“simple tomato salsa recipe fresh tomato and cucumber salsa recipe”

This is a good basic salsa recipe upon which to build. Jalapeños are notoriously unpredictable in their level of heat.  For a milder and more consistently spiced chilies, use Serranos.  All chilies have extra heat in the membranes and seeds.  Roasting/charring diminishes the heat a little.  
I’ll add notes to the recipe and in the comment thread below. Basically, a lot will depend on the variety of tomatoes you have and you should really just use the weight measure as a guideline since it may vary quite a bit.
But the best part? It’s incredibly quick and easy to make! Also, since it uses canned fire-roasted tomatoes (gotta use the fire-roasted), it’s a really accessible recipe to make year-round, even beyond your regional tomato season.
I’m Nora and I believe home cooking doesn’t have to be hard or time consuming. You can make delicious food from scratch with everyday ingredients – you just need the right tips and recipes to get you started.
Yum… I do love me some salsa! This is exactly my recipe except I do not use cumin or honey. I will definitely give this one a try!! Another recipe I’ve made is to throw fresh tomato, onion, jalapeno and garlic into the and allow them to roast until the onion is translucent… then toss those with the cilantro, lime juice, salt and pepper into the food processor, toss it into the fridge for a bit to get cold and PRESTO, delish!! The roasted veggies give the salsa a wonderful flavor. YUM, I must make some salsa soon. My tastebuds are dancing!! Thanks for sharing :o)
Place the drained tomatoes in an 8 quart stainless steel pot. Bring to boiling; reduce heat. Simmer, uncovered, about 1 1/4 hours until thickened, stirring frequently. Add the green bell pepper, jalapenos, onion, vinegar, tomato paste, garlic, cumin, salt, and pepper (if you have chosen to add cilantro to the recipe, now is the time to add it). Return mixture to boiling; reduce heat. Simmer, uncovered, for 10 minutes.
Using an open cardboard box for getting tomatoes to turn red is suitable for numerous tomatoes. Line the box with newspaper and place a layer of tomatoes on top. Although a second layer can be added, do this only when necessary, as tomatoes are prone to bruising. Add a few ripening bananas and place the box in a cool but slightly humid area away from sunlight.
I’ve read so many forums on this dang salsa recipe (it originated on the gardenweb forum) and to be honest, I’m not sure. There are a lot of people that say don’t deviate from the recipe for food safety and others say the tomato paste and tomato sauce can be optional because mostly you just want a mixture that sloshes around freely (if it’s too thick, apparently it can’t be heated through well enough to prevent bacteria from growing). My gut feeling says you are ok…but you’ll just want to use your best judgment.
In 2010 there were 9 people in the US who got botulism. FIVE of these were in Alaska, with 4 believed to be associated with the same canning episode where seal blubber was poorly canned (2 definitely and the others possibly but not proven) and a fifth being from canned stinkheads. The remaining four were isolated canning incidents where people had not followed the CDC canning guidelines. Now extrapolate these numbers to the millions of people who can…
The only salsa recepie you’ll ever need, so stop looking, this is it!!   It has the perfect blend of everything, I have an abundance of tomatoes this year and I am on my 4th batch, I have followed the recepie exact, except for the last batch I made and that was because I wanted a bit more heat.  Easy to follow recepie, thanks, I hope to see more of your posts,
First time canning salsa. 9 pints 2 quarts. All jars sealed. When I opened the first jar I apparently added to much sugar and not enough pepper flakes. Si I re-canned all of it after adding peeper flakes. It now tastes like it should. However I’ve had people tell me re-canning the salsa is unsafe and some haver said it was ok. Can u help me with this

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