This recipe is hands-down my favorite salsa! I had 1/2 pint leftover, so I put that in the fridge & had to try it right away. So yummy!! I definitely plan on making more of this! Kids & hubby loved it too! Thanks for posting!
Good question Nancy. You will have better results using fresh tomatoes instead of canned. The canned tomatoes may not hold their texture well and not produce a thick and chunky salsa texture. You can use store bought Roma tomatoes instead of fresh garden tomatoes. They won’t taste as good of course, but will still do the trick.
Sep 25, 2008 Very good! I was worried about the whole lemon but you did not taste any of the white bitter part of it. Our tomatoes were on the sweet side so our salsa had a sweet/warm taste to it. We’ll be making this one again. Made for *Zaar Cookbooks Tag 2008* game. *Update* I made this again today. This time I did not cut the ends of the lemon off up to the inside of the fruit, and I did not chop the lemon up as fine as the first time, both a mistake. So cut the pith off both ends and then grind/chop the rest of the lemon up fine.
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.
Hi, looking for a new salsa recipe but am wondering if this recipe was tested for safety? (acid levels etc.) I try to be super careful with my home canning (usually use USDA recipes). Thanks for your time!!
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!
Ha! Thanks for such a great comment Cassandra. I know what you mean about the profanity description. I seem to swear every time I crack open a jar. Thanks for the laugh. 200 pounds and counting? You have been a very busy bee this year!
If I had any complaints about this salsa recipe (which I don’t), it would be how long it takes to make a batch. There’s about 1.5 hours of prep time, plus around 2 hours of cooking time from start to finish. Because of this, I strongly encourage you to double or triple the recipe and just make a day out of it.
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.
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