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Plums, jalapeño, basil, red onion, and a splash of lime juice come together to create a quick and fruity salsa that you and your family will love. Serve with our Pan-Grilled Chicken for a quick weeknight meal.
Think salsa is just for chips? Think again! While we love the ease of throwing together a simple appetizer for hungry family and friends with one of our salsa recipes, chips, and guacamole; you can also use salsa as a tasty topping on your favorite tacos, grilled chicken, or fish. The possibilities are endless. If you’re crunched for time, but still want homemade flavor, start with a store-bought fresh salsa and stir in a few fresh ingredients like roasted corn, cilantro, and chopped red onion. If time is no object and you’re starting from scratch we recommend allowing plenty of time for your salsa mixture to chill in the refrigerator. This will help the flavors meld leaving you with a salsa recipe that is a surefire crowd pleaser.
With tomatoes so abundant in gardens and Farmer’s Markets right now, why not make a batch yourself? You don’t even need to can it — this freezes well so you can enjoy the taste of summer all year long!
Thanks for the great recipe… I am an “ex-runny salsa guy” thanks to your recipe! I have always received compliments on everything I can up, probably because I use fresh from the garden (or tree, or vine) fruits, veggies and herbs. Getting rockin’ flavor wasn’t my problem, consistency was… not any more.
Hi, Mary Jane, I have been searching for the type of salsa that doesn’t use tomatoes. Your description sounds like the salsa I get at my local taco truck. I would love your Gma’s recipe. Hope you’ll post to this site! And, Dana, this is very similar to the salsa I make all the time. The only difference is I put in chipotle and adobo sauce to give it an extra smokiness and kick! Thanks
This is fantastic! It took me the better part of the day after shopping for ingredients, and it was worth every effort. I love thick salsa and this recipe is a winner. Thanks for making this available on your site.
Here is a tasty homemade salsa to accompany your crispy tortilla chips. Many salsa recipes call for canned tomatoes and chilies (i.e., already cooked). I find that using fresh ingredients, and then cooking the salsa briefly, yields the best flavor. It sweetens the tomatoes and brings out their flavor. (Note, canned tomatoes have also been semi-cooked) The other purpose cooking it serves is to bring the mixture up to the required temperature for canning.
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1 Water bath Canner (a huge pot to sanitize the jars after filling (about $30 to $35 – $30 at mall kitchen stores and local “big box” stores. Note: we sell canners, supplies and kits through our affiliates: click here or see the bottom of this page) Tomatoes are on the border between the high-acid fruits that can be preserved in a boiling-water bath and the low-acid fruits, vegetables and meats that need pressure canning.
Combine all the ingredients in a bowl. If you prefer a smoother texture―more like jarred―pulse half the salsa in a food processor, then combine it with the remaining chunky half. Cover tightly and refrigerate for up to 5 days.
Put the tomatoes in boiling water about a minute and then immediately submerge them in ice water for easy peeling. As you can see, the skins loosen from the tomato. Peel your tomatoes for fresh tomato salsa to can.
This is one of those recipes that only takes 15 minutes to make and tastes a million times better than anything from a jar. If you don’t have the time to dice the tomatoes, you can pulse them a few times in a food processor. The salsa won’t look as pretty, but it will taste just as fabulous.
And when you’re hosting a party, have you ever noticed that the chips and salsa are the first foods to disappear? No matter how many fancy side salads, dips, or canapés folks set out, the chips and salsa are inevitably the most popular. You just can’t go wrong with the simple combo, and today I’ve upped the game. With a fresh and easy homemade salsa, you’ll never go back to the jarred store-bought version again!
Hi Terry, I think it would work if you are using saucing type tomatoes like Romas. I added the paste because my tomatoes (Arbason variety) were actually very juicy. I needed the paste to firm up the salsa. That said. If you don’t mind taking the time to cook the recipe down until the consistency is as you prefer, even juicy tomatoes can work.Or add more peppers 🙂 Eliminating the vinegar reduces the juice somewhat. Let me know how it goes for you. I’d love to know how it comes out. Have a great day!
Linda, glad the cooking saved your day! It always picks me up too. As for the jelly jars, they should be just fine. Just follow the same guidelines and leave the same headspace. I’ve canned this salsa in both pints and quarts, and can’t imagine the half pint jelly jars will make any difference. I think you can get away with less processing time doing half pints (just 10), but just do the full 15 minutes to be safe. It won’t affect the salsa any.
This salsa looks delicious. I’ve been needing a yummy fresh salsa recipes if my tomatoes ever ripen 🙁 Don’t feel bad about your mine hasn’t been doing well either. Except my tomato plants, but they’re too busy growing to be taller than I am instead of making me some beautiful fruit. I can hardly hold them back but I’m sure I’ll get some tomatoes soon 🙂
Thank you for this great recipe. Best ever in the World of Salsa….. Just getting ready to make a few more batches now. Boys raided my pantry last year a few times so I definitely will be making more this year after the great harvest we had in the tomato garden!!!!
Thanks for the tip. I have planted 36 roma tomato plants and many pepper plants. My family and friends are looking forward to salsa again this year. I plan on making this great recipe again. Many thanks. Lillian
The easiest way to get it started it too pulse the blender 5 or 6 times until the blades start to catch. Then blend for about 30 to 45 seconds until it is fully blended but still has a coarse texture. The salsa sticks to tortilla chips better when it has a little texture.
Spread a kitchen towel on the counter. Use your jar lifter to remove warm jars from canner, drain, and line up on the towel. Use your canning ladle and funnel and add the salsa to the warm jars leaving 1/4-inch headspace. Wipe the rims. Use your magnetic lid lifter to lift lids out of the warm water, center lid on the jar, and screw on band until it is fingertip tight.
Thank you for this recipe. I started making this 3 years ago. I followed your recipe exactly and it was awesome! I have since made it my own with the different types of chilis I use and other seasonings and still people can’t stop raving about how good this salsa is. It truly is thick and chunky. It doesn’t taste like plain old chopped tomatoes. No, no. It’s…it’s…a perfect blend of ingredients that tastes the opposite of canned! It is cooked, but not that typical store-bought-canned taste. I made 3 dozen quarts one season hoping it would see us through the winter. Ha, was I wrong. It was all gone before we hit the middle of fall!! We use it on tacos of course, and even throw a few spoonfuls into ground meat to give our burgers a kick!
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This ones a keeper! Just started a garden this year and I didn’t know what to do with all the tomatoes and peppers I got out of it. I don’t cook often, didn’t know anything about making salsa or canning, but this recipe is easy to follow and if I can do it, anyone can. Expect a lot of complements on it when you share it! I will definitely make a bigger batch next go around. Thank you for sharing your recipe!