This is the time of year when the garden is full of tons of yummy veggies. It is the perfect time to make salsa since most, if not all of the ingredients that you will need are in your own garden. Salsa is also fab to take to a back to school BBQ or just to nosh on while lounging by the pool. Try my husband, Jayson’s, Organic Garden Salsa. This recipe is great to make in bulk because by cooking it, it can be stored by freezing, canning, or bottling, whereas fresh salsa can not be stored for long periods of time. You can freeze for up to 3 months in your kitchen freezer or up to 1 year in a deep freezer. {This is the perfect recipe if you have tons of goodies in the garden but aren’t sure what to do with them.}
- 6 cups organic yellow onions (diced)
- 6 cups organic fresh raw tomatoes (diced)
- 1/2 bunch organic cilantro (chopped, stems and all)
- 1o cloves organic garlic (chopped)
- 3 organic Serrano peppers (for medium to spicy, do not seed.For mild,
- remove seeds)
- 4 tablespoons organic extra virgin olive oil
- 3/4 organic white vinegar
- 1 tablespoon organic dried oregano
- 15 ounces organic tomato sauce
- 1/2 tablespoon organic cumin
- 1/2 tablespoon organic salt
-
Saute onions and peppers in olive oil until softened. Add all other ingredients and cook over medium heat for 10 minutes. Let cool and puree in a blender until you reach the desired consistency.
Yield: 5 large bowls.
If you try this, let me know what you think.
What a great recipe! I love salsa and chips and this looks absolutely superb! I will be sure to save it and try it very soon! Thanks
Hi Genergize,
I am glad you will be trying the recipe. Please let me know what you think.
xo.
ooo this sounds yummtastical, I’ve got to try!
Hi Rhianna, it is so good. You will enjoy.
xo.