Ingredient Notes
Tomatoes – Salsa is a fantastic way to use up those garden tomatoes! Store bought will of course work, too. If you find you are short on the tomatoes, use 2 less, omit the tomato juice, and add one can diced tomatoes instead. The flavor and texture of canned tomatoes actually works really well in fresh salsa, I do it all the time. Peppers –You’ll notice the recipe calls for a few varieties of peppers. I use different peppers depending on what I have or what the store has. I like poblanos and Anaheims (neither are spicy) and you can find those in most grocery stores. I call for one of each in the recipe, but you can use 2 of either one or the other. If you don’t want to use those, or can’t find them, you could use a plain ol’ green pepper. But c’mon, you’re making salsa, be adventurous! Here’s what they look like if you’re not sure. Jalapeño – The jalapeño is optional here. If you prefer, you can leave it out. Tomato Juice – You can find these little 5.3 ounce cans in the juice section of the grocery store, and they usually come in a 6-pack. They are great to have on hand for soups and stews too.
How to Make Garden Fresh Salsa
Okay, now you can devour it!
Serving Suggestions
We love eating salsa on pretty much everything at our house! From tacos to fajitas, salads to baked potatoes, and spooned over nearly any meat from the grill. If you’ve got tons of tomatoes you need to use up, my #1 favorite thing to do is make Oven Roasted Tomatoes. You can make TONS with any variety. They’re to die for. Grilled-Stuffed Zucchini Roasted Sweeet Corn and Tomato Soup Roasted Garden Tomato Sauce Fresh Tomato Basil Pasta
