“easy salsa recipe with fresh tomatoes no cilantro garden fresh gourmet salsa recipe”

Love this recipe! This is the second year we have done this salsa recipe and we have had nothing but success. I do use a variety of peppers instead of anaheims depending on what’s in the garden and always throw in a few cayennes. Thanks for such a easy and delicious recipe!

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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What do big events such as birthdays, bar mitzvahs, and college game days have in common? You may be inclined to think family, friends, and good times, but these are only minor similarities compared to the big one. These occasions all involve snacks! And, if you know anything about the Garden In Minutes team snacking preferences, the best snack by a mile is salsa!

Use a paring knife to core a tomato: Insert tip next to stem, and then make a shallow cut all around; remove stem. To seed a tomato, cut in half lengthwise. Holding cut side down, gently squeeze to remove most of the seeds. Slicing a tomato is best done with a serrated or very sharp-bladed knife.

Awesome! Thanks Snick. I’m so glad you guys liked the salsa. It is a tasty recipe for sure. Welcome to the “ex-runny salsa club!” You should try my peach salsa recipe too. It may be even more delicious. http://thebaldgourmet.com/recipe-canned-peach-salsa-with-lime/

Freezer salsa may not look as fresh and perky as fresh salsa, but it’s definitely a viable alternative to canning. There will be some watery liquid after it’s thawed.  It’s really not a big deal.  If you want to serve the salsa for chip dipping, simply drain off the liquid.  If you’re using the salsa in a cooked recipe, just use as is.

Before meeting Gloria I assumed that salsa or picante sauce would be too difficult and time consuming to prepare at home. How wrong I was! I´m forever grateful to Gloria for generously sharing her family recipe with us, and thus with all of you.

In the photos it looks like you used red onion. Is that your recommendation? And is that green pepper I see? Also, how fine do you cut the spicy peppers? I don’t want someone to get a big spicy mouthful!

6 Blend salsa if you want it to be more smooth: If you want your salsa to be more smooth than chunky, use an immersion blender to pulse it a few times, or working in batches ladle about half of it into a blender and purée.

I tried this and loved it! I used one banana pepper, one large jalepinio (sp) and topped the rest of the cup with yellow peppers. I don’t care for green peppers so I just used one cup of them and the second cup of a mix of yellow and orange. I love garlic, so a added 4 cloves total. I used fresh cilantro and oragano. I chopped my tomatoes and tried to remove seeds and extra juice as I went along. It turned out fantastic. This recipe is a keeper. Thank you so much for sharing it!! 5 stars!!

This is pretty much my exact recipe, only I stopped measuring a long time ago and I’ve never tried using canned tomatoes along with the fresh. Fresh salsa is definitely the way to go. I can’t even eat canned salsa anymore. One thing I do sometimes to add depth is to roast the tomato, garlic, and jalapeno (just throw it all on a baking sheet and let it go for about 20 minutes at 400F, turning once if I’m not feeling too lazy). This in combo with the fresh cilantro and lime juice gets rave reviews. I bet using canned tomatoes would add a similar depth!

Prep your tomatoes by blanching them a bit first. Then put them in ice-cold water before peeling. The peels should loosen from the tomatoes. Much easier to peel tomatoes this way. Just don’t Cook the tomatoes. Keep an eye on them. If they overcook you will get mush and tomato juice.

This salsa was wonderful. My husband says it’s the best he’s ever tasted. I kept the sugar in but only used about half the amount called for in the recipe. I also added a little salt and some red pepper flakes.

We have been looking for a good salsa recipe for years. Have tried several, but none can compare to this one. This salsa is incredible…simply the best blend of flavors! I’ve made two batches and plan to make another. My whole family loves it! Thanks for posting!

Warning: Salsa is proven to be addictive, and once you’ve had fresh, its hard to go back to that stuff they sell in the grocery store. Seriously though, use caution when you are handling the peppers, especially the hotter varieties, as the heat stays on your fingers, and could irritate your eyes or nose or other sensitive areas that you might inadvertently scratch for the next few hours after you are done in the kitchen.

Well, our CSA farmer offered us a TON about 120 pounds of tomatoes (see the beautiful mix of reds, yellows and oranges in the bowl?) this past weekend, and me, being the glutton for bulk kitchen anything accepted his offer.

My mom and I love your salsa! We would like to jar it because our garden has produced some much this year and we’d like to be able to enjoy it year around! If we do jar it, do we need to add vinegar or some type of preservative? We noticed that when we made it, it lost it’s power after about a week. Have you ever jarred it before?

Made this today with my remaining garden tomatoes, roasting the tomatoes, garlic, and onions as directed. Within just a few seconds of pulsing in the food processor, the mixture turned to complete soup. I mean, there was just no salvaging a salsa type of consistency out of it. The spices are nice and I’m going to use it to make a cream of tomato soup tomorrow, but wanted to warn others who may be really needing a salsa end product. And maybe you have some tips for ensuring this doesn’t happen?

This is the time of summer where the gardens are getting full of fresh veggies.  If you are wondering what to do with all those garden veggies make this salsa ASAP!   This salsa uses 7 cups of fresh tomatoes and is full of such amazing flavor.

Wish I did, Tammy. We are actually going to start making some different canned marinara sauces to create the perfect sauce for The Bald Gourmet, so check back again soon. Our garden tomatoes are quite plentiful this year….

This recipe is hands-down my favorite salsa! I had 1/2 pint leftover, so I put that in the fridge & had to try it right away. So yummy!! I definitely plan on making more of this! Kids & hubby loved it too! Thanks for posting!

The first recipe is from a book called ‘Food in Jars’. A few have mentioned that this first recipe is a little vinegary, and I do agree although I don’t mind the taste. Because of this, I’ve added a second recipe to this post that includes less vinegar

One Comment

  • They’re extremely smoky and complex, and they add a rich tomato flavor to this salsa. Supporting ingredients like onion, cilantro, lime, garlic, and jalapeño or serrano pepper round the flavors out to yield the perfect red salsa.
    Hi, I am very excited to try this recipe but I have a question about your canning. I was very interested to see that while preparing your jars, you had them inverted in a fry pan. I have never seen this technique before as I have always boiled my jars in the water bath canner then returned them for processing after they are filled. Have you ever had any issues with chipping rims or cracking? Thanks Kate
    A large garden harvest can give you many batches of salsa. Why not set some aside in fancyjars for gifts? Salsa is very easy to can. It can sit on your shelf all year and be handy for a quick gift for a family member, friend or coworker.
    The color varies depending on the tomatoes. So just naturally turn darker when cooked. Did you use plum tomatoes or regular tomatoes? Plum tomatoes will get darker than regular tomatoes. Did use do the step where you cook the salsa in hot oil? This step helps a lot to darken it. Cheers!

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