1/2 Photos of Summer Fresh Salsa
This makes a big batch that will keep in the fridge for 1 week, but it has never lasted that long! I grow everything except the garlic in my garden so we always have the ingredients on hand.
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Units: US | Metric
- 1Submerge the tomatoes into boiling water for 30 seconds and then plunge into cold water to remove the skins.
- 2Squeeze the tomato over the sink to remove excess juice (if you don't your salsa will be watery).
- 3Place in a large bowl and using your hands or potato masher smash the tomato up till no big chunks.
- 4Stir in onion, peppers (you may wish to taste the salsa as you add the serrano to control the heat), cilantro, and garlic.
- 5Add sugar, then salt and pepper to taste.
- 6Chill 1/2 hour before serving to incorporate the flavors. time includes chill time.
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Nutritional Facts for Summer Fresh Salsa
Serving Size: 1 (1742 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 543.5
- Calories from Fat 31
- Total Fat 3.4 g
- Saturated Fat 0.8 g
- Cholesterol 0.0 mg
- Sodium 80.6 mg
- Total Carbohydrate 127.6 g
- Dietary Fiber 22.3 g
- Sugars 97.0 g
- Protein 15.7 g