This recipe is FANTASTIC!!! I have tried others and have not been satisfied with the consistency. This recipe really does end up thick and chunky and delicious. I added some mini-bell peppers (red, yellow, and orange) and only used half the cilantro, (I made a double batch). Almost everything else I left the same and the consistency, flavor and spice was fantastic. I will use this recipe again and again. Thank you so much for posting!
The pressure cooking idea worked out good but would work out better if I had only made the single recipe. I didn’t drain the tomatoes while prepping them; rather, I drained them for a few minutes after coming out of the pressure cooker. Next batch I make, I’m going to cook the tomatoes in the pressure cooker for 45 minutes, drain and add all of the ingredients back into the pressure cooker(one less dirty pot is a good thing).
Sometimes I have to remind myself that simple is best. Scratch that—I’m always reminding myself that simple can be better. It’s hard for us analytical perfectionist types to keep things simple. To let them be. To give up control over the outcome and accept that so many variables are outside of our reach.
I have not made your salsa recipe yet, but am going to try it when my tomatoes are ready! I wanted to ask if you have ever used the oven to process your canning? Or know any food safety issues about using it? Would love to hear your thoughts and recommendations! Someone suggested it to me years ago and I thought it made sense, same temp as boiling water and in the oven for same amount of time, or longer maybe. Thanks
With the Super Bowl just around the corner, this would be a great easy appetizer to watch the big game. Make sure you’ve got something to serve at half time because this won’t last through the first quarter.
I have tomato pepper salsa recipe same complaint that you did, my salsa was too thin and too vinegary…I can’t wait to try your recipe…but will be a few months down the road since we just planted the main ingredient “tomatoes”…
Yes, I get 4-5 pints normally, though it does seem to depend on if I’m exact with the tomato measurements. For example, I always weigh them first and then cut and core – maybe I’m losing more flesh when I seed them, or having to cut some spots off. Then after processing if I’m 1/2 cup or so more than the measured amount, I throw them in, since the tomatoes are the acidic veggie and so more can be added. Lots of variables when canning!
Please remember that I’m just a gal who reads a lot and spends way too much time in her kitchen. I’m not a doctor, nurse, scientist, or even a real chef, and certainly the FDA hasn’t evaluated anything on this blog. Any products mentioned are not intended to diagnose, treat, cure, or prevent any disease. Please talk to your health professional (or at least your spouse) before doing anything you might think is questionable. Trust your own judgment…I can’t be liable for problems that occur from bad decisions you make based on content found here.
Leslie, thanks for sharing that quote. There’s a lot of truth there. I’m so sorry to hear of your stroke. Prayers to you as you continue finding recovery and adapt to life now. I love your positive attitude.
I just made this using jalapeños instead of serrano. I used a larger onion and one more tomato. Now I boiled then simmered but it didn’t get as red as the photo above. Is this normal or did I do something wrong? How do I get that deep red tone?
You could spend all day with a knife and cutting board to chop these many ingredients for a few jars of salsa, or you could form a new relationship with your food processor. Or maybe a neighbor who owns a food processor. Truly. Food process for salsa. It’s not going to be pretty anyway.
I found this recipe from Pinterest and I cannot believe how good it tastes. I’ve made it once a week for the past 3 weeks. It will definitely be my go to salsa recipe for when I do not make my own with fresh tomatoes. Thanks so much for the recipe!
My mouth is watering by just looking at these pictures! I will definitely going to try it this weekend. Thank you very much for the awesome recipe! Your YouTube video is so fun to watch. You deserve more subscribers and more views! Keep the awesome vides coming!
I never make less that 4 batches at a time, it’s that good. My family would disown me if I did not make it for every family get together, regardless of what we are having to eat. The best chips that we have found are the Juanita’s brand found at Win Co. We put them in the oven with a little season salt and Yummy, they go perfectly with this amazing salsa!!
My wife and I have made 20 pints of this and doing the tomatoes to do another batch. This IS the salsa we have ever had including restaurants. I give this 10 and recipe is printed off for next season. Thanks for sharing recipe. Mike
Oh I’m glad you posted this! My friend said she freezes her garden tomatoes as they become ripe and turns them into salsa and what not so I’ve been throwing them in my freezer and was scared it would ruin it! Yay!!
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 also referenced the Ball cookbook which states that fresh lime juice can safely be used in salsa recipes, and since I wanted a fresh lime trade in my salsa, I used only 1 cup apple cider vinegar and the juice from 4 fresh limes.
Hello! I’m Katie, author of GoodLife Eats Etc. where I share what I find in my life. A mix of great recipes, family memories, adventures, good reads, and anything else that I love is what you will discover here.
[…] brimming with red balls of beautiful fruit. I’ve already preserved about fifteen jars of my Homemade Salsa and today I’ll be making batches of Tomato Sauce for this Winter. I love being able to pull […]
Place onion and garlic in a food processor; cover and pulse four times. Add the tomatoes, cilantro, salt and jalapenos. Cover and process until desired consistency. Chill until serving. Serve with chips. Yield: 3-1/2 cups.
Wow this is good! I doubled the recipe, and even though I forgot the jalepeno, the Rotel really does give some nice heat. The honey, fresh lime and cilantro really freshen it up. This will be my go to salsa recipe. Thanks!!!
When I was pregnant with my son, I was completely addicted to Chili’s salsa and chips. I wanted to eat there ALL the time, and even when I wasn’t eating there I was trying to convince my husband to stop there on his way home to pick up some take out lol. He was always less than pleased. I still love their salsa, but since it’s not really cost effective to buy it, or go out to eat all the time, I figured that I would just find a way to make it at home 🙂
I have the same question about leaving skins on. My Roma tomatoes are all puny, and I’d rather blend them all up than peel them. Also what about using cherry tomatoes if I have a bazillion of them? Just blend? Thanks!
Thank you so much for attending week 17 of #PureBlogLove and linking your fantastic blog post, I can’t wait to see what you have in store for our next party, Thursday 8 PM EST- Sundays at midnight. Your post has been added to the #PureBlogLove Pinterest board for all to see 🙂 Have a great day!
Spicy Version: Let me also tell you that we like things spicy, so this recipe it not for someone that likes things on the mild side. However, the recipe can be adapted by decreasing the amount of spicy ingredients you add. In my opinion this is one of the best salsas I have tasted and reminds of the salsa you get at really great Mexican restaurants…not to mention it is definitely far better than the bottled versions at the grocery store. Recipe found at My Baking Addiction.
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.
oh girl…you are giving me salsa cravings! I always thought I was a chunky pico de gallo salsa type girl, until I started making it like this. I’ve never added rotel to mine, and honey either! changing it up next time! I love seeing those specks of heavenly cilantro!
OR use a food processor like I do now as described here and pour from the processor to measure 7 cups. There are both large and small tomato chunks since the processor isn’t perfect, which is fine with me.
Not sure what went wrong with my salsa.. followed recipe to a T and mine turned out an orangey color and pulsed on low for maybe 20-30 seconds & it’s very runny. Looks nothing like the photos and doesn’t taste like I hoped it would. 🙁
I am still a little scared of canning, enough so that I left a question at this post about headspace in canning jars (for salsa, I think you should leave about 1/2-1 inch, in other words, fill until you reach the bottom of the jar band), and I think you should probably read the canning and food safety post as well.
BEST SALSA EVER!!!!!!! Only thing I did different was after chilling and taste-testing it needed a ton more salt so I ended up adding about 1Tbsp extra. Other than that it was Perfect!! Thank you for this recipe. I was very gun-shy about trying to make salsa after my first epic fail with a different recipe.