Homemade Salsa

Kelly Williams

By
@WildfloursCottageKitchen

Back when I lived in Indiana, I had a HUGE garden and one year grew way too many tomatoes! I made tomato EVERYTHING! Including homemade salsa! I couldn't believe how truely easy it was and have never bought another jar since! In the summer I made it using fresh tomatoes straight from the garden, and in the winter I made them from my homemade stewed tomatoes. So you can use either one.
(Photo by me/Salsa is on the right-hand side behind the chips.)


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Comments:

Serves:

4-6

Prep:

20 Min

Cook:

10 Min

Ingredients

8-10
fresh tomatoes, peeled then stewed, can sub 1 (28 oz.) can del monte original stewed tomatoes, save juice aside
1 small
onion, finely chopped
1
green bell pepper, diced
2-4
fresh jalapenos, more if you like it super hot
1/8 tsp.
garlic powder
1/8 tsp.
salt
1/8 tsp.
pepper
1/8 tsp.
oregano
1 1/2 tsp.
sugar
1 Tbl.
butter
1 tsp.
vinegar
3/4 cup
homemade tomato paste or 1 (6 oz.) can

Directions Step-By-Step

1
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. Chill. Serve with white corn tortilla chips. Or use in your favorite Mexican recipe!

About this Recipe

Regional Style: Mexican
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy