Start with 5-6 pounds of washed tomatoes. I use about 1/2 slicing tomatoes and 1/2 paste tomatoes- the slicers have some of that great flavor and the paste tomatoes add thickness, so I like to include both.
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.
Put all of this into a stock pot. I used a dutch oven for this batch and it was just the right size. Next you need to add your minced garlic, vinegar, salt and cilantro. Stir it up well and place on the stovetop on high until it starts to boil.
Who else loves chips and salsa? I figured as much… it’s such a classic snack! I love salsa when it’s fresh and smooth, with small pieces of tomato, onion, jalapeno, with cilantro and lime juice. Bright and fresh with a kick, as the best salsa’s are!
In 2012, Japan sold a limited edition of a funky “Salty Watermelon” Pepsi flavored sodaIn Middle America, there is a soda flavored from Mauby, a type of tree bark. It’s sweet and bitterIn Vietnam, there is a soft drink made from white fungus and the nests of cave-dwelling birdsAlgeria’s Hamoud Boualem company makes a “Slim Bitter” soda which is extremely sour and acidicWarriors of the Bushmen tribe drink a mixture of dried lion’s feces and tree bark before they go huntingThe Dutch have a pop soda that is cannabis flavored and has a bright green tint and thick textureIn Cyprus, there is a popular kids’ drink made of clam, oyster, and grape juiceIn Papua New Guinea, locals drink a traditional soda that is fermented cat urine mixed with berriesIn South Korea there is a soft drink made of 100% onion that reportedly contains anticancer agentsSwitzerland makes a garlic drink that is described as “a refreshing special garlic drink without a garlic smell”
I can’t wait to try this recipe but was wanting to use lime instead of the vinegar. I saw an earlier post stating to use bottled lime juice and not fresh. Is it 1/2 cup of lime juice as well? In researching pH’s, it looks like lime juice is ever more acidic than vinegar. So I’m assuming that it would be at least 1/2 cup then add to taste?
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.
My homemade version would likely go bad faster than the store bough variety, qdoba green salsa recipe I kept my last batch for a little over a week, and it was still good! Store bought would likely last longer, which is why I still buy some of that too.
You can leave it out, Lucas, it just won’t be as thick. And you can add more tomatoes, since they are higher in acid, just don’t add more low acid ingredients like onions, chilies, and herbs like cilantro.
C Call, I think you’re a little confused on pH levels. From canning 101: “The way food scientists determine whether something is high or low in acid is by pH. If something has a pH of 4.6 or below, it is deemed high in acid and is safe for water bath canning. If the pH is 4.7 or above, it is considered low in acid.” This salsa registers at 4.0 – which is below 4.6 – so it has an even higher acidity level than is necessary to be safe. In other words, this salsa is well within the limits for safe canning.
Optional: Cilantro, cumin, and any other peppers. I used banana and hot chile peppers that I grew myself, plus an ancho chile – different combinations of peppers will give you different flavored salsas, so be creative. Just be sure you taste it as you go – you don’t want to make it too spicy to eat and share!
I haven’t tried so I can’t say for sure what to do exactly but why don’t you just toss some in the blender with the other ingredients, blend, taste..and take it from there based on what you think the salsa needs. Pretty easy 🙂 Enjoy!
So I started paying attention. I tried when I got home a few days later and failed. So then, I had her to my house. I wasn’t going to screw it up this time; I took notes. For over a year now, I have been making my variation of Yesenia’s recipe. And now my dear readers, I am sharing with you. Oh and Yesenia did give me permission. She is not one of those that likes to keep good food a secret!
This is so good. I thought I had my go-to recipe but this has now replaced it. I love how you don’t have to simmer the salsa all day before you can it. I also like your way of removing the tomato skins. Thanks.
OMG…….was SOOOOO looking forward to making this as it sounds fantastic…..this is the WORST recipe that I have ever made……no one should ever make this without decreasing the paste and I don’t know..:.just find something that actually works. …just wasted 2 hours of my life that I will never get back