Homemade Salsa Recipe – Easy Fresh Salsa

This is a delicious fresh tasting Homemade Salsa Recipe. It’s simple and it’s easy and in my opinion, it’s the best salsa recipe around.


Salsa doesn’t just come from a tub at the grocery store. Making your own salsa only takes about 5 minutes and you’ll find that it’s much tastier than the store-bought version.

Homemade and Fresh Salsa Is Better

Most salsa recipes use canned tomatoes. This easy recipe is made with fresh tomatoes. Fresh tomatoes are a favorite summer ingredient and this recipe is a delicious way to use them.

Homemade is much better because it’s made with fresh tomatoes, onions, and other ingredients you probably have at home.

By making your own you can make it a hot or mild salsa simply by adjusting the amount of pepper used. Either way, this is an extremely easy salsa recipe that your family and friends are sure to enjoy.

Canning salsa is also an easy process. If you would like to can some just make a big batch and preserve if for future use by canning. It only takes about 15 minutes to can it in a water bath canner!

Give this homemade salsa recipe a try. It’s a snap to make and preserve by canning. A great recipe for salsa!

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Homemade Salsa Recipe
Prep Time
15 mins
Total Time
15 mins
A delicious homemade salsa recipe with fresh ripe tomatoes, garlic, jalapeno peppers and onions. Can be easily canned for future use! 
Course: Appetizer
Cuisine: Mexican
Servings: 21 jelly jars
Calories: 21 kcal
  • 7 cups diced plum tomatoes
  • 3/4 cup jalapeno pepper diced
  • 4 cloves garlic
  • 2 tablespoons cilantro
  • 1 teaspoon reg salt
  • 1 teaspoon hot salt
  • 1/2 cup red wine vinegar
  • 2 tablespoons lime juice
  • 1 dash crushed red pepper flakes
  • 1 teaspoon garlic powder
  • 2 cans chilies chopped
  • 1/2 can tomato paste
  • 3 cups onions
  1. Add ingredients as listed above. Mix completely.
  2. I like to can mine.
  3. I put them in jelly jars and process according to canning instructions (leave 1/4 inch head room and process for 15 minutes).



Up Next: 

Spaghetti Meat Sauce

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Absolute Best Fried Chicken – The Top 4 Fried Chicken Recipes

Whenever I’m craving a little down home comfort I turn to food and my top comfort food is fried chicken. But not just any fried chicken. It has to be the best fried chicken.

Best Fried Chicken

Now my opinion of the best fried chicken is not necessarily everybody’s opinion of the best. Every southern family has a fried chicken recipe and they’re all declared the BEST!

I understand that.

So I’ve compiled a list of the four most loved recipes from Foodgasm Recipes so you can pick the one that appeals to you the most.

I encourage you to try them all. They’re all good! But I expect there will be one that could become your family’s best fried chicken.

Best Fried Chicken Recipes:

Granny’s Secret Ingredient Best Juicy Fried Chicken

I never would have thought to use this ingredient for chicken batter, but this is hands down the best fried chicken ever! The chicken fries up so wonderfully. It’s juicy and moist with a crispy crunchy coating on the outside.



Paula Deen Southern Fried Chicken

Look out KFC and a big thank you to the queen of southern cooking Paula Deen for this Paula Deen Southern Fried Chicken. The best I have ever made! I’m not saying this tastes like KFC–only that you won’t be

“Flash” Fried Chicken

There is nothing I enjoy more than good ole southern fried chicken, but this little trick made me happy because I didn’t have grease everywhere… And yes, when I fry chicken like my Grandmothers did, I seem to get grease

Alton Brown’s Buttermilk Fried Chicken

The crust on this chicken will really amaze you. It’s adapted from Alton Brown’s Good Eats show. Not only is it nice and crusty but Alton adds great seasonings also! Great tasting fried chicken! Alton’s technique of applying the seasonings

Creamy Lemon Herb Chicken

I found this Creamy Lemon Herb Chicken recipe on a Knorr Lemon Dill (that’s what it was called before Lemon Herb) Sauce Mix.


It has been a family favorite ever since. I often add extra lemon juice as I like things lemony.

This is awesome and very easy to make.

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Creamy Lemon Herb Chicken
Prep Time
20 mins
Cook Time
25 mins

This is awesome and very easy to make.

