas this year. I was sick of cookies so I figured it would be a nice break. It was very appreciated. The measurements aren’t hard and fast for this so feel free to change the amounts depending on what you like in your salsa. Here’s all you need for the basics:
- (1) 20 oz. can of whole tomatoes – drained
- (2) 10 oz. cans of diced tomatoes and peppers – drained
- (1) 14 oz. can of petite diced tomatoes – drained
- 1/4 cup chopped white onion
- 1-2 cloves of garlic, chopped
- 1-2 (or more) tablespoons chopped jalapeno – as much as you like
- zest and juice of one lime or more to taste
- seasonings – salt, pepper, cumin, black pepper and sugar – if needed depending on your tomatoes
- Cilantro – yes you have to have cilantro to make fresh salsa – in my opinion anyway
I don’t like my salsa too watery, so I drain all of the tomato products in use in this. I also do not use my home canned tomatoes, because they tend to be more watery since they were very ripe when I canned them. I save the sauce/juice from the whole tomatoes and I throw that in whatever spaghetti or meat sauce I make later, but that’s up to you.
Start with the veggies – onion, jalapeno, garlic – throw them in a food processor. You can make this in a blender or a even a mini processor, whatever you have is fine. I would do them separately in a mini chopper and then just mix everything together at the end in a bowl, not a problem.
Add as much or as little jalapeno as you like. If I’m making this for family or a party I tend to go easier on the heat. When it’s just people that I know like heat, I crank it up. Same way with the cilantro and garlic. Add them to the levels that you like, it’s your salsa after all. Give the veggies a few pulses to get them started. Add the 2 cans of drained and diced tomatoes and peppers and then the whole tomatoes. Give that a few pulses.
chopped veggies 
I save the sauce in here – it’s yummy! 
veggies and tomatoes
I start with about 1/2 teaspoon of salt, a few grinds of black pepper, 1/4 teaspoon of cumin. Add the lime zest and cilantro and pulse until the salsa is the consistency that you like. I’m usually at about 10-12 pulses to get what I like. At this point, pour everything into a mixing bow, and add the petite diced tomatoes along with the lime juice and give it a taste. Stir in more salt/cumin/chopped cilantro/lime and maybe a pinch of sugar depending on how acidic your tomatoes are.
Add cilantro – as much as you want 
Add petite diced tomatoes 
Add lime juice – looks like salsa!
I love my salsa chilled, so pop it in the fridge for a couple of hours, plus it lets the flavors develop together. This is how much salsa that this recipe makes – 1 quart plus almost a pint. It’s great as-is to use however you like salsa – with chips, on eggs or quesadillas. I made some excellent quick chicken enchiladas, and it was yummy there too. Look for that recipe here soon! Enjoy!
Amy’s Kitchen 