Grandma’s Old-Fashioned Fresh Salsa

By Muhammad Faizan

Grandma’s Old-Fashioned Fresh Salsa (Family Recipe)

Passed down since the 1940s — this recipe is packed with flavor, freshness, and nostalgia.

Description

This classic salsa is a vibrant mix of ripe tomatoes, onions, peppers, and herbs, bursting with fresh garden flavors. Originally made in the late 1940s, it was a staple at family gatherings and canning days. Served with tortilla chips, over grilled meats, or spooned over eggs, it’s a versatile and refreshing condiment that’s stood the test of time.

Ingredients

  • 8 large ripe tomatoes, peeled and diced

  • 1 large onion, finely chopped

  • 1–2 green bell peppers, finely chopped

  • 2–3 jalapeño peppers (adjust to heat preference), finely minced

  • 3 cloves garlic, minced

  • ½ cup fresh cilantro, chopped

  • ⅓ cup white vinegar or fresh lime juice

  • 1 tsp salt (or to taste)

  • ½ tsp black pepper

  • 1 tsp sugar (optional, to balance acidity)

Instructions

  1. Prepare vegetables:
    Dice tomatoes, onions, and peppers evenly for a consistent texture. Combine them in a large bowl.

  2. Add flavorings:
    Mix in minced garlic, cilantro, vinegar (or lime juice), salt, pepper, and sugar if using.

  3. Stir and rest:
    Stir thoroughly, cover, and let sit in the refrigerator for at least 1–2 hours before serving. This allows the flavors to meld.

  4. Optional (for canning):

    • Heat mixture to a light boil, then simmer for 10 minutes.

    • Pour into sterilized jars, leaving ½ inch headspace.

    • Seal and process in a boiling water bath for 15 minutes.

Serving Suggestions

  • As a dip for tortilla chips

  • Spoon over grilled chicken, steak, or fish

  • Mix with rice or beans for a flavor boost

  • Add to scrambled eggs or omelets

  • Serve alongside tacos or fajitas

Tips

  • Use Roma or paste tomatoes for a thicker salsa.

  • If you like it hot, keep some jalapeño seeds.

  • Add roasted corn or black beans for a heartier version.

  • Store in the fridge for up to 7–10 days, or freeze for longer.

Yield

Makes about 6 cups (enough for one large jar like shown in your photo).

Nutritional Info (per 2 tbsp)

  • Calories: 10

  • Fat: 0 g

  • Carbs: 2 g

  • Sugar: 1 g

  • Protein: <1 g

  • Sodium: 90 mg

  • Vitamin C: High!

Benefits

  • Low-calorie & heart-healthy — no oils or preservatives.

  • Rich in antioxidants from tomatoes, garlic, and peppers.

  • Supports digestion due to natural acids and fiber.

  • Boosts immunity with vitamin C and allicin (from garlic).

Q&A

Q: Can I use canned tomatoes?
A: Yes, but drain them well to avoid excess liquid. Fresh tomatoes give the best texture.

Q: How long does it last in the fridge?
A: Up to 10 days when stored in a sealed container.

Q: Can I can this salsa for long-term storage?
A: Definitely — just follow safe canning methods (acidify with vinegar/lime and use sterilized jars).

Q: What if I don’t like cilantro?
A: Substitute with parsley for a milder herbal note.

Q: Can I make it milder?
A: Remove all pepper seeds or use sweet peppers only.

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