Fresh Salsa

By September 8, 2015

Making salsa at home is eye-openingly easy. If you have a food processor, then you're just a few pulses away from the freshest, most delicious salsa you've ever had, made exactly how you like it. Best advice? There is no correct way to make a salsa. Some prefer it chunky. Some like the salsa put through a blender to make it smooth. In general, salsa contains chopped tomatoes, fresh herbs (usually cilantro), salt, pepper, onions/garlic, peppers, and seasonings of your
choice. You can use cherry tomatoes or large tomatoes – seeds in or seeds out, skins on or skins off.

 5-6 tomatoes, tops removed and roughly chopped
 1/4 bunch parsley (or cilantro), leaves only (save stalks for veggie stock)
 2 cloves garlic, peeled and roughly chopped
 1 poblano, Hungarian hot, or 2 long horn peppers, tops removed and seeded, roughly chopped
 1 bell pepper, tops removed and seeded and roughy chopped
 1/2 red onion, roughly chopped
 Juice from 1 whole lime, or two small limes
 1/2 tsp salt
1

Roughly chop everything. Add it all into the bowl of your food processor (a Vitamix can be used, but pulse on lowest setting.) Remember that the spice of the hot peppers is in the seeds, so remove all of them first and stir some back in to add extra heat.

2

Pulse a few times to get it going, and then continue pulsing or blend on low till you have your desired consistency. Can be served right away, or let the flavors come together for a few hours or overnight.

Ingredients

 5-6 tomatoes, tops removed and roughly chopped
 1/4 bunch parsley (or cilantro), leaves only (save stalks for veggie stock)
 2 cloves garlic, peeled and roughly chopped
 1 poblano, Hungarian hot, or 2 long horn peppers, tops removed and seeded, roughly chopped
 1 bell pepper, tops removed and seeded and roughy chopped
 1/2 red onion, roughly chopped
 Juice from 1 whole lime, or two small limes
 1/2 tsp salt

Directions

1

Roughly chop everything. Add it all into the bowl of your food processor (a Vitamix can be used, but pulse on lowest setting.) Remember that the spice of the hot peppers is in the seeds, so remove all of them first and stir some back in to add extra heat.

2

Pulse a few times to get it going, and then continue pulsing or blend on low till you have your desired consistency. Can be served right away, or let the flavors come together for a few hours or overnight.

Fresh Salsa

2 Comments

  • Brooke H. says:

    If I was to make a large batch of this salsa and want to put it in mason jars….. do I need to boil the filled jars for 15 minutes in a hot bath as in canning them? Or can I just heat the lids and jars and let it seal on its own? Or how long could I store it in the fridge? Thank you!!!!

    • Fresh Forker says:

      Hi Brooke! Thanks for writing. This recipe is not intended to be canned, but rather eaten fresh, or within a few days stored in the fridge. When you start including anything low acid– like onions or peppers– into a dish that you intend to can, you need to add in more acid (vinegar or lemon juice) to bring it to a safe pH. You also need to use a pressure canner rather than a water bath. There are some great resources online for canning salsa, just make sure you follow the recipes exactly– canning is a very specific science and requires a lot of precision to do it safely at home. Check out this site for more info. Hope that helps!

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