“cherry salsa recipe with tomatoes tomatillo tomato salsa recipe”

“I just made this recipe and it is delicious. I used about 1/2 cup sliced jarred jalapenos for nachos instead of roasting the jalapenos and also used a can of fire roasted stewed tomatoes because it used less sugar. I used a regular 28 oz. can of tomatoes also. This is a winner. Tastes just like the salsa you get in restaurants. We loved it. I highly recommend this recipe as a Volunteer Field Editor for Taste of Home.”
I make salsa similar to this when tomatoes are out of season. A suggestion to add more flavor is to roast the jalapeño and roast poblano peppers. I don’t use honey and I just use regular canned tomatoes. If you roast the peppers it adds so much flavor that you will never want to use Rotel tomatoes. My coworkers beg me to bring it to work. Salsa is so easy to make that I always wonder why people buy the jar stuff and making it is cheaper too.
Howdy! I’m Corey, and I’m so happy you’re here! This blog is full of my love of food, photography, family & friends. Have fun looking around! I hope you find a couple yummy recipes to try. Read more about the family here…
My husband has a friend called Drew and Drew makes the most amazing homemade salsa and tortilla chips I have ever had.  He gets this perfect crispiness to the chips and he is generous with the salt.  The salsa is an amazing mix of flavors and is always the exact right blend of spicy kick.
I served this at a dinner party recently….to someone who lives in Mexico for most of the year. As I was bringing it outside, I thought: What am I doing?!! He gave it great reviews, and so did the rest of the group! Excellent smokey, charred taste with a little kick. I did throw in a little extra cilantro.
In a large pot add the tomatoes, onions, peppers, hot peppers, garlic, sugar, salt, cumin and vinegar. Stir often and bring up to a boil, reduce heat to simmer and boil gently for about an hour, continuing to stir occasionally. Sauce should be reduce by half and somewhat thickened. Adjust taste with salt if needed.
Glad you love it! Cilantro can sometimes turn brown (oxidize) over time and sometimes that happens quicker than other times. Also tomatoes vary in how bright and vibrant they are, some are darker than others and then with the cilantro, that could be making the color darker.
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Thanks, Mell, for this recipe! I love your method of removing the skins from the tomatoes. How close to the broiler do you put the tomatoes? I think I had them too far away. Still had to work at getting the skin off. Thank you!
Now I have to say, canned chilies, NO. And the Chili Powder I use is Home made with Smoked, Dried, crushed Serrano peppers as the base pepper. But I do Love a Medium Salsa over Scrambled eggs. And Melted cheese and salsa on corn chip is pure heaven. I have put Salsa on chicken burgers and I have a delicious recipe for Salsa Steak. For the fire roasted tomatoes, I will just through a half dozen tomatoes that have been cut in half on Charcoal BBQ the next time I throw a steak on the Barby
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Give this recipe a try or create your own and serve it with something other than chips. You’ll find the leftovers are better the next day after a night of marinating and will make a great omelet the next morning. When I prepare this recipe, I usually make a large amount at one time and dine on it all week. If you just want to make enough for one meal, reduce the amounts proportionately.
 Prepare to be amazed…The salsa can be canned – use the directions from your water bath or pressure canner for regular salsa. It can be frozen too, or it will keep in the refrigerator for about 2 weeks. The recipe can be cut in half or a quarter to make a smaller amount. Then, you too will be looking for more and more things you can put it on – like this breakfast taco, with scrambled eggs and various accompaniments.Whilst I’m in the process of moving posts to the new blog, I wanted to make sure to add to this one. We are thoroughly enjoying this still, and canning it just seems to have deepened the flavor. We are down to only 2 & 1/2 jars, and it will never last until I can make some more in July. Note to self: Make more of it coming canning season – a LOT more!
Wipe the rims with a clean dampened paper towel so that there is no residual food on the rims.  Place canning lids on the jars, and screw on the lid rings with your finger tips.  Do not over-tighten the rings, as you may not get a good seal.  Air does need to escape from the jars during the water bath step.
This is perfect for the winter months when tomatoes aren’t in season but you’re craving a fresh simple appetizer. It’s a go to recipe of mine when we have a houseful of guests. I can throw it together in no time and I almost always have the ingredients on hand. I mean who doesn’t love chips and salsa? If you raised your hand we might have to stop being friends. For reals. Bacon haters and the non fan of chips and salsa are deal breakers in my life. And you think I’m joking.
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.
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!
I am pretty sure salsa is in its own food group. I could eat it all by itself all day long. I will have to try yours because it looks very different from the one that I have made. I’m always interested in trying new things.
So again the key here is to use what you really like. If you want more of a kick you might add more jalapeno or serrano peppers and even a few squirts of tabasco.  I suggest going light on the onion- this is a celebration of tomato and if you go too heavy on onion you won’t get the pretty deep red color.  (And no one will want to talk to you at the party.) You can always add more so start with about 1/3 of an onion and you can always add more.
I made this today without the salt due to a low sodium diet restriction. I think it tastes good without it, really fresh. I’m letting it set for another day in refrigerator before indulging. Thanks for the recipe!
Addictive is right! Used tomatoes and peppers from my garden. Beautiful combination of flavors..added a bit more cilantro, because i can’t get enough. Will be serving this for a poolside get together and then giving to friends in jars, as another cook recommended!
And if your ripe tomatoes are still plentiful, learn How To Make Homemade Pizza Sauce Using Fresh Tomatoes or How To Freeze Tomatoes the Really Easy Way (and Why I Don’t Do Much Canning Anymore), which includes links to all my tomato growing posts.
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In a large saucepan, combine the first nine ingredients. Stir in the tomato paste, vinegar and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour, stirring frequently. Cool to room temperature. Cover and refrigerate until chilled. Serve with chips. Yield: 4 cups.
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.
There are endless recipes you can come up with and depending on your own taste buds, you can make it as spicy or mild as you like. Just be careful not to touch your eyes after handling hot peppers. You think they’re hot in your mouth?
Kathy, I happened upon this and realized no one had responded to your question. Yes, cilantro is the leaf of the coriander plant. The seeds are ground and sold as the spice that we call “coriander.” Hope that was helpful!
I bought 25 pounds of scratch and dent canning tomatoes at the farmer’s market today and I’m making this salsa now. (The extra tomatoes will become frozen tomato puree.) I’m very excited to see how this salsa turns out!
“I always receive RAVE reviews on this salsa. My boss told me this salsa is the best he’s *ever* eaten – better than the salsa at a major, well-known restaurant chain! I sized the recipe up by 4x and it’s still not enough (thirteen, 2.5-cup jars). My family and friends have eaten through 90% of my stock in 3 months and the requests keep coming!”
Every summer, I make at least a dozen jars of salsa (my very favorite is the roasted corn salsa which is in my first book). As much as I try to ration those jars out across the year, they always run out too darned fast. As things now, I have two lone jars left that I’m saving for special snacking occasions.

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