Fresh Garde Salsa
Fresh Garde Salsa
Level: Easy |
Total Time: 45 min |
Yield: 6 servings |
Salsa is good on everything and anything especially tomatoes from our garden, can’t get better than that. One of my favorite things to do is mix this salsa with Velveeta cheese and make a delicious queso dip. For this recipe I used heirloom tomatoes from my families farm.
Fresh Garde Salsa
Print RecipeSalsa is good on everything and anything especially tomatoes from our garden, can’t get better than that. One of my favorite things to do is mix this salsa with Velveeta cheese and make a delicious queso dip. For this recipe I used heirloom tomatoes from my families farm.
Ingredients
- 4 ripe medium tomatoes cored and quartered
- 1 medium red onion peeled and quartered
- 4 green onions
- 1 sweet bell pepper stemmed and seeded
- 4 garlic cloves
- 5 jalapenos stemmed and seeded (you can substitute 2-3 habanero or serrano peppers.)
- 1/3 cup fresh packed cilantro
- 3 tablespoons fresh lime juice
- 2-3 teaspoons ground cumin
- 1 teaspoons sugar
- 2 teaspoons salt
- 15 ounces crushed San Marzano tomatoes 1 can, drained
- 4.5 ounces diced medium fire roasted green chilies 1 can
Instructions
- Place the fresh tomatoes, onion, garlic, peppers, cilantro, lime juice, 2 teaspoons cumin, 2 teaspoons sugar, and salt in a food processor or blender (see notes).
- Pulse until the contents are fine and well blended. Or if you want it chunky you don’t have to make it 100% smooth.
- Pour in the crushed tomatoes and green chiles. Blend until smooth or again leave it chunky if you want.
- Taste, then add more cumin and sugar if needed. Refrigerate until ready to serve.
- We canned our Salsa so that it would last longer and plus we share the salsa with friends or family.
Notes
- Personally we liked the medium fire roasted green chilies, but you can make the salsa hot as your like or mild as you like.
- I used an emersion blender and found this to be easier since I had more control over the consistency.
- Just make it how you taste the salsa thorough the process on how spicy you want it.
- The only San Marzano tomatoes I could find were whole. I simply put the whole tomatoes in a strainer and using my hands crushed them straining out the juice. If you don’t strain the juice the salsa becomes very watery.
- I like to use fresh fire roasted hatch chilies but during the Fall season these are hard to find.