Homemade Salsa 2 Ways

Canning the food you grow? It’s a beautiful thing.

My motto: #usewhatyouhave

And this year, thanks to all the time I’ve had to garden in the summer of 2020, we have a TON of tomatoes.

How about 2 new ways to make homemade salsa? I mean, we are smack dab in the middle of TOMATO season. I’ve made so much salsa, it’s crazy. But it will be much appreciated by my family throughout the entire winter. Both of these basic recipes are on the MILD side.

TOMATOES are one of my favorite things to grow in my garden.
Varieties that are good for Utah’s growing season? Celebrity and 4 th of July.

Mango Pineapple Salsa

12 lbs. ripe tomatoes, peeled or not, take the cores out

16 oz. frozen mangoes thawed

16 oz. frozen pineapples thawed

2-3 sweet onions, peeled or diced

4 jalapeno peppers, seeded and diced

3 green peppers or Anaheim peppers, seeded and diced

1 tbsp. red pepper flakes

1 tbsp. red pepper infused EVOO Sogno Toscano is my favorite

2 tbsp. salt

1 cup lime juice

12-15 lbs. tomatoes, with or without the peel, diced

I like to use my food processor to make my salsa more of a restaurant style, but if you like chunky, keep the pieces larger and dice by hand.

Place all the onion, fruit, peppers, and tomatoes into a large pot, either diced or ran through your food processor.

Cook on low to medium heat for 2-3 hours. Add the lime juice and stir together. Taste. If you need to add a bit more salt, you can. A little at a time. If you want cilantro in your salsa, add one bunch chopped fine.

Process your salsa in clean, mason jars, in a steam canner, following the directions, or you can freeze it. Makes 6 quarts.

Fire roasting the peppers and onions bring so much flavor to this salsa.

Roasted Pepper and Onion Salsa

3 sweet onions

3-4 jalapenos

3 Anaheim peppers

1 green bell pepper

2 tbsp. smoked paprika

Grill or char over an open flame, or broil the peppers and onions until beautifully charred. You can also do this to the tomatoes as well.

12 lbs. ripe tomatoes, peeled or not, take the cores out

2 tbsp. salt

1 cup lime juice

I like to use my food processor to make my salsa more of a restaurant style, but if you like chunky, keep the pieces larger and dice by hand.

Place all the charred onion, peppers, smoked paprika, and tomatoes into a large pot, either diced or ran through your food processor.

Cook on low to medium heat for 2-3 hours. Add the lime juice and stir together. Taste. If you need to add a bit more salt, you can. A little at a time. If you want cilantro in your salsa, add one bunch chopped fine.

Process your salsa in clean, mason jars, in a steam canner, following the directions, or you can freeze it. Makes 6 quarts.

Happy salsa making! XO

I even add my small black cherry tomatoes to this salsa. YUM. #usewhatyouhave

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