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a bowl of salsa

Summertime Salsa

This salsa recipe is easy and delicious.
5 from 3 votes
Course Condiment
Cuisine American, Mexican

Ingredients
  

  • 5 medium-sized tomatoes
  • 2 jalapeño chiles
  • 1 red bell pepper
  • 1 lime juiced
  • 1 tablespoon olive oil
  • 1 tablespoon cilantro
  • 1 teaspoon salt

Instructions
 

  • Preheat oven to 500 degrees. Core the tomatoes and halve them lengthwise. Place the tomatoes cut-side down on a lined cookie sheet. Place the whole jalapeño and bell pepper on the cookie sheet with the tomatoes and roast for 7-10 minutes, or until the skin is charred. Turn peppers occasionally.
  • When cool, remove the skins from the vegetables, along with the seeds from the peppers, and place in a food processor. Add the remaining ingredients to the food processor.
  • Pulse food processor until almost smooth. Serve immediately or refrigerate for up to 1 week. If canning, use the pressure canning method and refer to the pressure canner instruction manual for this recipe.

Notes

Courtesy of Game and Garden.
You can find this recipe in Stacy Lyn's Harvest Cookbook
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