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?
Made this last night and doubled the recipe. It only made 9 pints instead of 12. That’s not my concern though, it was the strong vinegar flavor. Does this dissipate after canning/setting for a period of time? Should I have added more sugar to modify prior to canning? I just didn’t want to have a sweet salsa either.
Wow! I just made this and it is delicious! This is my new favorite salsa, and I’m a salsa connoisseur. I’ve tried a LOT of salsa recipes. This is so easy to make, and the flavor is incredible. I think the plum tomatoes make a big difference. Thanks for sharing!
Hi, Sommer, I was pointed to your blog by Cory Kowalski. I immediately saved your detox soup recipe AND the salsa one. I love salsa and love making it, but I can’t eat as much as I’d like to because I have kidney disease (and tomatoes aren’t good for me). I am going to try making a salsa with an extra dose of tomatilos, substituting them for some of the tomatoes. I’ll let you know how it comes out. BTW, I can’t find a ‘follow’ button on your site — except pointing to Pinterest, which I know nothing about.
Laurie…Would this be a recipe I could use with some peppers that are going to go bad soon? If so, and in general, about https://great-salsa.com/category/fruit/ long does this salsa keep? Have you ever frozen larger batches of it before? (Asking because I have quite a lot of peppers I need to use up in the next couple of days, and I LOVE chips and salsa!) Thanks!
This is seriously the BEST salsa EVER!!! And soooo easy to make. We’ve needed a continuous supply of this “goodness” and go through withdrawals when we run out. We gifted this salsa with yummy tortilla chips for Teacher Appreciation Week to our children’s teachers. It’s unanimous. This salsa ROCKS! Thank you for the recipe.
Your no till gardening, tho I think we’ll have to till once to make the garden bed!! If we are diligent to do it now we can plastic cover it over-winter. So, I’ve decided not to buy a tiller, just rent it – thanks to your post I came across today!! 🙂
turned out great. made second batch replacing the cumin with two other ingredients both smell great and made it a bit more chunky. we used a walla walla sweet onion. and organic cilantro. house was very aromatic. how long do you let them sit?
Let me introduce you to the easiest salsa you’ve ever met. It literally comes together in under 5 minutes. Not only is it easy peasy to prepare but it’s down right delicious. Unlike pico de gallo, it’s more like a salsa you’d get in a Mexican restaurant served with chips before you get dinner.
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?
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.
This Easy Pico de Gallo, however, in an exception. Over the past few months, I’ve made it to go with my Slow Cooker Carne Asada, my Easy Queso Dip, my Cheesy Mexican Skillet (coming soon!), and at least five rounds of nachos. 😉
THANK YOU for sharing this recipe. I have tried so many other recipes that have been a major fail. This salsa is spectacularly flavored! I used jalapeños because I am wimpy. My husband is ready for another batch, and so am I. Again, thank you for sharing this perfectly flavored salsa. YUM!
Made this today after seeing it so many times on pintrest. This is definitely awesome! I accidentally halved the salt (which turned out fine) and I think next time I’d half the honey or leave it out completely since I found it a bit sweet. But overall–amazing!
C Call, I think you’re a little confused on pH levels. From canning 101: “The way food scientists determine whether something is high or low in acid is by pH. If something has a pH of 4.6 or below, it is deemed high in acid and is safe for water bath canning. If the pH is 4.7 or above, it is considered low in acid.” This salsa registers at 4.0 – which is below 4.6 – so it has an even higher acidity level than is necessary to be safe. In other words, this salsa is well within the limits for safe canning.