Garden fresh tomatoes, onion, garlic, green pepper, jalapeño pepper, cilantro or parsley, salt & pepper all chopped up to make a salsa that you can serve with tortilla chips.

It is the end of our garden season so I thought I would whip up a batch of the salsa that I use to can about 50 pints of to last the winter season.




Using a knife, cut the vegetables into small pieces.


Place them into a food processor and chop.

I like this hand turn chopper because I can

control how small the vegetables get chopped.


Add the chopped vegetables to a saucepan

and add the rest of the ingredients.


Bring to a boil over medium heat, stirring  frequently.

Turn to a simmer and simmer until the vegetables

are cooked the way you like them.


This is the way we like it, but you don’t have to cook this at

all if you don’t want to, just chop everything, stir and serve.


Place salsa into the refrigerator until ready to serve.




  • 1 large clove of garlic, minced
  • 1 medium onion, skin removed
  • 1 large jalapeno pepper, with or without seeds
  • 1 tsp salt or to taste
  • 1/2 tsp pepper or to taste
  • 1 Tbsp. lemon juice
  • 3 Tbsp. freshly chopped cilantro or parsley (or 1 Tbsp. dried)
  • 1/2 large green pepper, seeds removed
  • 8 Italian tomatoes (or 6 medium regular tomatoes)


  1. Using a knife cut the vegetables into smaller pieces.
  2. Place them into a food processor and chop to what ever size you like.
  3. Pour them into a sausepan and add the rest of the ingredients.
  4. Bring to a boil over medium heat, stirring frequently. Reduce to a simmer and simmer until the vegetables are cooked to your liking.
  5. Refrigerate until ready to serve. Serve with tortilla chips.


    • Thank you! It’s funny because there is very little I don’t like but guacamole and green peppers are two of them…lol I put green peppere in this but with the jalapeno’s being hot I can’t taste them. This is the ONLY thing I will make with green pepper.

      Liked by 2 people

  1. Your salsa looks so good. Great way to use up some garden veggies. I have one of those hand crank food processors too. When I first really started cooking I wanted a food processor and my Dad wanted to get me one but they were so expensive. He found one of those at a local store and bought it for me. Even though when I got older and I could get an electric food processor, I still kept that one. I use it occasionally, but I keep it more for sentimental reasons.

    Liked by 1 person

    • Awww how sweet! This is the only chopper I use mine for. It took me an entire garden season to come up with this recipe. Then I finally figured out this would be the perfect chopper so I bought one. I have melted a few handles from using it for so long at one time. It would get so hot and the handle would just snap off. I just run out and buy another one! Lol Thank you Christy!

      Liked by 2 people

    • Thank you Cheryl, I like it with cilantro the best but all I had was my homegrown parsley in the garden so I used that instead. I use to make so much of this salsa and then can it, in my younger days. Lol If things ever slow down around here I may can it again some day.

      Liked by 2 people

  2. just love salsa thank you .Good recipe as harvest is coming in day by day here. not sure I like Mexican tortilla at all. Like to eat hot salsa with fried chicken nibbles myself. Hope all is well and ready for winter to come .Here almost so.

    Liked by 1 person

  3. What a difference the freshness makes! In NEPA, the end-of-garden project was “chili sauce” (though it contained no chilis!). I never made it, but I often think about doing so. Maybe next year. No relationship at all to the store-bought stuff. FYI, I made your snickerdoodles again on the weekend, Diane, and they were the hit of the neighborhood!

    Liked by 1 person

  4. A salsa omelette with swiss cheese with some good sausage links or patties is a breakfast that lasts all day. Put in fresh, homemade salsa and you have something great.


      • Well, I’ll tell you that my grandparents made what they called “chow chow” – they made separately red tomato chow chow and green tomato chow chow. It tasted a lot like chunky salsa. So my mom grew up eating that and loved it. We used to buy it from Honey Baked Ham – it was even called “chow chow” and she would put it on a fried egg, or even just on toast. I put her a case of it one year as she loved it so much. It does give eggs, which are kind of plain unless in an omelet, a little zing.

        Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.