Recipe: Super Easy, Bulk Salsa

We have entered the part of summer where the tomatoes and peppers are coming in hot!  I picked up giant cases of tomatoes and peppers from my friends at Pickalittle Farm that went unsold to (re-closed) restaurants due to Covid-19. My immediate thought was to make some bulk batches of salsa with some of this beautiful produce.  I conveniently had a big bag of limes from Costco from our Fermented Hot Sauce making adventure, and was also gifted several more red onions and garlic heads as well.  So, I went home and fired up the food processor to make a lot of salsa!

This recipe is super easy and makes a lot, which means you can power through a couple of batches in about a half hour and portion the salsa into freezer bags for storage over the year.  I feel like I barely chipped away at the amount of peppers and tomatoes that I have, so don’t feel like you need too many to make this!  This would be an awesome recipe to help use up peppers and tomatoes that are starting to move past their prime, and the recipe makes salsa that is fresh, a little watery, and has a little kick (depending on the jalapenos you use). Perfect to serve with chips as a classic restaurant style salsa, or would work great as an addition to chili, or a braising/marinade for chicken.

Recipe down below, along with pictures!  This recipe fills up a 12-cup (3 quart) food processor perfectly and makes about 4-6 cups of total salsa once it’s all blended together.

Bulk Salsa:


  • 5 Beefsteak (or large heirloom) tomatoes
  • 2 green bell peppers or mild peppers
  • 1-2 jalapenos (depending on how spicy you like it!)
  • 1 small red onion (or ½ large red onion)
  • 3 garlic cloves
  • Juice of 2 limes
  • 1 tbsp salt
  • 2 tsp cumin
  • 2 tsp chili powder
  • 1 tsp coriander


  1. Wash tomatoes and peppers and shake dry in a colander.
  2. Roughly chop the tomatoes into large pieces, and add to the bowl of the food processor.  No need to remove the seeds or core of the tomatoes, these will all get blended in nicely.
  3. Cut the bell peppers in half an remove the seeds, membranes, and stem.  Chop into large pieces, add to the bowl of the food processor.
  4. Remove the stem end of the jalapeno, and cut in half lengthwise.  Remove the seeds and membranes for a milder salsa (optional), if you want a more spicy salsa, feel free to leave these in.  Cut into large pieces and add to the bowl of the food processor.
  5. Remove stem and root end of the onion, and cut in half lengthwise.  Remove the skin and top layer of the onion, discard.  Chop the cleaned onion into large pieces and add to the bowl of the food processor.
  6. Crush the garlic cloves, remove the skins, and roughly chop.  Add the garlic to the bowl of the food processor.
  7. Add the lime juice, salt, cumin, chili powder, and coriander to the bowl of the food processor.
  8. Pulse to combine and chop until well-blended, but still slightly chunky.
  9. Serve immediately with chips, store in the refrigerator for later, or portion into freezer bags and store for much later.
  10. Enjoy!


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