“tomato and cucumber salsa recipe cooked tomato salsa recipe easy”

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This salsa is AMAZING. I made this for a party and everyone devoured it. It’s very easy to make. I left the tomatoes in the broiler a couple minutes longer because eveything else cooked faster than them and I was worried about the garlic burning. I used one serrano pepper and poured some of the finished salsa into a small bowl and added half of a pepper to make a spicy version as well. Definitely making this again!
If you don’t have canning or pickling salt and would prefer not to buy it, you can use coarse, kosher salt (or experiment with table salt) but make sure it doesn’t have added iodine or any other additives.
Just like it sounds: wash your hands then squeeze each tomato and use your finger or a spoon to scoop and shake out most of the seeds.  You don’t need to get fanatical about it; removing just most will do. Another way to do it is to cut each tomato in half, across it, instead of lengthwise. Then just shake the seeds and juice out.
Absolutely fantastic salsa! So easy! I had the unique opportunity to compare it to the Chevy’s salsa yesterday(who doesn’t like that salsa?), this salsa tastes BETTER! – the flavors are fresher. Thank you for sharing it. I am going to make some for gifts. Fabulous!!!
Since we harvested a couple hundred pounds of green tomatoes last week, we cooked up a huge batch of green tomato salsa verde. We now have 48 pint jars of green tomato salsa verde canned and sitting in the pantry to snack on all winter long!
It truly is that easy so I only have a couple of images to show you how to make this .. .and they’re all in the collage above.  😀  Dump and go & easy does it will be the nicknames for this tomato salsa.
After jars cool, check seals by pressing middle of lid with your finger (if lid springs back, lid is not sealed and refrigeration is necessary).  Put any unsealed jars in the refrigerator and use first.
Made this tonight. Absolutely delicious! Loved the tip about the tomato skins. I have never heard this before. I was there with your grandmother. Not any more! Thank you for sharing this recipe. God bless,
When you garden, you just never know. Last year we had so many jalapenos that I could not keep up with them. This year, the jalapenos are just not happy, and we have no idea why. We are getting a few here and there, but not enough to accomplish anything with them. Fortunately, there is Kevin, who is riding to work with Larry. Kevin has LOTS of jalapenos, which he doesn’t even like all that much. His cucumbers haven’t done well though, but that’s ok – have had LOTS of cucumbers this year. So, in the way of gardening friends, we have been trading them back and forth.
Thanks for sharing ! I have canned before lots of times but with my mother , she passed away last October and I am lost for the prossesing time times for salsa and whole tomatoes this helped a lot , I need to pin for next year , missing my mother more and more every day.
I made this and mine is more orangeish.. omitted the honey and added a whole jalapeno including the seeds. followed the recipe dead on otherwise.. it’s a little runny too 🙁 Any suggestions to thickening it or making it the deep red color?
Add all ingredients (except optional corn and beans) to the canister of a blender or food processor in the order listed. Pulse or blend on high power until texture is as smooth as desired. If you have a very strong blender, you probably don’t need to pre-chop the ingredients before adding them to the blender, but I do just to make sure I don’t get large random, accidentally unblended chunks of any one ingredient.
So sorry you found it too spicy. As mentioned in the comments above, there can be a lot of variation in heat in peppers of the same variety. The best way to go is to roast 3 peppers and blend them in one at a time until you are happy with the heat.
I would imagine it could be canned but keep in mind I have no experience with canning so I am really just making a guess. You will have to check with a more reliable source that knows about canning tomatoes. It does freeze very well though. Sorry I couldn’t be of more help.
I made this salsa last night with tomatoes and peppers from my garden. Delicious and very much to my family’s taste. I have to reiterate what a poster below says though. Don’t reduce the amount of vinegar or acid called for in the recipe. This is because you are not just water bath canning tomatoes but peppers, onions etc. These lower the Ph of the product and this is why so much acid is needed to safely can them. If you want to make this with less vinegar, you have to pressure can rather than water bath can it. To do otherwise is to risk botulism which is very nasty indeed.
This spring when planting seeds for our garden, I knew we would be making and canning homemade salsa in the fall. I made sure we planted and grew as many of the ingredients as we could: onions, tomatoes, garlic and cilantro.  Unfortunately we can’t grow limes in our cold climate so we had to buy those at the store!  Knowing we grew the majority of the ingredients in our green tomato salsa verde makes it all the more tasty!
The real beauty of this recipe is that it eliminates the time-consuming, tedious task of peeling and seeding the tomatoes.  The blender creates a smooth base that cooks down to a velvety sauce, and no one will notice a single seed or piece of skin.  I actually think the skins enhance the flavor.
I’m Mel, lover of great food, easy recipes and dark chocolate. I’m also a busy mom to 5 kids (+ 16 chickens, 4 cows, 1 dog, 1 cat, 1 beardie, and about 10,423 honey bees)! It’s a bit crazy, a lot yummy, and very real around here.
Also, for those of you who dislike cilantro have no fear!  I can’t lie I seriously dislike cilantro, but the amount in this recipe is perfect.  If you really like cilantro, you can feel free to double the amount.  We can still be friends.
“This amazing salsa recipe is a family favorite, shared by my sister-in-law Rosanna. Great for those summer-fresh veggies! Wear gloves to avoid ‘burns’ from chopping peppers! ENJOY! Fabulous to add in some fresh cilantro and oregano also!”
Thanks for catching that and letting us know Brenda. Lord, imagine trying to get six jars of this with only 1.5 g of green tomato. Not even my mother, who is a master at such things, could stretch it that far.
My husband has a friend called Drew and Drew makes the most amazing homemade salsa and tortilla chips I have ever had.  He gets this perfect crispiness to the chips and he is generous with the salt.  The salsa is an amazing mix of flavors and is always the exact right blend of spicy kick.

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  • I haven’t tried so I can’t say for sure what to do exactly but why don’t you just toss some in the blender with the other ingredients, blend, taste..and take it from there based on what you think the salsa needs. Pretty easy 🙂 Enjoy!
    It truly is that easy so I only have a couple of images to show you how to make this .. .and they’re all in the collage above.  😀  Dump and go & easy does it will be the nicknames for this tomato salsa.

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