“mango tomato salsa recipe easy homemade tomato salsa recipe”

Sometimes, during the summer, our tomato plants to have a party on the vine, so to speak, and produce way more tomatoes than we can possibly eat, even if we are eating them every day, sliced, salted, and served with a little balsamic or mayo.
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!
Going to be making this for my fiancé tonight. I’ve made red salsa and pico, but NEVER salsa verde. Lol. He is a green sauce kinda guy. So I figured why not surprise home with a batch?? 🤣 I will definitely update you! Thanks for sharing? Can I roast the tomatillos, or do I have to boil the ?
“A tasty twist to salsa; great served over cream cheese with tortilla chips or crackers! A great way to save those green tomatoes when there is an early frost. I created this recipe with the assistance of my daughter-in-law Carolyn and her niece Felicia. Thanks you two. Portion out remaining salsa into bags; freeze or refrigerate.”
Light a grill. Brush the onion slices with olive oil and season with salt and pepper. Grill the onion slices and the green tomatoes over high heat, turning once, until nicely charred; about 6 minutes for the onion and 8 minutes for the tomato.
Cut the tomatoes in half and squeeze out the juice and seeds. I’ve been making my own salsa for a while now and found that was the best way to get the consistency I wanted. Plus, tomatoes are pretty acidic and this helps lower the acidity.
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.
Made it. Loved it. Hooked on it now. I adore getting a new salsa recipe, and while appearing simple, this one is wicked good. I go to a Mexican Restaurant (not a chain) 4 states away, twice a year just because their salsa is to die for. I drag back two big styrofoam “to go” soda cups full of the stuff, but it only lasts maybe 48 hours. LOL
I made several batches of this salsa last year. The very best salsa. Everyone loves this salsa. Planting a lot more tomatoes this year. Plan on making & canning a room full of this salsa. I can’t wait for canning time. The very best salsa ever. Gave so much to friends & family & everyone wants more. I even decorated my jars & gave some for gifts. Love it
I love to garden and am fortunate enough to have a garden in our backyard, but during the winter months in Iowa we don’t have the fresh tomatoes like we do in the hot summer months, so sometimes I have to forego my homemade salsa with fresh ingredients and settle for canned tomatoes, which is fine by me as this salsa is fantastic, too. I don’t like the taste of jarred salsa, so I find myself always venturing back to this canned tomato salsa recipe and I hope you like it as much as I do.
I love your website. I core them before the hot water bath to remove the skins. It is also a good way to watch and remove blemeshes. Also saves on having to handle the hot tomatoes for too long. I am interested in how to make the spaghetti sauce thicker. Any ideas?
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
THANK YOU for sharing this recipe. I have tried so many other recipes that have been a major fail. This salsa is spectacularly flavored! I used jalapeños because I am wimpy. My husband is ready for another batch, and so am I. Again, thank you for sharing this perfectly flavored salsa. YUM!

Be the first to leave a comment. Don’t be shy.

Join the Discussion

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>