“spicy salsa recipe fresh tomatoes best salsa recipe using canned tomatoes”

I made this today, ate a few test bites (delicious!), took a quick Instagram shot, and then had to run to a volleyball tournament. During our down time, a few of my teammates saw the picture and begged me to run home and grab the salsa. I did, and came back with an extra bag of chips. Four girls and one and a half bags of chips and we demolished THE ENTIRE BOWL. I sent the link to at least five people who requested it and was begged to bring more to the next game. So thank you! Not only for a fantastic recipe (to which I will only add a tiny bit more heat), but for practically making me a culinary god among my friends!
This recipe contains all of the fresh taste, but none of the spiciness of traditional salsa, making it perfect for children and adults who have low spice-thresholds. Of course, you can always add some sliced jalapenos if you want to make things a bit hotter…
—I saw this recipe earlier this year and it sounded so good that I was actually happy that not all of my tomatoes ripened. The first taste (while still hot—I couldn’t wait!) was so delicious, I think I’ll be wishing for more green tomatoes next year.
Stir in the lemon zest, lemon juice, honey (or sugar) and cilantro, and simmer for an additional 5 minutes. Taste the mixture and adjust the seasoning, if needed, by adding more lemon juice, honey, and/or salt, to taste. Spoon the mixture (in batches if necessary) into the container of a food processor or blender and pulse until the salsa reaches the consistency you prefer, either chunky or a smooth puree.
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.
Made this today and it came out very good. Nice, easy recipe. I loved the tip about putting the tomatoes under the broiler for easy peeling, so much easier than dinking around with boiling water and ice baths. I am taking the lazy way out and freezing it in serving portions as I am all “canned out” for this summer. I used the rest of my garden tomatoes, which were a generic slicing type and tons of red grape tomatoes. I didn’t plant any romas this year as they failed last year.
Hi Mel! I’m in the middle of canning this salsa and after peeling, coring and draining the tomatoes, I don’t have enough to equal the 10 cups called for.  Could I use a can of good quality store bought canned tomatoes to make up the difference? Thanks in advance!
Fill hot clean canning jars with the green tomato salsa and leave about 3/4″ headspace (only leave 1/2″ headspace if not adding extra lime juice). Add the additional lime juice to each jar, wipe the jar rim clean, put on the lid and canning ring. Process the jars in a boiling water canner for 20 minutes (don’t forget to adjust for your altitude!) Once the jars are done, remove them from the canner and wait to hear that magical “Ping” telling you the jar has sealed!
I loved this recipe when I first came across it. Not only the presentation of it with the photos but also the fresh taste of it when I first ever made it. I just couldn’t get enough. I did notice, however, the first time I made it and all the following other times that in general, it seemed pretty watery. I excused it the first time I made it because it was a new recipe I had never tried. Now that I’ve repeated it, I’m noticing it even more. The only thing I’ve done different in the recipe is substituted organic maple syrup for the honey, as I do not eat honey. Is there something else that could be done without really altering this recipe just to thicken it up a bit? Because I’m about to drain this stuff and I don’t want to lose anything good about it.
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I just want to let you know this is now my go to recipe for salsa. My husband says I’ve ruin him for ever eating jar salsa again after eating this and it’s my summer go to recipe when I have guests come iver swimming. Thx for sharing I’ve been using this recipe for two years now and it’s a real crowd pleaser and no fail!
7. Adjust oven racks to lowest and upper-middle positions; place 12-inch skillet on lower rack and heat oven to 425 degrees. Line rimmed baking sheet with aluminum foil and place cherries, cut side up, on sheet. Roast cherries on upper rack until just tender and cut sides look dry, about 15 minutes. Transfer cherries to medium bowl, toss with lemon juice, and let cool for 5 minutes. Combine 2 teaspoons flour and cinnamon in small bowl; dust flour mixture evenly over cherries and toss to coat thoroughly.
The fact is, this stuff is quite amazing. We have been putting it on everything, and if we didn’t have anything to put it on, I think we’d just drink it out of the jar. And, though I was setting out to make a hot sauce, it actually eats more like a salsa. To me, a hot sauce is an ingredient – you might put a certain amount in a recipe, but you don’t just eat it with a spoon. This, I would eat with a spoon, and a pretty big one, too.I have added small amounts of other hot peppers when the jalapenos didn’t seem quite spicy enough, which is why there are some little red specks in this batch, but not too much, or you lose the thing I like I like best about jalapenos, which is that they can be quite spicy at first, but the dissipates very quickly, so that you can enjoy the next zingy jolt. If you like things spicier than this, by all means, add some hotter type peppers to the mix. And, I know this is going to sound like an awful lot of garlic, but trust me – it is not too much, so don’t be stingy with it.
I made this salsa about half an hour before dinner. By the time dinner was ready half the salsa was gone and I was still fighting off hungry family members! They wouldn’t stay out of the kitchen. Of course, it didn’t help that after I taste tested it myself I let everyone else have some too. There was nothing left to save for the next day. The beauty of it was that it was fast and tasted great, a definite keeper in this house!
