I usually grow tomato and green pepper plants each year in my garden. We like to have home-made salsa and pizza sauce for Mexican Monday and Pizza Fridays. But by the end of the growing season, I find myself crying “Oh No Another Tomato!” Searching for ways to preserve my tomato crop.  Roma or San Marzano tomatoes are usually the best for salsa and pizza sauce.  However, in my salsa I sometimes do a combination of Roma and vine ripe tomatoes that works as well. We have a favorite organic salsa that we used to use. I researched the ingredients and came up with a recipe that passes the side-by-side taste test. You can adjust the level of spiciness by leaving all the seeds in the jalapeno peppers, but the recipe below creates a mild version of salsa.

Tomatoes:  Best to use Roma or San Marzano tomato as they create a less watery salsa.  I also do a fifty-fifty mix of my vine ripe and Roma tomatoes that turns out great as well.

Green Pepper:  Use a standard green bell pepper.

Jalapeno Peppers:  I use Jalapeno Peppers (2,500-8,000 Schoville Heat Units (SHU) for this and remove the seeds from one of the peppers.  We like a mild sauce, and this is truly a mild version of the sauce.  To make it spicier you can leave all the seeds in both peppers.  If you are going for more heat the next step would be a Serrano pepper 10,000 to 23,000 SHU.