Market Recipes, Fresh Homemade Salsa!

by Jerome Farmers Market, August 25, 2016
by: Kim's Healthy Eats

  1. 3-4 pounds tomatoes, I had a mix of large grape and yellow
  2. 1/2 of a small red onion, peeled
  3. 2 or 3 small jalapeño peppers, depending on heat preference
  4. 1 clove garlic, minced
  5. Large handful of cilantro
  6. 2 splashes of red wine vinegar (about a 1/2 teaspoon)
  7. 1/2 of a lemon or lime, juiced
  8. Salt and pepper to taste
  1. Roughly chop tomatoes, onions, and jalapeño peppers.
  2. Add all ingredients to the food processor.
  3. Pulse until desired consistency.
  4. Serve in a bowl with chips and veggies, or top your favorite Mexican dish.
by: little broken

Serves: 4 cups
  • ⅓ cup finely chopped green bell pepper
  • ⅓ cup finely chopped red bell pepper
  • ⅓ cup finely chopped hothouse cucumber
  • 2½ cups chopped tomatoes on the vine
  • ⅓ cup finely chopped sweet onion
  • 4 large garlic cloves, minced
  • 1½ fresh jalepenos*, seeded and finely chopped
  • ½ bunch of cilantro, chopped
  • 1 lime, juiced
  • salt and fresh ground black pepper
  1. Combine all the ingredients together in a large bowl. Season with salt and pepper to taste.
  2. Cover and refrigerate for atleast 30 minutes up to overnight before serving.


Restaurant-Style Salsa Recipe
by: The Pioneer Woman 
via the Food Network


Two 10-ounce cans diced tomatoes and green chiles, such as Rotel

One 28-ounce can whole tomatoes with juice

1/2 cup fresh cilantro leaves (or more to taste!)

1/4 cup chopped onion

1 clove garlic, minced

1 whole jalapeno, quartered and sliced thin, with seeds and membrane

1/4 teaspoon ground cumin

1/4 teaspoon salt

1/4 teaspoon sugar

1/2 whole lime, juiced

Combine the diced tomatoes, whole tomatoes, cilantro, onions, garlic, jalapeno, cumin, salt, sugar and lime juice in a blender or food processor. (This is a very large batch. I recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.)

Pulse until you get the salsa to the consistency you'd like. I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.
Refrigerate the salsa for at least an hour before serving.

2012 Ree Drummond, All Rights Reserved
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