Course: Main Course
Cuisine: American
Keyword: Creamy Lemon Herb Chicken
Servings: 4
Calories: 295 kcal
  • 3 tablespoons oil
  • 4 boneless skinless chicken breasts
  • 1/4 lb mushroom sliced
  • 1 1/2 cups celery diagonally sliced
  • 1 1/2 cups carrots thinly sliced
  • 1 cup water
  • 1 package knorrs herb and lemon soup mix
  • 1/2 cup milk
  • 1 tablespoon butter
  1. In a large skillet heat oil over medium heat.
  2. Add chicken and cook until browned on both sides about 20 minutes. Remove chicken and keep warm.
  3. Add vegetables to skillet. Stirring constantly, cook 5 minutes or until crisp tender.
  4. Stir in remaining ingredients, stirring constantly until mixture comes to a boil over medium heat. Boil 1 minute.
  5. Spoon over chicken.



Up Next:

Chicken Roll Ups

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Recipe based on one by Michelle S.
Photo by Michelle S.


If You Want Your Steak To Be Amazing Then You Need To Make Sure You Do This One Thing First!

All The Information You Need To Know About The Crucial First Step When Cooking Steak

Many of us love steak every once in a while. It is just so juicy, looks fantastic and is just completely mouthwatering. When a steak is cooked to perfection, it a truly amazing meal that you just can’t get enough of!

However, sometimes when we cook our own steak at home it just doesn’t turn out the way we expected it to at all.

Before you resort to never enjoying a delicious steak in the comfort of your kitchen, we have the important step you may have been forgetting about all this time. Once you make sure to always follow this step, your steaks will turn out so amazing every single time!

The One Step To Always Make Sure You Do When Cooking Steak Is:

Take off the chill.

Many recipes suggest that taking your steak out of the fridge before cooking is all about bringing the steak to room temperature. Most steaks, especially a thick-cut rib-eye or porterhouse, would actually require hours out of the fridge to reach such internal temperatures.

Instead think of this step as taking the chill off your steak; even just 30 minutes makes the steak’s exterior warmer, but keeps the center chilly.

Any more than two hours out of the fridge and your steak will start to lose its chill in a bad way. Moisture can be drawn out, especially if you’ve salted in advance, which makes the steak harder to brown. A steak left at room temperature for longer will have a larger band of gray meat.

That’s it!

As you can see, all you have to do is allow your steak to chill outside of the fridge for about thirty minutes and no more than two hours. Then it will turn out great.

Five Super Delicious Southern Recipes


Southern Favorites and Classic Old Fashioned Southern Recipes. Craving a little down-home comfort?

These top-rated recipes show the best of comfort food from the South.

Satisfy your soul with these delicious and wholesome Southern favorites from our kitchen to yours.

Southern Creole Smothered Okra


Utterly Deadly Southern Pecan Pie


Southern Smothered Pork Chops


The Secrets To Perfect Southern Sweet Tea


Southern Style Fried Cornbread


Wild West Spaghetti

If you happen to be Italian, look away right now. This wild west spaghetti will make you gasp in outrage.

Wild West Spaghetti

Or, if you’re willing to try out new things, you might just like this adaptation of an Italian classic. The difference here is that this spaghetti has cheddar cheese, green onions and… bacon. Everyone loves bacon, right?

Its sauce is made with hearty beef stock, and it’s garnished with green onions. And it has bacon. Seriously… can you really say “no” to bacon?

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Wild West Spaghetti
  • 1 pound dry spaghetti
  • salt
  • ½ lb bacon chopped
  • 1 pound ground beef
  • 1 medium onion chopped
  • 3 to 4 garlic cloves chopped
  • ground black pepper
  • 2 teaspoons hot sauce
  • 1 tablespoon Worcestershire sauce
  • ½ cup beef stock
  • 1 16-ounce can tomato sauce
  • 1 14-ounce can chopped or crushed fire roasted tomatoes
  • 8 ounces sharp cheddar
  • 4 green onions chopped
  1. Bring a large pot of water to a boil and salt generously. Add the pasta and cook until al dente, then drain.
  2. Heat a deep skillet over medium-high heat. Add the bacon and cook until crisp. Remove with a slotted spoon to a paper towel lined plate. Drain off the excess grease, leaving just enough to coat the bottom of the skillet.
  3. Add the ground beef and cook until browned, breaking it apart as it cooks. Add in the onions and garlic and cook until they are softened, another couple minutes. Season to taste with salt and pepper. Stir in the hot sauce, Worcestershire and beef stock. Cook for another 3-4 minutes, scraping up any browned bits on the bottom of the skillet.
  4. Stir in the tomato sauce and tomatoes and cook until completely heated through.
  5. Add the cooked spaghetti to the sauce and stir to combine. Stir in half of the bacon. Taste and season with more salt and pepper, if needed.
  6. Serve the pasta topped with the cheese and green onions. Sprinkle the remaining bacon to top of each serving.

