Here is one of my all-time favorite canning books.īut if you aren’t comfortable with that, then just make it fresh. But if you follow canning guidelines, it shouldn’t be a problem. I know some people say that canning tomatoes are dangerous. I make it quite frequently throughout the year, and at the end of the gardening season, I make a huge batch to preserve for us to enjoy all winter long. If you are looking to preserve your garden harvest by making salsa, this is a great recipe for that. Slowly add your tomatoes one by one and pulse after each one until its the consistency you prefer.Add the greens (cilantro, jalepeno), garlic and onion to the blender pitcher and pulse.To make this recipe in a blender instead of a food processor, you’ll follow the exact same steps listed above. Making salsa recipes in a blender is just as easy as the alternative.
FRESH SALSA RECIPE FREE
If you prefer a low to no sodium salsa, feel free to omit all together. You can always add more, but can’t take it out once it’s been added. Otherwise, start with a small amount and add to taste. Start with 1/2 Tablespoon (TBS) IF you are making the same size batch I did.Continue adding the tomatoes until they have all been added. Pulse until blended but not over processed. Add the tomatoes 1-2 at a time into your food processor bowl. Using a knife, cut your tomatoes into quarters.Place the lid on your processor and use the pulsing button to pulse up the ingredients.Rough chop your cilantro, jalepeno, onion, and cloves of garlic and add them to your food processor.Make sure you have the chopping blade on. Wash and prepare all your fresh ingredients.That’s it! This recipe is so simple, and clean-up is a cinch. Amount needed will vary depending on how spicy you prefer your salsa.ġ/2 gallon of fresh restaurant-style salsa. Any variety will work for this recipe as long as they are fresh. 10 medium-sized tomatoes (I used heirloom, vine tomatoes, Roma, and cherry tomatoes).Just follow similar proportions of each ingredient to achieve the same taste and flavor. If you’d like to increase (or decrease) the amount, adjust accordingly. With the ingredients provided, it yielded a 1/2 gallon batch of restaurant-style salsa.
FRESH SALSA RECIPE FULL
It’s full of fresh vegetables and greens, and if you are using a Himalayan salt then you are also getting extra key minerals as well. If you are using the best, organic ingredients you can find, then yes it’s very healthy.
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