The Best Homemade Salsa

For anyone, hearing the phrase “Chips and salsa”, brings nothing less than a mood change. Deep in the summer, the tomato vines are drying up and the tomatoes are thirsty. It can be hard to keep a tomato plant this far into the season. Humidity alone could disinfect a surface. The best way to prepare this salsa is with fresh tomatoes and jalapeños. If necessary, canned whole tomatoes will bring less of a fresh taste and more of a robust, tomato flavor. Either way, the recipe is perfect.

This salsa is fresh, the consistency is not too thick or too thin, and the flavor will captivate you. I am so in love with it. Really, all I should say is that my husband and his friends love it. They drank it down to the label. Those standards make my soul happy! I promise you won’t be disappointed.

Who doesn’t love a great hearty and fresh salsa?! And if you don’t, I’m not sure I trust you. I’m sure there’s a salsa-hater ALERT on my phone somewhere.

These are my taste-testers. First of all, they are beautiful wonderful people. Second, you don’t get more authentic, whole hearted, loving people just anywhere. They are so special to me. But honestly, they are just as boojie as me. They love food, and I love them. If it passed their inspection, its worth it.

I wish I had some right now.

There’s nothing better in this world than sitting down with friends and family to share some chips and salsa. Good for any occasion.
The great thing about making salsa is that you just have to throw it all together in the food processor and let it do all the work. I’d recommend roughly chopping to ensure you have it all the same consistency.

I hope all of you are doing well and staying safe. As this Covid thing gets ramped back up, hold on tight to the

Farmer Franny’s Homemade Salsa

Lisa Via Bryan
Fresh taste with medium heat
Prep Time 3 minutes
Cook Time 15 minutes


  • food processor
  • aluminum foil or sheet pan lined


  • 1 bulb garlic your only using half
  • olive oil
  • 1 large green bell pepper coarsely chopped
  • 1 bunch cilantro (with least amount of stems) not cut
  • 1 medium red onion coarsely chopped
  • 2 large jalapenos (for a medium taste)
  • 1 tbsp sea salt (to taste)(I personally add 1 1/2 tbsp)
  • 4 limes juice of the limes
  • 8 large tomatoes or 10-12 small (Roma) tomatoes


  • Heat the oven to 375.
    Roast the garlic. Chop off the top of the whole garlic bulb to where you can see all the pieces of garlic peaking out. On the aluminum foil, put the bulb with the exposed part up and slightly drizzle the exposed garlic with olive oil. Cook for 15 min or until soft.
  • Meanwhile, throw the tomatoes, onion, bell pepper, jalapeno, salt, and lime juice into a food processor. Pulse until very coarse. Don't over-process, you still have the garlic to put in.
  • When the garlic is squishy, squeeze ½ the bulb into the food processor.
  • Continue to pulse until desired consistency. If the color isn't right, add more whole tomatoes until perfect.
  • Note: if you need to use canned tomatoes as a substitute for fresh, consider cutting the salt in half or buy low sodium. Or, add salt to taste after blending. Second, (2) 28 oz. cans may be too much. Try 1 1/2 cans then add more if it's not enough tomato to your taste.
  • Note: don't use your time cutting nice pieces, the food processor will do all the work. You will need to cut it enough for it grab it and chop it well. F.e. I roughly chop the onion, you can even quarter that and the bell pepper. Jalapeno pepper I would chop well so there are no big chunks of jalapenos in the salsa.

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