Best Garden Salsa Recipes

GARDEN SALSA

Steps:

• In a large bowl, combine the tomatoes, green pepper, onions, garlic, vinegar, lemon juice, oil, jalapeno and seasonings. Cover and refrigerate until serving. Serve with chips.

FRESH GARDEN SALSA

Steps:

• Prepare boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
• Combine all ingredients in a large saucepan.
• Heat to a boil. Reduce heat and simmer 15 minutes.
• Ladle hot salsa in to hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
• Process filled jars in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

GARDEN TOMATO SALSA

Steps:

• Place onion, bell pepper, cilantro, and jalapeno peppers into a food processor. Pulse until finely chopped. Add tomatoes, and pulse just a few times until the tomatoes are coarsely chopped. Transfer to a bowl with a tight-fitting lid.
• In a separate bowl, whisk together olive oil, red wine vinegar, lime juice, and salt.
• Pour dressing over tomatoes, and stir well. Cover, and refrigerate for at least 1 hour.

SPICY GRILLED TUNA WITH GARDEN SALSA

Steps:

• Roast garlic and jalapeños in a small, dry skillet over medium heat, turning occasionally, until soft (both will blacken in spots), 5 to 10 minutes for jalapeños, 15 minutes for garlic. Cool, then peel garlic. Puree garlic, jalapeños, lime juice and 1/2 teaspoon salt in a blender until smooth. Scoop 1/2 cup puree into a 13" x 9" glass baking dish. Place fish on puree, flipping once to coat both sides. Cover dish; refrigerate 10 to 20 minutes to marinate. Transfer remaining puree into another bowl for salsa. Mix in tomatoes. Rinse onion in a small strainer under cold water; drain. Add to tomato mixture. Stir in cilantro, mint and basil. Season with remaining 1/2 teaspoon salt. Coat grill with cooking spray; heat to medium-high (about 375°F). Remove fish from marinade; place on grill. Cover grill and cook 3 minutes. Uncover, flip fish, cover again and cook until fish is done, about 2 minutes more for medium-rare. Transfer fish to plates; spoon salsa on top.

FRESH GARDEN SALSA

Steps:

• Mix all ingredients in glass or plastic bowl. Cover and refrigerate until serving.

FRESH HOMEMADE GARDEN SALSA

Steps:

• Chop up the tomatoes, peppers, tomatillo's cilantro, onions and put in a bowl.
• Using a food processor, dice the garlic, lemon and two or three of the jalapeno peppers.
• Add this to the chopped vegetables.
• Add the rest of the ingredients, and mix well.
• This salsa tastes the best after it has some time for the ingredients to marinade.
• You can use any type of tomatoes you like, same goes with the peppers, just be sure to taste it as you add the jalepenos, because some of them can be a lot hotter than others.

CANNING GARDEN FRESH SALSA

Steps:

• 1. BLANCH TOMATOES: Bring a large pot of water to a boil. Blanch by dropping a few tomatoes at a time into the boiling water for about 2 minutes at a time. Remove from boiling water and drop into cold water. I fill up sink with cold water. Do this in batches of 6 to 7 tomatoes at time.
• 2. Peel and chop tomatoes coarsely; layer in a large strainer with salt. I used about 4 tablespoons of pickling salt. Layer of tomato, sprinkle with salt; repeat until all tomatoes are in the strainer. NOTE: Set strainer inside of a large bowl. This will catch the liquid from the tomatoes. To prevent the tomatoes from sitting in the juice turn a smaller bowl upside down in the large bowl for the strainer to set on. The idea is to remove the liquid from the tomatoes. Allow tomatoes to drain for several hour or overnight in a cool spot. Do NOT put in refrigerator. I cover with a towel.
• 3. STERILIZE JARS: place canning jars in a large canner; cover with water by 1 inch. Bring to a boil and boil for 10 minutes. If you have hard water; add about 3 tablespoons of white vinegar to the water to prevent lime build up on the jars. STERLIZE LIDS: Place lid in boiling water for 5 minutes
• 4. Peel and chop onions. De-seed Jalapeno's and Bell Peppers; chop fine. Peel and mince garlic. Juice limes. Set all this aside.
• 5. Chop the drained tomatoes to texture of your liking; mix with onions, peppers, and garlic. Place in a large deep pot. Mince cilantro and add to pot. Also, add ground cummin seed.
• 6. Mix the tomato paste with one cup of the salsa mixture; combine until smooth and add to pot. Bring salsa to a boil.
• 7. Carefully lift sterilized jars from boiling water. Pour 1 half of the water into sink and other half back into pot. (you will need to keep boiling) This will keep the boiling water level up.
• 8. Add 3 tablespoons of fresh lime juice to each jar. Fill jar with boiling hot salsa mixture leaving 1-inch space from top of jar. Place hot sterlized lids on jars and tighten bands.
• 9. Place jars back into boiling water; boil for 20 minutes. Remove jars from water bath and place on a dry towel to cool. Once cooled check seals and band.

