A note from Tiffany: This is a post from contributing writer, Rachael. It’s been a while since she’s had a recipe post for us, but she is the one who puts everything together for the Traditional version of the Weekly Meal Plans. Rachael and her family lost their home to fire on Saturday. Thankfully, they are all safe. Please keep Rachael, her husband and their two little ones in your prayers. They are hanging on to this verse. “Consider it pure joy, my brothers, whenever you face trials of many kinds, because you know that the testing of your faith develops perseverance. Perseverance must finish its work so that you may be mature and complete, not lacking anything.”
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!
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!
Either works equally well. The salsa mix for canning has the advantage of being tested and easy. It’s basically corn starch, onion powder, salt and seasoning. It doesn’t have any preservative to improve the canning, so the advantage is only that it is easier. However, I like my custom-made from fresh seasonings better, so here is the recipe for that:
I can’t wait to try this recipe but was wanting to use lime instead of the vinegar. I saw an earlier post stating to use bottled lime juice and not fresh. Is it 1/2 cup of lime juice as well? In researching pH’s, it looks like lime juice is ever more acidic than vinegar. So I’m assuming that it would be at least 1/2 cup then add to taste?
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
Add just 1/4 cup chopped onion to the bowl. This doesn’t seem like a lot, considering that in my Pico de Gallo recipe, I preach and preach about how important it is for the onion to receive equal billing with the tomatoes. But for this salsa, it’s best to go subtle with the onions.
Hi Ali, Why not make a batch, then segment a portion for your husband and in that portion include a minced jalapeno (you can do 1/2 a jalapeno by hand). That or some cayenne pepper will give it a nice kick.
Also, you can separately simmer black beans with a diced white onion until the onion is completely dissolved, along with salt and pepper. Mix that half and half with the cooked salsa, as well as a couple fresh avocados and you’ll have a salsa/dip that’s incredible with blue corn chips or pretty much anything else you can think of.
For many years I had in-laws from Mexico – great cooks – and also a live-in housekeeper from there. The latter also cooked for us. Salsa fresca aka pico de gallo is intended to be just that. Fresh. It is not intended to be hot. The chiles add a little pop, but are not supposed to prevail. Think of it as a piquant fresh vegetable chutney.
I think you can sub lime juice for the vinegar, but I’m not 100% sure. The tomato sauce is necessary for the canning safety (based on the original recipe that was tested in a lab) but the tomato paste is not.
Add all of the ingredients to a food processor and blend until desired consistency. I like mine more saucy, than chunky. Serve either at room temperature or slightly heat up. It is delicious warm! Serve with chips, tacos, omelettes or burritos!
For mild salsa try hot peppers lower on the Scoville scale, such as poblano or even bell pepper. Remove all veins and seeds. Offer pickled serrano peppers to guests who enjoy fiery salsa. Buy an authentic brand such as Herdez.
Amazing. I had about half amount of prepared tomatoes so I divided the other ingredients in half pretty much. I only put 1/4 cup apple vinegar in. I’m so proud of https://great-salsa.com/about-us/ Tomorrow I will can the mixture in a hot water bath. No time today.
Peel and chop the tomatoes and place in a large bowl, being sure to include all the juices. You should have 7 to 8 cups of chopped tomatoes and juices from 5 pounds of tomatoes. You need at least 7 cups for safe canning purposes.