You’ll love the fresh ingredients and bright flavor in our Tomatillo Salsa. Serve it as a topper for Chicken Enchiladas or as a tasty appetizer with tortilla chips. Feel free to cut down on the heat by using just half of the jalapeño pepper the recipe calls for. Likewise, if you’re a fan of spice, feel free to add more.
Back again today, triple batch with 24lbs of Green Zebra tomatoes. Got a little lazy about this batch and accidentally discovered that leaving the cut tomatoes covered and draining in the fridge overnight seems to eliminate the need for a cookdown. I’m not even sure I’m going to add the tomato paste to this batch. Also, under cover of “taste tests,” I’ve pretty much managed to have salsa for breakfast this morning. That’s health food, right?
This recipe looks delicious. I loved tomatoes. For my every salsa preparation I prefer tomatoes. But, never tried cucumber. It sounds me and I can’t wait to make it with cucumber. Thanks for sharing such a wonderful recipe.
That’s fantastic, Sean, I’m so glad you like it! We’re big fans of it, too, and it’s so gratifying making your own and seeing all those jars stacked in your pantry. Now, if only our garden had been as successful this year…crossing our fingers for next year!
Paste tomatoes, such as Roma, San Marzano, and Amish Paste, have a firm flesh and will produce a nice thick salsa. Slicing tomatoes can also be used, but they are more watery. Both paste and slicing tomatoes are safe to use for making salsa, but I recommend using paste tomatoes for a denser salsa.
Jami Boys is an author, blogger, and imperfect do-it-yourselfer who lives in the green, lovely, and often rainy Pacific Northwest with her husband and two children. Her passion is to help others enjoy life & embrace simplicity through whole-food recipes, easy DIY projects, and do-able gardening.
Chips and dip are an instant party hit, and there’s just no more popular combination than the classic: tortilla chips with salsa! This Fresh 5-Minute Homemade Salsa takes advantage of seasonal ingredients and adds a little kick to your next get-together or weeknight dinner!
My wife did not start cooking until shortly qdoba green salsa recipe moving to the US. She also is from Peru and so the first meal she prepared for me was Aji de Gallina. From Chicha to Pisco & Papa Relleno to Ceviche she has taken me on a gastronomic adventure thru Peru & other parts of South America. We look forward to reading more from you.
Ha! Thanks for such a great comment Cassandra. I know what you mean about the profanity description. I seem to swear every time I crack open a jar. Thanks for the laugh. 200 pounds and counting? You have been a very busy bee this year!
I made the salsa this last weekend with tomatoes from the garden about half slicers and half roma. I followed your easy method which works great for a working mom. But for some reason it turned out not very tomatoey, good spice, thickness, beautiful. I went ahead and canned it because I thought it might get better with time, and was scared to add tomato paste putting everything off balance. Were my tomatoes not ripe enough?
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Cherries are safe to can on their own, it’s the addition of other ingredients that bumps up the pH. If you test your final product, that should give you an idea whether or not it’s safe for canning. A pH lower than 4.6 is considered safe for water bath canning.
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 love Pico, and this is an excellent choice. For family we frequently use green bell peppers instead of Serrano or hot peppers. The kids and non heat lovers enjoy it. I do not think it keeps well. It is a fresh salsa…
But I agree with you, I can eat brownies for a meal and I’m happy….or lets say I used too…now that I have to watch my chocolate, I couldn’t do it…..I’m looking for some white chocolate brownies…..have a recipe for that ? But I suppose I could just use white chocolate instead of the regular chocolate in the recipe eh ?