“easy mild salsa recipe with fresh tomatoes canned salsa recipe with canned tomatoes”

Thank you for the wonderful recipe. Great base & can see making this with a combo of fresh/canned ingredients. I followed your recipe exactly with the exception of adding 1/4 teasp. of sweet agave in place of the honey.
W.O.W. My only suggestion. Double. Triple. Quadruple. It’s that good. What a great recipe especially for end of the year tomatoes that are splitting and have a few spots. A winner. I was so excited to taste, i forgot the cumin and it was fine but better with. Thanks so much!!
Note that as of summer 2016, Ball’s online version says simmer for 5 minutes; the Ball Blue Book 2014 said simmer for 3 minutes. There may have been a typo in the Blue Book that was quietly corrected. The Bernardin Guide always said 5 minutes.
The USDA says the only change you can safely make in this salsa recipe is to change the amount of spices and herbs. Do not alter the proportions of vegetables to acid and tomatoes because it might make the salsa unsafe. Do not substitute vinegar for the lemon juice.
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. 
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.
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After processing time is completed, immediately remove jars with a jar lifter and place jars upright on a towel or cooling rack to cool completely.  Do not tip the jars to remove accumulated water on the top, as this could compromise the sealing process.  Leave at least one (1) inch of space between the jars during cooling. Avoid placing the jars on a cold surface or in a cold draft.  Let the jars sit undisturbed while they cool.  Do not tighten ring bands on the lids or push down on the center of the flat metal lid until the jar is completely cooled.
I made this and took it to work. I’m a welder and most of the guys and gals I work like spicy food. I don’t really know if there is a link between the 2 or not but I’ll let you decide. Everyone loved it and I got praise for days. Thank you for sharing this amazing recipe.
Tender salmon with cilantro, lime, avocado and tomato salsa. This healthy and flavorful meal is bursting with flavor, color, and texture and is ready in under 20 minutes. It can be grilled, pan seared or baked!

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  • Bring a large pot of water to the boil. Have a large bowl of ice water at the ready. Gently lower the tomatoes into the boiling water and blanch them for 60 seconds. Remove with a strainer and transfer them to the ice water. Once cool, slit the skins; they should peel off easily. Remove the cores with a small paring knife. Discard skins and cores.
    Hi! Thank you for the recipe, I’m very excited to make it. I was wondering, how long is the shelf life? Also, if there sitting on the shelf for more than a month will it drastically change its flavor?
    I truly LOVE salsa, but have never made my own. You definitely make it sound SUPER easy, though, so I should probably just give it a try! The next time that I make it to my local Farmer’s Market, I will have to pick up the ingredients that I need :).

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