“easy spicy salsa recipe with fresh tomatoes tomatoes for salsa recipe”

I encourage you to try this recipe out as written (because, if you ask me, it really is the perfect combination of flavors, precisely designed for a light, refreshing and flavorful salsa with a decent but not overwhelming kick), but then feel free to do your own tweaking to suit your own tastebuds.  This recipe is a highly customizable one: add corn and beans (after blending).  Omit the lime juice.  Leave in all of the jalapeno seeds (if you do this, be prepared for some hot salsa).  Whatever suits your taste.
I love your website. I core them before the hot water bath to remove the skins. It is also a good way to watch and remove blemeshes. Also saves on having to handle the hot tomatoes for too long. am interested in how to make the spaghetti sauce thicker. Any ideas?
I made this salsa last Friday night. It vanished. I made this salsa again on Wednesday night. Gone. Going back to the store today for more ingredients. Best salsa ever!!! Super easy to make and the flavor is phenomenal.
I got this salsa recipe from my sister, and my children and I have been making batches of it ever since. We pair pint jars with packages of tortilla chips for zesty Christmas gifts. When the kids give this present to their teachers, they can truly say they helped make it. —Pamela Lundstrum, Bird Island, Minnesota
Cut the tomatoes in half and squeeze out the juice and seeds. I’ve been making my own salsa for a while now and found that was the best way to get the consistency I wanted. Plus, tomatoes are pretty acidic and this helps lower the acidity.
I am a big fan of the Pioneer Woman’s salsa recipe and it’s great when fresh tomatoes aren’t available. However, since tomatoes are SO good and so cheap in the summer, I’ve really wanted to make a recipe using all fresh ingredients instead of canned for my version.
Great question, Liz…and very timely. I’ve been making batches of this salsa for the last few days and keep forgetting to weigh the tomatoes for a precise measurement. I am making another batch tomorrow and will do so and report back! So much depends on the variety and exact size of the tomato, so I’ll get a weight measure that will take the guesswork out of it. You definitely want to use a full 10 cups of chopped tomatoes for proper pH levels.
Swap out the typical red-tomato base in this corn number. Although yellow tomatoes help provide a little bulk to this recipe, their mild acidity showcases the sweeter kernels of corn. This salsa is simply perfect for pouring over spice-rubbed flank steak.
[jetpack_subscription_form title=”Never miss a recipe!” subscribe_text=” Subscribe to receive my recipes straight to your inbox.  I never spam or share your e-mail address!  Enter your e-mail address below and click Subscribe.” subscribe_button=”Subscribe”]
Fabulous tastes just like the award winning and my favorite Mexican restaurant . My favorite is Burrito Verde. Pork prepared in my Instant Pot until its tender and serve in this magic green sauce. Make burritos little sauce on top and sprinkle cheese serve with rice n beans. Heaven!
Thank you! Thank you! Thank youuuu!  I am a born and raised Texan who moved to Canada 12 years back. I have searched high and low to find a salsa that reminds me of home. Made this over the weekend and I am so happy!! So simple, so easy and perfect!! Love it!
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
Then the veggies get thrown in the food processor with the lime juice, cilantro, sugar, salt and pepper. Blend until smooth and add more salt or pepper if needed. I always find myself adding more salt and maybe even a little extra cilantro because it’s my weakness.  Then you can store the salsa in sealed container for several days, if it even lasts that long. Salsa has a magical way of disappearing quickly. Try it and see for yourself.
Be very careful while handling the chile peppers. If you can, avoid touching the cut peppers with your hands. (I often use disposable gloves or hold the peppers with a plastic sandwich bag.) Wash your hands thoroughly with soap and hot water after handling and avoid touching your eyes for several hours.

No Comments

  • You are so sweet Judy, thank you for all your kind words! I love to hear that you are enjoying my recipes as they are like my babies as I put so much thought and effort into each one, so THANK YOU! I might do an E-book sometime in the future but it will be a ways out as it is quite a project to tackle 🙂 I hope you continue to find more recipes to love here.
    Put all the ingredients in the base of a food processor or good blender and pulse to combine for 30 seconds or so until all the ingredients are finely chopped and salsa is desired consistency. Taste for seasoning and adjust to taste. Serve with chips or over tacos.

Join the Discussion

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>