Description

Festive Homemade Salsa

Name: Festive Homemade Salsa
Ingredients: 2 cups chopped ripe tomatoes (Roma or plum tomatoes work well); ½ cup chopped peppers (poblano, jalapeño, or bell peppers for mild heat); ½ cup chopped onions (white or yellow); ¼ cup chopped cilantro leaves; ¼ cup chopped basil leaves; 1–2 tsp salt, to taste; 1–2 tbsp lime juice (optional, for brightness); Tropical Twist: Add ½ cup finely chopped pineapple or mango; Smoky & Spicy: Replace fresh peppers with 1–2 chopped chipotle peppers in adobo; Roasted Garlic: Add a head of roasted garlic, squeezed into the pot; Natural Sweetness: Add ½ cup roasted corn or finely diced roasted sweet potato; Herb Garden Medley: Swap basil and cilantro for oregano, thyme, and parsley

Prep Time: 15 min | Cook Time: 20 min | Yield: ~4 cups

A vibrant, sunshiny salsa that’s perfect for holiday gifting, topping your breakfast, or spicing up your cheese board.

Ingredients

Scale

2 cups chopped ripe tomatoes (Roma or plum tomatoes work well)
½ cup chopped peppers (poblano, jalapeño, or bell peppers for mild heat)
½ cup chopped onions (white or yellow)
¼ cup chopped cilantro leaves
¼ cup chopped basil leaves
1–2 tsp salt, to taste
1–2 tbsp lime juice (optional, for brightness)

Optional Variations:

Tropical Twist: Add ½ cup finely chopped pineapple or mango
Smoky & Spicy: Replace fresh peppers with 1–2 chopped chipotle peppers in adobo
Roasted Garlic: Add a head of roasted garlic, squeezed into the pot
Natural Sweetness: Add ½ cup roasted corn or finely diced roasted sweet potato
Herb Garden Medley: Swap basil and cilantro for oregano, thyme, and parsley

Instructions

1. Prep Your Veggies

Wash all produce thoroughly.
Chop for a chunky salsa or pulse briefly in a food processor for a smoother texture (don’t over-process).

2. Combine & Simmer

Place tomatoes, peppers, onions, cilantro, and basil in a large, non-reactive pot.
Stir in salt and lime juice.
Simmer over medium heat for 15–20 minutes, stirring occasionally, until the salsa thickens slightly and flavors meld.

3. Prepare Jars (Optional for Canning)

Sterilize jars and lids by boiling or running through a hot dishwasher cycle.
Keep jars hot until ready to fill.

4. Fill & Seal

Carefully ladle hot salsa into jars, leaving ½ inch of headspace.
Remove air bubbles with a chopstick or plastic utensil.
Wipe rims, place lids, and finger-tighten bands.
Process jars in a boiling water bath for 15 minutes (water should cover jars by at least 1 inch).
Remove and let cool 12–24 hours. Check that lids are sealed.

5. Storage & Serving

Canned jars: Shelf-stable for 12 months; refrigerate after opening (consume within 2 weeks).
Fridge salsa: Store in a sealed container, 1–2 weeks.
Serve with chips, as a topping for grilled meats, breakfast burritos, or cream cheese appetizers.

Notes

Watery salsa? Core and de-seed tomatoes or simmer a few extra minutes.
Adjust heat by removing seeds from peppers or swapping in milder varieties.
Use large pots to avoid messy spills when simmering.