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.

  1. My friend makes the best salsa and shares…I have to ask her if she cooks hers now! Nothing like a good salsa in the ref just waiting to shine.

  2. While our garden is in transition from spring/summer to winter, I’m still always on the lookout for recipes to utilize our tomato and pepper crops. This is one we’ll be adding for next summer’s harvest for sure. Thanks!

  3. 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.

    • 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!

    • 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.

      • If canning isn’t done properly it can make people very sick or possibly kill them. It is very easy and fun, but time consuming. When you get done with the process and all the jars of your work are sitting there, well it is such a wonderful feeling. I will never post about canning but here is the link to how to do many safe preserving processes including canning that will help you. (National Center for Home Food Preservation). I hope this helps.

      • thanks for sharing all of that Diane!!! I shall best stick to eating it fresh!!!! Yikes that would fit in with my murder mystery post for Fri-Yay Funday tomorrow…. lol. I will check it out and we are still enjoying the salsa thanks to you! ❤️ Cindy

  4. 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.

  5. 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!

    • Awww thank you for telling me Angela. They are a great cookie to share. Yes the garden fresh veggies at the end of the season are the best for salsa. We just picked our last veggies yesterday. 😔

  6. 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.

  7. Well I feel like a slug as I would go with salsa in a jar. 🙂 This looks delicious and would be tasty with the Mexican food you showed us the other day (and said I could make it).

      • 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.

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