GARDEN-FRESH BLACK BEAN SALSA

Steps:

• In a large bowl, combine the first six ingredients. In a small bowl, whisk remaining ingredients until blended. Pour over salsa; toss to combine. Refrigerate, covered, until serving.

GARDEN VEG SALSA

Steps:

• In a large bowl, combine the first 12 ingredients; toss to combine. Refrigerate, covered, until serving. Serve with chips.

FRESH GARDEN SALSA

Steps:

• Dice the zuccini and squash into uniform pieces.
• Transfer to a bowl and combine with the tomatoes, bell and poblano peppers, and onion.
• Mix in the oregano and lime juice.
• Season to taste with salt and black pepper.
• Let the salso sit 15 minutes before serving to allow flavors to meld.

AUNT CONNIE'S GARDEN FRESH SALSA (FOR CANNING)

Steps:

• Put all ingredients in a very large pot and simmer for 30 minutes. Meanwhile wash jars, lids and rings. Get your hot water bath pot going. Put the jars in the the hot water pot for 10 minutes prior to the salsa being done. In a small pan put the lids in water and warm them, but do not boil them. Take the jars out of the hot water and place the jars on the counter, fill with hot salsa, wipe rims, put lids on, rings on (just finger tip tight) and then hot water bath the jars for 20 minutes. Take out and set on towel and leave undisturbed for 24 hours. After 24 hours check that all the jars sealed. Take off rings wipe down jars and then put rings back on and store in a cool dry place until ready to enjoy. Should yield approx 10-15 pint jars. You should have a little left and you can put that in a bowl and eat it right away or just put it in the fridge and eat it in the next few days. If a jar does not seal just put it in the fridge and eat that one first.
• Happy Salsa making!
• Note: To peel the tomatoes drop them whole in boiling water let sit for 1 minute, transfer to bowl of ice water, core and peel. Also, if you don't like the consistency after you've cooked all ingredients for 30 minutes you can continue to cook and it will get thicker. Use your jalapenos to adjust the heat we added 6 this last batch we made and it was nice and hot.

SPICY GARDEN SALSA

Steps:

• Add peeled red onion, salt, white vinegar and minced garlic to blender.
• Add tomatoes - Use standard tomatoes (not roma, cherry, etc.) If possible, get ones that are vine ripened. Choosing good tomatoes makes a huge difference in the flavor!
• Add Jalapeños to blender based on your preferences to the following - Leave seeds in for some good heat. Remove them to make a milder salsa. Jalapeños can vary widely on their heat. The ones that are solid green are more mild, while the ones with the white striations up the sides are the hottest.
• Cilantro - grab the leafy end of the cilantro and pull off the thicker stems at the bottom. Add leafy part of cilantro to blender.
• Coarsely blend all ingredients and refrigerate for at least 2 hours to allow flavors to meld.

GARDEN TOMATO SALSA

Steps:

• In a large bowl, combine the first seven ingredients. In another bowl, combine the tomato sauce, oil, lime juice, garlic salt and pepper. Pour over vegetable mixture; toss to coat. Cover and refrigerate until serving. Serve with tortilla chips.

CRUNCHY GARDEN SALSA

Steps:

• In a bowl, combine the first seven ingredients. In another bowl, combine the water, tomato sauce, tomato paste, garlic, lemon juice and pepper; stir into the vegetable mixture. Serve with chips. Refrigerate leftovers.

