Return to Content

Fresh Salsa

Fresh Salsa
0 votes, 0.00 avg. rating (0% score)
by in Jul 2011

Yield: about 2 quarts

You can make big batches of her fresh salsa every summer, sometimes substituting fresh lemon juice for the vinegar. Most of it will get eaten right away, but you may manage to put up a few jars for the winter. Get basic canning instructions and tips.


Fresh Salsa

Ingredients:

  • 4 cups peeled, finely chopped tomatoes
  • 2 cups finely chopped green or red bell peppers
  • 2 cups finely chopped onions
  • 1 jalapeno or other hot chili pepper, minced, plus more to taste
  • 2 garlic cloves, minced
  • 1/2 cup apple-cider vinegar
  • 1 tablespoon chopped fresh cilantro
  • 1 teaspoon kosher or sea salt
  • 1/2 teaspoon cumin

Instructions:

In a large bowl, stir all ingredients together. Taste, add extra jalapeno and salt if you like, and serve.


Tags:
Updated Friday, June 10th, 2011
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: Summer Off the Beaten Path

  • 12 Best Places to Picinic
  • Acadian Pride in Northern Maine
  • Saying Goodbye to a Summer Home
  • Hidden Gems in the Upper CT Valley
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

Comments maybe edited for length and clarity.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

2014-july-regsub-windowshade600x350