Home Made Salsa ~ Revisited

I wrote about my first experience with making Salsa a couple of years ago. Back then, I had only Better Boy Tomatoes to use in the recipe. This year, I grew a tomato that is known to be very “meaty”, with little water content, the Federle. These bad boys are not only meaty, but big! We used these with a mix of a few Better Boys and Cherry Tomatoes.

Federle Heirloom Tomato

Federle Heirloom Tomato

These are not that pretty, but those long tomatoes are what I’m talking about. They are an Heirloom, and are a 90 day maturity tomato that  are large paste – type tomatoes. They grown up to 6″ long and weight an average of 8-10 ounces. Federle tomatoes have very few seeds and no core, and do not have the gel-like pulp common in slicing type tomatoes. Their flesh is described as “dry”.
Federle tomatoes are best used for drying, or making sauces and pastes. They have a great flavor, with a hint of sweetness. They are great as a base for vegetable soups, or for any type of stew.
Federle tomatoes are open-pollinated tomatoes, which means you can save the seed, which will produce tomato plants true to the parent.
As with all open pollinated tomatoes, these are vining and require support; they do not ripen all at the same time, but over a period of 3-4 weeks.

Because of the way our weather has been this year, I have been picking our tomatoes (all of them) while they are still green and finishing them off in the house. Nathan swears this is the best batch I have made yet.  Because the recipe has evolved a little since the last post, I’m going to give you my newest version.

Home Made Salsa

Home Made Salsa


20 Ripe Tomatoes ~ Peeled and chopped (In this recipe, I used a combination of Federle, Better Boy and Cherry tomatoes)

5 Green Peppers~ Chopped

4 Onions ~ Chopped

3 Jalapeno Peppers ~ Diced and seeds removed

3 TBLS Cilantros

3 TBLS Cumins

2 TBLS Sugar

2 TBLS Salt

4 TBLS Lime Juice

3 TBLS Garlic (I use the wet kind, not the dry shaker kind)


Of course, any time you can use fresh seasoning as well as fresh veggies, your going to get a better tasting end product. For this reason, we are starting to grow our own herbs for use next year.



Combine all ingredients, except lime juice, in a large cooking pot. Bring to boil and turn down heat to simmer. Let simmer for two hours. Add the Lime juice during the last hour.


Process jars to save for later in the year, to use as gifts, or whatever your heart desires. I do NOT recommend cold packing for this recipe. Be sure to process your jars for 15 minutes (Pint) or 20 minutes (quart) in a pressure cooker.