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Recipe: Salsa for Dummies

Posted by on October 5, 2012

Okay, so after that embarrassingly sweet (I think) post, from A, let’s get back to some spice. I realized earlier this week that I forgot to give out the recipe for the Salsa I make along with the other condiments, so that’s what today’s recipe is all about. While it is one that I came up with by reading a jar of Salsa’s ingredient list to make sure I didn’t miss anything, it was so tasty that I’ve kept it for years now. This is a recipe that is VERY easy to adapt to amounts.

I’m not going to require so many pounds of fresh tomatoes or anything like that. Like I said, this recipe is years old and one of my favorites so it’s not something I’m really going to mess  with even if it’s not as healthy as I would like. But there is no added salt in the cans of diced tomatoes. Now this is a rather large recipe for salsa. I make it and can it so that I have salsa for weeks and gifts if I need to. You can feel free to cut down and adjust as you like. We just really like Salsa and homemade tortilla chips around here.

Difficulty: Easy
Time: 15 minutes (unless you’re canning)
Yield: 8 pints of Salsa (Told ya it was a big batch)

Mise en Place

  • Can opener
  • Big mixing bowl
  • Hand blender
  • Long handled spoon
  • Knife
  • herb mincer (optional)
  • Cutting board


  • A little over 100oz of diced tomatoes in a puree  or their own juices
  • 2 medium onions
  • Jalepenos to taste
  • Minced Garlic to taste
  • Lime Juice to taste
  • 1 bunch of cilantro
  • salt and pepper to taste

I know that a lot of things in that ingredient list are to taste, but I am going to show you the amounts I tend to use. This recipe doesn’t get played with much but I like it a lot.  The first thing you need to do if using the canned diced tomatoes is open up the can. Then split the tomatoes between  the can and the large mixing bowl. I do this to give room for the other ingredients and the galvanized steel can is safe to store the tomatoes in as well as the bowl. The mixing bowl needs to be glass or plastic as the acid in tomatoes can strip some nasty tasting (and nasty for you) things from other materials.



Once everything is separated, then cut up the onions into small dices (It doesn’t have to be super small). One onion per container, unless you want more or less. Then its time for the cilantro which I pluck the leaves off of and mince. Sometimes I leave the stems on if I’m lazy but not always. Once that is minced, half goes into each container long with 2 heaping tablespoons of jalepenos. Then 3 Heaping spoons of garlic into each container and salted to taste along with about 1/8 cup of lime juice in each container. Then using the hand blender, I blend until it’s the consistency I want and then I can prepare the jars for canning because the salsa is done and ready to eat! Simple, ne?

Note: You can throw a little chili powder or other peppers in there if you want, this is just the plain jane version of it all.



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