Urban gardener and co-founder of GardenInMinutes.com. While not writing for GardenInMinutes and other gardening publications, you’ll often see him responding to your questions and comments on our Facebook, Pinterest, Twitter, and Instagram pages. View all posts by Bryan Traficante →
If you’re looking for a fresh and flavorful salsa, this recipe is an excellent choice. The combination of diced tomatoes, peppers, and garlic make for a classic fresh salsa. Serve it with tacos, burritos, or as a party dip with tortilla roll-ups or tortilla chips. It is a very good condiment to serve alongside grilled or baked fish fillets, grilled chicken, steaks, and pork chops.
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!
Niki, sorry for my delayed reply. I’ve been on vacation and away from connectivity. The cilantro is strictly for flavor so leave it out if you don’t like it. As for the celery, a little should be fine. Too much will change the Ph, which could mean unsafe storage. Just add a little extra lime or lemon juice to compensate.
The Polish Linguisa tomato is an heirloom variety that is one of the best tasting paste tomatoes around. The three to four inch long fruits are very meaty, which make them perfect for sauces and for drying. It’s also very good sliced for salads and sandwiches.
Back again today, triple batch with 24lbs of Green Zebra tomatoes. Got a little lazy about this batch and accidentally discovered that leaving the cut tomatoes covered and draining in the fridge overnight seems to eliminate the need for a cookdown. I’m not even sure I’m going to add the tomato paste to this batch. Also, under cover of “taste tests,” I’ve pretty much managed to have salsa for breakfast this morning. That’s health food, right?
We made this for the first time last year and have dreaming about it ever since! The only issue was that we didn’t make enough and the jars got eaten far too fast! We sent a couple of jars with my daughter to take to her dad when she visited across country and he and his wife have requested more this year! We will be tripling the recipe this year and it still will most likely be too little! We are extremely happy with the way it turned out with absolutely zero modifications. This year we will be adding a bit of kick with a jalepeno or two. Definitely a family favourite!
Nope. The tomatoes have enough liquid in them already. You want to drain them before cooking, and then cook them long to get rid of as much liquid as possible. This is what gives the end salsa such a good thick consistency. Glad you asked Lise.
Our garden has an abundance of cherry tomatoes, so I used those coarsely chopped but unseeded. That was the only deviation I made from the recipe as given. I used one serrano pepper and one jalapeno peper, also from our garden. Declared “awesome” by my daughter-in- law. The other five people around the table must have liked it too, because the salsa was gone (save a chip with the last bit of salsa, saved for me to taste)by the time I got out to the deck with my drink. The fresh tomatoes and cilantro are key. The salsa does have a bit of a kick, which we like, but if you have a group that does not like “hot” salsa, less garlic and milder peppers would be the way to go.
This healthy take on the traditional chips-and-salsa combo is nearly fat-free and super-refreshing. The antioxidant-rich salsa is delicious served right after it’s made, but the flavors meld nicely after a day or two in the refrigerator.
Pepper varieties can be mixed and matched in this recipe, but do not change total amount of peppers. The recipe as written produces a medium-hot salsa. Use more hot peppers and fewer mild peppers for a fierier salsa. Some examples of mild peppers include bell, banana, and Anaheim. Hot peppers include habanero, jalapeño, and Serrano. Do not change the total amount of peppers or the recipe may not be safe for canning.
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The name says it all. Awesome salsa, Great flavor. We added serrano peppers in place of the jalapeños to make it a little hotter. Doubling the recipe we canned 7 qtrs. Everyone loves it. Thanks for sharing
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Gloria’s addictive salsa showcases the simple textures and flavors of the region: pungent garlic, earthy cilantro, spicy chili and sweet tomato, all of which adds up to a complex, beautifully balanced sauce. This salsa can be made winter or summer, with either fresh or canned tomatoes. We must warn, though, that it comes with a disclaimer: once you’ve tasted authentic Mexican salsa there’s no going back. The fresh flavor will linger in your memory even longer than it lingers on your tongue. After you see how quickly and easily it comes together, you’ll never again buy flavorless jarred salsa!
