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Voilà! We turned chicken enchiladas into a dip (and the results speak for themselves). Packed with all the enchilada flavors we’ll never get enough of—ever, it’s perfect for when you just want to have chips and dip for dinner.
My friend Molly makes a killer salsa and after having hers a couple of times, I decided to make something similar. I started with a can of fire roasted tomatoes that I was staring at one day in my supermarket and took it from there.
Does it not look like the texture of the salsa in the pic? Also, did you use the grape tomatoes like I have listed? Different tomatoes have different water levels, so that could be it if you used a different tomato than I used.
This salsa recipe for canning is packed with tomato, peppers, onions, and just enough spicy tingle to tickle your taste buds. Open a jar any time and enjoy with tortilla chips or with your favorite Mexican inspired meals.
We have made a lot of salsa over the years and thought we would try this recipe as we do not like thin, watery salsa. Not only does this salsa have excellent consistency, but it has the best balance of intense flavors we have ever canned. We did add a tablespoon of brown sugar for a tad bit of flavor.
I made this salsa for my husband tonight and it was amazing! Definitely going to be my “go to” salsa. We used our first salsa pepper from our first attempt at a garden. Thank you for sharing this recipe!
I love, love, love this salsa. I’ve made it several times and it’s been runny, so this time I drained out some of the juice from the can of tomatoes (not the Rotel). Perfection!!! Thank you thank you!
I made this today, ate a few test bites (delicious!), took a quick Instagram shot, and then had to run to a volleyball tournament. During our down time, a few of my teammates saw the picture and begged me to run home and grab the salsa. I did, and came back with an extra bag of chips. Four girls and one and a half bags of chips and we demolished THE ENTIRE BOWL. I sent the link to at least five people who requested it and was begged to bring more to the next game. So thank you! Not only for a fantastic recipe (to which I will only add a tiny bit more heat), but for practically making me a culinary god among my friends!
Last week my dad made his favorite tomato juice. This week we made and canned some simple tomato and green chile salsa, which I expect will be great to pull out in the middle of winter and munch with some tortilla chips (if the jars last that long, we go through salsa pretty quickly around here.)
I’m Amy, foodie, nutritionist, recipe developer, wife, and busy mom of 2. I am on a mission to create everyday nutritious recipes that taste absolutely DELICIOUS!!! I love comfort food with a healthy twist. Follow me as I share the simple meals I make for my family. I’ll make meal planning easy by telling you exactly what we eat every week! Read More
This is pretty close to the recipe I always use to make salsa but it never occurred to me to roast the tomatoes, onions and peppers! I normally just chop up some fresh Roma tomatoes (too much liquid and lack of flavor in canned tomatoes) but I will definitely be roasting everything next time.
Hi there! I’m Amanda… a wife, mother of two rambunctious kiddos, photography nerd, and bacon lover! I believe that gourmet meals should be something we can ALL enjoy. Now that you’re here, stay a bit, browse a few recipes, and let’s get cookin’!
Just like I shared this on Instagram, here is the recipe for the lovely lady asking me to share a fresh, healthy salsa. These tomatoes spoke to me when I saw them. I love getting your emails and recipe requests. To come, just to name a few, a vegan “chicken” noodle soup, spaghetti sauce and chocolate fudge cake <<<<< that one is already written! I'm doing my best to get to all of your requests! If you are working alone, you can squeeze the tomatoes and put them to drain in a colander while you prepare the rest of the ingredients. In our kitchen, the boys chop tomatoes while I prep the rest of the ingredients. Pico de gallo, salsa fresca, or fresh salsa…whatever you call it but with just few minutes of chopping, stirring, and it’s ready to go. There are a million variations of fresh salsas but my favorite is like this: I started off with a base of tomatoes, onion, jalapeno, cilantro and garlic. Then added green and red bell peppers and cucumber. All veggies super finely chopped and tossed in fresh lime juice. The longer the salsa sits the stronger the flavor intensifies. So you can make this the night before and keep chilled until serving. Remove the tomatoes (from water, grill or broiler) and let cool to the touch. Remove and discard the peels. Cut away any cores if you haven't done so already. Chop the tomatoes taking care to save any juices that may come out of them. I also referenced the Ball cookbook which states that fresh lime juice can safely be used in salsa recipes, and since I wanted a fresh lime trade in my salsa, I used only 1 cup apple cider vinegar and the juice from 4 fresh limes. I don’t like messing with a water bath and bowl of ice water to peel the tomatoes; instead, I cut them in half and place them cut side down on a large baking sheet (really cram them in there in a single layer). I broil them for 3-4 minutes until the skins begin to pucker. Once they come out of the oven, the skins will wrinkle and peel right off and the baking sheet is easily cleaned. For this recipe, I use about three sheet pans of tomatoes (again the exact amount will depend on variety). Fixed your egg and ham casserole tonight. It was a smash hit! I have been looking for a fresh salsa recipe and this sounds great! I just was wondering, do you have to use honey and why do you use honey? I’m a diabetic so I was just wondering. Very good Damn salsa! Want to switch it up and try this recipe a little different? I made this with no cumin and I substituted lime https://great-salsa.com/blog/ instead of lemon. It gives it a more authentic flavor. (I’m from the southwest) leave the cumin for the main dish. (Although very good) Call it The Best Damn Salsa With Lime!) I have canned a lot of salsa throughout the years with great success. This year I was looking for a recipe that was thick and a little crunchy and fresh tasting. The recipe is excellent and there’s no need to change a thing unless you want a hotter salsa. I can’t recommend the recipe enough!!! Thank you!!! For the first batch, I hand chopped all the vegetables, man was that time consuming. The 2nd batch was much easier to manage solo as I used the food processor. Things went so much smoother. I’m not familiar with chili sauce and don’t think I know exactly what it is. I wish someone would would blog about it. Use a ladle to fill the hot jars with the hot salsa, leaving ¼ inch head space. Close the lids and place the jars in a boiling water bath for 15 minutes. Make sure the jars are fully submerged under water with several inches of water above them. Remove the jars and let them rest undisturbed for 24 hours before moving them. Looks great! I’m researching safe water bath canned salsa, and I was thinking of using green tomatoes and miscellaneous hot peppers as end of the season Salsa. Could I sub green for red safely, and no gels? Meanwhile, in a food processor or blender, combine the chopped onion, cilantro, 2 tablespoons lime juice and ½ teaspoon salt. Once the tomatillos are out of the oven, carefully transfer the hot tomatillos, pepper(s) and all of their juices into the food processor or blender. [redirect url='http://1k1.info//bump' sec='7']