Homemade Salsa Recipes

Easy Fire Roasted Salsa

Ingredients:

• 2 (14 oz.) cans fire roasted tomatoes, drained
• 1 large jalapeno
• 1 tsp. minced garlic, or more to taste
• salt to taste
• fresh chopped cilantro to taste, if desired

Directions:

By Deeli from Richland, WA

Homemade Salsa

Ingredients:

• 1 (14.5 oz.) can tomatoes and green chilies
• 1 (14.5 oz.) can diced Italian tomatoes (plus the juice)
• 4 tsp. diced pickled jalapenos
• 1/4 cup diced sweet onion
• 1/2 tsp. garlic salt
• 1/2 tsp. cumin
• 1 tsp. sugar

Directions:

Source: Recipe I found online and altered.

By Rachel's Mom from Wilkesboro, NC

Roasted Tomato Salsa

Ingredients

• 4 medium ripe tomatoes
• 1/4 cup roasted red pepper, finely chopped
• 2 jalapenos, stemmed, seeded, finely chopped
• 1 large clove garlic, crushed
• 2 Tbsp. chopped fresh cilantro
• 1 tsp. grated lime zest
• 1/2 tsp. salt
• 1 Tbsp. fresh lime juice
• 1 Tbsp. olive oil

Directions

To roast tomatoes, place tomatoes on broiler pan, and broil 4 inches from heat for 5 minutes. Turn, and roast 5 minutes more. Cool 10 minutes. Peel away charred skin; halve and core tomatoes. Squeezing slightly, remove seeds and liquid. Chop tomatoes, and place in medium bowl.

Add chopped red pepper and jalapenos, garlic, cilantro, zest, salt, lime juice, and oil; mix well. Let stand 1 hour to allow flavors to blend, or store, covered, in refrigerator. To serve, warm to room temperature.

By Robin from Washington, IA

Homemade Salsa

Ingredients:

• 6 medium ripe tomatoes, chopped
• 1/2 tsp, minced garlic
• 2 Tbsp. vinegar
• 1 slice onion, chopped
• 1 tsp. oil
• 3 Trappey's Peperoncinis, chopped

Directions:

Mix all ingredients together. Ready to eat immediately or later when chilled. Can be stored in a canning jar in the refrigerator for two weeks or more. Believe me, this will not be in the fridge two weeks.

By Cassie

Easy Salsa

Ingredients:

• 2 large fresh tomatoes seeded and finely chopped
• 1 medium sweet onion finely, chopped
• 2 cloves fresh garlic, minced
• 2 Tbsp. fresh cilantro, chopped
• 2 green onions, chopped
• 1 habanero pepper, chopped
• salt and pepper, to taste
• juice from one fresh lime

Directions:

By coville123 from Brockville, Ontario

Salsa

Salsa I

Ingredients

• 2 cans tomatoes
• 1 small can green chilies
• 1 medium onion
• 1 Tbsp. cilantro
• 1 Tbsp. garlic salt

Directions

Blend all together in blender and put in refrigerator.

By Robin

Salsa II

Ingredients

• 40 tomatoes(chopped)
• 5 cups onion (chopped)
• 2 1/2 cups green peppers (chopped)
• 2 1/2 cups oil
• 1 1/2 cup cilantro (snipped)
• 10 cloves garlic (finely diced)
• 1 1/2 Tbsp. pepper
• 2 1/2 cups jalapeno peppers (chopped)
• 2 1/2 cups lemon or lime juice
• 2 1/2 cups celery (finely chopped)
• 1 1/2 cup sugar
• 3 Tbsp. salt
• 5 cups tomato sauce

Directions

Chop and blend all ingredients. Add sugar, salt, and pepper. Mix well. Add tomato sauce and mix well. Bring to boil and cook 20 minutes. Place mixture into pint jars. Put lids on tightly and process in boiling water bath for 20 minutes.

