Chips and dip are an instant party hit, and there’s just no more popular combination than the classic: tortilla chips with salsa! This Fresh 5-Minute Homemade Salsa takes advantage of seasonal ingredients and adds a little kick to your next get-together or weeknight dinner!
I do have a question though – does this recipe meet or pass any specific canning requirements for salsa? Last year it didn’t stick around long but this year if I make multiple batches some jars may hang around a little longer than others and I’m always paranoid about the safety of canning salsa. (I never give it away unless its fresh and I know they’ll eat it right away…) Any comments would be appreciated!
Fill inexpensive, reusable glass jars with Spring Salsa and chips for easy carrying. This colorful salsa of corn, tomatoes, and cilantro would be equally delicious served over salad greens or in warm tortillas with grilled chicken.
I grew up in Southern California, so Mexican food has always been one of my favorites. This salsa is extremely mild, so it’s a good choice if you’re trying Mexican food for the first time. It’s also tasty over baked whitefish or sole.
We make salsa using our charcoal grill- just put the tomatoes, green peppers, onions, whatever you want, directly onto the hot coals. After about an take them off and let them cool, then rub off the charred skin (leave some on for more smokey flavor!), put them in a food processor with some seasonings and voila! We usually roast a head (?) of garlic at the same time and throw half of it in the salsa.
I can’t wait to try this recipe but was wanting to use lime instead of the vinegar. I saw an earlier post stating to use bottled lime juice and not fresh. Is it 1/2 cup of lime juice as well? In researching pH’s, it looks like lime juice is ever more acidic than vinegar. So I’m assuming that it would be at least 1/2 cup then add to taste?
This is my favorite salsa recipe! Thank you for sharing it. I has to substitute half lemon half lime today. That should be ok, right? Also, I doubled the batch and got 13 1/2 pints. Last year I also had extra than what the recipe called for. I weigh and measure everything precisely. I notice that after I strain the tomatoes and boil/simmer them that the consistency is still watery. Should I just squeeze the tomatoes after staining? This still should be ok to eat even though it made more?
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!
Blanch, peel and coarsely chop tomatoes. Measure 7 cups (1750 ml). Wearing rubber gloves remove seeds and finely chop jalapenos. Combine tomatoes, onions, green pepper, jalapeno peppers, garlic, tomato paste, vinegar, cilantro and cumin in a large stainless steel saucepan. Bring to a boil; boil gently stirring occasionally until salsa reaches desired consistency, about 30 mins.
Hi Lucy. You can use lemons instead of limes, as the acid content is about the same. However, there is a flavor difference between the two of course. But unless you have a jar made with limes and a jar made with lemons, you will probably never know the difference. I hope you enjoy the salsa. Let me know how it turns out.
If you’ve been hunting for a unique salsa recipe that will dazzle taste buds, look no further. Just a few simple ingredients (grapes, bell pepper, green onions, bell pepper, lime juice, and red pepper jelly) come together to create a sweet and spicy concoction that we know you’ll love. Serve atop waffle-cut sweet potato fries, as we did here, or with your favorite hearty pita chip.
I used fresh grape tomatoes, green small tomatoes and roma tomatoes from my garden and it was sooo good. Seriously addictive. I’m happy I found this, thank you. I made it twice in the last month now and Im ashamed to say I have ate 1-2 jars in one week. It makes almost 3 jars every time for me using 3 pounds.
Go green the next time you make salsa with this recipe featuring green tomatoes, jalapeño, avocado, and cilantro. Serve with tortilla chips as an appetizer or use as a topping for grilled chicken or fish.