Fresh Tomato Salsa Summer 2011 Recipe

Name: Fresh Tomato Salsa Summer 2011
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole Large Onion OR 2 Small Onions, Finely Diced; 2 stalks Celery, Finely Diced; 1 whole Green Pepper, Diced; 1 whole Orange Pepper, Diced; 5 whole Humongous Tomatoes OR 10 Medium Tomatoes OR 8 Cups Chopped Tomatoes; 2 whole Jalapeno Peppers; 1 whole Lime, Juiced; 1 Tablespoon Dried Cilantro OR 1 Small Bunch Cilantro Leaves, Finely Chopped; 1 clove Garlic, Minced OR 1 Teaspoon Minced Garlic; 1 can (6 Oz. Size) Tomato Paste; 2 Tablespoons Coarse (pickling) Salt; 1 Tablespoon Vegetable Oil; 1 Tablespoon Vinegar; 1 teaspoon Celery Salt; 1 teaspoon Cumin; 6 whole Pint-sized Canning Jars, Lids And Rings

Servings: persons

1 whole Large Onion OR 2 Small Onions, Finely Diced
2 stalks Celery, Finely Diced
1 whole Green Pepper, Diced
1 whole Orange Pepper, Diced
5 whole Humongous Tomatoes OR 10 Medium Tomatoes OR 8 Cups Chopped Tomatoes
2 whole Jalapeno Peppers
1 whole Lime, Juiced
1 Tablespoon Dried Cilantro OR 1 Small Bunch Cilantro Leaves, Finely Chopped
1 clove Garlic, Minced OR 1 Teaspoon Minced Garlic
1 can (6 Oz. Size) Tomato Paste
2 Tablespoons Coarse (pickling) Salt
1 Tablespoon Vegetable Oil
1 Tablespoon Vinegar
1 teaspoon Celery Salt
1 teaspoon Cumin
6 whole Pint-sized Canning Jars, Lids And Rings

1
Wash and prep the onion, celery, bell peppers (clean, dice, chop).
2
Put them into a large bowl.
3
Chop tomatoes according to how chunky you would like your salsa.
4
If your tomatoes are watery, drain some of the liquid off before mixing them into the other ingredients.
5
Remove most of the membranes from the jalapeno peppers.
6
Dice them very finely and add into the bowl with the other ingredients.
7
Wash your hands thoroughly and be careful about touching your face or your kids if you handled the peppers with your hands.
8
Stir all of the remaining ingredients into the salsa mixture and mix to combine.
9
Ladle into pint jars and store in the fridge for up to one month.
10
I like to make a batch of fresh salsa and give some of it away to my neighbors in the summer.

138

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 whole Large Onion OR 2 Small Onions, Finely Diced, 2 stalks Celery, Finely Diced, 1 whole Green Pepper, Diced, 1 whole Orange Pepper, Diced, and more.

Yes, Fresh Tomato Salsa Summer 2011 falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Fresh Tomato Salsa Summer 2011

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions