“easy canning salsa recipe with fresh tomatoes fresh tomato salsa recipe easy canning”

Great salsa!! The only change I made was to use two habaneros instead of the serranos. Nice ‘n spicy!! I’ve made this in the past and added small avocado cubes after blending – wife loves it. Try dipping it with thicker, traditional style corn tortilla chips, you’ll love it.
Chop the onion into 1-inch pieces and transfer to a bowl. Core, peel and coarsely chop the green tomatoes and add them to the bowl. Stir in the cilantro, red tomato, lime juice and the 2 tablespoons of olive oil. Season the salsa with salt and pepper and serve.
Important: To avoid the risk of botulism or food poisoning, follow the directions exactly for each recipe.  Use the amounts of each vegetable listed in the recipe.  Add the amount of vinegar or lemon juice listed.  The only changes you can safely make when following a salsa recipe are to substitute bottled lemon juice for vinegar and to change the amount of spices and herbs.  Do not alter the proportions of vegetables to acid and tomatoes because it might make the salsa unsafe by reducing the acidity.  If you still want to alter your salsa recipe, then store the salsa in the freezer or refrigerator instead of canning.  Do not thicken salsas with flour or cornstarch before canning.  After you open a jar to use, you may pour off some of the liquid or thicken with cornstarch.
Thank you for a great salsa recipe!  I’ve made it twice now.  The first time I did vinegar as stated and it was great but the vinegar taste was a little strong….it will still be gobbled up!  The second time around I researched the USDA guide for tomatoes and found it said you can add 1 tablespoon bottled lemon juice to each jar as you fill it!  Now to test them and see which we like better! 
Wonderful flavor. It took way way to long to peel and core tomatoes so I cored with knife tip stem end blanched then snipped into tiny pieces. It took me maybe 20 minutes  while it took me nearly two hours way.  Otherwise great recipe thank you so much. Just wanted to let others know if they were having problems like me 
I make a dish like this for most parties except substitute smaller amount of lime juice for vinegar, use chopped roma tomatoes drained in a colander before mixing, also add more onions and jalapenos to taste, plus a “kicker” of a few drops of Tabasco to taste and garlic salt. I like flavors to blend before placing in a colander type serving dish in a well of crushed ice for a party. Though, must say I do like your idea of using the drained juice in my salad dressing, so will work on the ice draining in a way to save the juices. Thanks!
This semi-homemade salsa comes together in a flash. All you need to do is give corn kernals a good char in a skillet for about 2 minutes. Stir the corn into store-bought salsa, add a hearty dose of cilantro, and this so-simple salsa is ready for noshing. We like serving it with our Pork Tenderloin Wraps, but we don’t think you’ll have any problem finding even more unique and interesting ways to serve it up to friends and family. 
I went back to the store and bought a fresh onion and the cumin — I didn’t want to risk it! 🙂 I’m afraid the frozen onion just wouldn’t do the salsa justice. I’m getting ready to go make it right now! Thanks so much, Kelley!!
We made this last weekend with some of our crop of summer tomatoes and it was fabulous. We’re having a half-marathon party next month and my husband has requested that this be used instead of Tostitos salsa. I followed the recipe exactly and it was a hit.
The salsa was a huge hit at my house. It was easy to make, quick and a crowd-pleaser when served at our Saturday night gathering around the fire pit. Serve it with tortilla chips or as a garnish for chili.
I made this and I like it accept the canned tomato-y taste that kinda overpowers the other flavors.. is there any way to make it taste less like canned tomatoes? Will it lose that taste after it marinades for a while?
Hi there 🙂 Precise serving sizes are so hard to quantify, since it all depends on how much each person eats lol. But the recipe makes approximately 4 cups, so I think that would be enough for 9 people… although, to be on the safe side, you could always double the recipe. Leftovers are good for a week or two in the refrigerator 🙂 Hope you love it!

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