Garden Salsa Four Ways
This salsa recipe makes four different kinds of salsa, ranging from mild to super spicy.
Ingredients
FOR ROASTED GARLIC PEPPER SALSA:
- 16 oz fresh tomato e.g. roma, beefsteak, etc
- 1 head garlic
- 2 green bell peppers
- 4 shallots
- 2 teaspoons olive oil
- 3 tablespoons red pepper flakes optional, to taste
- 3 tablespoons cumin
- 2 tablespoons cilantro
- 1 teaspoon sea salt
FOR SALSA VERDE:
- 16 oz green tomatoes
- ¼ cup apple cider vinegar
- ¼ cup white vinegar
- 1 jalapeno
- 1 sweet onion
- 1 tablespoon sea salt
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 2 tablespoons red pepper flakes optional, to taste
- 3 tablespoons sugar
- 3 tablespoons cilantro
- 2 tablespoons coriander
FOR CHUNKY SALSA:
- 16 oz fresh tomatoes
- 4 cloves garlic
- 1 jalapeno
- ½ red onion
- ¼ cup apple cider vinegar
- 2 tablespoons onion powder
- 3 tablespoons red pepper flakes optional, to taste
- 3 tablespoons cilantro
- 1 tablespoon sea salt
FOR SMOKY CHIPOTLE SALSA:
- 16 oz fresh tomatoes
- 5 cloves garlic
- 1 green bell pepper
- ¼ cup apple cider vinegar
- ¼ cup white vinegar
- ½ cup red onion
- 1 tablespoon sea salt
- 3 tablespoons sugar
- 3 tablespoons cilantro
- ⅓ cup black beans drained
Instructions
FOR ROASTED GARLIC PEPPER SALSA:
- Arrange the tomatoes, peppers and shallots on a baking sheet. Trim the top of the garlic so the cloves are exposed. Drizzle oil over the shallots and garlic.
- Broil the vegetables for 25-30 minutes on low - until the tomatoes are splitting and the peppers are charred; the centers of the garlic and shallots are pushing outwards.
- Cool for five minutes then carefully remove the stem and charred skin from the peppers. Squeeze the garlic out of their skins.
- Place the tomatoes, peppers, garlic and shallots in a food processor along with the cumin, red pepper flakes, sea salt and cilantro. Pulse until the salsa reaches the desired consistency for salsa.
- Ladle the salsa into jars and cool to room temperature without the lids, then chill until cold throughout. Serve with tortilla chips and enjoy!
FOR SALSA VERDE:
- Combine all the ingredients in a food processor. Pulse until the salsa reaches your desired salsa consistency.
- Ladle into jars for canning or serve fresh with chips. Chill until ready to serve. Enjoy!
FOR CHUNKY SALSA:
- Use a chop/shred attachment on a food processor. Shred the tomatoes, garlic, jalapeno and red onion. Remove the blade and scrape down the sides.
- Press the blender blade into the food processor. Pour in the white vinegar, apple cider vinegar, red pepper flakes, onion powder and cilantro. Pulse 2-3 times, until herbs and spices are mixed in well.
- Ladle into jars for canning or serve fresh with chips. Chill until ready to serve. Enjoy!
FOR SMOKY CHIPOTLE SALSA:
- Combine all the ingredients except for the black beans into a food processor. Blend until it reaches your desired salsa consistency. Transfer to a serving bowl and stir in the black beans.
- Ladle into jars for canning or serve fresh with chips. Enjoy!
FOR ALL SALSAS:
- Chill at least one hour to fully develop flavors.
Video
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