This recipe will make a couple cups of salsa, which should serve 6-8 as an appetizer with chips or as a side to tacos, burritos, or any Mexican fare… but for us, we finished it in about 2 hours flat. With tacos. Between two people. In our defense, two very hungry people.
This is absolutely the first salsa I’ve ever made, and canned. Perfect! The best I’ve tasted. I’ve just begun gardening, and was able to use all ingredients from my own garden. Successful and delicious!
Pam, I’m very happy to see this recipe here (love anything that’s easier but still super tasty!) I love the lime juice and chunky peppers and onions you’ve added. Pinning this for my next salsa craving!
My understanding is that if you leave the tomatoes and acidity (vinegar and such) the same, you can modify the peppers according to heat (just don’t add significantly more or less than the amount called for).
Preparing the Salsa:  In a large stainless-steel pot over medium-high heat, add the tomatoes, chile peppers, onion, garlic, lemon or lime juice, salt, and pepper and bring just to a boil, stirring frequently.  Reduce heat to medium-low and simmer an additional 10 minutes.  Add the cumin, oregano, and cilantro and let simmer for another 20 minutes, stirring occasionally.
“This year my husband planted over 20 tomato plants in our garden because last year the tomatoes were a flop…..I was so happy with the crop, but soon became worried about what to do with all of the tomatoes…my neighbour suggested I make salsa…I have never made salsa before…..I used this recipe and the results were fantastic. I have made 3 batches and each time I alter it a bit by adding various types of hot peppers to the mix. I have also doubled up the amounts of ingredients. Some friends love hot hot hot so I added Epicure Poco Picante at the end one one batch right before canning they said it was perfect. Everyone loves the Salsa!! Thank you for sharing!!”
For the All-Raw version: Roughly chop the tomatillos and the chiles. In a blender or food processor, combine the tomatillos, chiles, cilantro and 1/4 cup water. Process to a coarse puree, then scrape into a serving dish. Rinse the onion under cold water, then shake to remove excess moisture. Stir into the salsa and season with salt, usually a generous 1/4 teaspoon.
Regarding freezing: I have frozen at least a gallon of this salsa (I use a lot more peppers than you, mostly jalapenos, with seeds) since last summer, mostly in 8-ounce containers. It’s still quite good, and we haven’t needed to reheat it after thawing it. So far EVERYONE who has tasted it has loved it.
Hi Mary Ann 🙂 We love cilantro, so I’ve never made this salsa without it. Most salsas actually have some cilantro in it, but if you hate the taste, you could substitute a bit of fresh parsley, or eliminate the cilantro altogether. I can’t guarantee the taste though, since my recipe uses cilantro as a big ingredient. The scoops method you mentioned sounds yummy!
Hmm, I think I found myself a salsa recipe. 😀 This looks like the perfect recipe for me. Thank you for sharing and thanks for coming for today’s FF. I hope to see you next week for FF’s first anniversary. 🙂
The best fresh tomato salsa recipe or “ salsa fresca “, made with freshly picked heirloom tomatoes, beautiful green and red onions, fragrant cilantro, jalapeño and fresh lime juice. Homemade, from scratch!
made in a blender with tomatillos. CP says it’s yummy Guacamole Salsa 1 lb. tomatillos (or more if you want it thinner) 1 jalapeno pepper (or more if you like it spicy) bunch cilantro 1 thick slice of onion 1 garlic clove 1 avocado 1 tsp.
Thanks SO much for sharing this recipe! I loved it to so much because it is so easy to whip up right before I head in for a night shift. All the nurses in the ICU love it when I whip up a batch and bring it in.
I did make it and it was delicious.   I actually froze the tomatoes until I had time to use them.  I washed them and froze them whole in gallon size freezer bags.  When time to use, I defrosted tomatoes on counter top  for about two hours,  the skin came off easily and chopping the tomatoes up wasn’t a mess because it was still semi frozen.  This method worked perfectly actually.  Then I followed the instructions for this recipe.  The salsa turned out perfect.  Very tasty.  I canned several for later enjoyment.  Excellent recipe, thanks for sharing!
So sorry you found it too spicy. As mentioned in the comments above, there can be a lot of variation in heat in peppers of the same variety. The best way to go is to roast 3 peppers and blend them in one at a time until you are happy with the heat.
I published my favorite recipe for blender salsa in a Super Bowl snacks piece on Table Matters about this time last year and it remains my go-to. The only change I make is that I drain a quart jar of whole peeled tomatoes (because I pack mine in water) and use them in place of the 28-ounce can of whole peeled tomatoes. You can use either, depending on what you’ve got in your pantry.
I to use Roma tomatoes during the winter months. I agree those little can get expensive. We have a vegetable garden in the summer months and by July we are in tomato overload 🙂 Love the roasting idea!
Transfer to airtight container and serve immediately with chips. However, I prefer to refrigerate salsa for 1 day prior to serving because I prefer chilled salsa and because the flavors marry, mellow, and the flavor improves on the second and third day. Salsa will likely keep up to 1 week airtight in the fridge; however, we’ve always eaten a batch within 3 days.

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