OK, I’ll get back to the point. And the point isn’t about food processors. For chopping jobs like this one, I would recommend investing in a vegetable chopper, such as the Vidalia Chop Wizard Greg used to make this salsa. It truly beats chopping by hand.
Hi Rachael! I’m so sorry you lost your home. My prayers are with you & your family. I like your verse from James & will remember it. @ a year & a half ago I had a stroke & lost my whole left side. The one quote that has helped me thru (oddly enough from Pinterest – source unknown) is “You never know how strong you are until being strong is the only choice you have.” God bless.
Ladle hot salsa into clean, warm jars, leaving about 1/2 inch headspace. Remove any air bubbles and adjust headspace, if necessary, by adding additional hot salsa. Wipe rim with a clean towel. Center the sterilized lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.
I’m paying attention to all these canned salsa recipes. I tried two (similar) recipes this year and I don’t much like either of them. I will eat them, but they’re just not what I wanted. So next year I’ll need a new one to try! (I already have 12 pts. so it is what it is.)
Made this today after seeing it so many times on pintrest. This is definitely awesome! I accidentally halved the salt (which turned out fine) and I think next time I’d half the honey or leave it out completely since I found it a bit sweet. But overall–amazing!
Best part about this recipe, is that I have a supply of great tasting fresh salsa that we’ll be enjoying all Winter. We’ve already opened one jar and you’d think it had just been freshly made minutes ago.
Awesome! Thanks Snick. I’m so glad you guys liked the salsa. It is a tasty recipe for sure. Welcome to the “ex-runny salsa club!” You should try my peach salsa recipe too. It may be even more delicious. http://thebaldgourmet.com/recipe-canned-peach-salsa-with-lime/
O. Em. Gee! I am so super excited I found this. Just poured it out of the blender and I cannot stop eating it. I read the reviews and knew that it was gonna be pretty good but this was above my expectations. Jarred salsa -NEVER AGAIN!! Can’t wait to try this with fresh tomatoes. The recipe is GREAT. BRAVO and thanks for sharing it 🙂 This ones going in my recipe tin FOR SURE!
Thanks Cheryl. Glad you loved the salsa. Like you said, the recipe is pretty mild, but that way it’s a safe bet for all. I tend to add more jalapeños myself too, but the baseline recipe is a winner. Thanks for the comment. Come back again and try some other Bald Gourmet treats.
I really like this. i have made it three times in the past 4 days. last night i got a baking dish threw in half cup brown rice, cup of chicken broth, 1/3 cup corn, then slathered this salsa on top of my frozen chicken and covered it then let it cook for like an hr and a half OMGolly! it was fantastic.
I followed Cassie’s idea with roasting the tomatoes briefly in oven for 18 minutes. Skin slipped right off. Microwaved half a dozen ears of corn, 3 minutes per ear, sliced off the kernels from the cob and added to the mix. Next year I will roast on the grille to see how that changes the taste. This is a nice mild to medium basic recipe you can tweet in so many ways.
I am very excited to try this recipe. I, too, have made several batches of “runny” salsa; I like the thick stuff! I’m going to have a bumper crop of great tomatoes, beer salsa recipe I will be busy! Thanks for the recipe!
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Once you’re gloved up, cut in half and seed enough anaheim chilies to equal 1 cup chopped. You can use other mild, long green chilies or even add some sweet peppers if you’d like. It’s okay to can change the variety of peppers, just not the total amount.
Thank you, Jami! That explanation makes perfect sense. I’ve been researching canning a ton and the different acid types for different foods was the only thing that still had me stumped. Friends and family tease me about stressing out over botulism, but that is NOT a risk I am willing to take despite them telling me to “do it just like your grandma did, we loved her stuff” so I was very happy to come across your blog (way too many sites with recipes that are not approved). I had a huge crop of San Marzano tomatoes this year so I can’t wait to make your sauce and salsa (and my tried and true salsa for the fridge – but not to can ;).
