10 minute sun gold salsa {for the freezer}

We’ve got a ton of sun gold tomatoes growing in our garden at the moment.

Our neighbor gifted us 2 plants, and they’ve been shooting up like weeds! Next to the weeds!

Admittedly, I’m not the best at keeping a garden (it’s like having one extra room to clean). But I’m amazed at their resilience. Seeing homegrown tomatoes produce with such abundance triggers my seasonal nesting mode, and in this case, it’s all about making fresh salsa for the freezer.

Hands on time = 10 minutes.

The Ingredients

Here is a quick run down of what you’ll need:

Tomatoes- you can make fresh salsa with any kind of tomatoes, but sun golds are uniquely sweet.

Aromatics- my ratio is 1/2 cup diced red onions : 1/4 garlic clove : 2 lbs of tomatoes. There’s nothing worse than blasting innocent party-goers with your fire breathing self.

You know what I’m saying?

Bell Peppers- I wouldn’t make salsa without them. They add great flavorful. Don’t get all caught up with removing the ribs and every single seed; throw it all in. In terms of heat, I didn’t have any jalapeños so I used red pepper flakes instead.

Herbs- did you know you can eat cilantro stems? Use the thin stems from the top of the bunch (not the thick stems at the base). They taste wonderful. You can eat thin basil stems too.

Citrus- fresh lemon or lime juice will do the trick.

Seasoning- coarse salt and cumin. It’s just enough to make you go mmm…

Blend & Strain

Making homemade salsa is easy. Just throw everything into the food processor.

After processing however, the salsa is will look ‘juicy.’ Quickly strain into a small pasta strainer, reserving the liquid. I extracted about 1 full cup.

But don’t get rid of it!

Use the liquid as a base for rice and grains, when you can remember. You might think it’s not worth the effort but it’s delicious. If you’re still not convinced, a famous chef  (I forget his name!) makes vinaigrette using fresh tomato liquid. Keep it in the freezer for when the mood strikes.

To finish, drizzle good quality olive oil over the top (that’s the Italian in me) and watch it glisten…

What Else Besides Chips?

So glad you asked…

• Spoon over grilled salmon
• Use as a zesty taco topping
• Stir into quinoa for a festive side
• Use a a flavor base for sour and stews
• Serve with sautéed shrimp
• Make burritos
• Eat it with a spoon
• Enjoy with scrambled eggs or a Southwestern-style omelette
• Use as a topping for burgers and chicken sandwiches

Chill Out

Whatever you don’t eat, freeze.

This recipe will yield about 3 cups of salsa (think 1-2 small Tostito jars depending on how much liquid you’ve got).

Portion into snack size ziplock bags for convenience and less waste. Defrost gently in the microwave, at room temperature, or submerged into a bowl of cold water.

Now, you can enjoy fresh salsa as an appetizer or a quick snack anytime you’d like…

Kitchen Notes:

• Fresh salsa (with chips) is best enjoyed on the same day that it’s made. All other uses work well when defrosted and strained, if necessary.

10 minute sun gold salsa {for the freezer}

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Emilie Raffa
• Prep Time: 10 mins
• Total Time: 10 mins
• Yield: 3 cups 1x

Print Recipe

Pin Recipe

---

Ingredients

• 4 cups sun gold tomatoes, or red cherry tomatoes
• 1/2 cup diced red onion
• 1/4-1/2 clove of garlic
• 1 large or 2 small bell peppers, roughly chopped with white ribs attached (I used both red & orange)
• 1 heaping cup of cilantro leaves, plus their thin stems from the top of the bunch
• juice of 1 lemon or lime
• 1/2 tsp cumin
• 1/2 tsp coarse salt, plus more to taste
• 1/4 tsp red pepper flakes (or less depending on preference)
• drizzle of extra virgin olive oil

Cook Mode Prevent your screen from going dark

---

Instructions

1. Add all of the ingredients into a food processor. Pulse a few times until the texture is roughly smooth. Give it a taste, and add more salt or lemon juice as needed. Sometimes, I’ll throw in more cilantro when in the mood. Adjust to your liking.
2. Working over a large bowl, strain the salsa reserving the liquid. Transfer the liquid into a small ziplock bag and freeze for future use (use as a base for rice, grains, soups etc.)
3. To finish, drizzle your salsa with olive oil, to taste. Serve right away, or portion into snack size ziplock bags and freeze.
4. Note: after defrosting, strain the salsa if necessary, depending on use. Salsa (with chips) is best enjoyed on the same day that it is made.

---