“garden fresh tomato salsa recipe restaurant style salsa recipe with fresh tomatoes”

Thanks for all the recipes for the tomatoes that I canned. I am going to try pico de gallo this year with all that I have. Love your water baby sandals, I have a few pair. My kids wore them growing up. I love them. We just made some tomato veggie juice and freeze it. We love it and it goes really fast around here. It is great to have a BIG garden but it takes lot’s of time to can and use all of it up when there’s only two of us. Thanks again for everything you put on here.
Remove the tomatoes (from water, grill or broiler) and let cool to the touch. Remove and discard the peels. Cut away any cores if you haven’t done so already. Chop the tomatoes taking care to save any juices that may come out of them.
So again the key here is to use what you really like. If you want more of a kick you might add more jalapeno or serrano peppers and even a few squirts of tabasco.  I suggest going light on the onion- this is a celebration of tomato and if you go too heavy on onion you won’t get the pretty deep red color.  (And no one will want to talk to you at the party.) You can always add more so start with about 1/3 of an onion and you can always add more.
Bring a large pot of water to the boil. Have a large bowl of ice water at the ready. Gently lower the tomatoes into the boiling water and blanch them for 60 seconds. Remove with a strainer and transfer them to the ice water. Once cool, slit the skins; they should peel off easily. Remove the cores with a small paring knife. Discard skins and cores.
Pulse it up again until it reaches the consistency you want. I like it very homogenized, without a whole lot of distinction between ingredients. I like it smooth, baby, not chunky. Everything’s evenly distributed. The flavor’s mild but spicy…without the annoying bite of vinegar.
2 Dice or pulse a few times in food processor: Place all of the ingredients in a food processor. Pulse only a few times, just enough to finely dice the ingredients, not enough to purée. If you don’t have a food processor, you can finely dice by hand.
I saw a lot of recipes with canned tomato too. I guess in winter or in a pinch I would try that but it seems odd to me too :). Pioneer Woman knows what she is doing though so I’ll have to try her recipe.
Believe it: Canned tomatoes are ideal for salsas no matter the season. The sugars in the tomatoes balance the sharper flavors of the raw red onion and garlic in this recipe. Plus, the fire-roasted flavor delivers a pleasant char (without an extra step).
I was searching for a recipe to can pasta with fresh tomatoes. I gotta say, these recipes sound really delicious. I didn’t want to have to buy the mixes that are available at the grocery stores. I will try these. Thank you so much for posting your recipes.
“This is the best salsa recipe I have found. If you do not have green tomatoes red tomatoes can be used but they should be the least ripe you can find. If the tomatoes are too ripe the recipe will be sweet.”
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.
Make a pitcher of margaritas, pull out your most colorful linens and dinnerware, and add some dahlias to a flower vase. This easy slow cooker recipe is the only one you need for a fiesta night. Here are a few quick tips to keep in mind for a successful slow cooking experience: Slow cooking requires little fat, so trim the excess from meats and poultry. Preserve the flavor of fresh herbs by adding them to the dish once it comes out of the slow cooker. Removing the slow cooker lid while cooking releases valuable heat, so resist the urge to check on the dish as it cooks. There is no need to stir ingredients in a slow cooker unless your recipe calls for it. Slow cooking creates moisture, so you often don’t need as much liquid as when you are cooking in an oven. Use only the amount called for in the recipe.
Hmmm, already left a message but didn’t post…Absolutely FABULOUS salsa! I had the unique opportunity to have Chevy’s salsa yesterday (who doesn’t like that salsa?) to compare, and this salsa tastes BETTER!! – the flavors are fresher! Use fire roasted (or char your veggies) for even more magnificent flavor! Fantastic! Going to make some for gifts. Thank you!
I’ve been making salsa for the past year. Just when I thought I got it down pat, I ran across your recipe. But because of your sense of humor and descriptive writing, I laughed until my eyes watered! You nailed it with every word! It was almost as if I had written your article myself! Because of that, I’ll be making your salsa tomorrow! Thanks for the recipe and for the laughter!
When using fresh chile peppers always taste first before adding! Some peppers are hotter than others and you really can’t tell unless you taste them. Just take a very small taste. You’ll be able to gauge the heat of the pepper and will be better able to judge how much you need.
There are endless recipes you can come up with and depending on your own taste buds, you can make it as spicy or mild as you like. Just be careful not to touch your eyes after handling hot peppers. You think they’re hot in your mouth?
This is almost the same as my recipe. I’m from Nicaragua, and one thing they add there which I love doing is adding little bit of white vinegar. After letting the salsa sit for about 5 minutes, it tastes amazing! I usually use the cap of the vinegar container to measure and make sure I don’t add too much.
