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Author Notes: Tomatoes and peppers straight from the garden make this salsa especially fresh. Perfect for the start of the summer harvest! The first tomatoes we have here are the big, bright red Better Boy variety. Not usually a first choice for a salsa, these tomatoes are full of sweet delicious juice that balances the spice from the peppers very nicely. This salsa is meant to be rustic and chunky, but still have a fair amount of liquid from that juice; reserve and use as much of it as possible. —Michael
Makes 40 oz
- 5 Large Better Boy tomatoes.
- 1 Medium red onion. Dice
- 1 Sweet red pepper. Rough dice
- 1 Large green banana pepper. Mince
- 1 Medium jalapeno. Mice
- 1 Small hot green pepper. Mince
- 1 Bunch cilantro leaves. Coarse chop
- 2 teaspoons Crushed red pepper flakes
- 3 tablespoons Pink Himalayan salt
- 3 teaspoons Granulated sugar
- 3 teaspoons Organic apple cider vinegar
- Sprinkle with half the sugar and mash with a potato masher to mix. taste and add more sugar as needed.
- Press food-service film down to the surface of the salsa and allow it to sit, refrigerated for at least four hours.
- Remove the film and divide into large mason jars. (Can be water bath or pressure canned at this point, add more salt and vinegar as needed for canning safety)