GARDEN FRESH SALSA

Steps:

• 1. Chop up all tomatoes, peppers, and onion. Combine in a large bowl.
• 2. Drain jalapenos (if you're using the green chiles, no need to drain them) and add them to the bowl.
• 3. Roll the lemon & lime on the counter, pressing it with your hand before cutting them in half (you'll get more juice this way). Either use a juicer or squeeze the juice into your hand to catch any seeds.
• 4. If using the optional cilantro, add it to the mixture (about 1/4 - 1/2 cup chopped).
• 5. Add salt and mix well. Chill in the fridge for at least 2 hours for flavors to combine well. I usually let it chill overnight.
• 6. Serve with chips (the Scoops tortilla chips work well) or use on anything you put salsa on. I've put in on baked potatoes, on chicken before baking, etc... use your imagination!

CHICKEN WITH GARDEN SALSA

Steps:

• In a small bowl, combine the lime juice, oil, garlic salt and pepper. Set aside 5 tablespoons. Pour remaining lime juice mixture into a resealable plastic bag; add chicken. Seal and turn to coat; let stand at room temperature for 10 minutes., Meanwhile, in a small bowl, combine the corn, tomato, pepper, green onion, cumin and 3 tablespoons reserved lime juice mixture. Cover and refrigerate., Drain and discard marinade from chicken. Lightly oil the grill rack. Grill, covered, over medium heat or broil 4 in. from heat for 5-6 minutes on each side or until a thermometer reads 170°, basting twice with remaining lime juice mixture., Top with cheese; grill or broil 1-2 minutes longer or until cheese is melted. Serve with salsa.

SPICY GARDEN SALSA

Steps:

• 1. Use food processor or blender, add tomatoes, chives, jalapeno, and cilantro and pulse until desired consistency is reached.
• 2. Pour mixture out into a bowl and stir in lime juice, hot pepper sauce, garlic, and salt & pepper.
• 3. Serve immediately with chips or store in air tight container and refrigerate.

CHICKEN WITH GARDEN SALSA FOR TWO

Steps:

• In a small bowl, combine the lime juice, oil, garlic salt and pepper. Set aside 3 tablespoons. Pour remaining lime juice mixture into a resealable plastic bag; add chicken. Seal and turn to coat; let stand at room temperature for 10 minutes., Meanwhile, in a small bowl, combine the corn, tomato, pepper, green onion, cumin and 2 tablespoons reserved lime juice mixture. Cover and refrigerate., Drain and discard marinade from chicken. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, covered, over medium heat or broil 4 in. from heat for 5-6 minutes on each side or until a thermometer reads 170°, basting twice with remaining lime juice mixture., Top with cheese; grill or broil 1-2 minutes longer or until cheese is melted. Serve with salsa.

GARDEN FRESH SALSA - IN A JAR

Steps:

• 1. Lets start off with, getting all ingredients together.
• 2. Take the Roma tomatoes and get ready to blanch them. Get a large dish pan and fill about halfway with water. Bring to a boil. Once water is boiling, place tomatoes in boiling water for about 2 to 3 minutes.
• 3. Remove from water, let cool to peel.
• 4. Meanwhile, start chopping jalapenos, (use rubber cloves to chop jalapeno peppers).
• 5. Chop other ingredients
• 6. Once tomatoes have cool, and peel, chop tomatoes.
• 7. Place in a large dish pan or a large pot, tomatoes and all chopped ingredients. Add vinegar, lime juice, red pepper flakes and kosher salt.
• 8. Put pan or pot on stove and cook on medium and let it start boiling. Once it's starts boiling, time it, for 20 to 30 minutes, until flavors blend and tomatoes looks soft. Taste for seasoning, add more salt, red pepper flakes if desired.
• 9. Take your lids and place in a small sauce pan of water, bring to a boil. Keep boiling lids.
• 10. Take the half pint jars and fill them with hot water.
• 11. Take the hot salsa
• 12. and add to the jars, and put lids and rings on, let set until sealed. Let cool, and store. Refrigerate un-used salsa. Enjoy with Tostitos chips or corn chips.

GARDEN TOMATO SALSA

Steps:

• Combine all ingredients.
• Cover and refrigerate for 30 minutes.
• This stays good up to 1 week.