Fresh Tomato and Cilantro Salsa

Hard to believe but we are out of salsa, again!  This time I wanted to record our favorite recipe amended with fresh tomatoes. I don't mind making a quick batch with canned tomatoes but when Roma organic tomatoes are available at Sprouts for $0.68 per pound, why would you use canned.  The salsa is delicious, this recipe is a keeper! 

Fresh Tomato Salsa Recipe

• 3 cups peeled, diced Roma tomatoes
• 3  fresh jalapenos, no seeds, unless you want in HOT
• 1/2 white onion, diced
• 1/2 bunch of fresh cilantro
• 1 Table. cumin
• 2 tea. garlic salt
• 1 tea. salt
• 3 table. lime juice

Begin by washing your vegetables.  Next core your tomatoes.  To remove peels, fill a large pot half-way with water, bring to a boil. Using a slotted spoon, add tomatoes one at a time until (about 8-10 tomatoes). Boil for 1-2 minutes. Remove tomatoes one at a time with slotted spoon and plunge in an ice water bath. The skins will slip off the tomatoes.

Dice your onions and jalapenos. Throw all ingredients in the blender and blend to your preferred consistency.  This recipe make about 1 quart fresh salsa!  

The salsa can be stored in the refrigerator to keep fresh. But if you don't want to take up the room in the refrigerator you can boiling water bath process it for 15 minutes. 

To can the salsa for long term storage, I heated the salsa in my Instant Pot it brings the salsa up to temperature so much quicker than using the stove. Next heat and fill you Ball Pint Jars making sure they are properly sanitized.  Also due to the acidity of this recipe, wipe down the rims of the jar with vinegar before sealing.  Store salsa in the refrigerator after opening a jar.