“spicy salsa recipe fresh tomatoes best tomato salsa recipe ever”

Hi, the 4 T is supposed to be 4 Tablespoons of chopped cilantro and the 2 t is for 2 teaspoons of lime juice. I have not made this recipe but have made homemade salsa and will certainly try this recipe. The reason to wait for 24 hours is the flavors sort of mix up together and all compliment and help each other taste better the next day BUT it is also pretty dang good right out of the blender! Hope this helps!!
“Our family enjoyed this. Although it is not as exciting as traditional salsa, we think it is a great way to use part of our cucumber excess. I did not have any tomato or cilantro and will make this again when I have all the ingredients! ??”
I JUST made this!! Oh my gosh! I have always wanted to make my own salsa. It is the best ever. Better than any restaurant and I added a touch more garlic and cilantro just because I love them both but other than that, stuck to the recipe above! Delicious!
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Thank you so much for attending week 17 of #PureBlogLove and linking your fantastic blog post, I can’t wait to see what you have in store for our next party, Thursday 8 PM EST- Sundays at midnight. Your post has been added to the #PureBlogLove Pinterest board for all to see 🙂 Have a great day!
I thought of this speedy solution a few years ago and have repeated it many times in order to deal with an over-abundance of tomatoes and to provide a tasty and versatile sauce throughout the winter months.
The best part of this salsa is how fast, easy, and goofproof it is. Add all the ingredients to your blender or food processor, blend, and you’re done in under two minutes. Stop, taste-test, and tweak based on your own personal preferences. After you’ve blended it and gotten it just right, feel free to stir in a handful of black or corn. The salsa is extremely hard to resist right out of the blender, but if you can make it a day in advance and store it in the fridge, it’s so much better the second and third day. Over time the flavors really marry and mellow. We love this salsa so much more than any restaurant or storebought salsa. Love it when homemade, easy recipes trump all the others.
I made this recipe for the first time last week and just finished making batch number 3 and 4! We LOVE it! And so do all of our friends! It’s so simple, delicious, and not to mention CHEAPER!! I always have most of these ingredients on hand anyway. Thank you!
Thanks, Norm. I agree, sometimes peppers of the same variety really vary in terms of heat. For anyone concerned about the heat level, I’d add that you can always roast 3 or 4 peppers, but only puree one or two into the salsa. When it’s very chunky, taste it — if it needs more heat, you can always blend in the others.
I just made this today and it was AWESOME! Thank you for posting this recipe! It totally tastes like Mexican Village or Lacasit’s salsa. I made mine with Hunts Fire Roasted Diced Tomatoes and 1 jalapeno and it had KICK!! My nose is still running! YUMMO!
This is a wonderful restaurant-style salsa! It’s identical to a local burrito joint who keeps it in a pot and serves it warm. Fresh is always best, but I wanted to add a note and let everyone know that this salsa freezes very well. I use 1 cup containers and when it’s needed, I pop one out, heat and serve. Thanks so much for sharing this one. It’s a keeper.
I read once you can freeze whole tomatoes and use them later.. me being lazy last year decided to do that with my abundance of garden tomatoes. Have you ever tried that? I’m wondering if I can pull them out and make this..?
I know this recipe like the back of my hand . It is a well posted on the internet “Annie’s Salsa” , as you have said . You are so right, its the best . I say phenomenal ! Awe …. gee whiz, I don’t like to point out a typo but for the tomato paste addition, it should be to add if one wants a thicker salsa . For canning I use an ” All American ” pressure canner ” , I can fit 19 pints for one processing time . Time is everything for me . I love my “All American” pressure canner ! I can year round, making soups, canning potatoes, pinto beans, northern beans , meats , broth and the list goes on . I too, love canning .
The humble tomato packs a nutritious punch. One medium tomato has about as much fiber as a slice of whole wheat bread. Tomatoes are also a good source of vitamins C and A, plus contain potassium and phosphorous.
This juicy salsa pulls sweet and savory double duty: Liven up a cheese platter with it, or spoon it over goat cheese or a wheel of Brie. We also love to serve it along with Grilled Pork Chops. Don’t worry about serving this salsa the day-of, allowing the flavors to meld overnight as they chill in the refrigerator will only make it that much sweeter. 
1. Chop tomatoes into 1/4-inch pieces; transfer to a medium bowl. Add onion, chile, garlic, cilantro, and lime juice; season generously with salt. Mix to combine. Let stand 15 minutes to develop flavor. Salsa can be kept at room temperature up to 2 hours. Serve with tortilla chips, if desired.
At right is a picture of tomatoes from my garden – they are so much better than anything from the grocery store. And if you don’t have enough, a pick-your-own farm is the pace to go!  At right are 4 common varieties that will work:
Hi Alicia – I use about 10 pounds of tomatoes, give or take, which often yields 10 cups of tomatoes (after they’ve been peeled, chopped and drained). I hate throwing out that exact pound amount because so much depends on the variety of tomato and how long they drain, etc, but it’s a good starting place.
December 2015 update: Hi! For some reason I can’t figure out, Blogger hasn’t been letting me leave comments on my own blog (!) for the last several months, so I’ve been unable to respond to your comments and questions. My apologies for any inconvenience! You’re always welcome to email me: farmgirlfare AT gmail DOT com.

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  • 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?
    Our garden has an abundance of cherry tomatoes, so I used those coarsely chopped but unseeded. That was the only deviation I made from the recipe as given. I used one serrano pepper and one jalapeno peper, also from our garden. Declared “awesome” by my daughter-in- law. The other five people around the table must have liked it too, because the salsa was gone (save a chip with the last bit of salsa, saved for me to taste)by the time I got out to the deck with my drink. The fresh tomatoes and cilantro are key. The salsa does have a bit of a kick, which we like, but if you have a group that does not like “hot” salsa, less garlic and milder peppers would be the way to go.
    Also, you can separately simmer black beans with a diced white onion until the onion is completely dissolved, along with salt and pepper. Mix that half and half with the cooked salsa, as well as a couple fresh avocados and you’ll have a salsa/dip that’s incredible with blue corn chips or pretty much anything else you can think of.

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