Hello. We meet again. This time, to cover much more important matters than Chicken Piccata.

Okay, fine. Not that much more important.

I can't help it – it's the time of year where the bounty of the earth is still overflowing my produce basket. Recipes abound. I figure we might as well have a little fun before we spent the entire winter eating… you know… winter things.

In the middle of winter, you'll no doubt be thankful that you decided to take a few hours to make this homemade salsa. In fact, I think I need to make another batch. Nothing will perk up the slightly-more-boring taste of winter foods like a fresh salsa.

Nothing. Salsa is da bomb, man.

Da bomb diggity.

Sorry. Circa 1996, anyone?

By the way, in 1996, I was 10 years old. Though I distinctly remember using words like ‘da bomb'. It made me feel cool – ya know, talking in my street jargon (with my fanny pack, giant neon sweatshirt, and huge bangs).

But let's no dwell on the past. Right now, it's all about the present. And the present involves fresh salsa.

Hopefully, wherever you are right now, you still have access to fresh garden tomatoes via your garden or the local farmer's market. Early September is still prime tomato time around here, so let's make the most of it – shall we?

Homemade Salsa

You will need:
– 10 cups roasted tomato puree (I'll cover how to make this in Step Two below)
– 2 cups onion, finely chopped (I use a food processor to save time chopping these)
– 2 cups sweet bell pepper, finely chopped (same with these)
– 2/3 cup mild chilies, finely chopped (and these)
– 2 tablespoons cilantro, chopped (and this)
– 2 tablespoons minced garlic (this too)
– 1 cup apple cider vinegar
– 2 teaspoons sea salt
– 4 teaspoons ground cumin
– 2 1/2 teaspoons dried oregano

Step One: Wash the tomatoes and cut in half. Place cut side down on a baking sheet. Roast in a 425 degree oven for 30-45 minutes or until they release a bunch of liquid. Carefully remove the baking sheets from the oven and pour out some of the water. Put back into oven and continue to roast until the tomatoes are just slightly browning on top, about 15 more minutes. Remove from oven and let cool to room temperature.

Step Two: Once the roasted tomatoes have cooled, add them into your food processor or blender. Pulse until they're reached your desired texture (I like a smoother salsa so I tend to blend mine quite a bit. If you like a chunkier salsa, simply blend them less). Pour the pureed tomatoes into a large bowl.

Step Three: In a laaaarge pot, combine the tomatoes, chopped peppers, chopped chilies, cilantro, garlic, vinegar, salt, cumin, and oregano. Bring to a simmer and continue to simmer for 10 minutes.

Step Four: Carefully ladle the hot salsa into sterilized, warm glass canning jars. Add a lid and band to each jar. Process for 15 minutes in a water canner.

Step Five: Remove and let cool at room temperature until the lids have sealed. Transfer to storage.

Don't let the process of canning deter you from giving this a try. If you're not a canner, you can at least follow the same recipe and just enjoy the salsa fresh! Ain't nothin' wrong with that, man. It's like summer in a bowl – sweet, fleeting, summer.

By the way, it would surely be delicious served alongside these delicious beef taquitos. Just sayin'.

I don't know how much more need be said about this delicious condiment to sucker you into making it – so for now, I'll leave you with a few parting words from one of our founding fathers, George Washington:

“Salsa can bring world peace. It is your duty as a citizen of this country to make it.”

Ahem. George Washington didn't really say that. I'm not really sure that salsa was a big thing in his day, as a matter of fact. But if it was, I bet he would have said it. Because salsa makes everything better. And spicier. And tastier.

The end.

Print Recipe

5 from 1 vote

Fresh, Roasted Tomato Salsa.

Because salsa is one of the best things about summer and gardens.

Ingredients

• 10 cups roasted tomato puree I’ll cover how to make this in Step Two below
• 2 cups onion finely chopped
• 2 cups sweet bell pepper finely chopped
• 2/3 cup mild chilies finely chopped
• 2 tablespoons cilantro chopped
• 2 tablespoons minced garlic
• 1 cup apple cider vinegar
• 2 teaspoons sea salt
• 4 teaspoons ground cumin
• 2 1/2 teaspoons dried oregano

Instructions

• Wash the tomatoes and cut in half. Place cut side down on a baking sheet. Roast in a 425 degree oven for 30-45 minutes or until they release a bunch of liquid. Carefully remove the baking sheets from the oven and pour out some of the water. Put back into oven and continue to roast until the tomatoes are just slightly browning on top, about 15 more minutes. Remove from oven and let cool to room temperature.
• Once the roasted tomatoes have cooled, add them into your food processor or blender. Pulse until they’re reached your desired texture. Pour the pureed tomatoes into a large bowl.
• In a large pot, combine the tomatoes, chopped peppers, chopped chilies, cilantro, garlic, vinegar, salt, cumin, and oregano. Bring to a simmer and continue to simmer for 10 minutes.
• Carefully ladle the hot salsa into sterilized, warm glass canning jars. Add a lid and band to each jar. Process for 15 minutes in a water canner.
• Remove and let cool at room temperature until the lids have sealed. Transfer to storage.

Got more tomatoes? Try these amazing recipes:

• How to Preserve Cherry Tomatoes
• Crispy Bread with Tomatoes and Asiago
• The BEST Bruschetta Recipe

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