I totally agree, achowlife! My neighbour, though a blogger wasn’t a food blogger (but I’m totally okay with that!) – the only bummer is that she moved to New Zealand in February, so I’m blogger-neighbourless now. Boo!
Use a ladle to fill the hot jars with the hot salsa, leaving ¼ inch head space. Close the lids and place the jars in a boiling water bath for 15 minutes. Make sure the jars are fully submerged under water with several inches of water above them. Remove the jars and let them rest undisturbed for 24 hours before moving them.
But I must say that this recipe is one of the cleanest, most satisfying salsas that I have ever had. I tasted it for the first time about 5 years ago at a baptism and quickly beggedasked for the recipe.
If there’s one vegetable gardeners love more than any other, it’s tomatoes. They’re not that hard to grow, and they taste sooooooo much better when they’re fresh off the vine. Some people even call them a “gateway vegetable,” because so many people start out growing just tomatoes before they move on to a full-scale garden.
I really think the best part of going to a Mexican restaurant is the chips and salsa they serve you when you sit down. It doesn’t hurt that it’s usually paired with a margarita and great friends… but really, there is something about that delicious restaurant style salsa!
I love this recipe! It is my favorite! I have to admit I tweaked it a bit with a TBSP of Cumin. It gave it a smoky taste. I have also frozen the salsa. It is still really good, but I tend to off some of the liquid. It might be a bit less spicy, but overall it works very well! I freeze it in canning jars.
This amazing classic salsa has been a favorite for many years and is a traditional Southwestern-style sauce. It’s full of tomato flavor and perfect for any time you want to serve a tasty salsa. Made from juicy tomatoes, green bell peppers, green onions, and seasoned with lime juice, cilantro, garlic and jalapeno chiles, this pico de gallo-style salsa serves as a great appetizer, snack, or sauce for Mexican night. …MORE+ LESS-
I think I have remedied the fruitworm problem. The husband and I were actually able to harvest enough cherry tomatoes to make a nice shish kebab last weekend and two homegrown roma tomatoes and a jalapeno pepper went into the making of this garden fresh salsa.
Mexican fare only gets better when topped with Anna Yeatts’ colorful Fresh Salsa. The Pinehurst, North Carolina cook uses ripe tomatoes, crisp onion and a touch of minced serrano pepper, making it just as good as a side dish or appetizer with crunchy baked tortilla chips!
1. Chop tomatoes into 1/4-inch pieces; transfer to a medium bowl. Add onion, chile, garlic, cilantro, and lime juice; season generously with salt. Mix to combine. Let stand 15 minutes to develop flavor. Salsa can be kept at room temperature up to 2 hours. Serve with tortilla chips, if desired.
ahh makes sense.. It eventually settled down but was very bubbly.. I also just used cherry tomatoes straight from the container, rather than roughly chopping them. I feel that may play a part as well! Either way it is DELISH!
55 Comments 10 ingredients or less, 15 minutes or less, Appetizer, Dairy-Free, Dip, Gluten Free, Grain-Free, Mexican-Inspired, No Bake, Nut-Free, Oil-Free, One Bowl, Recipes, Refined Sugar-Free, Sauce, Savory, Snacks, Soy-Free, Spring, Summer, Vegan
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!
Hi Kate. I have not. This is the way my mother taught me to do it and she canned this way for over 50 years. The steam sterilizes them, but boil them in your canner if your more comfortable with that. Either way works I’m sure. Hope you enjoy the salsa!
Did you know the hottest part of peppers are the white ribs or membranes (pith) on the inside of the peppers. They’re hotter than the seeds. The more of the ribs you leave on, the hotter the salsa will be. The seeds will add some spiciness since they’ve been rubbing against the pith. If you like your salsa on the mild side, cut out the white part on the inside and remove all the seeds.
Just a wild guess, but I would think the amount of garlic would be so small that it would be insignificant. Plus, garlic isn’t going to add acid which is the important part. Good tip about hot peppers! 🙂 Katie