This is the same type of standard canner that my grandmother used to make everything from applesauce to jams and jellies to tomato and spaghetti sauce. This complete kit includes everything you need and lasts for years: the canner, jar rack, jar grabber tongs, lid lifting wand, a plastic funnel, labels, bubble freer, and the bible of canning, the Ball Blue Book. It’s much cheaper than buying the items separately. You’ll never need anything else except jars & lids! To see more canners, of different styles, makes and prices, click here!For more information and current pricing:
I think our recipe was from another blog, but it’s just that carbonated tomatoes thing that I can’t get into. Didn’t really like LF pickles, either. I’m sticking with yogurt for my probiotics, I guess! 🙂 Katie
To make the soup, I pour myself a large bowl of the salsa processed in a food processor, add some diced vegetables (I like cucumber, celery, tomatoes and avocado) and adjust the seasoning if needed. It’s so delicious and refreshing, especially on hot summer days. Promise me to give it a try!!
Great recipe! I’ve never made my own salsa before now but I had a ton of Roma’s from our garden that needed to get used. I just made this recipe and it turned out so YUMMY! It’s so easy, the food processor did most of the work for me and it went really quick. Definitely making this again, maybe very soon with the tomato explosion we’re experiencing 😉 and next time I will add the second jalapeno to make it a little more spicy.
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.
Instead of using jalapeno peppers, use Serrano peppers for a better flavor. They are a bit more powerful and spicy so you have to be careful and experiment with how hot you want the salsa to get. My rule of thumb is one medium seedless and veinless Serrano is mild, three with seeds and veins is spicy. You cab adjust the heat by keeping or removing the seeds and veins. Wear gloves and don’t touch your eyes, even hours after you work with the hot peppers of any type. Water doesn’t clean that from your hands, rubbing alcohol does.
Hey Andrea – I remember reading somewhere that salsa shouldn’t be canned in quarts because of the density (it doesn’t get hot enough, I believe, when processing) but you could definitely try googling to see if you come up with information that will help you. Good luck!
Combine tomatoes, red onion, yellow onion, green chilies, lime juice, cilantro, garlic, cumin, and salt in a food processor. Pulse processor until mixture is combined, yet remains chunky. Transfer to a bowl, cover with plastic wrap, and refrigerate at least 1 hour.
If you don’t have canning or pickling salt and would prefer not to buy it, you can use coarse, kosher salt (or experiment with table salt) but make sure it doesn’t have added iodine or any other additives.
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Update: Because I was paranoid about the peppers, I actually could have upped them a smidge. OTOH, right now it has a gentle heat which won’t burn you out after a couple bites. I did lie though. I omitted the celantro because I am one of those whose tastebuds interpret it as soap. Something tastes like it needs a little more of something, but possibly I mis-measured because the taste is wonderful..I might not whirl the tomatoes quite as much next time though. Boy, this a long comment to basically say Brava.
The best way to peel tomatoes is to get a large pot of water boiling and then place the tomatoes in the boiling water for 30 seconds. (Some suggest placing them in ice water next, but that isn’t necessary for this recipe) When you remove the tomatoes from the boiling water their skins will start to split (you may need to assist them by piercing them with the tip of a knife) and they can then be easily peeled.
I had save this recipe cause I knew it would be good, and it proved to be the best one I’ve ever made. My ratios of spices and peppers were a little altered, and I had a can of Muir Glen fire roasted, crushed tomatoes which added a little more depth perhaps, but it’s a big winner. I filed this in “Make Again” for sure! Thank you – love your emails.
STORAGE SUGGESTIONS: This salsa verde should keep well in the refrigerator, covered, for at least 1 week. If you added avocado, it will keep well for about 3 days—be sure to press plastic wrap against the top surface to prevent oxidation.
I just made this using jalapeños instead of serrano. I used a larger onion and one more tomato. Now I boiled then simmered but it didn’t get as red as the photo above. Is this normal or did I do something wrong? How do I get that deep red tone?
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.
I don’t know about you, but I looove the sides of fresh salsa and pico de gallo served at authentic Mexican restaurants. All those fresh and crisp veggies – it’s a snack that’s not only tasty, but super healthy!
Here is my recipe but just know you can customize it completely to fit your needs. You could skip the jalapeno if you don’t like spicy. You could add black beans or corn to have a different spin. If you like it chunky just add an extra can of diced tomatoes at the end. So many ideas!