This is as simple as it gets here folks! I know you’re eyeing those cans of tomatoes but honestly unless you want pico, then the whole peeled tomatoes are what. If you can your own whole peeled tomatoes then you are the bomb and will you ship me some?
I know girl, me too! I looovvvee salsa and grew up here in Texas eating it in Mexican restaurants…it is very different than pico de gallo and I always ask to “hold the pico”…but bring on the salsa! Oh and I know, traditionally, salsa uses canned tomatoes or Roma tomatoes, but I just couldn’t resist using these…it was just so simple and delish!
Canning salsa is something I do every year but I don’t get too adventurous with my recipe since I know everyone in my family enjoys it and it’s easy to make. This year will be different though because I’m going to try a new one or two from this list just to see how they go over.
Thankfully my family also appreciates the sinus-clearing powers of big, bold-flavored salsa as much as I do. We love this salsa so much more than any restaurant or storebought salsa. Love it when homemade, easy recipes trump all the others.
Never made my own salsa before, I have always been lazy and store bought it… but if the recipe is this easy, quick and delicious it is definitely something that I will be making from scratch next time!
I really want to make this salsa but want to use my fresh tomatoes rather than the canned diced and rotel, any suggestions on how to prepare my tomatoes? Can I just chop them up and throw them in fresh or do I need to cook them?? Thanks!!
Hi Cassie 🙂 Nope! You can just chop them and add them to the food processor 🙂 If you really don’t like the skin, feel free to score the bottoms of the tomatoes with a small “x” and blanch them, that way you can peel them. For me, the food processor chops them up finely enough, I don’t even notice that there are skins on the tomatoes.
I had this in a Restaurant in Guyana, South America and they used fresh tomatoes and garlic that they roasted before blending. It was amazing! Especially with the cassava chips that they served it with!
I rarely leave comments and feedback on recipes, but I had to stop by and tell you…I found this on Pinterest and made it this weekend for family and friends. Every single person LOVED it!!! I’m not kidding, it was the hit of the party! I’ve never made salsa before and I don’t think I’ll buy it again! It was SO easy and it’s fantastic! I doubled the recipe and followed it just as written. Thank you for such a great recipe! 🙂
OHMYGOODNESS, this stuff is amazing!!! Thank you so much for sharing this recipe! I am a salsa addict, and I’m pretty sure this recipe is only going to make the problem worse–oddly enough, I’m okay with that!
Hi, I’m Brittany! I’m a former health coach turned SAHM to my two sweet girls. Here you’ll find delicious food, https://great-salsa.com/category/mexican-food/ about the daily challenges and triumphs of motherhood, our journey into homeschooling, and our family travel adventures. I’m so glad you’re here!
karinagw, thank you for the glowing report! We also enjoy salsa with a little more texture. Next time you can add more peppers for extra spice. We have several friends who don’t enjoy the flavor of cilantro, either. One says it tastes like dirt! So we have experimented with cilantro-less salsa and found a little lime rounds on the flavors. Thanks again for your feedback. Have a great week.
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[…] chunky salsa – I wasn’t satisfied with the salsa recipe I canned last month. This one is so much better! Whatever I did it was the perfect amount of heat, and the consistency is just like restaurant salsa. We will definitely enjoy this come winter. […]
Selecting the right jalapenos can make a huge impact on your salsa. Jalapenos have between 2,500 – 10,000 Scoville heat units. That is a pretty broad range, which means some jalapenos are very tolerable, while others are scorching hot. That can make it challenging when trying to figure out how many jalapenos to add to your salsa, or other dishes.