Homemade Fresh Salsa Recipes

Steps:

• In a bowl, combine all ingredients; mix well. Let stand for about 1 hour. Serve at room temperature. Store in a covered container in the refrigerator.

Steps:

• Using a blender or food processor, add equal amounts of each vegetable and using pulse, process just until it is still chunky.
• Drain, reserving liquid.
• Repeat until all vegetables have been processed.
• Mix drained salsa, adding sugar, cilantro and salt. Add some of drained liquid to make it desired thickness.
• If it is too spicy, add more tomatoes.
• Refrigerate in glass container and use on tortilla chips, tacos, scrambled eggs, or as a relish.
• Will keep for up to one week.

Steps:

• In a medium size bowl, combine the tomatoes, onion, celery, green pepper, chile peppers, mustard seed, parsley or cilantro, vinegar, salt and pepper.
• Stir in oil.
• Refrigerate and allow flavors to blend for a few hours before serving.

Steps:

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

Steps:

• Combine tomatoes, red onion, yellow onion, green chilies, lime juice, cilantro, garlic, cumin, and salt in a food processor. Pulse processor until mixture is combined, yet remains chunky. Transfer to a bowl, cover with plastic wrap, and refrigerate at least 1 hour.

Steps:

• Mix together the tomato, jalapeno pepper, red onion, green onion, garlic, cilantro, lime juice, lemon juice, cumin, jicama, and the diced tomatoes with chilies in a bowl. Season with salt and pepper. Allow to sit at least 1 hour before serving.

Steps:

• Combine canned and fresh tomatoes, onion, and garlic in a food processor; pulse 5 times to chop. Add cilantro, serrano and jalapeno peppers, lime juice, salt, and cumin and process for 10 seconds. Pulse further to desired consistency. Check and adjust seasoning as desired.

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.

Steps:

• Saute green pepper, 1 jalapeno and onion in a little juice and 1 Tbl. butter for 5 minutes, set aside.
• In blender, chop, don't puree!, tomatoes, 1-3 jalapenos and spices, sugar and oregano.
• Pour into sauteed peppers and onions.
• Bring to a boil and boil 5 minutes.
• Stir in vinegar and tomato paste til dissolved.

Steps:

• Combine all ingredients.
• Chill until ready to serve.
• Puree all for easy and fast preparation.
• Serve with raw veggies, pita chips or corn chips.

Steps:

• Stir the tomatoes, green bell pepper, onion, cilantro, lime juice, jalapeno pepper, cumin, salt, and pepper in a bowl. Serve.