Tom's 70th birthday

Tom's 70th birthday
50 years of marriage this year September 2017

Friday, July 16, 2010

GARDEN FRESH SALSA


12 very, very ripe and firm tomatoes, preferably Roma
1 medium green bell pepper
2-3 jalapeno, hot wax pepper or any kind HOT pepper
A little fresh parsley
1 large onion
3 cloves garlic
1 small, seeded cucumber
Salt



Cut up and cube all the tomatoes into bite-sized pieces.  Do likewise with peppers, onions, and seeded cucumber.  Chop up garlic and add.  
 
Mix into a large bowl and put into a food processor or blender (whichever works best for you) a little at a time and pulse or chop to the consistency you would like your salsa to be. 

Place pureed mixture into another bowl until the process is totally completed. When you finish pureeing all the vegetables, put them into a colander and let all excess juices drain (there will be a lot). 

 
Put mixture back into the bowl and start salting with a teaspoon of salt at first.  Mix and taste and continue to do so shaking the salt a little at a time until you get the flavor you would like. Remember not to  OVERSALT  because the salt needs to absorb into the vegetables, and you may not realize it at first.   Now remember also that homemade salsa will NOT have the deep red color that the bottled salsas have. 

Put the salsa into enclosed containers to refrigerate.  Serve with tortilla chips and you  will have some great homemade salsa!! 
(All the above ingredients made this larger disposable container full)

ALSO,  A REALLY IMPORTANT TIP:   HOMEMADE SALSA TASTES BEST WITHIN THE FIRST TWO DAYS!

3 comments:

Anonymous said...

Is this a salsa tha one can 'can'?

mamag7 said...

You know I never have done it,so I'm not sure. It would make it different if it was cooked and hated for canning. . so I would say no. All you can do is try though right?

mamag7 said...

ooops.. I meant "heated" for canning.. sorry.