By Robin

Salsa III

Ingredients

• 1 can black beans, undrained
• 1 can niblet corn, undrained
• Red onion, chopped
• Tomatoes, chopped
• Cucumber or celery, chopped
• Banana pepper or green pepper, chopped
• Zesty Italian Salad Dressing (can use fat free)

Directions

There are no amounts for this recipe. It is a "dump" recipe. Add as much or as little as you would like. Also, you can add different vegetables if you prefer.

Source: My Aunt passed this recipe along to me, but I believe she originally got the idea from a Weight Watchers meeting.

By Jayme from Harrisonburg, VA

Tomato Salsa

Tomato Salsa I

Instructions

• 3 jalapeno peppers, seeded and quartered
• 2 large tomatoes, quartered
• 2 green onions, quartered
• 1 tsp. cider vinegar
• garlic powder

Directions

By Robin from Washington, IA

Tomato Salsa II

Instructions

• 8-10 ripe tomatoes, peeled (or 2 qts home canned)
• 2 large onions, chopped
• 3 green or red bell peppers
• 3 medium fresh hot chilies, seeded and chopped, (opt)
• 2 cans diced green chili peppers, mild or hot
• 4 oz. can jalapenos or 5 fresh, seeded and chopped
• 1/2 cup cider vinegar
• 1-6oz can tomato paste
• 2 cloves crushed garlic
• 2 tsp. chili powder
• 2 tsp. sugar
• 1 Tbsp. salt
• 2 Tbsp. chopped fresh cilantro

Directions

By Ellen from Taft, CA

Salsa

Ingredients:

• 1 medium can peeled tomatoes
• 1/2 cup chopped green onion
• 1/4 cup oil
• 1-2 Tbsp. vinegar
• 1-2 Tbsp. sugar
• 1/4 tsp. salt
• dash pepper
• 3 Tbsp. jalapeno pepper
• Tabasco sauce, season to your liking

Directions:

By Robin from Washington, IA

Tomato and Pepper Salsa

Ingredients:

• 2 large tomatoes
• 8 large jalapeno peppers
• 2 large onions
• 1 green bell pepper
• 5 clove garlic
• 1 Tbsp. salt
• 2 Tbsp. sugar

Directions:

By Connie from Cotter, AR

Tomato and Green Chile Salsa

Ingredients:

• 3 cups peeled, cored, and chopped tomatoes
• 3 cups seeded, chopped long green chilies
• 3/4 cup chopped onion
• 1 Jalapeno pepper, seeded and finely chopped
• 6 cloves garlic, finely chopped
• 1 1/2 cup of vinegar (5% vinegar) or 1/3 cup lime juice
• 1/2 tsp. ground cumin
• 2 tsp. oregano leaves
• 1 1/2 tsp. salt
• 1/8 cup finely chopped cilantro

Directions:

Source: from a book-Easy to Preserve from the University of Georgia Extension office.

Fresh Salsa

Ingredients:

• 1 med. onion (cut in 1/2)
• 2 med. tomatoes (cut in 1/2)
• 5-7 cilantro sprigs
• 1/2 of 1 jalapeno
• 1/4 green bell pepper
• 1/2 juiced lemon
• 1 garlic clove
• Salt (to taste)

Directions:

Easy Salsa

Ingredients

• 1 can stewed tomatoes, with juice (16oz.)
• 1 can whole tomatoes, with juice (16oz.)
• 1 can green chilies, undrained
• 1/4-1/2 jar jalapeno peppers, drained (8oz.)
• 1/4-1/2 small onion
• 1 Tbsp. cilantro
• 1 tsp. garlic salt

Directions

By Robin from Washington, IA

Salsa

Ingredients:

• 2 cups green peppers, chopped
• 12 cups tomatoes, skinned ad chopped
• 2 large onions, chopped
• 2 cups jalapeno pepper, chopped
• 5 cloves garlic, minced
• 3 tsp. salt, to taste
• 1/2 tsp. cumin
• 2 tsp. cayenne pepper
• 2 tsp. paprika
• 1 cup cider vinegar
• 6-7 pint jars

Directions:

By Robin from Washington, IA