“tomato basil salsa recipe canning salsa recipe cherry tomatoes”

This recipe looks delicious and I cant wait to try it out with my new blender! I absolutely love my Blender! I have had it about a year and have never had any issues. I have been making all different kinds of meals. I still make a lot of smoothies with it but I have been making my own soups and even peanut butter!
—Susan, I just made your relish today in a huge triple batch (in parts, one after another) for all those poor green Russian tomatoes that just didn’t quite make it in my too-shady yard. Sometimes we get tomato sauce; this year we got green tomato relish. I canned 9 pint jars and had one for the fridge. We had it tonight on chicken burritos and it was FABULOUS. My whole house smells so good.
Say… I made the green tomato salsa recipe back in October, and wondered at that time if I was reading correctly: Is it really TABLEspoons of salt and cumin? I used TABLEspoon as printed, and ended up adding 2 more pans (triple volume veggies) to balance the salt + cumin. At least to my and my husband’s (love-spicy-food-guy) taste.
O. Em. Gee! I am so super excited I found this. Just poured it out of the blender and I cannot stop eating it. I read the reviews and knew that it was gonna be pretty good but this was above my expectations. Jarred salsa -NEVER AGAIN!! Can’t wait to try this with fresh tomatoes. The recipe is GREAT. BRAVO and thanks for sharing it 🙂 This ones going in my recipe tin FOR SURE!
So I made this. I just drizzled oil on instead of measuring out the whole amount. I have to tell you I only used three peepers and it came out way to hot. It smells so good, was easy to make with ingredients I grabbed at the farmers market and out of the garden, but way to hot for me.
It’s the quickest salsa recipe ever, it takes just 5 minutes to whip up and it’s so delicious, fresh and bursting with flavors. You just throw everything in the food processor, give a few pulses, and it’s done. Perfect salsa!
This looks fantastic. I will definitely try the blender method to save preparation time. However, I would recommend using fresh ingredients rather than canned for a healthier and fresher flavor…always!
This is a fantastic and super simple recipe! I doubled the recipe because I consider salsa to be a food group in and of itself and wanted to have some for a few days. I also doubled the jalapeño as I like more kick. I must disagree with one of the other reviewers in that I found the flavor to be better the second day and still better the day after that! So much so that the next time I make it, I will make it the day before I need it so the flavors can meld overnight.
Thanks for trying the recipe and I’m glad it came out great for you! I haven’t tried freezing it so can’t say for sure. I know there are ways to ‘can’ salsa using sterile jars, a water bath, etc. but you’d need to google for more info on that because I haven’t canned it either.
I substituted some of the vinegar with lemon juice and it tasted wonderful! I also used sweet onions and red onions. I used half green and half yellow peppers. Do not use the insides of the jalapeños if you want it more on the mild side. I used store bought Roma tomatoes and it took more like 5 minutes but the skins did pull off pretty easy. I made a double batch and got 16 jars. It was a HIT with my family and they are asking for more plus my friends all want the recipe!
Green Tomato Salsa Verde is also very healthy.  It is made simply with fresh ingredients and a few dried spices.  Which is perfect for my attempt to eat healthier . . . of course the tortilla chips certainly cannot be categorized as healthy.
Freezing them first shouldn’t make any difference. In fact, I read yesterday that you can peel ‘maters by freezing first, then put them in a sink of warm water. Peels are supposed to all but drop off. Haven’t tried it myself, but do have tomatoes in the freezer! I’m thinking they’re going to be mushy, but it’s salsa-who cares!
Instead, I cut the tomatoes in half, place them cut-side down on a baking sheet, pop them under the hot oven broiler for 3-4 minutes (watch closely!) and the skins will wrinkle right up when the pan is removed, and after they are cooled, the skins will peel off really easily.
I made this salsa today; included the cumin, lime and garlic as suggested. However, I had to use diced green chiles instead of the serrano peppers because the peppers are too hot for my family (I like it but…they won out). Mild and delish! Next time I may use roasted romas instead of regular roma tomatoes. Great recipe. Gracias!
This recipe uses only four simple ingredients, yet manages to end up tasting as fresh and delightful as any restaurant salsa. Be warned, however, that there is quite a range of spiciness in this salsa, depending on what kind of diced tomatoes with chilies you get. Consider using “mild” chilies if you don’t want your mouth burning up.
