Salsa Recipes Made from Home

Santa Maria Salsa

Recipe Index:
   Sizzling A thru C    Tasty D thru F    Hot G thru I   Spicy J thru M
  Fresh N thru R   Burning S thru T    Tangy U thru Z

General Salsa Making Tip: Always use fresh ripe vegetables. Use local produce whenever you can. Vegetables grown in your own garden will always taste better.

Recipe Index

Sizzling A  thru  C
Tasty D  thru  F
Hot G  thru  I
Spicy J  thru  M
Fresh N  thru  R
Burning S  thru  T
Tangy  U  thru  Z


Santa Maria Salsa

28 oz Can plum tomatoes
16 oz Can stewed tomatoes
1 Celery stalk
1 Green pepper, minced
2 cl garlic
12 Green onions,minced
Using half of tops
4 oz Roasted,peeled green chiles
2 jalapenos, canned , minced
1 t Juice from jalapenos
1 tb Apple cider vinegar
1 t Sugar
Salt to taste
3/4 tb cilantro, snipped

Drain the tomatoes, reserving the liquid for soups or stew. Squeeze the seeds out of the plum tomatoes. Chop the tomatoes and prepare the rest of the vegetables, combining them with the chile juice, sugar, vinegar, salt and cilantro.

Place the salsa in a glass bowl, cover with plastic wrap, and allow the flavor to steep for at least two hours. Keeping power 5 days.

Makes over 1 qt salsa.

More Easy Homemade Salsa Recipes

Salsa Tip: Once you have made your salsa, it is best not to serve it immediately. Store the salsa in a sealed container in your refrigerator for two or more hours. Overnight is even better. This allows the different flavors in the salsa to blend creating a much better flavor.

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