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Hi! I’m Katie, and I’m the chief mess-maker around here trying to journey to better stewardship of my family’s health and the environment – while balancing a budget and limited time (did I mention I have 4 kids?).
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I tried this and loved it! I used one banana pepper, one large jalepinio (sp) and topped the rest of the cup with yellow peppers. I don’t care for green peppers so I just used one cup of them and the second cup of a mix of yellow and orange. I love garlic, so a added 4 cloves total. I used fresh cilantro and oragano. I chopped my tomatoes and tried to remove seeds and extra juice as I went along. It turned out fantastic. This recipe is a keeper. Thank you so much for sharing it!! 5 stars!!
Excellent fresh salsa, so much better than store bought. I used a bit less sugar as my yellow & red tomatoes fresh from the garden were sweet. I added a little good olive oil based on other reviews, this recipe is a keeper!
Hmmmm…I’ve never minded the vinegar flavor if it was evident, but maybe it was just different for me. ?? Is it possible that the peppers and tomatoes were measured before chopping finely instead of after? That would explain both the low quantity and the high vinegar, wrong ratio.
I made this and it’s amazing! I left Texas about a year ago and have been missing authentic Tex-Mex salsa so much… until I found this recipe! I use 4 jalapenos, and leave some seeds in, to make it a little spicier 🙂
I just made this using jalapeños instead of serrano. I used a larger onion and one more tomato. Now I boiled then simmered but it didn’t get as red as the photo above. Is this normal or did I do something wrong? How do I get that deep red tone?
I really love this recipe. I don’t think I’ll ever buy salsa. I made my first batch with the jalapeno with seeds and it’s very spicy but I made another batch without it. We love spicy but kids not so much. Thank you!!!! Thank you so much!!!
Is it conceited if I say we’re kind of salsa connoisseurs around here? I suppose it’s not even that we have particularly trained palates, but more because of a deep love of spicy, Mexican foods that makes us qualified.
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.
Good morning Cheryl. If you’re looking for thick salsa, you’ve come to the right place! Our salsa is thick and tasty! The extra effort is well worth the results. There isn’t any reason you couldn’t use a pressure canner with this recipe. Let us know how it turns out.
Sugar is added to many spaghetti sauce and salsa recipes to cut the acidic taste of the tomatoes. It won’t make the canning “bad” like forgetting the vinegar would, so as long as you like the flavor – and I bet it will work out just fine – you’re golden! 🙂 Katie
For spicy salsa, use a ratio of one hot pepper to three large tomatoes. Rocoto is the chile of choice in Peru, but use any chile available in your area. Add more hot peppers or a pepper higher on the Scoville scale for more heat.
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!
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This addictive recipe by Gayle Pirie and John Clark of San Francisco’s Foreign Cinema is integral to their Scrambled Eggs with Meyer Lemon Salsa Verde. But it makes enough that you’ll have some left over for grilled bread, steaks, or sardines; roast chicken or vegetables; or sandwiches.
Sorry to hear that Jim. I don’t know what to tell you. You’re the first that I’ve heard with this issue. Did you use fresh squeezed limes or bottled lime juice? Bottled is more intense. Anyway, at 1/2 cup of fresh lime juice the flavor should be present but not overbearing. You can replace the lime juice with vinegar in the future if you’d like.
Carl, thanks for the comments. Glad you like the salsa! As for coring, I usually just cut out the top stem/core, running my knife into the top of the tomato at an angle, essentially cutting a diamond shape out of the tomato, which includes most of the core. I do the same thing for any small tomatoes in the batch. But if yours are too small, just do the best you can. Small plum tomatoes often don’t have much of a hard stem/vine core anyway, so you may just be able to skip this step.
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I first found your recipe on google and was excited to post it on my pinterest board. This is my first time making salsa and I must say with your recipe it will not be the last. I grew my own garden this year, just for the purpose of making salsa. Everything else I had in my pantry. So glad I read all the great comments which convinced me that this was the perfect thick salsa recipe. I know the 12 pints I canned will not last long.
I made a trio of dips tonight as I was having several people over and every single one was an absolute hit. had several people say how great this dip was how light and fresh it was.. I used a jalapeno pepper and also used half a white onion and half a red. I made extra of the recipe hence using a whole onion, as I was having so many people round. This is one of the nicest salsa combo’s I have tried. I served this along side your Recipe#369631 and Mandy’s Recipe#403579, Both a big hit as well. Fabulous recipes thanks for sharing CHILI SPICE
After 12 to 24-hours, check to be sure jar lids have sealed by pushing on the center of the lid. The lid should not pop up. If the lid flexes up and down, it did not seal. Refrigerate jar and use up within a week. Once the jar is open, refrigerate and use up within a week. Yields 6 half pints, 3 pints.