Garden Fresh Tomato Salsa
Garden Fresh Tomato Salsa recipe utilizing fresh tomatoes, chilies from garden. This recipe used my Brandywine Tomatoes picked ripe from garden.
Servings Prep Time
1Quart 20Minutes
Passive Time
60Minutes
Servings Prep Time
1Quart 20Minutes
Passive Time
60Minutes
Ingredients
Garden Fresh Tomato Salsa Mixture
Tortillas Chips
Instructions
Garden Fresh Tomato Salsa
  1. Peel tomatoes and finely chop, place chopped tomatoes into mixing bowl. Trim green onions and rainse in cold water, drain and fine chop green onions. Place green onions into mixing bowl with tomatoes. Rainse peppers and remove stem and seeds. Finely chop peppers and place in mixing bowl with tomato mixture. Mince garlic cloves finely and place in mixing bowl with tomato mixture.
  2. Mix the tomato mixture well with spatula. Add minced chile peppers, salt, pepper, olive oil and minced cilantro to tomato mixture. Stir these seasoning well to incorporate flavors.
  3. Adjust flavor profile of the tomato salsa with fresh lime juice, sugar and chili vinegar or cider vinegar. If the mixture is very liquidity add 1/4 teaspoon xanthan gum to mixture and stir well this will thick sauce quickly. If you like spicy hot salsa add chopped chilies to your liking.
  4. Store in Ball canning quart jar in refrigerator for up to 1 week.
Fresh Flour Tortillas
  1. Cut 6 inch flour tortillas into 1/6 wedges. Spray with oil using EVO sprayer with 2 to 4 sprays of oil.
  2. Place in Air Fryer set at 400°f for 8 to 10 minutes. Give tortillas a shake mid way into air frying. This brown tortillas evenly.
  3. Serve baked chips with bowl of garden fresh salsa. One serving is about 12 chips.