“best homemade salsa recipe ever |can you freeze homemade salsa recipe”

Haha! I can totally relate to that. This last Summer I canned up a STORM. It was my first time canning and even though I was excited about all of the jars full of different goodies, I was kind of nervous about actually eating and of it! So, in a streak of paranoia, I had my husband consult a colleague of his who is a pathologist. I figured since he is an expert on germs he ought to know about the safety of eating canned goods. The pathologist said that as long as the lid hasn’t popped it’s completely safe and he wouldn’t hesitate to eat it or feed it to his own kids. That made me feel a whole lot better 🙂 We’ve been enjoying all the jams, relishes, pickles, apple sauce, and salsas since and…we’re still breathing! Go for it, Tori!

Hmmm, already left a message but didn’t post…Absolutely FABULOUS salsa! I had the unique opportunity to have Chevy’s salsa yesterday (who doesn’t like that salsa?) to compare, and this salsa tastes BETTER!! – the flavors are fresher! Use fire roasted (or char your veggies) for even more magnificent flavor! Fantastic! Going to make some for gifts. Thank you!

Wow! I just made this and it is delicious! This is my new favorite salsa, and I’m a salsa connoisseur. I’ve tried a LOT of salsa recipes. This is so easy to make, and the flavor is incredible. I think the plum tomatoes make a big difference. Thanks for sharing!

I bought 25 pounds of scratch and dent canning tomatoes at the farmer’s market today and I’m making this salsa now. (The extra tomatoes will become frozen tomato puree.) I’m very excited to see how this salsa turns out!

I just made this last night & I cannot stop boasting about it! It is absolutely amazing! I did make a few changes, like using serrano peppers instead of a jalapeno, and used two large tomatoes instead of a can of whole peeled tomatoes. Also, after adding the diced tomatoes, I didn’t pulse it anymore.. I just stirred the tomatoes in for chunkier salsa. I added garlic salt as well to taste. I cannot believe how simple this is, and how great it tastes! Thank you for sharing=)

To answer someone’s question above, YES you CAN can salsa! I have a special canner that I use for salsas and homemade soups. There is a high acid content in the tomatoes but, even still, I don’t recommend old-fashioned water bath canning. But, you certainly CAN can using a pressure canner and you can do it safely provided you follow the pressure canner guidelines.

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.

This salsa is fantastic! We made over 40 jars of it this summer, just varying the heat based on which peppers were maturing in the garden. We shared many jars with friends and family, but now my husband is jealously guarding the last dozen jars! Thanks for a really exceptional recipe!

Meanwhile, in a food processor or blender, combine the chopped onion, cilantro, 2 tablespoons lime juice and ½ teaspoon salt. Once the tomatillos are out of the oven, carefully transfer the hot tomatillos, pepper(s) and all of their juices into the food processor or blender.

And you did it all alone? You are amazing! Years ago an aunt and I used to make our own chili sauce…we made pots and pots of it, but did it together. It was such fun and that chili sauce was sooooo good.

The salsa is extremely hard to resist right out of the blender, but if you can make it a day in advance and store it in the fridge, it’s so much better the second and third day. I’ve never been able to get it to last past the third day.

For https://www.youtube.com/channel/UCEBG6L4px6fNxT0gEi9kmhw smooth salsa, add all ingredients to a food processor and blend until smooth.  For a pico de gallo, chop ingredients into smaller chunks and mix together in a bowl.  Keep refrigerated until ready to use.

Fill your large saucepot with water and bring it to a boil. Then place a few (4 or 5) tomatoes in the water at a time. Start your timer, and leave them in for about 45 seconds. Then, immediately transfer them over to a bowl of ice water. After they’ve cooled (just a few seconds), the skins will slide right off.

I freeze tomatoes all the time, it is my simple way of peeling them, once they are thawed the peel comes right off. I have been canning 30 plus years. I freeze as I pick them and make 1 huge batch rather than several little batches.

Back to the salsa…I was asked to do a little tutorial on some salsa canning basics for a church activity. Attendees were asked to bring salsa they’ve made fresh or canned to share for refreshments after the activity. I was pleased to see that the salsa I brought (this recipe) was the first one gone. I kept hearing people ask “which one is Katie’s??” That sure makes a girl feel good!

Follow standard canning instructions to sterilize the jars and lids.  Ladle the hot salsa into the hot jars, leaving about 1/4 inch head space.  Close the lids and place the jars in a boiling water bath for 15 minutes.  Remove the jars and let them rest, undisturbed, for 24 hours before moving them.

I tried makin b salsa for the first time last year. I used the Ball recipe and it tasted so vinegary that it was thrown out. I want to try again as we eat a lot of salsa. My question is why the vinegar? Why apple cider vs. White or other types? Can that be substituted or a reduced quantity and still keep the pH level safe?

This is the best. I’ve made two batches and used Cherry Tomatoes from my garden. For the second batch, I added one extra teaspoon of Cumin and a little more hot peppers to make it hotter, more like a Medium hot. I also froze the salsa instead of canning it and used the Gladware containers. I had read a warning from the Cooperative Extension not to can salsa because the vegetables in it make it unsafe to can. I will make this salsa for years to come.

Whenever we go out to eat, we like to get the chips and salsa as an appetizer.  Most of the time, I am not crazy about those salsas because they just don’t taste right.  My husband says it is because his salsa is made with love!

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