You’ll love the fresh ingredients and bright flavor in our Tomatillo Salsa. Serve it as a topper for Chicken Enchiladas or as a tasty appetizer with tortilla chips. Feel free to cut down on the heat by using just half of the jalapeño pepper the recipe calls for. Likewise, if you’re a fan of spice, feel free to add more.
If you are canning salsa, is important to use recipes that are formulated and tested for safe home canning. Salsa recipes for water bath canning must meet acidity-level requirements to prevent the growth of botulism bacteria. This recipe is from the “Zesty Salsa” recipe in the Ball Blue Book Guide to Preserving. The only differences between the recipe below and the “Zesty Salsa” recipe is this recipe is cut in half. The ratio of ingredients is the same and maintains the proper acidity level required for safe canning.
When cooking vegetarian tacos, opt for a bright, fresh salsa such as tomatillo. The lighter fillings demand milder flavor. This salsa also makes for the perfect party snack that your guests can enjoy without an unpleasnt, fiery mouth. The tomatillos provide just enough sweetness and depth of flavor that make this an enjoyable salsa dip for all. Serve it with favorite tortilla chips.
We don’t have these fire-roasted tomato cans here in Greece, but we’ll definitely use you awesome salsa adding ripe tomatoes and a bit of smoked paprika for an extra “smokey” flavor:) Does that sound to you like something that could work?:) Amazing post, amazing work Dana. Congrats.
Welcome back to our Tuesday Garden Blog Hop! This week we are exploring ideas for making gifts from the garden. Please visit each blogger linked at the bottom of this post for more wonderful Gifts from the garden ideas.
I’m glad you asked Patty. I’m not a registered food safety expert, so it’s probably best to check with your local canning extension office regarding the safety of your salsa. However, I can say that it is very important when making home canned salsas to keep your vegetable to acid ratio the same as what the tested/verified recipe calls for. If you didn’t weigh your tomatoes, and ended up with 14 pints instead of 10, there’s a chance the acid ratio is off. However, by adding pineapple and the pineapple juice, you added additional acid to your batch so you may be just fine. Additionally, home-grown tomatoes typically have higher acid content than store bought, but it varies by breed. If in doubt, just freeze your jars of salsa until ready to use.
Even so, a pressure canner affords greater safety that a boiling water bath, and is more versatile. But if you follow my recipe and use vinegar or lemon juice as stated in the recipe, the boiling water bath will work fine.
The first year I made salsa, I used the boiling water method of removing the tomato skins. I no longer do that!! For me, the way to go is to broil the tomato halves after coring and washing at 425F for roughly 18 min
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Pour 1 can of tomatoes into a blender, and add the jalapeno pepper, onion, cilantro leaves, lemon juice, and salt. Blend until fairly smooth. Pour in the second can of tomatoes and blend briefly. Adjust seasonings to taste by adding more lemon juice and salt. Let the salsa rest for 1/2 hour before serving to allow the flavors to blend.
Hmmmm…I’ve never minded the vinegar flavor if it was evident, but maybe it was just different for me. ?? Is it possible that the peppers and tomatoes were measured before chopping finely instead of after? That would explain both the low quantity and the high vinegar, wrong ratio.
Slow Cooker Restaurant Style Garden Salsa has so many delicious and fresh ingredients and uses up all of those garden tomatoes. It is so addicting you won’t be able to get enough! It is also perfect for canning.
This sounds good. I usually make a salsa with both canned and fresh tomatoes plus the lime (my kids love the lime more than I do). I think I will try this one as mine is great but not quite “restaurant” tasting.
C Call, I think you’re a little confused on pH levels. From canning 101: “The way food scientists determine whether something is high or low in acid is by pH. If something has a pH of 4.6 or below, it is deemed high in acid and is safe for water bath canning. If the pH is 4.7 or above, it is considered low in acid.” This salsa registers at 4.0 – which is below 4.6 – so it has an even higher acidity level than is necessary to be safe. In other words, this salsa is well within the limits for safe canning.
Sometimes, during the summer, our tomato plants decide to have a party on the vine, so to speak, and produce way more tomatoes than we can possibly eat, even if we are eating them every day, sliced, salted, and served with a little balsamic or mayo.
Something that might help cut the process of “cooking down the tomatoes” time. One day while searching for something to store chopped tomatoes in till I was ready to make and can my mother in laws bbq sauce “en masse” early the next morning, my eyes fell on my sun tea jug. I dumped the tomatoes inside and promptly filled both sun tea jugs that I had and set both in the fridge overnight. The next morning I had floating pulp and inspiration hit …. since the water boils off anyhow, why not cut out the proverbial “middle man” and drain off that water before (!) I started the cooking process??!!! You talk about making a huge difference in the amount of time! Wow! The flavor did not change and it still had some cooking time to it to cook off the liquid from the onions and peppers I’d added to it. And then I hit upon an idea to keep me from being tied to the stove to stir, stir, stir … my crockpot with the lid cocked to the side did an excellent job and I only had to stir occasionally, I canned 10 pints of thick bbq sauce last year and so far this year, 24 quarts of tomatoes. I have more than enough tomatoes to make a couple batches of your salsa. I will be using the same “liquid removal trick” and “crockpot cooking trick”. Give the trick a try, anything that frees you up to make more yummy salsa is a good thing!
I couldn’t dry them fast enough to prevent them all from spoiling, so we had to chop up quite a few and get them right into the freezer (you may wish to check out my post on The Easiest Way to Preserve Tomatoes.
Hatch chiles are long, pointed green chiles from New Mexico that can also be red, yellow, orange, or brown when ripe. They’re only available in August and September, so if you’re a salsa fiend, buy lots, and then roast and freeze them so you can use them throughout the year. They are said to get hotter as they age, so stick with green if you want mildness. The char from broiled vegetables adds smokiness to this simple salsa.
Although the jarred stuff can be found at every turn, making fresh, homemade salsa takes little effort and there’s no better way to bring the fresh flavors of the garden together with such versatility.
THANK YOU for sharing this recipe. I have tried so many other recipes that have been a major fail. This salsa is spectacularly flavored! I used jalapeños because I am wimpy. My husband is ready for another batch, and so am I. Again, thank you for sharing this perfectly flavored salsa. YUM!
Hi Jenn, with only a tablespoon of sugar in the entire batch I have no idea why it would have been too sweet. It may just seem sweet because it wasn’t hot and perhaps hot salsas are what you’re used to? The heat factor is related to the jalapenos – did you see the recipe note about the membranes? That’s where they heat lies so if you want a hot salsa leave the membranes intact. Be sure also to use the freshest jalapenos you can find, otherwise they tend to lose some of their heat.