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).
I just made a double batch. I liked the look of the recipe, and just jumped in! We grow heirloom tomatoes, so I used green zebras, sunny orange ane black plums. Since they are much jucier than Romas, I drained off a lot of liquid and boiled it down, then added it at the end. Worked great. Thanks Katie
I have done salsa for quite a few years but I never cook mine down I just bottle it fresh into hot bottles and then water bath it for 30 minutes. I haven’t had any trouble with my salsa or any one die but now I am concerned because every receipe I read cooks it down. What do you think
Serve Green Tomato Salsa as an appetizer with chips or a topping on Green Tomato Chile Verde. This recipe only calls for 6 ingredients and comes together in a snap. We love the mix of flavors from the tomatoes, onion, cilantro, and jalapeño.
I’ve never made salsa before but wanted to after I got some tomatoes from a family member. I just did a search on pinterest and this one came up. I made it today and you’re right, it’s the best damn salsa ever!!! My kids, who are little (6, 4 and 2), could not stop eating it. I had to share with a neighbor https://www.youtube.com/channel/UCEBG6L4px6fNxT0gEi9kmhw she said it’s the best one she’s tried. Thank you! This is my new go to recipe for salsa!
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.
Note: I usually run my jars through the dishwasher and try to time it so they are done and warm when I’m ready to fill jars. Never fill cold jars with hot salsa! The difference in temperatures may cause the glass to break.
So pregnant me hears a Mexican song on the radio and immediately envision myself eating dinner at Mexico Restaurant. I decide it’s the chips and salsa I really want and since I’m headed to the grocery store anyway, I decide to try my hand at restaurant style salsa. Found your recipe while in the store, and made it asap when I got home. uncouldnt believe how easy it was! My mind was a bit blown that canned tomatoes are the base ingredient. My only critique would be to leave off the cumin or at least try it in a small bowl to make sure you like it before adding to the whole mixture.
Kelley, thanks so much for this wonderful recipe…just now made it and it is the best ever!! I will never buy any salsa again. We love homemade pico de gallo and salsas, but this is my fave and so easy!
Brittany Dixon is a former health coach turned stay at home mom of two girls. Her goal is to share her passion for healthy eating and natural living alongside the daily challenges and triumphs of motherhood. She is excited to step into the world of homeschooling and continue to share her life through recipes, anecdotes and future travels with her family.
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!