My tomatoes are just turning red and I am getting so excited! Fresh tomatoes from the garden are probably my favorite food. This recipe mixes fresh with canned, but you could use all fresh if you have them. I love using better than bullion paste in the place of salt and always have it on hand, it adds such a great flavor. I do not love garlic, if you do double the amount. I know that everyone has a favorite salsa recipe so here is mine.

Ingredient list:

5-6 large tomatoes

1 jalapeño

1 14.5 oz can of fire roasted tomatoes

1 6 oz can of canned green chilies

2 Tbsp vegetable better than bullion

1 tbsp minced garlic

1 white onion chopped roughly

3 limes (juice)

1 bunch cilantro chopped roughly


Roast tomatoes and jalapeño in a large pan over medium high heat, or in oven at 425 for 10-15 minutes turning frequently

Let cool, combine with all other ingredients in blender until smooth


Slow Cooker Salsa

Ingredient list:

10-12 large vine ripened tomatoes roughly chopped

2 green bell peppers roughly chopped

1 red onion roughly chopped

1 white onion roughly chopped

6-8 peppers chopped roughly. If you want your salsa to be mild remove veins and seeds. I use a variety of peppers such as Serrano, jalapeño and Anaheim and leave the seeds in to make it a little more spicy. 

2 tsp sea salt

2 limes (juice)

1/4 C apple cider vinager 

1 C cilantro 

1 C basil

Additional salt to taste 


Place tomatoes, peppers, onions, salt, lime juice and vinegar in a slow cooker

Cook for 3 hours on high

When done cooking add in fresh herbs and use an Emerson blender or food processor to combine

Taste and add salt if wanted


King Salmon with Mango Salsa

King Salmon

Mango Salsa

King Salmon

What you’ll need: 4 servings

1 mango peeled and chopped

1 C pineapple chopped

1 C cherry tomatoes quartered

10 mint leaves

1 tbsp fresh basil chopped or basil paste

1/4 C red onion chopped finely

1 tsp sea salt

1/2 lemon (juice)

4 pieces king salmon (or any type of salmon you prefer)

4 tsp fresh dill or dill paste

1 tsp mustard seed

2 tsp sea salt

2 tsp black pepper

What you’ll do:

Mix mango, pineapple, tomatoes, mint, basil, red onions, salt and lemon juice together

Set aside

Top each piece of salmon with dill, mustard, salt and pepper

Grill for 10 minutes over medium-high heat (alternatively use your George Foreman grill)

Squeeze additional lemon juice over each piece if wanted

King Salmon

Top with mago salsa

King Salmon


King Salmon