“best homemade tomato salsa recipe restaurant style salsa recipe with fresh tomatoes”

Oh I’m glad you posted this! My friend said she freezes her garden tomatoes as they become ripe and turns them into salsa and what not so I’ve been throwing them in my freezer and was scared it would ruin it! Yay!!
“Good homemade salsa; if you can make it with your own home-grown tomatoes it will be even better. I don’t think cilantro processes well, so I usually add 1 tablespoon of fresh, minced cilantro to each pint of salsa once I open it. However, if you’d like to add the cilantro prior to processing you can – just add 1/2 cup chopped cilantro after you cook down the tomatoes, when you add the rest of the vegetables. For the green bell peppers, you can use anaheim or poblano chile peppers, or just regular green bell peppers. “Cooking Time” includes processing time. Depending on how quick you are at peeling and seeding tomatoes, this recipe may take longer than the stated amount of time.”
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…better yet it is summer and you have the grill going anyway so throw some fresh tomatoes and the remaining vegetables on the grill for that extra burst of flavor you only get from your backyard grill.
Was in the middle of making roasted salsa ala JoAnn…when I decided to google it…I already had the tomatoes, onion, garlic and a drizzele of olive oil roasting on roast convection 375 so continued down that path. Let everything roast together for about 20 minutes then poured a can of green chilis in with the mix and continued roasting for another 20 minutes. Didn’t broil, but may try that next time…this worked perfectly to my taste and since I don’t like hot and didn’t have any hot peppers, I opened the green chilis instead and it actually worked well. When done, I poured veggies into my Vitamix (best appliance on the planet), added 1 tsp cumin, 1 TBSP lime juice and 2 tsps salt…big mistake on the salt….way too much….next time, I’ll try adding 1/2 tsp and then taste and add more. Processed all of that together in the Vitamix, then added 1/4 cup cilantro leaves….this was hands down delicious salsa! I was trying to replicate the salsa from Fresh Market in the jar which is killer salsa, but I think this was better…minus the salt!! Its a learning process…but this was delicious. Thanks for giving me the cumin and cilantro amounts to add…it was perfection!!! Will definitely keep perfecting this salsa to my liking!!! Much better than anything I’ve had raw….love it!!
After jars cool, check seals by pressing middle of lid with your finger (if lid springs back, lid is not sealed and refrigeration is necessary).  Put any unsealed jars in the refrigerator and use first.
I did make it and it was delicious.   I actually froze the tomatoes until I had time to use them.  I washed them and froze them whole in gallon size freezer bags.  When time to use, I defrosted tomatoes on counter top  for about two hours,  the skin came off easily and chopping the tomatoes up wasn’t a mess because it was still semi frozen.  This method worked perfectly actually.  Then I followed the instructions for this recipe.  The salsa turned out perfect.  Very tasty.  I canned several for later enjoyment.  Excellent recipe, thanks for sharing!
Try freezing abt a cup for a while + try it. I freeze my tomatoes all the time that have only been heated to boiling, Adding 1/2-1 tsp. salt per quart. They do just fine for soups + things without any loss in flavor. I have also canned tomatoes w onions + okra. They do great. I would just try some to see if freezing changes it much. It would be handy for quick cooking recipes.
This is IT!! Made this last year, and all the jars are gone! My family LOVED it , and this time I am pinning (in case i lose it again!!) I followed the recipe almost to the letter, adding a little extra salt (we like salsa on the salty side) and omitting the cilantro (personal preference, I HATE it, kiddos and hubby can add fresh when it is on their plate)
There are a variety of ways you can spice up your There are loads of hot peppers on the market, dried or fresh but some really hold a punch of heat. We have used habenero peppers with success but for this salsa today we used red hot peppers, that are similar in appearance to jalapenos and also jalapenos but leaving some seeds in. Also purchased from the market were Red Thai peppers and we added those in also. We have used these before for pickles to give them extra heat.
Oh my gosh! I’m normally modest (read, critical) about my own food, but this may be the best salsa I’ve ever tasted, let alone made myself! Definitely worth the effort of roasting the veggies. My daughter’s “piquant”-averse so I skipped the chilies but I did include a seeded jalapeno in the roasting mix, which was just perfect. It was great atop my chicken and black bean nachos. Thanks for this!
This was fabulous. Made it without planning, so I needed to add a few shallots to supplement the garlic, and didn’t have serrano peppers, so added a bit of chipotle chili powder. Tasted great just after pulsing, even better after the salt (only used 1 1/3 Tbsp for low sodium) and even better after the cilantro and lime. It was fabulous as a topping on baked chicken, also on couscous, then just straight up. How many days do you think this could stay in the fridge (if one had any leftovers!). Thanks for a great dinner!
Hi, I’m Pamela! Recipe maker. Urban farmer. Vegetable grower. Film director. Mama to 5 cats and Enceladus. Eats too much cheese, drinks too much tea, dreams too much of donuts, grows too many pumpkins.
Hey Jan – the recommendation for not using the skins is mostly because the bacteria increases when using the skins but I know there are a lot of people that still use them. I haven’t tried this salsa with cherry tomatoes but it would obviously be a pain to take the skins off of those babies. 🙂
I made this today, ate a few test bites (delicious!), took a quick Instagram shot, and then had to run to a volleyball tournament. During our down time, a few of my teammates saw the picture and begged me to run home and grab the salsa. I did, and came back with an extra bag of chips. Four girls and one and a half bags of chips and we demolished THE ENTIRE BOWL. I sent the link to at least five people who requested it and was begged to bring more to the next game. So thank you! Not only for a fantastic recipe (to which I will only add a tiny bit more heat), but for practically making me a culinary god among my friends!
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. 
LOVE this! We make it all the time. Be careful, it’s very addicting. We don’t put honey in it though, I’ll have to try that. We also make a big batch, so we use 4 cans of Rotel, 2 original and 2 mild. It’s gives it a lot of heat without having to use many jalapenos. My husband usually puts a little olive oil in his too. Lots and lots of cilantro makes this fantastic though! 🙂
That recipe he would never share- (I doubt his wife even knows the recipe).  And the ingredients from the store he was even secretive about!  I tried sneaking up on him to get a peak a few times to no avail.  Boo!
We’ve already had a couple of light frosts this year, but from the hot and humid weather we’ve been having lately you’d never guess it was the end of October in Missouri. By the end of the week they’re saying it’ll dip back down to 30 degrees F, though, and I think I’m ready to focus on the kale and other cool weather greens and finally call an end to tomato season in my kitchen garden.
Regarding freezing: I have frozen at least a gallon of this salsa (I use a lot more peppers than you, mostly jalapenos, with seeds) since last summer, mostly in 8-ounce containers. It’s still quite good, and we haven’t needed to reheat it after thawing it. So far EVERYONE who has tasted it has loved it.

