Kathyjo's Fresh Salsa

Kathey Jo Hickey-Van Otten


My family loves this salsa alot. I made it up in the food processor and some I keep in the refrigerator and the rest I will put pressure cooker to process. I have plenty on hand when I need it..hope you like it.


★★★★★ 1 vote

at least 10
30 Min


  • 2 bunch
  • 1 large
  • 8
    roma tomatoes
  • 8
    jalapeno peppers
  • 1 Tbsp
    sea salt or kosher
  • 3 Tbsp
    chopped canned garlic-don't drain
  • 2
    limes-cut in half

How to Make Kathyjo's Fresh Salsa


  1. Will need a food processor of which you will add the ingredients one at a time to chopped. DO NOT LIQUIFY THE VEGETABLES. Add the garlic too and chop it with one of the vegetables, along with the salt.
  2. Seeds in the jalapenos is what makes it hot..so how many seeds you leave in determines how hot you want it. Add when seeded to processor and chop
  3. After each vegetable is chopped place in bowl and mix all the vegetables together. Add the juice of 2 limes and mix again...you will have a delicious blend of wonderful flavors that is fresh and can refrigerator.
  4. If canning, place in jars, and put in pressure cooker, follow instructions for time.

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About Kathyjo's Fresh Salsa

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