If I had any complaints about this salsa recipe (which I don’t), it would be how long it takes to make a batch. There’s about 1.5 hours of prep time, plus around 2 hours of cooking time from start to finish. Because of this, I strongly encourage you to double or triple the recipe and just make a day out of it.
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)
Made your recipe last week exactly as written, except for the jalapenos. Used 12 jalapenos and left seeds in. Turned out perfect. The sugar and the spices gave it a great sweet heat. I’m 67 years old and this is the best salsa I’ve ever made. Thank You for sharing your recipe.
Hi Lizanne, my husband doesn’t like cilantro either. 🙂 I would say it’s completely fine to leave it out in almost every recipe, except for in this salsa. Some favorites that don’t use it all are these Cheese Enchiladas https://tastesbetterfromscratch.com/2016/08/cheese-enchiladas.html, and my Mexican rice ( https://tastesbetterfromscratch.com/2011/09/authentic-mexican-rice.html). Any other recipe, you can just leave it out entirely and it will still be great! Good luck 🙂
Transfer the drained tomatoes to a 7-8 quart stainless-steel, enamel, or nonstick heavy pot. Bring to a boil, then reduce to a simmer. Simmer, uncovered, for about 1.5 hours or until tomatoes are at the desired consistency, stirring often. You’re looking for the same consistency as a thin marinara sauce.
I *JUST* put this together in my food processor and tasted it–amazing! I used fire roasted tomatoes w/ green chilis (instead of Rotel) and a large shallot (instead of small onion) since that’s what I had on hand, FYI. It is reminiscent of the salsa at my favorite Tex-Mex restaurant in my hometown–not watery, not chunky, and wonderfully fresh. I can’t wait to try it after the flavors marry for a few hours in the fridge–I hope it lasts that long!
OH! And your peeling method??? Wow wow wow THANK YOU! When I can tomato sauce, I freeze the whole tomatoes first. Then as they thaw the skins slip off, and the mushy tomatoes are perfect for cooking down into sauce. But I am so excited to do this instead of the blanching method!
I was surfing for a good recipe source & picked a very basic dish. I then looked for one that had not been played with too much, and then I found you & Gloria’s salsa. Success! I also started my food journey at a young age, with my grandmother as my tutor& guide.
I found this recipe from Pinterest and I cannot believe how good it tastes. I’ve made it once a week for the past 3 weeks. It will definitely be my go to salsa recipe for when I do not make my own with fresh tomatoes. Thanks so much for the recipe!
Spicy Version: Let me also tell you that we like things spicy, so this recipe it not for someone that likes things on the mild side. However, the recipe can be adapted by decreasing the amount of spicy ingredients you add. In my opinion this is one of the best salsas I have tasted and reminds of the salsa you get at really great Mexican restaurants…not to mention it is definitely far better than the bottled versions at the grocery store. Recipe found at My Baking Addiction.
In 2012, Japan sold a limited edition of a funky “Salty Watermelon” Pepsi flavored sodaIn Middle America, there is a soda flavored from Mauby, a type of tree bark. It’s sweet and bitterIn Vietnam, there is a soft drink made from white fungus and the nests of cave-dwelling birdsAlgeria’s Hamoud Boualem company makes a “Slim Bitter” soda which is extremely sour and acidicWarriors of the Bushmen tribe drink a mixture of dried lion’s feces and tree bark before they go huntingThe Dutch have a pop soda that is cannabis flavored and has a bright green tint and thick textureIn Cyprus, there is a popular kids’ drink made of clam, oyster, and grape juiceIn Papua New Guinea, locals drink a traditional soda that is fermented cat urine mixed with berriesIn South Korea there is a soft drink made of 100% onion that reportedly contains anticancer agentsSwitzerland makes a garlic drink that is described as “a refreshing special garlic drink without a garlic smell”
In the photos it looks like you used red onion. Is that your recommendation? And is that green pepper I see? Also, how fine do you cut the spicy peppers? I don’t want someone to get a big spicy mouthful!
Making and canning your own salsa is something families remember years later. This zesty recipe includes cilantro for that fresh kick! No store bought salsa, even if it is shipped from Texas, compares with the taste of that made from your own tomatoes from your garden or fresh-picked from a local farm! In the middle of the winter, you can have tortilla chips and your salsa and taste the summer flavor of fresh tomatoes.
I’m a Catholic wife and mother of four who wants the best of nutrition and living for her family. I believe that God calls us to be good stewards of all His gifts as we work to feed our families: time, finances, the good green earth, and of course, our healthy bodies. I’m the founder and boss lady here at Kitchen Stewardship — welcome aboard!
Content is © Katherine Berry, 2010-2018. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Housewife How-To’s® with appropriate and specific direction to the original content.
I love this salsa! It’s very similar in taste to my recipe, but much simpler. I make it all the time. I never buy jarred salsa anymore, as this is just as good as all the Mexican restaurants around here….even better than a few. The only problem is I could probably eat the whole batch myself because it’s so addicting!
I would imagine it could be canned but keep in mind I have no experience with canning so I am really just making a guess. You will have to check with a more reliable source that knows about canning tomatoes. It does freeze very well though. Sorry I couldn’t be of more help.
I canned 20 half-pints of your recipe today and tonight I’m already down to 18. The kids and their friends raved how it was the best salsa they ever tasted. I added https://great-salsa.com/ habs to the second batch and it had a pretty good kick.
Found this via Pinterest and my family ADORES it. They keep asking for me to make it. I’ve reduced the jalapeno quite a lot (I live with a bunch of wimps who can’t handle spicy stuff) but it’s absolutely perfect otherwise! Thanks so much.
I made this today and it was my first time making salsa to can. Did not have 8 lbs. of ripe toms so settled for 5, some were not fully ripe and I did add some tomatillos. I took the time to drain some of the fluid off and the results was nice firm tomatoes. Didn’t take the time to skin them either and they cooked up fine and did not in any way detract from the texture or taste. I love lime so, while I did use fresh lime juice from limes, I also added a bit of concentrated lime powder to give it a kick without adding fluid. I didn’t cook it for as long as suggested as it seemed to cook fairly quickly and I didn’t wanted it to be too mushy. Final touch was a bit more cilantro. Since I had hot chill peppers and jalapeño peppers from my garden I didn’t stint with those either…… it is fantastic. Thank you Jothan for providing such a great recipe that I could tweak to our tastes.
Made this today and it came out very good. Nice, easy recipe. I loved the tip about putting the tomatoes under the broiler for easy peeling, so much easier than dinking around with boiling water and ice baths. I am taking the lazy way out and freezing it in serving portions as I am all “canned out” for this summer. I used the rest of my garden tomatoes, which were a generic slicing type and tons of red grape tomatoes. I didn’t plant any romas this year as they failed last year.
Pepper varieties can be mixed and matched in this recipe, but do not change total amount of peppers. The recipe as written produces a medium-hot salsa. Use more hot peppers and fewer mild peppers for a fierier salsa. Some examples of mild peppers include bell, banana, and Anaheim. Hot peppers include habanero, jalapeño, and Serrano. Do not change the total amount of peppers or the recipe may not be safe for canning.
I didn’t take your comment as being mean in any way. You want people to be safe and so do I. If I felt this method was unsafe, I would not have shared it. I did add to my post and to the recipe that canning or a hot water bath can be used as well.