Homemade Salsa

We live in the South where Salsa is abundant and eaten with everything. Grocery stores carry about 50 different varieties so why would we make it homemade?….because it tastes SO MUCH BETTER! Plus, if you have fresh tomatoes on hand, it is a great way to use your fresh ingredients from your garden. What do you do if…gasp…you can’t find ripe, fragrant, tomatoes in the grocery store as they are out of season? Skip the fresh tomatoes and use 3 cans of diced tomatoes, drained.

When we posted the recipe for Texas Caviar, we shared that we recently had a family reunion with 50 plus people. Our dilemna in this hot, Texas, summer heat is refrigeration. Especially when feeding that large of a crowd! We made several quart jars of our Homemade Salsa a few days before our event and served it with several quart jars of our Texas Caviar and tortilla chips and kept it simple, yet good!


6-7 Tomatoes (or you can use 3 cans of diced tomatoes, drained)
1 Medium Purple Onion
1 Large Jalapeno, with seeds and membrane
1 Bunch of Cilantro
1 Lime
1 Clove Garlic
1 teaspoon Chili Powder
pinch of salt

Add all ingredients (except the lime) to your food processer and pulse it several times. We prefer it thick and chunky but you will want to pulse it enough times to thoroughly chop the ingredients.

Cut lime in half and squeeze each half into the salsa. Pulse for a few seconds to incorporate.

You can serve the salsa with chips, tortillas, mix it with avocados to make guacamole, serve it over chicken with shredded cheese, serve it over eggs, etc.

I prefer it on a chip!

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