Who has too many tomatoes in their garden they don’t know what to do with?!?!?! Me! LOL.
For many years I have dreamed of a garden that was plentiful, not eaten by animals (I’m talking to you squirrels!) and thriving. After 3 years of having a garden, this year has been the best.
There are so many tomatoes on my vine, I think this is the 4th batch of salsa I’ve made and I’ve made several batches of marinara sauce too. The great thing about making salsa, if you haven’t tried before, is you can customize it to whatever you like.
I generally take the seeds out of the peppers so it’s not too spicy – but I’ll add serrano peppers, banana peppers and jalapeno. I’ve instead added just poblano peppers which is great too. I’ve swapped out tomatoes for tomatillos for green salsa. Check out this old post of mine for another salsa recipe.
Jenn Cooks salsa
- 1 pound tomatoes
- 1/4 white onion
- 2 jalapeno seeds removed
- 1 banana pepper seeds removed
- 2 serrano peppers seeds removed
- 4 cloves garlic
- 1/2 tsp. salt
- 1 handful fresh cilantro
- 1/2 juice from one lime
- 4 baby bell peppers seeds removed
- On a sheet pan, add the vegetables – no need to cut up – we are going to blend this when it's done. (except cilantro and lime juice).
- Roast in an oven at 400 for 30 minutes.
- Let vegetables cool on the sheet pan. Add to a blender with the lime juice and fresh cilantro and blend to desired taste. I like mine smooth!