Trust me on this one – this salsa recipe is to die for! Read more for a FREE giveaway on Friday, July 29th at 12 PM CST!
My whole family loved this salsa! I’ve found so many recipes on Pinterest that, after making and tasting them, I realized it contained too much of this or that ingredient. I actually canned three jars before finding the correct amount of each ingredient, but it was well worth every minute spent.
After searching high and low, I stopped attempting to stumble across the perfect recipe and decided to test out my own salsa-making abilities to create a unique recipe to call my own. Really though, how fun is it to whip some ingredients together and test the odds.
I’m not going to lie, my first batch of salsa was SUPER spicy. Don’t make the mistake I did, I added TWO serrano chile peppers instead of one. Bad choice. I also kept the seeds in one of them; another bad choice. I will say, however, most of my family enjoys spicy food, so I won’t worry about it not being eaten. 🙂 Plus, we love food. We’re not picky eaters, what-so-ever.
My heart is so happy when I have a special helper, too – my 9-year-old sister, Hallie. She absolutely loves cooking and baking anything. When I began gathering the ingredients and explaining to her what I was making, she instantly joined in. We started at 8:30 PM and she stuck by side until roughly 10:15 PM when we finished, regardless of how tired she became. At one point, when our sauce maker kept clogging, she turned to me and said, “Bear, don’t you love making stuff? I love helping you.” (Ah, crying emoji.)
I cut the tomatoes, onion, garlic, and cilantro; Hallie put all the ingredients into bowls, added the spices and lime juice, then blended them for me. She was a HUGE help and great company! So, if little ones, siblings, cousins or even the children you babysit want to help – let them! It may surprise you how helpful the little people can be.
I personally love heading to the local farmer’s market during the summer (Peck’s is the closest one for us), so this recipe includes all fresh veggies, but if it’s more convenient for you feel free to use canned tomatoes. Two cans of diced tomatoes would be equivalent (or close) to the three medium-sized tomatoes I used.
The remaining ingredients include a few spices, juice from one lime, one garlic clove, one-half cup of cilantro, one serrano chile and one-half of a red onion. You may substitute the lime for two tablespoons of bottled lime juice. Red onions are mostly used in non-cooked foods because it’s a sweeter taste than white onions, but if that’s all you have available, don’t let that stop you!
If you enjoy canning recipes, join Ball® Brand’s sixth annual Can-It-Forward Day tomorrow: Friday, July 22nd from 10 AM – 3:30 PM EST! Feel free to watch Ball® canning demonstrations via Facebook Live all day – each hour they’ll be doing a viewer giveaway! For every like, comment, or share on the Ball® Canning & Recipes Facebook page, they will be donating $1 to charity (seriously, how awesome is that?)
You may also pledge to Can-It-Forward by signing up on their pledge page. You’ll not only collect unique canning recipes and have a chance at free products, but pledge to be part of a great cause!
Lastly, if you’d like to have the chance at a FREE giveaway from myself and on the behalf of Ball®, leave a comment below suggesting a new canning recipe you’d like to see! The winner for the giveaway will be randomly chosen Friday, July 29th at 12 PM CST! This way all of my readers have one week for this opportunity! Hint, hint: the giveaway includes the Ball® FreshTECH HarvestPro Sauce Maker that you see in my pictures above! Can you tell I’m just a tad excited? 🙂
Don’t forget, follow Mama Bear Bliss on Instagram then leave a comment at the bottom of this article on a canning recipe you’d like to see me blog! I will be blogging the suggested recipe from the winner the week after!
I hope everyone has a wonderful weekend ahead!
Serving: 1 – 16 oz. mason jar
Prep. Time: 25 minutes
- 3 medium-sized tomatoes
- 1/2 red onion
- 1/2 green pepper
- 1 garlic clove
- 1 serrano chile pepper
- 1 lime
- 1/2 c. cilantro
- Pinch of dried oregano
- Pinch of ground cumin
- Pinch of salt
- Roughly chop your tomatoes, onion, green pepper, and chile. Be extremely cautious with the serrano chile pepper, avoid touching your eyes, nose or mouth area. It may be smart to cover your hands or only touch the outside of the pepper. Make sure to wash your hands thoroughly before continuing. The seeds are the spiciest part of the pepper, so if you prefer the salsa to be spicy, add a couple more seeds.
- For this step, you may use a food processor, blender (on “dice” or “chop” mode), or a Sauce Maker, as I did. Place all the ingredients in Step 1 into the appliance and pulse enough to dice into smaller pieces.
- Cut the lime in half and squeeze the juice of both halves into the mixture. Add the oregano, ground cumin and salt.
- Serve with chips or use as a topping for other foods, such as omelets or tacos.
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