A few questions. You mention coring. The Plum tomatoes I used were a bit big. Maybe 3 1/2″. After skinning, I cut them lengthwise into 4 quarters. And had to core each quarter. There was a lot of core on each one. Took a while to finish. Is that normal for smaller tomatoes? Any easier way?
This recipe is, hands down the most delicious salsa I have ever made and one of the most delicious I have ever tasted. It is truly thick and not runny, which was exactly what I was looking for. I didn’t change anything in the recipe, nor will I in the future. (except I doubled the recipe) I had planned to give most of them away as Christmas gifts, but instead I gave away more of my hot pickled carrots and kept a lot of these for my family!
I made this and it’s amazing! I left Texas about a year ago and have been missing authentic Tex-Mex salsa so much… until I found this recipe! I use 4 jalapenos, and leave some seeds in, to make it a little spicier 🙂
I am going to try this recipe. I have one but my husband finds it too runny. I don’t like canning so I freeze it. Do you think yours would be fine to freeze as well? I can’t see why not it will probably have extra liquid when unthawing which I can just drain. I just wanted your thoughts.
I’m sure it would be fine to can as long as you know what you’re doing when it comes to canning. I think there is a specific process you have to go through with the cans. I’m sorry I’m not more help, but I’ve never tried canning. Every year I tell myself I’m going to can salsa, but I never get around to doing it. I would google canning salsa, so at least you know the process. Good luck!
You could spend all day with a knife and cutting board to chop these many ingredients for a few jars of salsa, or you could form a new relationship with your food processor. Or maybe a neighbor who owns a food processor. Truly. Food process for salsa. It’s not going to be pretty anyway.
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1 Sterilize jars and lids in water bath: Place steamer rack in the bottom of a large (16-qt) stock pot or canning pot. Place new or clean mason jars on the rack. Fill the jars with water and fill the pot with just enough water to come to the top of the jars. Heat water to a simmer. Simmer for 10 minutes. (Keep the jars warm while preparing the salsa.)
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Great recipe! I’ve never made my own salsa before now but I had a ton of Roma’s from our garden that needed to get used. I just made this recipe and it turned out so YUMMY! It’s so easy, the food processor did most of the work for me and it went really quick. Definitely making this again, maybe very soon with the tomato explosion we’re experiencing 😉 and next time I will add the second jalapeno to make it a little more spicy.
Either works equally well. The salsa mix for canning has the advantage of being tested and easy. It’s basically corn starch, onion powder, salt and seasoning. It doesn’t have any preservative to improve the canning, so the advantage is only that it is easier. However, I like my custom-made from fresh seasonings better, so here is the recipe for that:
* – This assumes you already have the pots, pans, ladles, and reusable equipment. Note that you can reuse the jars! Many products are sold in jars that will take the lids and rings for canning. For example, Classico spaghetti sauce is in quart sized jars that work with Ball and Kerr lids and rings
1 tablespoon sugar (optional – you use Stevia (in a prepared form like Truvia, it measures same as sugar; if you use another form, you’ll need do your own conversion) – or Splenda, if you prefer, if you are on a sugar-restricted diet, or simply omit the sugar)
Whether you’re looking for a tasty accompaniment for your baked chicken or grilled shrimp or planning a glorious Cinco de Mayo menu, easy salsa recipes are must-haves. (As a bonus, many of our easy salsa recipes also happen to be Healthy Living recipes!) Learn more about many of the star ingredients featured in our easy salsa recipes—like peaches, mangos, tomatoes and corn—by checking out our seasonal primer.
Sep 25, 2008 Very good! I was worried about the whole lemon but you did not taste any of the white bitter part of it. Our tomatoes were on the sweet side so our salsa had a sweet/warm taste to it. We’ll be making this one again. Made for *Zaar Cookbooks Tag 2008* game. *Update* I made this again today. This time I did not cut the ends of the lemon off up to the inside of the fruit, and I did not chop the lemon up as fine as the first time, both a mistake. So cut the pith off both ends and then grind/chop the rest of the lemon up fine.
The name says it all about this superb tomato – the Fresh Salsa tomato is ideal for making homemade salsa. These tomatoes can be chopped into tiny cubes and still remain firm and solid. It’s all meat and ideal for making salsa, bruschettas, and very light Italian sauces.
And something different: My husband probably wouldn’t let me try this one, because it’s fruit with savory and he doesn’t go for that kind of thing, but Donielle’s cherry tomato salsa looks so intriguing!
Brighten up your favorite main dishes by adding fresh Serrano-Cilantro Salsa. We love serving this as a topping on our savory flank steak Suadero Tacos. Cooking the serrano peppers along with diced onion and garlic brings out a smoky flavor. Be sure to process the pepper mixture and the rest the ingredients in order to make sure this salsa is totally dippable.
I am still a little scared of canning, enough so that I left a question at this post about headspace in canning jars (for salsa, I think you should leave about 1/2-1 inch, in other words, fill until you reach the bottom of the jar band), and I think you should probably read the canning and food safety post as well.
I love your post here. (you sound kinda like me and how I operate) 🙂 Looks like you have a blog that I should check out. I like the way you write and found myself reading every word. Now, I’m off to try this recipe!
I did not peel them, but after food processing I didn’t think the peels were a problem. The farmer I purchased the Romas from cringed when I said I didn’t peel them. “Unsightly” he said. I don’t mind!
I just found the recipe for fajitas on Pintrest and then it linked to this one! I was looking for some flavorful inexpensive recipes to change up the same ole same ole since money is tight this month thanks to my health problems and my many, many specialists. This site seems to be the ticket! Thanks a bushel and a peck and a hug around the neck!
Bring a large pot of water to a rapid boil. Carefully drop the tomatoes in the boiling water for 30 seconds them remove. Peel the skins and squeeze the seeds to remove them along with excess water. Place the tomatoes in a colander to drain. Chop the tomatoes.
Made this for our annual Halloween Bash! And it was GONE! A perfect fresh salsa, and so easy to make. So many people asked for the recipe. I did use only one small habanero. Still super spicy. It is a keeper and is now my ONLY tomato salsa recipe. No more roasting, baking or complications.
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One thing though, I have never heard of simmering it. I switch up making mine to where I add all ingredients into a food processor and process until well mixed and chopped and then serve, or I only place the tomatoes and spices in the food processor and process until well chopped and then add the finely chopped onions, jalapenos and cilantro and then mix manually until all is well mixed. This makes for a chunkier salsa, and again I serve immediately.
I’m really looking forward to fresh garden salsa. It’s been quite chilly and gray here in Northern Massachusetts as well but luckily, no frost. Hopefully, that will be the last of the snow that you’ll see this spring.