yes you can tell if you have hot jalapenos if they are dark green they are hot so get the lighter green ones i know only because i made some salsa and didnt know why it was so hot .now i just buy the lighter ones hope that helps.
I really want to make this salsa but want to use my fresh tomatoes rather than the canned diced and rotel, any suggestions on how to prepare my tomatoes? Can I just chop them up and throw them in fresh or do I need to cook them?? Thanks!!
Hmm, I think I found myself a salsa recipe. 😀 This looks like the perfect recipe for me. Thank you for sharing and thanks for coming for today’s FF. I hope to see you next week for FF’s first anniversary. 🙂
Just made this for our Cinco de Mayo dinner for tonight. It was pretty good! I did have to change a few things. First, I think the store forgot to bag our onion, so I just put in some onion powder. Secondly, my husband picked up the Mexican Ro-tel, which has cilantro and lime juice already in it. I still added more cilantro, as I believe fresh cilantro tastes waaaay better than anything else, but I forgot to add the lime juice. I also only added a 1/4 of a seeded jalapeño.
Slow Cooker Restaurant Style Garden Salsa has so many delicious and fresh ingredients and uses up all of those garden tomatoes. It is so addicting you won’t be able to get enough! It is also perfect f (Fresh Ingredients Recipes)
You can taste it at this point to see how spicy it is (every https://www.youtube.com/channel/UCEBG6L4px6fNxT0gEi9kmhw my peppers are different, depending on our summer weather) and add cayenne pepper if you’d like to increase the spiciness (again, dry ingredients are fine to add – you just can’t add anything else fresh).
Remove the jars carefully from the water or steam bath and let cool to room temperature. Check to make sure the jars have sealed correctly (lightly press the top of the lid; it should be firm – if the center bubbles up and down when you press on it, it hasn’t sealed correctly and will need to be refrigerated or re-processed).
This recipe looks delicious and I cant wait to try it out with my new blender! I absolutely love my Blender! I have had it about a year and have never had any issues. I have been making all different kinds of meals. I still make a lot of smoothies with it but I have been making my own soups and even peanut butter!
Excellent, simple salsa recipe! Fresh, in-season produce make all the difference and are absolutely critical in achieving a good outcome. There is no way this is flavorless unless flavorless ingredients were used. Tastes better the longer it sits. HIGHLY recommend!
[…] chunky salsa – I wasn’t satisfied with the salsa recipe I canned last month. This one is so much better! Whatever I did it was the perfect amount of heat, and the consistency is just like restaurant salsa. We will definitely enjoy this come winter. […]
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 how 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!
Hi Cassie 🙂 Nope! You can just chop them and add them to the food processor 🙂 If you really don’t like the skin, feel free to score the bottoms of the tomatoes with a small “x” and blanch them, that way you can peel them. For me, the food processor chops them up finely enough, I don’t even notice that there are skins on the tomatoes.
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.
I just made this today and it was AWESOME! Thank you for posting this recipe! It totally tastes like Mexican Village or Lacasit’s salsa. I made mine with Hunts Fire Roasted Diced Tomatoes and 1 jalapeno and it had KICK!! My nose is still running! YUMMO!
I love this recipe. I made it my own using hot Hatch green chilis and medium Hatch Sandia chilis. It came out great and with our added chilis, it was a hit with my husband too. Thanks putting it out for everyone to make. It is great. And I live in the South west, grew up in New Mexico and live in Arizona so you know you did good.
Let’s all be honest, the only reason we go out for Mexican food is for the unlimited chips and salsa, right?! Well, it’s true for me! I will make darn sure the restaurant we go to has great chips and salsa before we even step foot in there. The salsa has to be fresh and spicy and full of flavor.
This is almost the same as my recipe. I’m from Nicaragua, and one thing they add there which I love doing is adding little bit of white vinegar. After letting the salsa sit for about 5 minutes, it tastes amazing! I usually use the cap of the vinegar container to measure and make sure I don’t add too much.
Hi Katie, the standard recommendation for home-canned foods is to use it within 1 year. That said, we have eaten salsa that’s been up to 1-1/2 years old and it was perfectly fine. I’m not as concerned with foods that have added vinegar or a natural high acid content (like fruits) – we regularly eat them at more than a year old.
Last night I wasn’t so sure about the acv. Today, I LOVE this salsa! Ill be pinning it so I never lose it. I did cut back on the green pepper, sugar, and jalapenos. I used about 8 Anaheim, a couple of serannos. Yum!!
If you don’t have time to reply today is it OK to cook the mixture slightly and refrigerate-as I’m going away tomorrow -and then reheat and can a couple of days from now ? Thank you so much for sharing all your trials and errors with less experienced canners, it’s really appreciated !
Absolutely fantastic salsa! So easy! I had the unique opportunity to compare it to the Chevy’s salsa yesterday(who doesn’t like that salsa?), this salsa tastes BETTER! – the flavors are fresher. Thank you for sharing it. I am going to make some for gifts. Fabulous!!!