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Garden Tomato Salsa Recipe

Garden Tomato Salsa Recipe

I grow almost all of these ingredients in my garden. This recipe makes a large batch, but it's always gone in no time. —Barbara Mundy, Radford, Virginia
TOTAL TIME: Prep/Total Time: 30 min. YIELD:28 servings

Ingredients

  • 4 to 5 medium tomatoes, chopped
  • 1 medium onion, chopped
  • 1 medium green pepper, chopped
  • 2 jalapeno peppers, seeded and chopped
  • 2 to 3 tablespoons chopped pimiento-stuffed olives
  • 2 tablespoons minced fresh basil
  • 2 tablespoons minced fresh parsley
  • 1 can (8 ounces) tomato sauce
  • 2 tablespoons olive oil
  • 4 teaspoons lime juice
  • 1-1/2 teaspoons garlic salt
  • 1/2 teaspoon pepper
  • Tortilla chips

Directions

  • 1. In a large bowl, combine the first seven ingredients. In another bowl, combine the tomato sauce, oil, lime juice, garlic salt and pepper. Pour over vegetable mixture; toss to coat. Cover and refrigerate until serving. Serve with tortilla chips. Yield: 7 cups.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts

1/4 cup: 20 calories, 1g fat (0g saturated fat), 0mg cholesterol, 149mg sodium, 2g carbohydrate (1g sugars, 1g fiber), 0g protein .

Reviews for Garden Tomato Salsa

Sort By :
MY REVIEW
GirishKatta
Reviewed Oct. 30, 2015

"cocktail"

MY REVIEW
PatWTS
Reviewed Aug. 16, 2014

"Easy to make but lacks flavor. I don't like hot salsa but I added hot sauce and it still didn't have enough zip."

MY REVIEW
iteach5
Reviewed Aug. 15, 2014

" There are hundreds of variations on salsa using every veggie and fruit imaginable. Just Google "salsa" or search any of the cooking websites.  I plan to use this recipe minus the olives and basil with the addition of cilantro which I've just learned to like. Thanks to all who share recipes!"

MY REVIEW
Bitsymb
Reviewed Aug. 27, 2013

"this is a great recipe...football starts this weekend be great on game day....easy and quick....hope everyone enjoys it."

MY REVIEW
PTuttle
Reviewed Aug. 17, 2013

"I have not made this recipe, but after reading all the comments I feel the need to include mine. I also live in CA and am a bit of a salsa purist, but I don't have a problem with people experimenting with a basic concept. Salsa doesn't always have to be just tomatoes, peppers and onions. Just look at the links at the bottom of the recipe page to see all the creative variations: mango, pineapple, watermelon, cucumber, shrimp, etc. Perhaps we should think of salsa as a generic term for vegetables or fruit cut up in little chunks, usually with some hot peppers or hot sauce, and some kind of herb or spice flavoring. Let cooks be creative and let's honor their creativity. If you don't think you'll like a recipe don't make it. If you want an "authentic" salsa recipe get a Mexican cookbook. And, if you don't like cilantro (or any other Ingredient) substitute something you like. You can tell us how it worked for you, and add to the creativity that makes trying out recipes fun. I respect all my fellow home cooks who have the self confidence to share one of their treasured recipes on this site (even if I wouldn't make them). BTW those of us who like cilantro don't need to hear your opinion of how bad you think it tastes."

MY REVIEW
1gross
Reviewed Aug. 16, 2013

"Look at the ingredients: tomato sauce? olive oil? parsley? This is definitely not salsa. And without cilantro it is not salsa either. I would definitely not make this one again...It needed more tomatoes, a good pasilla pepper, no tomato sauce, no olive oil, a few tomatillos, and cilantro!"

MY REVIEW
1gross
Reviewed Aug. 16, 2013

"This is the poorest salsa recipe I've ever tried. It is definitely not Salsa--not in California."

MY REVIEW
kitzer
Reviewed Aug. 16, 2013

"Finally! A salsa recipe 'without the cilantro junk' in it! Thusly, it must be good! Even the smell of it is bad for me.

As far as not being Latino, everyone has their likes and dislikes as far as seasonings go - if you like it, just add it!!!"

MY REVIEW
peachynonni
Reviewed Aug. 16, 2013

"Next time I make this, I will leave out the jalapeno peppers and the olives."

MY REVIEW
bmoffatt
Reviewed Aug. 16, 2013

"I agree with the other review on finally finding a recipe without cilantro. Perhaps thats not traditional, but cilantro to us tastes like stale moldy licorice and dominates a recipe. We did leave out the olives though as that also can have the same effect and we don't care for them. Otherwise all in all not bad."

MY REVIEW
kschintone
Reviewed Aug. 16, 2013

"I have not tried this yet but I had to write to say, "thank goodness, a salsa WITHOUT cilantro". I will be making it this weekend."

MY REVIEW
25Carol
Reviewed Aug. 16, 2013

"I am not a fan. You cannot make salsa without cilantro. I also thought the olives added an odd flavor. Not typically Latino."

MY REVIEW
jujumom41
Reviewed Aug. 27, 2011

"Sounds good but I would omit the oil, basil & parsley & add cilantro. Tomato juice instead of tom. sauce. I like to bring mine just to a boil & it seems to last longer."

MY REVIEW
savanna2
Reviewed Jan. 14, 2010

"i would use cilantro instead of basil and parsley.

to jaxrwild@loganet.net
to can a real good salsa, omit olives, basil, parsley, oil, lime juice, and garlic salt.
Keep all other ingredient's.
In a enameled or coated pot, cook your green peppers, onions, jalapeno peppers, pepper, and add 1 tab each course salt, and minced garlic, 1/4 cup of apple cider vinegar, 1/3 cup of fine chopped cilantro and the 8oz can of tomato juice. Cook till your onions turn a little glossy, depending on how firm you want your salsa. Add your *tomatoes (*cut in half and spoon out the insides,discard or save for other dishes)Dice outside shell, add to salsa and heat. Spoon into oven heated 225degr sterilized jars, seal with lids and heat in boiling water bath 10 minutes."

MY REVIEW
jaxrwild
Reviewed Sep. 9, 2009

I am looking for a recipes like this one to can.  Have you done the actual canning process on this, and if so, could I get your directions for it.   I want to give it as a gift so I want to make sure it is edible after canning.  Any help you could give me would be great!!!
 
Jackie Wright
jaxrwild@loganet.net"

MY REVIEW
jaxrwild
Reviewed Sep. 9, 2009

" "

MY REVIEW
oetjens
Reviewed Jan. 25, 2009

"Great For Canning!!!"

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Wine Pairings

Sweet Red Wine

Enjoy this recipe with a sweet red wine.