Kat's Blue Ribbon Fresh Salsa (7-9-13 updated with some pictures)

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kathrynn

Legendary Pitmaster
Original poster
OTBS Member
Jun 13, 2012
9,442
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Madison, AL
figured I would share my always asked for Salsa recipe.  Since most 'maters are coming in now around where I live. Here we go!

About 15 to 20 Roma (plum) tomatoes (cubed)

1 large red onion (rough chopped)

3 bell peppers (I use a green, orange and a red one for color)

1 can of whole kernel corn (drained....or could use some smoked corn from the cob!)

3-5 habaneros

4-6 jalaps

4-5 finger-hot peppers

(now what I do for the peppers to give everyone their fair share of the hot-ness of them...is to put them into a mini chopper and grind them up good)

Cilantro (part of a bunch rough chopped)

lime (I juice the lime...but save a small slice for decoration on the top with a sprig of cilantro thru the middle)

Salt and pepper to taste

Basically you chop all of the 'maters, peppers and cilantro. This make a huge batch...so get out a huge bowl.  Throw all of it into the bowl as you are working on the items.  I save the lime juice, salt and pepper for last.  It's really pretty and goes fast with tortilla chips and cold beer! My Hubby loves this on hot dogs and/or brats!

I do hope yall enjoy this!

(finally updated this with some pictures!)


All but the roma tomatoes are from the Victory Garden


makes a huge bowl full


goodies from the garden to go into the Salsa.  Was nice not to have to go buy everything.

Kat
 
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Yum yum.. I cant imagine the freshness that must come with this salsa... specially out of the victory garden straight to the bowl chopped up.. yummy! I gotta get a garden up next season for sure!....
 
Yum yum.. I cant imagine the freshness that must come with this salsa... specially out of the victory garden straight to the bowl chopped up.. yummy! I gotta get a garden up next season for sure!....
Thank you!  I may try and can some this season.  I prefer it to be fresh...but the family likes it so much...may give that a try.

Kat
 
Looks pretty tasty Kat! With all the peppers how hot is this salsa? 1-10? Will be watching to see how it stands up to canning.
that depends on if I use the habaneros  or just jalaps.  If I do use the "fire" ones....I put about 8-10 of them in there....along with the jalaps too.  So with my family's tastes....that rates about a 9.5 on the hot scale.  Others that eat it say it's wimpy!  LOL

I am going to try that when we get some more peppers from the garden.

Kat
 
Looks great Kat. I'll give it a try in October when our tomatoes ripen, lol!
too funny!  Lots of folks around here are griping about theirs taking soooo long to ripen.  Have a lot of fried green maters around here now.

Kat
 
We could have fried green tomato leafs out of my garden right now
laugh1.gif
 
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