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Homemade Salsa

Posted under How God Provides, Love To Learn, We Like Food! - Jun 15th, 09

Years ago, a sweet friend from church (K.S.) gave me her delicious salsa recipe, and I have made it for years. However, over the past few years, I have talked myself out of making it (starting when my blender broke), and I have opted to buy it at H. E. B.

Lately, I have rediscovered how great homemade salsa really is (not to mention how cost-efficient). Blenders aren’t just for cold smoothies; they are great for making hot salsa, too! I have changed the original recipe a little, because I really love cilantro.

I have thought about canning this, but it’s really not too difficult to make, and the longest we have had it in the fridge was 3 days (It’s usually gone in two!). So, I kind of canned the canning idea.

Homemade Salsa:


Part 1:

  • 1-28 oz. can of whole or diced tomatoes (you can use fresh, but sometimes this is too acidic and burns my mouth)
  • 1 bunch of cilantro (I cut off and use about half, because I love the flavor that this adds!)
  • 2 jalepe├▒os (again…wear gloves when removing seeds and membrane), or 3 serrano peppers
  • 1-2 cloves of garlic ( I use elephant garlic)
  • 1-2 white onions
  • 1 stalk of celery

Part 2:

  • Lemon pepper-1 tsp. or to taste
  • Cumin-1 tsp. or to taste
  • Salt-1 tsp. or to taste
  • Pepper-1 tsp.or to taste
  • 1/2 Lime (or Lemon)-juice squeezed into salsa
  • Optional: 1 tsp. garlic salt or season salt- to taste

Place coarsely chopped peppers, onions, celery, and garlic (Part 1) in blender. Add tomatoes and cilantro. Blend for three-five SECONDS until desired consistency!

Option 1:

Then, pour it into a bowl, and add the remaining ingredients (Part 2). Now, open the chips, and enjoy your fresh homemade salsa! This is my current preference, but it may only last you three days (refrigerated).

Option 2:

The original recipe: Pour into a saucepan; add other ingredients (Part 2); bring to a boil, then simmer (covered) 15-20 minutes. Refrigerate. Keeps two weeks (if not eaten).

My original recipe also called for 1 tsp. vinegar, 1/2 tsp. beef boullion, 1 tsp. parsley, and 1/2 tsp. garlic powder. Feel free to experiment.

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