Homemade Tomato Salsa

Homemade, original salsa makes good gifts, freezes safely and can be enjoyed with a myriad of foods. 

homemade tomato salsa

You might be thinking I finally harvested my bumber crop of tomatoes..
IMG_2470It isn’t  so.  Nevertheless, I am blessed.  Nothing makes me happier than when friends share  basketfuls of homegrown vegetables from their summer gardens. Because I can’t eat these fast enough, (and because I’d like to preserve the taste of summer for at least a little longer), I made homemade salsa. It’s so good I couldn’t resist eating it right out of the jar…homemade tomato salsa

And here’s something I ‘m just learning: unless I want to send my salsa to a laboratory for testing, I’m taking a chance if I can the stuff!  Salsa is a combination of acid and low acid ingredients; it is only appropriate for boiling water canning, if and only if, the level of acidity is adequate to prevent botulism. Hmm, I’m going to forego even caring about the level of acidity in  my original salsa because: freezing is a safe option for preserving untested, original salsa.  And it’s sooo much easier than canning… so go this route ( unless your planning on gobbling it all up, straight from the jar in the next week!)

Just in case you can’t eat it up fast enough,  here are a few more options to make sure  your homemade, original salsa doesn’t go to waste. Give it away to friends, family, your kids’ teachers, or  the next person who walks down the street (you’ll be hailed a culinary goddess,  because nobody can buy salsa this good!)  Use your imagination and serve  food with mucho salsa all week. For inspiration, some ideas are below.

creative uses for Salsa

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Homemade Tomato Salsa

Serves 61     adjust servings

 

Ingredients

  • 12 medium tomatoes, peeled and quartered
  • 1 medium green pepper, chopped
  • 1 large onion, chopped
  • 1/3 medium sweet red pepper, chopped
  • 1 celery rib, chopped
  • 5 garlic cloves, minced
  • 1 jalapeno pepper, seeded and chopped
  • 8 oz. tomato paste
  • 1/2 cup + 1 tablespoon + 1 teaspoon white vinegar
  • 2 tablespoons + 2 teaspoons sugar
  • 1 tablespoon + 1 teaspoon Kosher salt (pure without any additives)
  • 1/4 teaspoon hot pepper sauce

Instructions

  1. 1. In a large sauce pan, cook tomatoes, uncovered, over medium heat 20 minutes. Drain, reserving liquid. Return to the pot.
  2. 2. Stir in green peppers, onions, red pepper,  celery, garlic, jalapeno, tomato paste, vinegar, sugar,  salt, hot pepper sauce and reserved tomato liquid. Bring to a boil. Reduce heat; simmer uncovered, 1 hour, stirring frequently. Store in refrigerator for up to one week or freeze.

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Recipe Notes

 

Nutrition Facts
Serving Size 2 tablespoons
Amount Per Serving As Served
Calories 12kcal Calories from fat 1
% Daily Value
Total Fat 0g 0%
Saturated Fat 0g 0%
Sodium 86mg 4%
Carbohydrate 3g 1%
Dietary Fiber 1g 4%
Sugars 2g
Protein 0g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories 2000
Total Fat Less than 65g
Sat Fat Less than 25g
Cholesterol Less than 300mg
Sodium Less than 2,400mg
Total Carbohydrate 300g
Dietary Fiber 25g

Peachy Grilled Zucchini Caprese Stacks or Summer Stacked Salad

Peachy Grilled Zucchini Caprese Stacks or Summer Stacked Salad

Serves (serves 8)     adjust servings

Ingredients

(serves 8)

  • 2 zucchini (about 3/4 pound) each cut diagonally into 12 slices
  • cooking spray
  • 1/2 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground pepper, divided
  • 2 tablespoons canola oil
  • 1 tablespoon +1 teaspoon white wine vinegar
  • 2 teaspoons honey
  • 4 vine ripe field tomatoes, cut into 6 (1/4 inch thick slices)
  • fresh basil
  • 3 ounces fresh mozzarella cheese, cut into 16 slices
  • 16 cherry tomatoes, halved
  • 2 medium peaches, pitted and sliced

Instructions

  1. 1. Preheat grill to medium-high heat.
  2. 2. Coat both sides of zucchini with cooking spray. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place on hot grill racks and grill 4 minutes per side.
  3. 3. Combine canola oil, white wine vinegar, remaining 1/4 teaspoon salt, and honey in a small bowl, stirring with a whisk.
  4. 4. Arrange 8 tomato slices on a platter, top with basil leaf and stack with 1 zucchini slice, and 1 cheese slice. Add to stack (continuing to tuck basil between layers) with 1 zucchini slice, 1 tomato slice 1 cheese slice and 1 zucchini slice.
  5. 5. Drizzle with honey mixture. Sprinkle with cherry tomato halves , sliced peaches and fresh basil.

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Nutrition Facts
Serving Size
Amount Per Serving As Served
Calories 130kcal Calories from fat 77
% Daily Value
Total Fat 9g 14%
Saturated Fat 2g 10%
Transfat 0g
Cholesterol 9mg 3%
Sodium 204mg 9%
Carbohydrate 11g 4%
Dietary Fiber 2g 8%
Sugars 8g
Protein 4g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories 2000
Total Fat Less than 65g
Sat Fat Less than 25g
Cholesterol Less than 300mg
Sodium Less than 2,400mg
Total Carbohydrate 300g
Dietary Fiber 25g
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