This flavorful salsa is almost too pretty to eat. Fresh peaches, tomatoes, and watermelon are tossed in a mixture of pepper jelly, and lime juice for the ultimate summer dish. This recipe is hearty enough to serve alone, or spoon it over your favorite grilled chicken or fish recipe for a quick and easy mealtime stunner.
Found your version slightly modified (see below) on-line for my kids high school class project. Made it and everyone fell in love with it!!! We like our salsa a bit more spicy so would suggest a simple but flavorful modification:
Mel, I followed your recipe almost exactly for what it called for except I laid back on the jalapenos, since we don’t like our salsas too hot. Both my husband and I love this recipe and wouldn’t change a thing. Thank you for sharing it with us.
Wash tomatoes. Remove stems and cores with a knife. Bring at least 4 inches of water to a boil in a large kettle. Immerse tomatoes, a few at a time, into boiling water for about a minute, or until the skins start to crack and peel off the flesh. Immediately dip tomatoes into cold water, and drain in a colander. Slip off the skins, and discard. Coarsely chop the tomatoes; place in a large colander set in sink, and allow to stand for 30 minutes. This will allow much of the tomato juice to strain out. (place the colander over a large bowl if you wish to save the juice for something else)
I just want to let you know this is now my go to recipe for salsa. My husband says I’ve ruin him for ever eating jar salsa again after eating this and it’s my summer go to recipe when I have guests come iver swimming. Thx for sharing I’ve been using this recipe for two years now and it’s a real crowd pleaser and no fail!
But remember how I said that this salsa recipe is really versatile? Well that’s because you don’t have to eat it only as a snack, you can easily incorporate it into your other meals. Here are a few suggestions:
OHMYGOODNESS, this stuff is amazing!!! Thank you so much for sharing this recipe! I am a salsa addict, and I’m pretty sure this recipe is only going to make the problem worse–oddly enough, I’m okay with that!
Hi just came across this recipe and will try but wondering if anyone has added fresh corn to the recipe??? I have corn from the garden I could use.. cant wait to try this……. I wish I wasn’t busy I want to try this today…..
Heat a small ungreased cast-iron skillet over high heat. With a small sharp knife, pierce jalapenos; add to hot skillet. Cook for 15-20 minutes or until peppers are blistered and blackened, turning occasionally.
Delightful salsa! My new favorite. I put parchment on the jelly roll pan and a cooling rack on top so that the tomatoes drained as they broiled. Your directions were letter perfect. It drives me nuts when I give out a recipe and someone changes it . Don’t mess with perfection!
My husband’s favorite restaurant, naturally, is a local Mexican bar: “…famous Mexican cafe. It’s the great taste of Mexico right in your neighborhood.” (Can you just hear the corny commercial jingle?) It’s not exactly in our neighborhood, but it’s worth the 20-minute drive. They have a wet burrito that enables you to skip looking at the menu altogether.
Hi there! I’m Amanda… a wife, mother of two rambunctious kiddos, photography nerd, and bacon lover! I believe that gourmet meals should be something we can ALL enjoy. Now that you’re here, stay a bit, browse a few recipes, and let’s get cookin’!
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Put all the ingredients in the base of a food processor or good blender and pulse to combine for 30 seconds or so until all the ingredients are finely chopped and salsa is desired consistency. Taste for seasoning and adjust to taste. Serve with chips or over tacos.
Salsa is a summertime classic, accompanying chips, fish, tacos, veggies, and so much more. Whether you like it hot or mild, chunky or smooth, there is sure to be a salsa recipe you crave in the warm weather. Instead of reaching for a store-bought jar when your next craving hits, make your own version. In just a few easy steps, you can create fresh, homemade salsa that will not only taste amazing, but will last for months to come. Below is an easy recipe to try for zesty salsa.If you’re looking for something without a kick, try this simple Fresh Salsa. For those hungry for a more creative twist on the tomato classic, tune into International Can-It-Forward Day on Saturday, August 1, when Liz Latham of Hoosier Homemade will demonstrate her recipe for spicy corn salsa!
