I’ve started adding dates to my recipes because they turn out differently from time to time! This is my Summer 2011 version.
Wash and prep the onion, celery, bell peppers (clean, dice, chop). Put them into a large bowl.
Chop tomatoes according to how chunky you would like your salsa. If your tomatoes are watery, drain some of the liquid off before mixing them into the other ingredients.
Remove most of the membranes from the jalapeno peppers. Dice them very finely and add into the bowl with the other ingredients. Wash your hands thoroughly and be careful about touching your face or your kids if you handled the peppers with your hands.
Stir all of the remaining ingredients into the salsa mixture and mix to combine. Ladle into pint jars and store in the fridge for up to one month. Makes about 6 pints.
I like to make a batch of fresh salsa and give some of it away to my neighbors in the summer.
You must be logged in to post a review.
Yum! I just picked fresh tomatoes from the garden and wanted a good salsa recipe. This is it! I did run it thru the food processor for a smoother texture, but still left some chunks. Awesome! I questioned the tomato paste, and oil and vinegar but it was great! I added a dash of sugar since I do with chili and it was good. Thaks!
Prep: Cook:
Serves: 10 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 20 Level: Easy
by Brittny Lyle in
Appetizers
Prep: Cook:
Serves: 4 Level: Easy
by Anna Phillips in
Appetizers
Prep: Cook:
Serves: 6 Level: Easy
No Comments
Leave a Comment!
You must be logged in to post a comment.