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  • Luckily friends have been giving me tons of green tomatoes this year to play around with.  I was surprised at how similar the flavor of green tomato salsa is compared to regular tomatillo salsa verde.  They are both delicious so I guess it just comes down to personal preference.
    The best fresh tomato salsa recipe or “ salsa fresca “, made with freshly picked heirloom tomatoes, beautiful green and red onions, fragrant cilantro, jalapeño and fresh lime juice. Homemade, from scratch!
    Super Fast Blender Salsa: Buy up cases of tomatoes when they go on sale. If you can’t find cheap tomatoes with jalapenos, buy a jalapeno separately and use plain diced tomatoes. A lemon can swap in for the lime also. Use up some of the tender cilantro stems to save extra money here. Recipe found at Prudence Pennywise.
    Selecting tomatoes:  Choose vine-ripened tomatoes, preferably locally grown, because the less the tomatoes have to travel, the more likely they were picked ripe.  Select tomatoes that are firm, glossy, smooth, plump, heavy for their size, and free of bruises.  Avoid tomatoes that are overly ripe and soft.  Fragrance is a better indicator of a good tomato than color.  Use your nose and smell the stem end.  The stem should retain the garden aroma of the plant itself – if it does not, your tomato will lack flavor and, as far as I am concerned, will be good only for decoration!

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