top of page

Search by Category 

Restaurant Style Salsa

There are very few pre packaged salsas that I like. So, naturally, I often make my own. Its easy, quick and can be canned for preservation. This recipe makes 3 mason jars worth of salsa. So unless you're feeding an army with your salsa, I suggest you can a few. :) I have been asked to sell this salsa at farmers markets and it is also requested at parties. Just to brag. ;)


7 beefsteak or on the vine tomatoes

1 red pepper

1/2 English cucumber or deseed regular cucumber

6-8 garlic cloves

3 limes

1 bushel cilantro

1/2 cup jarred/pickled jalapenos

1 tbsp olive oil

2 tsp salt

1 tsp pepper


1. In a Vitamix blender, combine the red pepper, the cucumber, garlic cloves, juice of 3 limes, 1/2 jalapenos, cilantro, olive oil, salt and pepper. Puree until smooth.

2. Quarter and add the tomatoes. Blend on a low setting for 15-30 seconds. This way there is still a little bit of "chunk" left to the tomatoes.

3. If you're canning the rest, pour the salsa into a mason jar and close the lid tightly. Submerge the jars(s) into a pot of boiling water and allow it to boil for a full 10-15 minutes. When the water has cooled, remove the jars. If the lid doesn't "pop", then it is sealed.

Serve with chips or use as a dip/sauce.


Featured Posts

Search by Tag

bottom of page