Hi Patty. I have not personally had it tested, however, I took the original recipe from Better Homes and Gardens. I changed up the pepper mix, but left total pepper quantity the same. I added more salt, and added dried paprika. It is my understanding that the addition of dried spices/herbs doesn’t affect the overall acidity in canning, and neither does salt quantity. So, I am very comfortable with the safety of this recipe, and have been eating it for 3 years will no ill effect.
Chris Munn, it’s so nice to meet someone with Peruvian connections! What a treat that your wife has introduced you to so many Peruvian favorites. I’ve found that Peruvians are very proud of their cuisine and every region has their own specialties. I’m glad you found this salsa recipe. It’s simple to prepare and my favorite salsa. Thanks for https://www.youtube.com/channel/UCEBG6L4px6fNxT0gEi9kmhw by and leaving a meaningful comment.
The only sad thing about tomatoes is that they don’t last. A beautiful, ripe tomato will keep for a week at most before it goes bad. So when the frost comes and kills the plants, that’s the end of garden-fresh tomatoes until next year.
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 have made salsa over the years and have always just frozen the batch in individual plastic containers until ready to use. Not very interested in the canning process anymore. Any problem with doing the same with your recipe.
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Homemade Salsa: This recipe came from my Granny C, literally she told me over the phone and I have it scribbled down on a scrap piece of paper, but I haven’t misplaced it because it is the best homemade cooked salsa I have ever eaten. Trust me that’s saying something. I live in Texas and eat Mexican food at least 1 time a week, seriously I know my salsa. Recipe found at Newlyweds!
Some roasted tomatillo salsas I’ve tried taste too roasted/smoky, but not this one. You can also control just how roasted those tomatillos get when you roast them yourself. I think it turned out just right with the times specified in the recipe below.
When the salsa is done, you can just take the easy route and store it in the freezer. But if you have the time and the equipment, canning it works even better. It’s more work, for sure. But when you open up a jar on a cold, gray January day and that tomato aroma comes rolling out just like the smell of summertime, you’ll be so glad you made the effort.
Think salsa is just for chips? Think again! While we love the ease of throwing together a simple appetizer for hungry family and friends with one of our salsa recipes, chips, and guacamole; you can also use salsa as a tasty topping on your favorite tacos, grilled chicken, or fish. The possibilities are endless. If you’re crunched for time, but still want homemade flavor, start with a store-bought fresh salsa and stir in a few fresh ingredients like roasted corn, cilantro, and chopped red onion. If time is no object and you’re starting from scratch we recommend allowing plenty of time for your salsa mixture to chill in the refrigerator. This will help the flavors meld leaving you with a salsa recipe that is a surefire crowd pleaser.
So what is this cold soup that I keep talking about? Like I already mentioned, I prefer my salsa chunkier. I did attempt to eat the processed salsa as a dip a few times, but it just didn’t work for me. It reminded me too much of a soup. Since I was left with a large jar of liquidy (again not sure if this word exists) salsa each time, I didn’t want to waste it. So I ate it as a soup. And boy did I grow to love it.
Chop up your onions, jalapeños, and any other peppers you’re using to whatever size you want (if you don’t like big chunks, you can use a food processor) and add them to the saucepot with the tomatoes.
PROCESS both pint and half pint jars in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
My husband does a ratio of 2:1. Two cans of spicy tomatoes and one can of regular diced tomatoes, drained and pureed to your preferred consistency. We like to use an immersion hand blender, but if you don’t have one of these, a regular blender works just as well.
Ladle hot salsa into hot, sterilized pint canning jars, leaving a 1/2-inch headspace. Wipe jar rims clean with a damp towel; place lids on jars, and secure in place by hand tightening the bands onto the jars.
Try sliceing tomatoes and layering them in a colinder with salt between each layer. Let sit over night in a cool place (not in the frig.) covered with a cloth. Try an outside sink so the juice gets away from the tomatoes, then proceed with yoiur favoriate recipe.
We took this salsa with us last week on vacation in Myrtle Beach. My husband made the best spanish rice we have ever had. He sauteed butter, onion and added the rice and this salsa. OUTSTANDING! I canned 24 half pints, but don’t think it will last long. I may can more using diced tomatoes since we are out of fresh tomatoes.