Making this recipe is time well spent: You’ll be rewarded with lots of smoky-garlicky-peppery sauce, which keeps in the fridge for up to two weeks or in the freezer for a couple of months. There are lots of delicious ways to use it: Dip veggies or steamed shrimp in it, use it to flavor omelets, thin it with a little vinegar and water for salad dressing, try it as a sandwich spread, or smear it over pizza dough for a Spanish pie.
As far as the salsa goes, you do not need to add the honey if you want to leave that out. The sweetness helps to cut the acidity of the tomatoes a little bit, but it’s not necessary (especially if you’re using sweet tomatoes)! 🙂
The fantastic thing about a good basic salsa recipe is it’s easy and you can adjust it to your liking! You may also want to whip up a batch of Salsa From the Back of the Envelope and can that too! We eat super nachos all the time with our homemade salsas. Yummy stuff!
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 :).
Making and canning your own salsa is something families remember years later. No store bought salsa, even if it is shipped from Texas, compares with the taste of that made from your own tomatoes from your garden or fresh-picked from a local farm! In the middle of the winter, you can have tortilla chips and your salsa and taste the summer flavor of fresh tomatoes. If you like cilantro in your salsa, see this recipe instead.
I usually fill one-pint jar and a small bowl and refrigerate. This will last for a while in the fridge although I have to say it doesn’t last very long in our house. But it is easy to make another fresh batch as needed.
This recipe uses specific amounts of ingredients, balancing the non-acidic ingredients with the amount of added acid needed to make the recipe safe. Do not increase the amount of green chiles beyond 1 1/2 cups, or decrease the amount of tomatoes less than 7 cups.
Cooking it in the slow cooker allows all of the fresh veggies to blend together and bring out the flavor. The veggies soften and create the best salsa EVER! I love the this recipe makes a lot of salsa and you are able to can it, or give it to your neighbors.
Don’t be fooled: Strawberries the star here. But, throw in cool and creamy avocado, crunchy baby radishes, lime juice, and cilantro and you’ll have a brand new favorite salsa that will leave everyone at the party asking for the recipe. Serve over our Grilled Chicken Cutlets at dinnertime or with hearty pita chips when you’re looking for the perfect appetizer.
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!
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.
Q. Do you know how long that will be good for once it is canned? All your other recipes have expiration dates – well, at date ranges. I’m trying to be careful with the labelling so I don’t have problems in March like, ‘Was this bottled last year or three years ago?’ (I’m ashamed to say, it has happened…)
Good, simple recipe that works well. Watch out for the salt content: add just a little then more if you need it. The recipe leaves you with a lot of liquid – it might be a good idea to pour off some before serving.
Salsa may feel fairly new to the condiment scene, but this favorite has been popular for thousands of years. Salsa was even a staple in the Aztec culture, where favored recipes included squash seeds and legumes.
karinagw, that sounds like some spicy salsa you´re whipping up! Makes my mouth water just thinking of it. Of course, simmering time depends on burner heat level and the type of pot used. We use a skillet which is shallow enough to make a quick job of simmering. Enjoy the salsa and wine and thanks for your comment!
At right is a picture of tomatoes from my garden – they are so much better than anything from the grocery store. And if you don’t have enough, a pick-your-own farm is the pace to go! At right are 4 common varieties that will work:
1 Water bath Canner (a huge pot to sanitize the jars after filling (about $30 to $35 – $30 at mall kitchen stores and local “big box” stores. Note: we sell canners, supplies and kits through our affiliates: click here or see the bottom of this page) Tomatoes are on the border between the high-acid fruits that can be preserved in a boiling-water bath and the low-acid fruits, vegetables and meats that need pressure canning.
Slow Cooker Restaurant Style Garden Salsa has so many delicious and fresh ingredients and uses up all of those garden tomatoes. It is so addicting you won’t be able to get enough! It is also perfect for canning.
Arrange the tortillas in a stack and cut into 6 equal wedges. Pour about 1-inch of oil in a large frying pan over medium-high heat to 350 degrees F on a deep-fat frying thermometer. Fry just a few at a time, turning occasionally, until crisp and lightly browned, about 1 minute. Drain on paper towels; sprinkle lightly with salt, if desired. Store in an airtight container.
The first year I made salsa, I used the boiling water method of removing the tomato skins. I no longer do that!! For me, the way to go is to broil the tomato halves after coring and washing at 425F for roughly 18 min