Homemade Salsa

Urban Farm Lifestyle

  Healthy-Sustainable-Regenerative Lifestyle 

Some Like It Hot

We are into July and now is a good time to make salsa.

Even if you don’t have a garden you can get ingredients at your local Farmers Market.

Some like it hot and some not, salsa that is.



David Proctor


From Seed To Fork, Egg To Plate.

    We may not live on a farm, but we can grow where we live.

It is all about the soil!




Making Homemade Salsa

by David Proctor

 July 14, 2022

Urban Farm Lifestyle Magazine    Published Weekly

With the available fresh herbs and vegetables, it is time to bring out some recipes to put them to work. 

While at our local farmer’s market, at one of my stops, a savvy young man from Blenheim Organic Gardens, was selling vegetables selected to make fresh salsa all in one container. 

I thought why not, even though I have never made salsa before, I wanted to give it a try. 

A recipe was placed in the container along with the vegetable that read:

Fresh Salsa
 Make fresh salsa by:

  • Dicing various colored tomatoes
  • Add chopped onion, garlic & hot pepper
  • Season with sea salt, a splash of apple cider vinegar, and a touch of sugar
  • Optional ingredients: cilantro & or fresh lime juice

Sounds easy enough except I do not have a food processor so the blender will have to do.

I asked Laurie Calloway, what I should do since she helps provide recipe articles for the magazine, her experience is way beyond mine. 

Laurie suggested “spread the vegetables out on a tray like in this picture.

I didn’t put oil on them, although I sprayed the sheet with PAM first.


Salsa Spread


I roasted them at 425 degrees until the skins crack and slightly char.

Then, I let them cool, then blend together in a blender.”

Now that doesn’t sound too bad.  

I decided to give it a try.


Box of Ingredients











This is what I had to start with. 


Before the Dicing


I spread the vegetables out on the table to see just what I had.  

I thought about adding to them, then decided it would be best to just use what was in the container so I could evaluate what I had purchased.


A Quick Rinse


A quick rinse before the cutting board.




I did remove the seeds and core of the jalapeno pepper. 

I am not able to eat very spicy food even though Molly did her best to change that over the years, I still can’t eat as spicy as some. 

Some like it hot and some not

I was worried that just the one might make it too hot, but that was not the case.


Cookie Sheet OF Veggies


I quartered the larger tomatoes and diced the jalapeno, onion, and garlic. 

Then sprayed the foil-lined cookie sheet with a no-stick cooking spray and spread the vegetables out on the sheet. 

I had the oven preheated to 425F.


Slightly Charred


For the skins to start to wrinkle took about 10 minutes at 425F.


Garlic, Jalapeno, Onion


I started blending with the garlic, jalapeno, and green onion. 




Tomatoes and more tomatoes.




Almost done and the blender is working fine.


Finished Product


I didn’t add any other ingredients such as sea salt, vinegar, or other things you might ordinarily add. 

I just wanted to see how the salsa tasted on its own. 

If I do say so myself, not bad for the first time.

Check It Out!

AUTHENTIC MEXICAN SALSA recipe | THE BEST SALSA EVER | RED salsa recipe | AMAZING salsa recipe

Quick Tip


Step-by-step water process canning tips for beginners.:

If you would like to read more on this topic, click the link to Urban Farm Lifestyle  Volume 1 Issue 12 Preserving The Summer




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