I just LOVE tomatoes! Especially ripe from the bush, fresh summer tomatoes! A dear family from our church grows all their own vegetables organically. Several times they bring baskets fun of wonderful vegetables to share. Last week I received a call asking whether I would like some tomatoes. Oh, yes, but I couldn’t get away to pick them up. They surprised me by coming and delivering. The surprise grew even bigger when he brought in five baskets full of just off the bush tomatoes – red and yellow! 

I had mixed feelings – joy and oh, my what am I going to do with these! I’m preparing to go to Haven Conference and was deep in cleaning mode.

(I clean as if I’m never coming home. Do you when you go away?) 

So I sent out a message offering tomatoes to family and friends. I had three takers. While waiting I had a fresh tomato sandwich with one of the yellow tomatoes. They are sublime! O.K., I had two sandwiches. Then Dearest sent me a message. He wanted me to make salsa. That would be easy and relatively quick. I could do that. I also love stewed tomatoes. I could do that. I’ve always loved sun-dried tomatoes and found how easy it was to do in the oven. Then I found an awesome recipe for homemade sauce. I found what I was going to do with these tomatoes! So, here’s the salsa recipe! The others will be coming soon! 

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Mexican Style Homemade Salsa

Course Mexican

Servings 6 pints

Author Kathy Ransom

Ingredients

• 8 cups chopped tomatoes
• 4 medium sized onions - chopped
• 1 whole jalapeño pepper chopped (leaving seeds and membrane from 1/2 of the jalapeño
• 5 cloves garlic chopped
• 1/2 lime
• 1/2 cup chopped Cilantro*
• salt
• 1 Tablespoon sugar
• 2 teaspoons cumin seeds
• 1/8 teaspoon chipotle
• 1/4 teaspoon cayenne pepper
• 2 to 4 tablespoons olive oil

Instructions

1. In a large pot, bring water to boil. In a separate bowl prepare an ice bath with cubed ice and cold water. Drop the tomatoes into the boiling water carefully and cook for 30 seconds. With a slotted spoon remove the tomatoes to the ice bath. Remove the skin and chop the tomatoes into an eight cup measuring bowl. Place chopped tomatoes, sugar and 2 teaspoons sea salt into a pot, bring to a boil for 15 minutes.
2. Meanwhile Chop onions, garlic and jalapeño. In a large frying pan sautéed the onions, garlic and jalapeños until the onions are just translucent. Place the sautéed chopped vegetables into a blender and pulse until well chopped. Set aside in a separate bowl.
3. Once the tomatoes are cooked laden into blender with slotted spoon. You’ll want all of the chopped tomatoes and only a little of the juice. I had between 1 to 2 cups of excess tomato juice. (this juice can be added to stewed tomatoes- separate recipe) Pulse the tomatoes in the blender until well blended.
4. Blend the two cooked vegetables together stirring well. Add the seasonings, 1 additional teaspoon table salt.
5. In a frying pan heat 2 tablespoons olive oil. Pour the salsa into the frying pan and ‘fry’ for about five minutes.
6. Meanwhile in the blender combine 2 ladle spoonfuls of the salsa, juice from 1/2 lime and chopped cilantro. Mix well. Add to the salsa once it has finished cooking. Pour into prepared jars, process as you would following basic canning instructions. Serve room temperature or chilled.

Recipe Notes

my salsa is lighter in color because I used both red and yellow tomatoes.

Not only did I have the ingredients for salsa, I also had peaches! I’ve tried peach salsa before -it’s amazing. I love to substitute it as a dressing in salads!

I’ve made it through all the tomatoes. I’m quite happy! What a blessing! I do greatly appreciate this wonderful family willing to share the bounty of their garden! I’ve shared some of these tomatoes with family and friends. Now, I have a go-to salsa recipe that I know Dearest and our children love! I can even take the level of heat the jalapenos added!