To keep the corn from drying out on the grill, soak the ears in water first. You can grill the corn and bell peppers at the same time, but check the peppers earlier, since they cook faster. The salsa is great as an appetizer or as a topping for grilled meats, fish, or poultry.
No, no, no. This is some white people shit. The stuff I get at Mexican Restaurants is wayyy better. I don’t know what it is. I made this recipe 3 times and it never tastes how I like it. It isn’t bad salsa but not the way It’s made at a resturant. At least near me.
This salsa is incredible and you are going to agree that it is the best that you have ever made! I like a mild salsa so I suggest adding in an extra jalapeño or leaving in the seeds for more of a kick. This is so easy to make and only about 1o minutes of chopping are involved to create the best restaurant style salsa right in your slow cooker!
Love this recipe! Thank you for sharing!!! Hoping to make the salsa a little bit thicker this year. Can I add tomato paste to thicken? Or would I need to increase the ACV in it? If so, how much more ACV should I put in?
This was the best salsa I’ve ever made. Just like the salsa at my favorite Mexican restaurant. I used a jalapeno and took all the seeds out b/c I had a kid eating. Had virtually no heat. Leave the seeds in the peppers if you want heat.
Are you sitting down?…. because I’m sharing the best damn salsa ever, with you today! If you’re a salsa person and I know you are, you have got to give this delicious homemade salsa a try. The bright, fresh dip is absolutely irresistible- loaded with delicious, vibrant flavor and it comes together in less than 5 minutes.
Using canning tongs, gently transfer the jars to the canner, taking care to keep them vertical. When all the jars are in the canner, there should be at least 1 inch water covering them; if you need more, add water from the kettle until the jars are sufficiently covered. Bring the water to a full rolling boil, and process for 10 minutes.
I love this recipe because it is hearty and made from all fresh ingredients. We’ve all devoured it this week, including Hailey. If I wasn’t planning on sharing with her, I would have added another jalapeno to kick up the spice factor, which you may want to consider doing.
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 !
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.
Thanks Cheryl. Glad you loved the salsa. Like you said, the recipe is pretty mild, but that way it’s a safe bet for all. I tend to add more jalapeños myself too, but the baseline recipe is a winner. Thanks for the comment. Come back again and try some other Bald Gourmet treats.
Plus, tomatoes, at least, are healthier when cooked because heat releases the lycopene. So I’m more than happy to preserve fresh produce in my canner when it’s salsa, of which we can never have too much. (If you’d like to know more about fermentation, however, HERE is an amazing eCourse on the subject with almost 2 dozen multimedia lessons.)
I tried this recipe for the first this year (and also my first time canning food). I followed the instructions but I only got one jar and a half (1L jar though). Is that normal? If not, what did I did wrong? The taste is very good though. I just wish I could have more cans of salsa!
Use your jar lifter to place the jars into the canner leaving space in between them. Once jars are all in canner, adjust the water level so it is at least one inch above the jar tops. Add more boiling water if needed so the water level is at least one inch above the jar tops. When adding water, use the hot water from the small pot your lids were in. Pour the water the jars and not directly onto them.