Check out the original source for this recipe with step-by-step photographs and helpful tips as well as many other delicious recipes at: TasteAndTellBlog.com.

Photo source

4-Ingredient Slow Cooker Ham! You Won’t BELIEVE the 4th Ingredient…


This ham recipe is a pretty special one. It’s a slow cooker recipe, which isn’t particularly special, but it does make it a lot easier.

No, what makes it special is that it uses Coca Cola in the recipe, and it’s amazing! It really gives it a distinct flavor to the ham, and it comes out so nice and moist.

There’s nothing worse than dry pork products. Ugh. Shake ‘n’ Bake is why I thought I hated pork for so long. So dry and yucky.

Luckily for everyone, this recipe is moist, flavorful, and absolutely wonderful!

4-Ingredient Slow Cooker Ham


1 5-8 lb cooked ham, bone in
½ cup brown sugar, packed
1 tbsp Dijon mustard
1 12 ounce can of Coca Cola or whichever Cola you prefer


Place the ham in the slow cooker.

In a small saucepan, combine ¼ cup of the brown sugar, cola, and mustard over high heat. Bring to a boil and make sure the sugar has dissolved. Pour the mixture over the ham. If your ham is pre-sliced make sure some of the glaze goes in between the slices.

Take the remaining ¼ cup of brown sugar and sprinkle over the top of the ham.

Cook on low for 6-8 hours or high for 4-6 hours, basting with the cooking juices every few hours.

Remove ham from slow cooker and let cool a bit until it can be handled. Slice the ham and serve.

If not serving immediately, preheat the broiler and transfer the ham to a oven-safe baking dish. Brush with some of the leftover liquid and broil for about 5 minutes, glazing with additional liquid as preferred.

Be sure to Like Foodgasm Recipes on Facebook and Foodgasm on Pinterest for more great recipes.

Recipe based on one by Lezahjc
Photo by Papa D 1946-2012

Peanut Butter Chocolate Bars

These Peanut Butter Chocolate Bars have layers of buttery cake mix and a coconut chocolate creamy filling. How could this not be heaven?


Peanut Butter, chocolate, cake mix… that’s it! I have been making these for a couple of years ever since I had them at my friend’s chocolate party.

This is very, very rich. For me to say that is saying a lot. They are probably 10,845 Weight Watcher points! Decadent.

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Peanut Butter Chocolate Bars
Prep Time
25 mins
Cook Time
25 mins
Cooling Time
30 mins
Total Time
50 mins

Delicious Peanut Butter Chocolate Bars that are super simple to make because they start with cake mix! 

Course: Dessert
Cuisine: American
Keyword: Peanut Butter Chocolate Bars
Servings: 6
Calories: 360 kcal
  • 1 18.25 package plain yellow cake mix
  • 1/2 cup butter melted
  • 1 cup creamy peanut butter
  • 2 eggs
  • 1 12 oz package semi-sweet chocolate chips
  • 1 14 ounce can sweetened condensed milk
  • 2 Tablespoons butter
  • 2 teaspoons vanilla
  • 1 cup coconut
  1. Preheat oven to 325 degrees.
  2. Combine cake mix, melted butter, peanut butter, and eggs in a large bowl using a mixer or spoon. Press the cake mixture into a 9X13 pan reserving 1 1/2 cup of the mixture to crumble on top.
  3. In a small pot, melt chocolate chips, sweetened condensed milk, and butter. Remove from heat and stir in the vanilla and coconut.
  4. Spread chocolate mixture over the mixture pressed in the pan and then crumble the 1 1/2 cups of reserved cake mixture on top evenly.
  5. Bake for 20-25 minutes. Cool completely before cutting into bars.


