I’d say it is mild to medium. You can definitely taste it for spiciness while cooking to judge the spiciness. During cooking the spiciness will just distribute more evenly and blend in better, so you’re not just getting heat when you bite on a piece of hot pepper.
Something that might help cut the process of “cooking down the tomatoes” time. One day while searching for something to store chopped tomatoes in till I was ready to make and can my mother in laws bbq sauce “en masse” early the next morning, my eyes fell on my sun tea jug. I dumped the tomatoes inside and promptly filled both sun tea jugs that I had and set both in the fridge overnight. The next morning I had floating pulp and inspiration hit …. since the water boils off anyhow, why not cut out the proverbial “middle man” and drain off that water before (!) I started the cooking process??!!! You talk about making a huge difference in the amount of time! Wow! The flavor did not change and it still had some cooking time to it to cook off the liquid from the onions and peppers I’d added to it. And then I hit upon an idea to keep me from being tied to the stove to stir, stir, stir … my crockpot with the lid cocked to the side did an excellent job and I only had to stir occasionally, I canned 10 pints of thick bbq sauce last year and so far this year, 24 quarts of tomatoes. I have more than enough tomatoes to make a couple batches of your salsa. I will be using the same “liquid removal trick” and “crockpot cooking trick”. Give the trick a try, anything that frees you up to make more yummy salsa is a good thing!
This recipe comes at the perfect time. My tomatoes are just about ripe and I was just looking in my canning cookbooks tonight for a salsa recipe and didn’t find one I liked. Can’t wait to try this one!
With 120 pounds, easy is important :-)!) Well, quite a large portion of the tomatoes weren’t salvagable, and some are now in the freezer for future pasta sauce and other hot dishes, and I have a decent stash of the “Easiest Homemade Sun-Dried Tomatoes” waiting. Yum :-)!
This salsa is a good basic formula, but feel free to go with your gut. I like a tangy salsa with a lot of lime, but maybe you’ll only use half as much. I like a good strong onion flavour in here, but you may want less. Hot peppers like jalapeño can be hot or not-so-hot, so taste before you throw it in. I always add in extra hot sauce – from sriracha, to a spicy habanero sauce to good ol’ Frank’s Red Hot – it’s all gonna be tasty.
Niki, sorry for my delayed reply. I’ve been on vacation and away from connectivity. The cilantro is strictly for flavor so leave it out if you don’t like it. As for the celery, a little should be fine. Too much will change the Ph, which could mean unsafe storage. Just add a little extra lime or lemon juice to compensate.
Hi Terry, I think it would work if you are using saucing type tomatoes 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!
This recipe is FANTASTIC!!! I have tried others and have not been satisfied with the consistency. This recipe really does end up thick and chunky and delicious. I added some mini-bell peppers (red, yellow, and orange) and only used half the cilantro, (I made a double batch). Almost everything else I left the same and the consistency, flavor and spice was fantastic. I will use this recipe again and again. Thank you so much for posting!
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Lou: I purchased cilantro transplants last year and found out the hard way that cilantro doesn’t like root disturbance. They bolted about a week after planting them in the garden. This year, I am planning on growing batches of cilantro in soil blocks so I can alway have some new plants ready to plop in the garden. Hopefully I can keep some going all season.
Whether you’re looking for a tasty accompaniment for your baked chicken or grilled shrimp or planning a glorious Cinco de Mayo menu, easy salsa recipes are must-haves. (As a bonus, many of our easy salsa recipes also happen to be Healthy Living recipes!) Learn more about many of the star ingredients featured in our easy salsa recipes—like peaches, mangos, tomatoes and corn—by checking out our seasonal primer.
I have made salsa using this recipe twice now and its absolutely the best salsa I have ever eaten. I gave a jar to a few friends and they agree. They keep asking me when I’m making more. Luckily I have a large amount of Roma tomatoes from my garden this year. I planted extra so I would have enough to make this salsa. Thank you for this excellent recipe.
I love this recipe because it is hearty and made from all fresh ingredients. We’ve all devoured it this week, including Hailey. If I wasn’t planning on sharing with her, I would have added another jalapeno to kick up the spice factor, which you may want to consider doing.
I’m making this for the third time today. I fiddled with the peppers a little on each batch, as I have a few madly productive poblano plants this year. Given your mention of adjustments to the original recipe and my own subsequent pepper shenanigans, I let each of the first two batches sit for a few weeks after canning and then checked ph, and I’m pleased to report that both batches were unambiguously acidic enough for HWB canning. Oh, and delicious. I mean, really delicious, to the point where it’s difficult to express how good this salsa is without resorting to profanity. 200lbs and counting of tomatoes from the garden this year, and this is easily the biggest hit out of all experiments so far. Thank you!
I don’t understand why you have to cook the tomatoes for an hour and a half. If you’re draining them, that should reduce cooking time. There’d be absolutely very little nutrition left in these tomatoes don’t you think?
Ladle hot salsa into prepared jars, leaving a 1/2 inch of headspace. Prepare the lids according to the manufacturer’s recommendations. Wipe the rims, apply lids and rings and process in a hot water bath for 15 minutes.
Place the tomatoes, onions and garlic on a baking sheet and roast for 15 minutes or just until the onions and tomatoes start to get a little char on them. Remove the baking sheet from the oven and let the tomatoes cool for about 5 minutes.
This is archetypal salsa, made from tomatoes, green chiles, cilantro, and lime. But more than a mere mix of ingredients, salsa de molcajete uses centuries-old techniques to combine flavors, bringing out the best of each.