How to Make Salsa from Scratch

I can’t believe it’s the last day of September. Fall pounced on me this year, leaving me surprised when apples started to replace tomatoes at my local farmer’s market.

My response? Panic buy tomatoes. Of course. As any sane person would do, right?I don’t know why I felt the urge to hold on to that last bit of summer through tomatoes. Maybe because I am dreading what I will do when the farmer’s markets are gone for the winter and I am left with only spindly root vegetables.

Either way, I found myself with a surplus of tomatoes. I’ve already made sauce, so I decided to attempt salsa – something decidedly less time consuming, but just as rewarding!

If you haven’t made salsa before, don’t be intimidated, it’s actually quite simple, and there are endless ways you can customize your own blend.

So, if you’re like me, and desperate to hang on to that last bit of summer, grab some tomatoes, and whip up a batch of this.


  • 3 Beefsteak tomatoes
  • 1/2 an onion, diced
  • 1/2 jalepeño pepper, seeded and diced
  • 1 clove garlic
  • 1/2 cup fresh cilantro, roughly chopped


1. Bring a pot of water to a boil, and create an ice bath in a separate bowl. Cut the core out of the tomatoes, and slice a small “x” in the bottom of each.

2. Drop the tomatoes in the boiling water, and let them sit for 30-60 seconds, or until the skin starts to split. Transfer them to the ice bath and let them soak until cooled.

3. Remove the tomatoes from the ice bath and peel the skins off. Slice each tomato in quarters and remove the core and squeeze out the seeds. Drop the flesh into a food processor.

4. Add the diced onion, cilantro, jalepeño, and garlic to the food processor and pulse to combine. At this point, you can make it as chunky, or as smooth as you like.

5. Pour the mixture from the food processor into a medium sauce pan, and simmer until most of the liquid has been evaporated, and you’re left with the consistency you prefer in your salsa.

6. Serve at room temperature, or chilled, with your favorite chips, or as a topping for tacos, burritos, or fajitas!


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