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Sometimes, during the summer, our tomato plants decide to have a party on the vine, so to speak, and produce way more tomatoes than we can possibly eat, even if we are eating them every day, sliced, salted, and served with a little balsamic or mayo.
This salsa verde is fresh, bright and not too salty like those store-bought versions. I tried making it with raw tomatillos, but they’re borderline sour. Roasting them really brings out their best side. Tomatillos look like small green tomatoes with husks, but they aren’t tomatoes—they’re cousins. I’ve had an easy time finding them at grocery stores lately.
I first made this fresh, fruity salsa for a family baby shower. Everyone wanted the recipe. Now, someone makes this juicy snack for just about every family gathering—and I have to keep reminding everyone who introduced it! —Jessica Robinson, Indian Trail, North Carolina
If it’s thicker than you’d like, thin it out with the juice we squeezed out earlier. On the other hand, if it’s too think, you can either add more tomato paste, or let the water simmer off (which could take a while).
Once you have the tomatoes skinned you have 2 options. If you have a food processor – cut them into quarters and finely chop them in the food processor. If you don’t have one, cut them into little pieces yourself. Last year I didn’t have a food process to use and it took us much longer to complete the prep process. This year I have my mom’s old one and it saved us at least 10 minutes of cutting time.
I continued looking for the perfect canned salsa recipe and finally found the one that is now our favorite in a book from the library that published only tested recipes (I wish I had the title, but I just copied the recipe all those years ago before blogging). It used just one small can of tomato paste and only 3/4 cup of vinegar, so it’s still thick and the vinegar doesn’t overpower the flavor. (NOTE: according to the USDA, it is safe to substitute bottled lemon juice for the vinegar in this recipe if you wish, but NOT the other way – it is not safe to substitute vinegar for lemon juice in other recipes, since lemon is more acidic than vinegar.)
Hi Lucy. You can use lemons instead of limes, as the acid content is about the same. However, there is a flavor difference between the two of course. But unless you have a jar made with limes and a jar made with lemons, you will probably never know the difference. I hope you enjoy the salsa. Let me know how it turns out.
The 58 cups is whole, raw tomatoes, and that’s only an approximate volume. I use the weight of the tomatoes to tell when I have enough. There’s gaps between them, and cores (stems), skins, seeds, etc that are removed during processing. Once processed, everything fits into a large (8 quart) stockpot.
Love this recipe – First time I made it (double recipe) I was unable to find anaheims so I used more yellow and some red peppers. I had the family helping chop so we did it manually. The next batch (following the recipe ingredients exactly) https://great-salsa.com/category/mexican-food/ tripled and was on my own so opted for the assistance of the Cuisinart on all chopping except the tomatoes. It was equally as wonderful as the chunky version – much faster and easier on the forearms. This is a new family favourite and going fast…60 lbs of tomatoes next year.
Lightened Up Corn and Bean Quesadillas with Avocado-Mango-Chipotle Salsa (vegetarian/vegan option) – You don’t have to derail your diet to enjoy hearty & satisfying comfort food! This version is only about 300 calories & ready in 15 minutes!
So. We’ve established that I am a fan of ALL salsas. But if you made me choose my favorite variety, I would have a few criteria: (1) classic tomato salsa (2) with no sugar (I prefer savory salsa, much like I prefer savory corn bread!).
I’ve been browsing your Mexican recipes & noticed that cilantro is in just about everything… Problem is I can’t tolerate cilantro (it tastes like SOAP – it’s a hereditary thing). Do the recipes really need this herb? Or is there something else I could substitute?
I made a double batch last night and my husband can’t get over how delicious this recipe is! It truly IS thick!! I am in the middle of another batch only this time I tripled it. That way I should be done for a year. Thank you SO much for sharing this recipe and taking the time to experiment to find that “just right” recipe! I really appreciate it!
Thank you for this great recipe. Best ever in the World of Salsa….. Just getting ready to make a few more batches now. Boys raided my pantry last year a few times so I definitely will be making more this year after the great harvest we had in the tomato garden!!!!
I make salsa similar to this when tomatoes are out of season. A suggestion to add more flavor is to roast the jalapeño and roast poblano peppers. I don’t use honey and I just use regular canned tomatoes. If you roast the peppers it adds so much flavor that you will never want to use Rotel tomatoes. My coworkers beg me to bring it to work. Salsa is so easy to make that I always wonder why people buy the jar stuff and making it is cheaper too.
Rachael, did you still put the full amount of cider vinegar into the batch of salsa and when putting into jars, individually add the lemon juice to each jar…if so, were they pint and how did this batch turn out? Thanks, Nancy
OH! And your peeling method??? Wow wow wow THANK YOU! When I can tomato sauce, I freeze the whole tomatoes first. Then as they thaw the skins slip off, and the mushy tomatoes are perfect for cooking down into sauce. But I am so excited to do this instead of the blanching method!
Thanks! I did some skins and some not, but mixed it all together. It turned out pretty good, but a little sweet….I didn’t add any sugar. Could it be the apple cider vinegar or possibly the cherry tomatoes? Thanks again!
Water bath canning involves submerging the jars in boiling water for a set period of processing time. It is suitable for high acid foods. Pressure canning (not pressure cooking) involves processing the jars in a sealed pressure canner at elevated temperature and pressure. You must can all low acid foods. You can can high acid foods, but most people just water bath can them. Some folks prefer dealing with the steam over dealing with a big pot of boiling water, which is why I give both options for this recipe. It is heavy on tomatoes and also has added vinegar, which should keep the pH below 4.6.