Enjoy these Peanut Butter Chocolate Bars!

Up Next:

Caramel Apple Cheesecake Bars

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Quick and Easy Szechwan Style Shrimp

Quick and Easy Szechwan Style Shrimp is a spicy shrimp recipe that really is quick and easy. It’s perfect for company fare.


However, it might not be a good recipe for small children or anyone with a tongue that can’t handle the heat.

You can tone down the heat just by adjusting the amount of crushed red pepper you use. For my tastes, however, it’s perfect just like it is.

The sauce makes this recipe. I feel it would probably be just as good with chicken tenders or maybe even some other type of meat. It can also be made in advance.

It’s so good that you might want to consider doubling the sauce ingredients just to have some in the fridge!

Be sure to follow Foodgasm Recipes on Pinterest for more great recipes.

Quick and Easy Szechwan Style Shrimp
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins

This Szechwan Style Shrimp is perfect for a main dish for two or appetizer for several! 

Course: Main Course
Cuisine: Asian
Keyword: Quick And Easy Szechwan Style Shrimp
Servings: 2
Calories: 225 kcal
  • 4 tablespoons water
  • 2 tablespoons ketchup
  • 1 tablespoon soy sauce
  • 2 teaspoons cornstarch
  • 1 teaspoon honey
  • 1/2 teaspoon crushed red pepper
  • 1/4 teaspoon ground ginger
  • 1 tablespoon vegetable oil
  • 1/4 cup sliced green onions
  • 4 cloves garlic minced
  • 12 ounces cooked shrimp tails removed
  1. In a bowl, stir together water, ketchup, soy sauce, cornstarch, honey, crushed red pepper, and ground ginger. Set aside.
  2. Heat oil in a large skillet over medium-high heat. Stir in green onions and garlic; cook 30 seconds. Stir in shrimp, and toss to coat with oil. Stir in sauce. Cook and stir until sauce is bubbly and thickened.



Up Next: 

Beer Battered Catfish Dinner – Tex/Mex Style

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Chocolate Ganache Tart

This Chocolate Ganache Tart is an extremely easy and very chocolaty tart. It’s like melted chocolate candy layered on top of a chocolate cookie.

Chocolate Ganache Tart

This is an extremely easy recipe. In fact the only difficult thing is pressing the cookie layer in the tart pan. If you can call that difficult.

Satisfy your chocolate cravings with this delicious recipe.

Be sure to Follow Foodgasm Recipes on Pinterest for more great recipes!

Chocolate Ganache Tart
Prep Time
30 mins
Cook Time
10 mins
Setup Time
8 hrs
Total Time
40 mins

This Chocolate Ganache Tart is really easy to make and yet elegant enough for company!

Course: Dessert
Cuisine: American
Keyword: Chocolate Ganache Tart
Servings: 6
Calories: 435 kcal
For the Crust:
  • 1-1/2 cups of Crushed Chocolate Graham Crackers
  • 1/2 cup of Unsalted Butter softened at room temperature
For the Filling:
  • 1 cup of Heavy Cream
  • 1/4 cup of Unsalted Butter softened at room temperature
  • 6 oz of Semisweet Chocolate Chips
  • 6 oz of Milk Chocolate Chips
  • Small Pinch of Salt
  1. Preheat the oven to 350 degrees. Spray a 9” tart pan with a removable bottom with some non-stick spray and set aside.
  2. In a food processor, add the crushed cookies and butter, pulse until the mixture resembles the texture of wet sand and then press it evenly into your prepared tart pan.
  3. Bake the crust for about 10 minutes, remove it from the oven and allow it to cool quite a bit. The crust will puff up as it bakes but as it cools, it will deflate.
  4. Add the chocolate chips to a large bowl along with the pinch of salt and set aside.
  5. In a small saucepan, add the butter and cream and heat together until the butter is fully melted and the mixture comes to a simmer. Pour mixture over the chocolate chips and allow it to sit for just a few minutes.
  6. Whisk the chocolate chips and cream mixture together really well until you get a nice smooth ganache. Pour mixture into your prepared crust, pop it in the fridge and allow it to set for about 8 hours or overnight.
  7. When ready to serve, top with some sliced strawberries that have been tossed with a little grand marnier!

Recipe By: Laura Vitale

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