Besides being delicious, “The BEST Salsa Recipe” is so, so easy to make, literally throw everything in your blender, Vitamix, Ninja or food processor and tah-dah! All you need to do after that is taste and adjust the flavors to your preference for sweetness and/or heat and grab a straw…err I mean chip! It also makes a great food or hostess gift!
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All the colors of the rainbow. All the fruits of the produce department. All in one bowl. Try our quick hack for turning your tortilla chips into cinnamon-sugar tortilla chips and you’ll have the sweetest way ever to get a full serving of fruit.
I made this salsa for my husband tonight and it was amazing! Definitely going to be my “go to” salsa. We used our first salsa pepper from our first attempt at a garden. Thank you for sharing this recipe!
Carl, thanks for the comments. Glad you like the salsa! As for coring, I usually just cut out the top stem/core, running my knife into the top of the tomato at an angle, essentially cutting a diamond shape out of the tomato, which includes most of the core. I do the same thing for any small tomatoes in the batch. But if yours are too small, just do the best you can. Small plum tomatoes often don’t have much of a hard stem/vine core anyway, so you may just be able to skip this step.
Let me know how you guys like this salsa in the comments below! Tag me @littlebrokenblog and follow me showing me your food creations, whether from LittleBroken.com or your own Facebook, Instagram, Pinterest.
Just wanted to let you know my family and I LOVE this salsa! I have pinned it and made it a few times, but I am including it in a post on my blog about my garden harvest this year! I especially love the convenience of it in the winter, (I live in Minnesota) because I don’t need to have fresh tomatoes, I just use my canned ones from the summer before!
Every year I plant way more tomato seeds than any one family should, in hopes that a few plants will survive and thrive. I am not known for being the best gardener, yet I do get lucky every now and again.
The easiest way to get it started it too pulse the blender 5 or 6 times until the blades start to catch. Then blend for about 30 to 45 seconds until it is fully blended but still has a coarse texture. The salsa sticks to tortilla chips better when it has a little texture.
Process your salsa for fifteen minutes. When the processing time is over, turn off the heat, remove the lid to the canner or stockpot, and let everything sit for another five minutes. Then, using a jar lifter (or tongs) remove the jars from the canner or stockpot and place them on the towel. Make sure to leave an inch or two of space between the jars to help them cool. Once you’ve set your jars on the towel, do not move them until after they are cool and you have checked the seals – doing so could prevent the lids from sealing properly.
I have canned a lot of salsa throughout the years with great success. This year I was looking for a recipe that was thick and a little crunchy and fresh tasting. The recipe is excellent and there’s no need to change a thing unless you want a hotter salsa. I can’t recommend the recipe enough!!! Thank you!!!
Not only is it delish with tortilla chips but also over scrambled eggs, chicken, fish, grilled veggies, tacos, burrito bowls, mixed into cooked quinoa or beans. Plus now is the time to make this stuff! Homegrown, ripest tomatoes are the best here but if you’re https://great-salsa.com/category/canning/ us and still recovering from cold winter and non-existent spring and homegrown tomatoes are still couple months away, then use any other sort of juicy tomatoes that you can get your hands on.