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The temperature is getting hot down here in Texas, Y’all know what that means? Summer, tomatoes, and salsa that’s hotter than the Texas summer heat! Our tomato plants have been giving us an abundance lately so what else would you do than make salsa?
We didn’t have a tried and true recipe that we loved so we went on a hunt for a good one. We mixed and matched a couple recipes and came out with a great tasting salsa to dip those tortilla chips! Now some people in our house love spicy heat and others like just a little kick, so we are constantly struggling with a compromise on just how hot to make it. With this recipe, we’ll put the basic recipe for a mild great tasting salsa, then put optional additions to bump the heat***.
We hope you’ll try it out and sit back with a big bowl of chips and salsa by the pool and enjoy the summer!
Country Salsa
Prep: 30-45 minutes
Cook: 1 hour
Yield: About 5 cups
Ingredients
- 4 cups Fresh tomatoes chopped (you can substitute canned if you don’t have fresh)
- 2-3 Tomatillos chopped
- 1 Jalapeño chopped and remove seeds/spines
- 1 Onion, medium size
- 1 Bell Pepper, green
- 1 teaspoon Sugar (alternatively you can shred a small amount of carrot to absorb acid and give a slight sweetness)
- 2 teaspoons Salt
- 2 Garlic cloves, minced
- 1/4 cup Apple cider vinegar
- 2 tablespoons Lemon juice
- 3/4 teaspoon Cumin
- 1 can tomato paste, 6 ounces
***To add more heat, you can leave the spines on the jalapeños and add a small number of seeds. Or add 1 serrano pepper for even more heat. You can always add more and simmer a bit longer as it doesn’t take much to bump the heat.
Combine all ingredients in a stockpot. Bring to a boil then reduce heat and simmer for 1 hour. If you like it chunky, leave as is. However, if you like it smoother, place in a blender and blend to the consistency you like. You can then can your salsa if you choose. Place the jars in a rolling water bath with 1″ of water over the tops of the jars. and process for 15 minutes. Turn heat off and let sit for 5 minutes.
