Makes 2 Gallons

But, if you’re like me, you’ll probably want to make a lot more.  Below you’ll find the details of my fresh salsa recipe.  Making salsa has become a late-June to early-July ritual that provides us with salsa through the winter and beyond.  In the MS delta, the garden yields it’s fruit about this time of year depending on exact planting times and spring weather.  Please use the recipe as a starting point and get creative. This recipe is slightly above average in terms of heat level.  Let me know if you come across an ingredient or change that makes it better.  Have fun.

Anchors Curve Fresh Salsa Recipe – Makes 2 gallons


2 – Medium to Large yellow onions (white ok)

2 – heads of garlic peeled (10-12 cloves)

6 – Large jalepeno peppers

1 – Large habanero pepper

1 – can chipotle peppers in adobo sauce

2 – cups (or 2 cans) fresh mild green chilis (Bell, Banana or Anaheim variety ok)

12 – cups of tomatoes, ripe & quartered

1 – bunch of cilantro

Wet Ingredients:

4 – limes (juice of)

1 – cup apple cider vinegar

Dry Ingredients:

1 – heaping table spoon Tony’s Cajun seasoning or your favorite seasoning salt

1 – heaping tablespoon smoked paprika

1 – heaping tablespoon of dry Mexican oregano (any oregano ok)

½ – cup white sugar

1 – teaspoon sage

Kitchen Tools/Items needed

A really sharp kitchen knife

Food processor is best for this recipe.  Blender will also work.

2 – 12 quart plastic food grade containers

Smaller containers to store 2 gallons of salsa in freezer


Wash & quarter tomatoes and place in one 12-qt. plastic container (container should be full of tomatoes but not packed).  Wash, peel & quarter onions & place aside.  Peel garlic and place aside.  Wash & quarter all fresh peppers and set aside.   Open any canned peppers if using cans and set aside.

Place dry ingredients in second 12-quart container.  Add vinegar & lime juice.  Begin processing onions, garlic and peppers.  Process to desired level of coarsness.  I like it slightly chunky but with no big chunks.  Your choice.  Continue with tomatoes.  Continue transferring processed material to 12-quart container and stir.

When all ingredients are incorporated, cover with plastic wrap or foil and place in fridge overnight.  This is important to give the ingredients time to amalgamate.  You can leave in fridge up to 3 days if you can stand to wait.  Longer the better.  Remove & taste.  Adjust any ingredient you feel is out of balance.    Place in individual containers for storage in freezer or fridge if to be consumed quickly.  I usually strain the salsa slightly to remove some of the liquid.  This liquid makes an incredible Bloody Mary!

Salsa that is frozen will release a bit of liquid upon thawing.  Again, use this liquid for a cocktail or add to browned ground beef before adding taco seasoning for taco night.  Never throw this liquid out!

I prefer this salsa “fresh” and not cooked.  If you like a more saucy texture, feel free to cook the salsa.  This will create a completely different flavor and texture.  That’s ok.

When ready to eat, remove from freezer, let thaw and remove excess liquid (set aside).  Chop up some cilantro if you like (I find it hard to get too much), add to salsa and serve.  I’ve found that cilantro added prior to freezing loses its flavor and texture.  Better to wait until serving time if you can.

Just as a reference, we make 10 or more gallons of salsa each summer and always run out just before our tomato crop is ready for harvest in mid-June.  If you invest some time into this and have the storage space – do it!  You and your family and guests will be very happy.  If you find this recipe, please let me know what you think and let me know what adjustments you make to improve it.

Kitchen a mess after processing 10 gallons of fresh salsa

Kitchen a mess after processing 10 gallons of fresh salsa


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