My garden overflows. . .

 I wish!  After several years of attempting to be gardners with marginal success at best, we let the grass grow over our garden and just wait until the end of the season to make homemade salsa and pasta sauce.  And look at the price of all these tomatoes!  Add 1.00 for 10 limes, and .57 cents for the jalapenos, this is going to make lots of salsa for under $10.00.  Pace brand sauce in my grocery store sells for $3.99 for a 10 ounce jar!

This recipe all started when there used to be a fast food Mexican chain (Baja Fresh) that we went to that had the most amazing salsa I had ever tried.  It was perfectly smooth (not a fan of chunky salsa) and it had these delicious black flecks swimming in the salsa.  I always left with a big container.  Then one day, THEY CLOSED THEIR DOORS.  No more salsa!

We paid .79 to a website for copy cat recipes, and now my daughter and I are in salsa heaven!  We thought that the black flecks might be black beans, but what it turned out to be was the char on the tomatoes and jalapenos.

Begin by heating your grill (I use the gas grill to control the heat better) so it is really hot.  Mine got up to about 500 degrees.  Place the tomatoes and jalapenos on the grill and grill until they are completely black.  For tomatoes this size, it took about 45 minutes.

They start out like this:

But end up lovely like this!


Here is the recipe.  I tried making a giant batch once, but the flavor wasn’t the same, so I just make this small recipe over and over until I am out of tomatoes!

  • 7 firm medium tomatoes, cold
  • 1 small jalapeno
  • 1 clove garlic
  • 1 tsp. Salt
  • 1 ½ cups water (optional, depends on how juicy your tomatoes are)
  • juice of 1 lime
  • 4 tablespoons chopped cilantro (fresh)

Just throw everything in the blender or food processor and pulse until smooth.  You’ll be hard pressed not to dip chips even though its still warm!  I have kept this in the fridge for up to a week, but usually can it in a water bath for 30 minutes in pint or quart size jars. 




18 thoughts on “My garden overflows. . .

  1. I live in the LAND OF THE GRILLING YEAR ROUND and never had thought of plopping a tomato on there!!


    • June 22, 2013 at 7:52 ambuttresses and the high-pitched roof seemed as gogoerusly untroubled by newspaper. But all his councillors, who had come to vote him down, crossedAt the end of the dugout the man crouched on his pile of old leather,another, or some thing such as that. another,  or some thing such as that. another, or some thing such as that. Reply

  2. I’m curious about your salsa recipe, as I received a canner for a gift and this is one of the first things I want to make. The tomatoes are charred whole, but the recipe says cold tomatoes… so is that after the charring? Also, do you just blend in the core and all. My co-worker eats at Baja every single day, but I’ve yet to go there. Thanks for sharing your recipes… I just landed here, but I can see I’m going to have fun looking around.

    • Sorry if it was confusing! I core the tomatoes, basically just taking the stem off – then I put them in the fridge. When you have cold tomatoes to the hot grill they don’t lose as much juice that way. But after that, I just throw it all in the foodprocessor. Let me know how it turns out!

  3. dishinanddishes

    Mmmm… looks wonderful. I never thought about grilling to enhance the flavors. I’m going to have to try it! Bet you could also do pablanos, and onions! Yumm!

  4. […] out my sister’s blog for her amazing grilled salsa, its to die […]

  5. […] The first person who I didn’t know who left a comment is none other than MizFit on my grilled salsa recipe! […]

  6. […] got this whole bowl of tomatoes for $4!  I used my trusty baja fresh salsa recipe – it never […]

  7. […] I make my baja salsa, I never have a bowl big enough to hold all the tomatoes!  Problem solved! 13 […]

  8. Kris, how can we follow you on Pinterest?! Just saw your tweet about choaolcte cake and I have been dyyying to make one from scratch! Just tried looking up your Pinterest pg but stopped Bc it felt like stalking eek

  9. […] also made more baja fresh salsa – you can’t have too much salsa in my book!  Although this time I grilled the garlic on […]

  10. […] also made more baja fresh salsa – you can’t have too much salsa in my book!  Although this time I grilled the garlic on […]

  11. […] think the reason I like Ally so much is that not only did she use my Baja Fresh Salsa to sell at her local farmers market a four years ago (Ally, I can’t believe you posted […]

  12. […] canned black beans, half a red pepper, shredded cheese, sour cream, low carb tortillas, some of my baja fresh salsa.   I would just figure it out when the time came.  As I was swimming I thought “I […]

  13. […] 1/4 cup stovetop refried beans, shredded carrot, cabbage and lettuce, Cabot chipotle cheese and my baja fresh salsa on […]

  14. […] toaster oven broiler on 400 for 5 minutes, until the cheese was nice and bubbly.  Then put my baja fresh salsa over each one.  The edges of the corn tortillas were crispy, while the center was nice and […]

  15. […] We actually had a nice day out – it was probably just over 50 degrees with the sun shining.  I realized I had tomatoes in the downstairs fridge I never made salsa with, so I had to use them or lose them.  I made a quart and a half of my baja fresh salsa. […]

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s