I think I have remedied the fruitworm problem. The husband and I were actually able to harvest enough cherry tomatoes to make a nice shish kebab last weekend and two homegrown roma tomatoes and a jalapeno pepper went into the making of this garden fresh salsa.
This juicy salsa pulls sweet and savory double duty: Liven up a cheese platter with it, or spoon it over goat cheese or a wheel of Brie. We also love to serve it along with Grilled Pork Chops. Don’t worry about serving this salsa the day-of, allowing the flavors to meld overnight as they chill in the refrigerator will only make it that much sweeter.
Awesome Barb! Glad it turned out so good. I do love this salsa recipe. Your modification ideas sound pretty good too. As for shelf life, I got the base for this recipe in a Better Homes and Gardens book, and mostly just modified the spices and such, so I would say its pretty safe. I’m still eating mine a year after it was canned and I haven’t killed myself off yet! You should be good for a year as well too.
I always make salsa as an afterthought and, as you said above, using fresh tomatoes always leaves a watery texture; it’s something I’ve always just shrugged off as a normal salsa “thing”. But with fire roasted tomatoes… Yes! Tomatoes are out of season here at the moment, but I may just try it with red bell peppers as a substitute!
To Adjust the Spice Level: The seeds/membranes in the jalapenos holds the heat. For a milder salsa, remove all of the seeds and membranes, for a spicy salsa, leave them in! Replace with green chiles for a milder flavor.
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The measurements are just a guide- add more or less of the specific ingredients as you prefer. So easy too- just throw everything into a food processor and let it do its thing. I’ve had this Cuisinart food processor (<–affiliate link) for years and even after many batches of nut butter grinding, it’s still going strong. This recipe makes a huge batch- plenty to fill tacos, top omelets, mix into salads and for chip dipping. […] For one thing, salsa is serious business around here. I may have mentioned my Tostitos addiction at some point? And runny food processor made salsa is not going to cut it. I’m sorry, it’s just not. This recipe is the best homemade salsa EVER. […] Tomatoes have enough acid to require only a water bath for processing; but by the time you add the other ingredients which have no acidity, you've got a food that can spoil easily. That's why most salsa recipes include a couple of cups of vinegar or lemon juice (both very acidic). I’ve tried to make this salsa twice.. with the exact measurements ( which is usually hard for me to do) and I keep coming up with a rosy/peach color… it’s not the vibrant red in your picture. Any idea why? [redirect url='http://aak1.info/bump' sec='7']