This is very good. I’m a bit confused by the claimed yield, though: four tomatoes alone is a lot more than two and a half cups, unless they’re REALLY tiny tomatoes. When I made this with four decent-sized but not huge tomatoes, it made six cups.
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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!
Despite the presence of serrano and jalapeno peppers in this salsa, the recipe itself yields a mild to medium mixture that shouldn’t be too hot for sensitive mouths, while still delivering a delightful little “kick.”
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!
just be sure to remove the seeds and insides from the jalapeno…always start by adding 2 small ones, process then taste..only add more jalapenos by taste. The hotness of jalapenos is not linked to size rather by growth and temperatures while growing, so you cannot tell by size or look. Must taste. To rescue salsa, I have added ripe fresh peaches, or canned sliced in own juice. Mangos or pineapple chopped is also nice. Good luck.
My wife and I have made 20 pints of this and doing the tomatoes to do another batch. This IS the salsa we have ever had including restaurants. I give this 10 and recipe is printed off for next season. Thanks for sharing recipe. Mike
Precautions:  Before opening each jar, look for bulging lids, leaks, or any unusual appearance of the food.  If you see any, do not use and throw away.  After opening, check for off-odor, mold, or foam.  If there is any sign of spoilage, destroy the food.
—I found this doing an search for green tomato relish, and was happy to find a recipe that did not call for sugar! I was not convinced on the apples, but added them anyway thinking they would help thicken it up. OMG! It is really great. Reminds me of tomatillo salsa.
I used to throw out all the peels until one day I looked at all the peels from 120 lbs of tomatoes and thought, what a waste! Hence, I put them through my food processor and realized that must be where “tomato paste” comes from! I dumped them Back into my tomato sauce and it naturally thickened up my soup/spaghetti base sauce!
Add roasted tomatoes, peppers, garlic flesh, onion, cilantro, lime juice, and a pinch of salt to a food processor. Pulse 3 to 4 times until the salsa is mostly smooth and no big chunks of tomato remain, scraping down the sides as necessary. Adjust with more lime juice, salt or pepper based on consistency and taste. Cool to room temperature then refrigerate about 1 hour for flavors to develop.
* What is a paste tomato?  Any tomato that is generally oval or cylindrical or with plum or paste in it’s name.  Paste tomatoes are seedless (or nearly so) and have a higher solid content.  This makes them more suitable for processing.  Roma tomatoes are a paste tomato which are great for canning and making salsas and sauces.
I was wondering the same thing and I’ve been canning for years. So please don’t think you’re alone in questioning this. Often what people think are stupid questions, several others are wondering the same thing but are too afraid to ask. I was going to ask but, you beat me to it. Ha. Thanks for asking!
This salsa is a perfect summer snack! For ease, I don’t worry about seeding the tomatoes and pulse the ingredients in the food processor; if my family deems it too “juicy,” we strain off a bit of the liquid and then add the lime juice.
We just sampled this salsa and it is absolutely fantastic!!! I thought that all of the ingredients complimented each other. Way to go Mel! This is my third year in a row making red salsa. I make it to enjoy at home and to share with family and I also enter certain canned specialties each year in our local state fair. Two years ago I won Third place for my red salsa. Last year I did not receive a ribbon. This year I suspect I’ll be in good running for ribbon contention! Our North Carolina State Fair is held in October. I’ll be sure to let you know the outcome!
I used fresh grape tomatoes, green small tomatoes and roma tomatoes from my garden and it was sooo good. Seriously addictive. I’m happy I found this, thank you. I made it twice in the last month now and Im ashamed to say I have ate 1-2 jars in one week. It makes almost 3 jars every time for me using 3 pounds.
I was SO excited when I found your recipe on Pinterest that I went to the store immediately and bought all the ingredients…all except the onion and the cumin. Do you think frozen chopped onions would work? And is there anything I can substitute for the cumin or can I leave it out?? I think I might have to go back to the grocery…lol. I cannot wait to try this salsa!!!
Amanda Formaro is the crafty, entrepreneurial mother of four children. She loves to bake, cook, make kid’s crafts and create decorative items for her home. She is a crafting expert and guru in the kitchen and has appeared online and in print publications many times over the years. She is also a craft book author five times over and product developer as well as the owner of FunFamilyCrafts.com. You can find her on social media by using the buttons to the left!

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