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Peel the tomatoes by bringing a large saucepan of water to a boil and filling a large bowl with ice water. Dip your tomatoes into the boiling water until the skins crack and loosen – about 30-60 seconds. Remove the tomatoes from the pot and place in the bowl of ice water to cool. Peel and chop your tomatoes once they are cool enough to handle.
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I made your salsa last year and it was awesome. For us here on the East Coast of Canada, we found that it required a little too much lime juice, but it turned out sooo good and I have had so many compliments. Thank you. Lillian
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 drain off some of the liquid. It might be a bit less spicy, but overall it works very well! I freeze it in canning jars.
“My husband and I love fresh salsa, so we decided to try making our own. We just started by adding ingredients, till it tasted the way we wanted. Since then, we have been growing a SALSA GARDEN in the backyard, so we can enjoy our homemade salsa all summer long!!”
There always a debate as to which kinds of tomatoes are the best for making salsa. The answer is simply this: The best tomatoes are ripe tomatoes. Whichever ones you can find that have the most flavor. If they happen to have a higher water content, that’s fine. We’ll drain them.
Thanks for this great recipe! My friend gave me a big box of her garden fresh tomatoes and I scoured the Internet looking for just the right recipe. I settled on your version and substituted a few of the jalapeño peppers with smokey chipotle peppers and it turned out very well for my first crack at homemade salsa! Thanks again for sharing!
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/
Back in 1991, the favorite topper for tacos, enchiladas, burritos and undisputed champion tortilla chip dip surpassed the French fry’s best friend and never looked back. In an increasingly food-savvy nation, the many varieties of salsa add up to big business.
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Prepare your jars and lids by washing in warm, soapy water and rinsing thoroughly. Place jar rack into water bath canner, set jars in the canner, add water, and boil jars for 10 minutes to sterilize. Warm your lids in a small pot over low heat. Keep jars and lids warm until ready to use.
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?
I have canned a lot of salsa throughout the years with great success. This year I was looking for a recipe that was thick and a little crunchy and fresh tasting. The recipe is excellent and there’s no need to change a thing unless you want a hotter salsa. I can’t recommend the recipe enough!!! Thank you!!!
For many years I had in-laws from Mexico – great cooks – and also a live-in housekeeper from there. The latter also cooked for us. Salsa fresca aka pico de gallo is intended to be just that. Fresh. It is not intended to be hot. The chiles add a little pop, but are not supposed to prevail. Think of it as a piquant fresh vegetable chutney.
This flavorful salsa is almost too pretty to eat. Fresh peaches, tomatoes, and watermelon are tossed in a mixture of pepper jelly, and lime juice for the ultimate summer dish. This recipe is hearty enough to serve alone, or spoon it over your favorite grilled chicken or fish recipe for a quick and easy mealtime stunner.
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.
I also believe that roasting your tomatoes and onions gives the salsa a complexity of flavor. I prefer to roast my own tomatoes rather than buy canned roasted tomatoes. It literally only takes minutes. I like to roast the tomatoes just until they start to slightly char. I did choose canned diced chilies in this recipe only because I wanted a milder salsa with a hint of smokiness, but if you want a spicier salsa, leave out the diced chiles and roast a couple of jalapeños along with the tomatoes. Or you can even use both, totally up to you. Keep in mind though that jalapeños can range wildly in heat level, so I would try them before adding them to the salsa.
If you are just getting started in food preservation; buy this book and read it cover to cover. Then every year, get it out and refresh on the methods you are using to preserve that year. Each type of food requires different methods of handling.
Yum! I can’t wait until our garden veggies are ready! We planted 3 kinds of 3 different tomatoes, cucumber, zucchini, 2 types of squash, lettuce, peas, green beans, and pumpkins! The hubs also hss several raspberry, blackberry, and blueberry bushes, and 3 grape vines! Hoping to make some wine 🙂
I’ve tried to make this salsa twice.. with the exact measurements ( which is usually hard for me to do) and I keep coming up with a rosy/peach color… it’s not the vibrant red in your picture. Any idea why?
When the salsa is done, you can just take the easy route and store it in the freezer. But if you have the time and the equipment, canning it works even better. It’s more work, for sure. But when you open up a jar on a cold, gray January day and that tomato aroma comes rolling out just like the smell of summertime, you’ll be so glad you made the effort.
Update: Because I was paranoid about the peppers, I actually could have upped them a smidge. OTOH, right now it has a gentle heat which won’t burn you out after a couple bites. I did lie though. I omitted the celantro because I am one of those whose tastebuds interpret it as soap. Something tastes like it needs a little more of something, but possibly I mis-measured because the taste is wonderful..I might not whirl the tomatoes quite as much next time though. Boy, this a long comment to basically say Brava.
This salsa looks delicious. I’ve been needing a yummy fresh salsa recipes if my tomatoes ever ripen 🙁 Don’t feel bad about your garden, mine hasn’t been doing well either. Except my tomato plants, but they’re too busy growing to be taller than I am instead of making me some beautiful fruit. I can hardly hold them back but I’m sure I’ll get some tomatoes soon 🙂
Peppers keep very well in the freezer, don’t they? This week I also pulled some of mine from the freezer. Glad your salsa turn out great. I am sure your peppers imbued the whole salsa with home grown goodness.
I’m a Catholic wife and mother of four who wants the best of nutrition and living for her family. I believe that God calls us to be good stewards of all His gifts as we work to feed our families: time, finances, the good green earth, and of course, our healthy bodies. I’m the founder and boss lady here at Kitchen Stewardship — welcome aboard!
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Brittany Dixon is a former health coach turned stay at home mom of two girls. Her goal is to share her passion for healthy eating and natural living alongside the daily challenges and triumphs of motherhood. She is excited to step into the world of homeschooling and continue to share her life through recipes, anecdotes and future travels with her family.
I have made salsa over the years and have always just frozen the batch in individual plastic containers until ready to use. Not very interested in the canning process anymore. Any problem with doing the same with your recipe.
Just made this and can tell it’s going to be a huge hit at our house!! I love that you can add things to taste. We added twice as much lime juice and a little freshly ground black pepper. Thank you for the recipe! I’m making the enchilada sauce next !
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My boyfriend and I made your salsa the other day…OMG!! We try a new recipe every year because we haven’t found one yet with a WOW factor…until now! Thanks so much for sharing. I just printed about 20 recipes off your website to try. Our search for salsa recipes is finally over, there’s no way you could improve on this one.
I made over 20 pints of this last year with a huge 10 dollar apple box full of tomatoes. This recipe was SO good. Really the best homemade salsa I have ever, ever had. I was just finding it again for this year. I’ll definitely print it out so I don’t lose it. The one tip I would give is to have extra jalapenos on hand, in case you want it hotter. I was worried about it being too hot last year, and it ended up not being quite hot enough. It was still super good though.