There is nothing better than the flavor of homemade salsa in the middle of winter to bring back memories of summer. This highly rated recipe “Diner’s Freezer Salsa” by Diann Godbey from http://www.food.com/recipe/diners-freezer-salsa-12275 is a real winner for its ease and flavorful result.
This is the BEST salsa! The Verde is great too. I didn’t habe Serranos so used jalapenos. Salsa wasn’t “right” so sent son to store, added Serranos. Perfection! Note i use both peppers in recipe. When people come in and see tomatillos on counter they get very happy! This recipe had enhanced our lives bc it’s great. Freezes well and i can use non gmo organic ingredients. Thank you.
I’m always searching for restaurant style salsa at grocery stores, and after making it last night, this is exactly what I’ve been looking for! I live in Houston where we have some of the great Mexican restaurants, and this salsa was absolutely comparable. Thanks!
just be sure to remove the seeds and insides from the jalapeno…always start by adding 2 small ones, process then taste..only add more jalapenos by taste. The hotness of jalapenos is not linked to size rather by growth and temperatures while growing, so you cannot tell by size or look. Must taste. To rescue salsa, I have added ripe fresh peaches, or canned sliced in own juice. Mangos or pineapple chopped is also nice. Good luck.
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Strangeaslife, the acidity of lemon juice lifts and freshens the flavor of the salsa. If you’re going to can the salsa, it also increases the acidity level which is important for safe canning. Thank you for taking the time to comment.
Just wondering how many jars the expected yield is from this recipe, I can’t seem to find it anywhere (it’s probably somewhere, I just can’t find it..), and the pictures show 8, sometimes 5. Im thinking about doubling, just trying to figure out how many jars I’ll probably need.
I have 2 Victorio brand steam canners that I love hard. They both have temperature gauges on top and show when you are in the correct temperature range to start timing. It’s been life changing! I had two other steam canners without the gauges that I got rid of and replaced with these. I have also found by watching the temp gauges that I can turn the heat down to med-low and still keep the temp in the correct range. Yay! It saves propane! (I can outside on my camp stove.)
I didn’t wear gloves when I was handling the poblanos and jalapeños. Big mistake. My hands were burning, even under my nails, so wear gloves! I didn’t think they packed that much heat, but they do. Better safe than sorry.
i currently just moved to belgium and i was wondering what you can substitute for some of the ingredients? i know it makes my spices limited, but if you (or anyone reading could help, i would be most grateful) most specifically: 1- 10 oz can original Rotel.
Combine red onion, white onion, yellow onion, tomatoes, banana peppers, green peppers, tomato paste, white vinegar, garlic powder, salt, cayenne pepper, cumin, brown sugar, and white sugar in a large pot. Simmer until thick, about 3 hours.
Awesome salsa recipe! I will be using this year after year to preserve the tomatoes from my garden. This time I made a double batch, but I will probably quadruple it next time as it is a lot of prep work. Thanks for this great addition to super spicy salsa recipe recipe book!
Hello! I have several questions, I hope you can help! Can I minimize the amount of onion, and omit the sweet peppers and celery? I want to just add hot peppers (jalapeños). I could substitute lemon juice for the vinegar right? I would love to make this very soon!!
Just like it sounds: wash your hands then squeeze each tomato and use your finger or a spoon to scoop and shake out most of the seeds. You don’t need to get fanatical about it; removing just most will do. Another way to do it is to cut each tomato in half, across it, instead of lengthwise. Then just shake the seeds and juice out.
Made my second batch today. First batch was a just over a week ago and yielded 8 jars. It was quickly apparent this was not enough!! lol Family is raving about this recipe. I didn’t add the sugar either time, don’t miss it. I used the jalepenos with all the seeds and membranes the first time. Quite spicy but not unbearable. This time around, I used the seeds and membranes from 3 of 5 of the jalepenos (per batch; I doubled the recipe this time, hoping to keep some in the house for more than a couple of weeks.) It’s perfect to my taste.. probably a medium to hot level compared to store bought. My family doesn’t like chunky salsa so I threw the tomatoes in the food processor for a couple of pulses, and used the food processor for the peppers, and onions. SUCH a great tasting recipe. All I hear are complaints that we keep running out of nacho chips 😉 Thanks for sharing!!
Homemade Salsa Recipe – This classic healthy salsa recipe is so delicious and super simple to make. Canned tomatoes, green chilis and cilantro are just a few ingredients that make this tasty Mexican dip. #vegan #mexican #vegetarian #appetizer #glutenfree #cleaneating #healthy
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
Hi Linda. About a year ago I got into family history work, so I can actually answer your question. My Yeager (Jaeger) ancestors originally came from Faltz Germany. They left in 1766 to settle the Norka river area in Saratov Russia, taking Catherine the Great up on her “generous” relocation offer. After years of struggle, many started leaving the area. My great grandparents left in 1890 to come to the U.S. They settled in Portland, OR. Others settled in Denver. So we may not be direct ancestral relatives, but could be connected somewhere along the lines.
Okay, you’ll want to break out gloves for this next step. Trust me, you will want gloves for this part. The one time I didn’t use them I couldn’t sleep that night because of the burning sensation in my hands that no amount of washing could remove!