“The Best” Homemade Salsa – Recipe

Once I had this Salsa Recipe, I knew I needed to have the recipe. It's a simple homemade salsa, but it's really special. I lost the recipe for awhile and searched and searched until I FINALLY found it again. Enjoy!Looking for a great homemade salsa recipe?

Remember my post about our weekend of processing and storing tomatoes?

This year, being the vegetable freaks that we have become, planted a large garden and also bought into a local CSA as a “back up.”

Well, our CSA farmer offered us a TON about 120 pounds of tomatoes (see the beautiful mix of reds, yellows and oranges in the bowl?) this past weekend, and me, being the glutton for bulk kitchen anything accepted his offer.

Washing. Chopping. Slicing. Dehydrating. Freezing.

I couldn’t dry them fast enough to prevent them all from spoiling, so we had to chop up quite a few and get them right into the freezer (you may wish to check out my post on The Easiest Way to Preserve Tomatoes.

With 120 pounds, easy is important :-)!) Well, quite a large portion of the tomatoes weren’t salvagable, and some are now in the freezer for future pasta sauce and other hot dishes, and I have a decent stash of the “Easiest Homemade Sun-Dried Tomatoes” waiting.  Yum :-)!

And with the rest of the tomatoes? Well, in my humble opinion, we are now on our 3rd 4th 5th :-) batch of The Best Salsa Recipe ever.
Now, I have had quite a few salsas that are wonderful.  Some are sweet and some are spicy and some are more eclectic (the mango/pineapple salsas, tomatillo, green tomato, etc.).  I just love salsa, and there are many salsa recipes that I have enjoyed.

Unless it were really spicy or full of chemical additives or sugar (I’m on a sugar-free diet), there probably isn’t a salsa that I would pass up.

But I must say that this recipe is one of the cleanest, most satisfying salsas that I have ever had. I tasted it for the first time about 5 years ago at a baptism and quickly beggedasked for the recipe.  You know how that goes.

I had completely forgotten about this recipe, but it resurfaced again this past week as I was going through my recipe file. I made up a quick batch and wow – is it fresh and wonderful tasting. Enjoy!

Tips:

  • See my post on 6 Super Tips for Cilantro so you can save money and time with this great herb!
  • This salsa tastes great both with and without the green pepper.  I used frozen pre-diced peppers and it was great!
  • The original recipe recommended quite a bit more lime juice so you can be adventurous if you like.  I thought it tasted great with this amount.
  • You could easily increase the cilantro amount.  The more the better, in my opinion.  Boy, I used to think that the stuff tasted like soap, but I really love it now :-)!

Of course, this salsa tastes great with the standard tortilla chip, but we tend to dip other things in it as well or even use it as a condiment if we happen to make a lot.

In fact, we love dipping popcorn in it.  Here’s one of our favorite popcorn recipes.  And this one is great as well.  Enjoy!

I can’t wait to hear what you think!

I know, it’s a simple recipe.

But it’s shockingly good.

I hope to offer up some other salsa recipes soon, but I’ll have to go rummage through my recipes again :-)!

How about you?  Do you have a fabulous salsa recipe to share!  Please do :-)!

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  1. YUMMY!
    Having moved from Texas to North Carolina the salsa options have dropped considerably!
    It’s definitely time I start making my own!
    Biz

  2. Recipe looks good I’ll have to give it a try. I did the raw vegan thing for a while and during that time I made my own salsa. Now I would blend about half the quantity of salsa and mix it with the unblended portion to give it that store bought look and feel. I discovered a trick that gives your salsa that true store bought look for friends and kids(mine are all grown up) who don’t understand the nutritional value in home made variety and are picky about how their salsa looks. When you blend the salsa it tends to take on a washed out or pale, pale red colour. Solution, use red bell peppers instead of green to give you a dark red salsa. Another advantage to this idea is that I feel you shouldn’t eat green bell peppers as they are not ripe but rather the unripened stage of coloured(red, orange, yellow…) bell peppers. And that is the main reason we eat fresh whole food is it not, is for the nutrition :)

    • Thanks for the great info! I knew that green bell peppers would change color as they sat on the vine – is that true that they really are unripened? I only liked green peppers as a little girl – -now I don’t really care for them at all. But we bought green bell plants this year and they didn’t really turn color. Any thoughts on why this is? My kids love my salsa so I am OK either way, but I’d like to know about the peppers for next year’s growing season! Do you think that the green peppers are unhealthy?

  3. I don’t necessarily think their an unhealthy choice, especially given all the alternative choice available in your local stores. No, it’s more a matter of good, better, best. I was talking to a commercial grower a while back and she told me that for the grower it’s a matter of economics. If left on the vine to ripe and change colour, the only way to ripen the peppers, it usually takes noticeably longer and consequently cost the farmer more. This gets passed on to the consumer. For the farmer he makes more money by turning his crop over faster. that is why the coloured ones usually cost more. Sometimes in the summer their about the same price.
    I guess what I’m saying in this ramble of mine is that the coloured one are more nutritious and therefore better for you. But it’s always a matter of good, better, best, do what you can, taking into account economic, availability, health issues… what have you.

    • Thanks! But then why do they sell both green and colored pepper plants? Wouldn’t they all just be the same kind of peppers and then you’d just decide how long to leave them on the vine?

  4. Maybe, I’m just going by what a commercial grower here on the lower mainland of BC was telling me, It would be interesting to know. Maybe next year if you grow peppers and have a long enough season you could leave a few on the vine and see what happens. Don’t know if that would work or not, just an idea.

  5. Please let us know what you find, I for one would be very interested.

    • Well, this is really delayed, but here is what I heard from a “specialist” in gardening:

      Yes and no. There are yellow bell peppers. But taking the most common open pollinated bell pepper, California Wonder, the more mature the pepper the sweeter and the redder it becomes.

      Hope that helps :).

  6. have you ever used your frozen tomatoes to make your salsa? i am looking for a good salsa (preferrably not one that i have to buy) for the winter seasons.

    • The tomatoes, sadly, don’t freeze well, but I did freeze some salsa. I haven’t tried it yet but I know a lot of others who have frozen their salsa. I’m thinking it would work best if the tomatoes are chopped or processes into very small pieces.

  7. I love fresh salsa too. My recipe is very similar to yours except I add 1/2 tsp. chili powder and basil. great recipe.

  8. I adorable fresh from the garden salsa! Beautiful photo!

  9. This salsa looks great. Thanks for sharing and linking to Tempt My Tummy Tuesday.

  10. This is a great recipe. I have a link party on Wednesdays, and I would love it if you would link this and any other posts. It is called Wednesdays Adorned From Above Link Party. It runs from Wednesday to Sundays.
    http://www.adornedfromabove.com/2012/09/simple-anti-aging-moisturizer-and.html
    I hope to see you there. I am your newest follower, and I would love for your to follow me also. Have a great Day.
    Debi Bolocofsky
    Adorned From Above
    http://www.adornedfromabove.com

  11. Hi! I found you through the blog party at Fit and Fabulous Fridays. This salsa looks great and I appreciate the cilantro tips, too…I learned a lot today! :)

  12. Your salsa sounds delicious and it looks lovely and colourful. I’m just thinking about how many tomatoes there must be in 120 lbs!

  13. This looks YUM!

    New follower from the Better Mom Mondays Link Up! Stop by and follow us back when you get a chance. :-)

  14. Do you have to peel your tomatoes???