While flipping through one of my food magazines I came upon a Ball Canning Recipe pull-out.  In it I discovered a new version of Salsa Verde, this one made with green tomatoes.  I’ve always made My Verde Sauce with tomatillos so I was curious to see how a green tomato salsa would taste.
Nicole, I wanted to take a moment to thank you for sharing this recipe. There is going to be a freeze here in Utah soon and I was so sad looking at all my green tomatoes. Although I could wait for them to ripen, I am so very excited to make this recipe and have something different. Thank you for sharing your talent in making or revamping recipes with me. Ange
Place the chopped onion in a bowl, sprinkle with the salt, squeeze the lime juice over, and set aside for 15 to 20 minutes. Add the chopped chiles, tomatoes, corn, and cilantro to the onion mixture, and stir. Serve immediately.
When I was pregnant with my son, I was completely addicted to Chili’s salsa and chips.  I wanted to eat there ALL the time, and even when I wasn’t eating there I was trying to convince my husband to stop there on his way home to pick up some take out lol.  He was always less than pleased.  I still love their salsa, but since it’s not really cost effective to buy it, or go out to eat all the time, I figured that I would just find a way to make it at home 🙂
The flavors in Peg’s Green Tomato Salsa are so unique and very delicious – and this recipe is a great way to use up those green tomatoes in your garden that need to be picked before the first frost of the season.
The ingredients are simple and as long as you use fresh, high quality produce, this salsa will have you desperately scraping the bowl to get every last drop. This fresh blender salsa recipe is pretty forgiving too so you don’t have to pay too much attention to getting the ratios right. The only two things I would watch out for are the onions and jalapeños, which can overpower the other flavors if you over do it. I normally go light on both and add more after doing a taste test to make sure I don’t over spice the whole batch.
Love your post ? Happy Birthday! We actually have something in common. My birthday is on Cinco de Mayo. As a kid my mom would throw a fiesta every year. Homemade chile verde was my absolute fave!  I make  restaurant style salsa too sometimes. Especially when tomatoes aren’t in season. It’s so simple and tasty. Love the idea of using fire roasted tomatoes. 
Cut pork shoulder into 2 (4- to 5-inch-thick) pieces. Combine chile powder, black pepper, cumin, cloves, sugar, and 1 tablespoon of the salt in a small bowl. Sprinkle mixture over all sides of pork pieces. Heat oil in a large cast-iron skillet over high. Add pork pieces, and cook until deep golden brown on all sides, about 2 minutes per side. Place pork in a 5- to 6-quart slow cooker; add vinegar and oregano.
We like a chopped texture for our salsa, with the liquid partially stained and saved to make a fresh salsa for immediate consumption. I use Roma style tomatoes as they are less watery than eating tomatoes. If they don’t come from my own garden, I get them from a local farm stand or farmers market, these are best quality,fresh and flavorful. Never use market tomatoes as they are expensive, bred for shipping, not flavor, and tend to disappoint when used In a project.Salsa is too much work to be disappointed with the result. I use cider vinegar including some extra plus lemon or lime. The only thing I back Down is the chili pepper I use one can mild chopped chiles because I am allergic to peppers, I can tolerate that much. My husband is perfectly happy to lace his bowl with what ever hot sauce or seasonings I have on the shelf. The reason I add extra vinegar and citrus is so I can can it in a boiling water bath canner. I find that canning the salsa this way results In taste, crunch and fresh looking appearance. Where pressure canning results in an overcooked spaghetti sauce look and taste. MikasMom
The beautiful thing about this salsa is that it tastes so incredibly fresh, unlike your average store bought salsa.  You can also make this salsa ahead of time and serve it when you’re ready.  If you make it ahead of time, the salsa has longer to sit together so the flavors can marry.  It’s also good straight out of the food processer, with tortilla chips.. or a spoon.
just be sure to remove the seeds and insides from the jalapeno…always start by adding 2 small ones, process then taste..only add more jalapenos by taste. The hotness of jalapenos is not linked to size rather by growth and temperatures while growing, so you cannot tell by size or look. Must taste. To rescue salsa, I have added ripe fresh peaches, or canned sliced in own juice. Mangos or pineapple chopped is also nice. Good luck.

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    Made a half batch last weekend and loved it.  My Roma’s finally started ripening this week so we just made a full batch.  Instead of putting the tomatoes in the oven to peel the skins, I fired up or grill (Big Green Egg) with some extra hickory chunks and smoked/roasted all of the veggies first.  Peeling was still a breeze and now our salsa has a delicious smoky kick to it.  Otherwise followed the recipe exactly.  Delicious!

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