“yellow tomato salsa recipe cooked green tomato salsa recipe”

Fantastic recipe here! I made this for a family salsa contest for Mother’s Day and it took second place. The only difference is that I went with jalepeno, serrano and poblano peppers and then doubled the recipe. My husband couldnt get enough of it!
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.
When I used a combination of Roma/paste tomatoes and everyday garden tomatoes (don’t know the exact variety, but in this batch, Romas probably made up about 1/3 of the total amount of tomatoes), I needed almost six pounds of tomatoes to equal 2 1/2 cups of drained tomatoes. That’s because my non-paste tomatoes have a ton of liquid that drains off. Today, I measured 2 pounds of JUST paste tomatoes (about 12-14 small to medium Romas from my garden) and after taking the skins off, crushing lightly and letting drain, I had a little over 1 cup of drained tomatoes to use for this salsa. I do tend to err on the side of over-draining, as an FYI.
I made this and I like it accept the canned tomato-y taste that kinda overpowers the other flavors.. is there any way to make it taste less like canned tomatoes? Will it lose that taste after it marinades for while?
Pineapple-Cucumber Salsa offers refreshing flavor with a little bite. Serve as a topping to our Mini Crab Cakes. This tropical topping also pairs beautifully with flaky white fish or grilled chicken. We also love serving it as a refreshing condiment for tacos. 
Cut the onion into quarters. Cut the jalapeño crosswise into thirds. Combine the onion, jalapeño, cilantro, lemon juice, garlic, and salt in the Manual Food Processor and pump the handle until the mixture is coarsely chopped.
Make sure to purchase fire roasted tomatoes that do not contain any seasonings. Some stores sell ‘salsa style’ fire roasted tomatoes. Those already contain salt, oregano, diced chillies, etc and will make the flavors in this recipe overpowering.
Amanda Formaro is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
I wanted to skip dinner and eat tortilla chips and salsa. But I wanted to make it from scratch. Three big, ripen tomatoes were begging to be used. The jalapenio was shrinking. I decided to act. Your recipe was just perfect. Instead of sugar, I substituted honey – just a dash of it. I had fresh curry leaves in the fridge. LOL, I am of Indian origin! I threw some curry leaves in the recipe. I also added a dash of ginger. I didn’t know lime also went in. Fortunately I had one.
Process in a boiling water bath for 15 minutes, then remove and let sit, undisturbed, for at least 12 hours before checking seals. It is important to let them sit undisturbed for 12 hours because the sealing compound on the lids is still cooling and hardening, completing the seal. While the jars cool, you will hear a “plink” type sound from each jar – this is the jars completing the vacuum seal as the final air escapes the jar. After 12 hours have passed, remove the bands and check the lids – press down in the center of the lid. If you cannot push the lid down any further, the jar is sealed. If the lid “gives” a bit, and you can push it down, the jar did not seal. You can either put the band back on the jar, and reprocess it for another 15 minutes, or you can just put it in the fridge and use it within 3 months.
I eat like a gallon of salsa a week! It is funny cause it really is so easy to make, but I seem to buy it more often than make it. I love all the ingredients you used and will have to make this salsa soon 🙂

Be the first to leave a comment. Don’t be shy.

Join the Discussion

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>