I just made this recipe, but halved it. Now I’m kinda freaked about the vinegar I added and if it’s enough. I had 5 cups of tomatoes, 1/2 onion, 1 jalepenos , and 6 ounces of the canned paste. I added 1/3 cup white wine vinegar ( all I had) and a squirt of lime juice.
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.
This recipe looks delicious. I loved tomatoes. For my every salsa preparation I prefer tomatoes. But, never tried cucumber. It sounds me and I can’t wait to make it with cucumber. Thanks for sharing such a wonderful recipe.
This is as simple as it gets here folks! I know you’re eyeing those cans of tomatoes but honestly unless you want pico, then the whole peeled tomatoes are what. If you can your own whole peeled tomatoes then you are the bomb and will you ship me some?
Wow .. I can’t believe how great this recipe is!! Thank you for sharing. I made it for the Superbowl and everyone loved it. I served w/Lavash flatbread chips and oh my word …. seriously good. This one is definitely a keeper!!
So what is this cold soup that I keep talking about? Like I already mentioned, I prefer my salsa chunkier. I did attempt to eat the processed salsa as a dip a few times, but it just didn’t work for me. It reminded me too much of a soup. Since I was left with a large jar of liquidy (again not sure if this word exists) salsa each time, I didn’t want to waste it. So I ate it as a soup. And boy did I grow to love it.
Thanks for sharing the recipe. We loves this. Not only is it easy, but it is delicious. I make it frequently and my husband and it has usually disappeared within a couple of days. I was just ready to make another batch and realized that I ought to thank you. 🙂
One word to the wise here – the pot you cook your salsa in will keep a salsa “hotness” flavor in it until you boil some water and put a little bit of vinegar in there too. This helps draw out the flavors. We found this out the hard way last year. We made a batch of salsa in our dutch oven and the next night I ended up making a very spicy batch of popcorn – not on purpose. The pepper taste was all over our popcorn. Not exactly the way we like it.
This recipe comes at the perfect time. My tomatoes are just about ripe and I was just looking in my canning cookbooks tonight for a salsa recipe and didn’t find one I liked. Can’t wait to try this one!
I bought 25 pounds of scratch and dent canning tomatoes at the farmer’s market today and I’m making this salsa now. (The extra tomatoes will become frozen tomato puree.) I’m very excited to see how this salsa turns out!
Who else loves chips and salsa? I figured as much… it’s such a classic snack! I love salsa when it’s fresh and smooth, with small pieces of tomato, onion, jalapeno, with cilantro and lime juice. Bright and fresh with a kick, as the best salsa’s are!
karinagw, thank you for the glowing report! We also enjoy salsa with a little more texture. Next time you can add more peppers for extra spice. We have several friends who don’t enjoy the flavor of cilantro, either. One says it tastes like dirt! So we have experimented with cilantro-less salsa and found a little lime rounds on the flavors. Thanks again for your feedback. Have a great week.
…I don’t I have a way to measure out my tomatoes in pounds and it seems I have 16 cups w/o the liquid so I want to be sure to divide your recipe exactly … I was really hoping to do this canning today because I got all the ingredients together and Have taken over the kitchen! Haha.
Hi Amy – I can’t really say for sure. I have no idea how/if it would mess with the pH levels for safe canning. You might try to do some searching online for sure, but my best recommendation is to stick with the recipe to ensure proper food safety.
Paste tomatoes, such as Roma, San Marzano, and Amish Paste, have a firm flesh and will produce a nice thick salsa. Slicing tomatoes can also be used, but they are more watery. Both paste and slicing tomatoes are safe to use for making salsa, but I recommend using paste tomatoes for a denser salsa.
Hey Ann – I would recommend making the salsa and refrigerating (as a large batch), reheating on the day you want to process, and then putting the hot salsa into warmed jars before processing. Proper food safety for steam canning means the jars need to stay as warm as possible before filling, during filling, and right as they go onto the steam canner.
Yep, my husband and I know the best and worst Mexican restaurants to go to for the chips and salsa. After all, chips and salsa make the meal! I always over-indulge on them at Mexican restaurants, but it’s the best part. I love your homemade salsa, Blair! I could see myself devouring this ALL in no time. Looks so good!
Every year I plant way more tomato seeds than any one family should, in hopes that a few plants will survive and thrive. I am not known for being the best gardener, yet I do get lucky every now and again.
Hey Terry – just keep in mind that it isn’t recommend from a food safety standpoint to keep the jars at room temperature (on a shelf) without properly processing in a water bath, steam bath or pressure canner. Simply letting them seal from the heat of the salsa doesn’t preserve them properly. You can google some of the reputable canning guides for more information but I want to make sure I give that disclaimer so no one gets sick and comes back to blame me. 🙂
Nothing is better than a bowl of fresh salsa! Thanks for providing an exact measurement of ingredients. I usually wander out to the garden to harvest most of these ingredients and just toss them together randomly.
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 purple tomatillo salsa recipe next time though. Boy, this a long comment to basically say Brava.
I just made this today and it was AWESOME! Thank you for posting this recipe! It totally tastes like Mexican Village or Lacasit’s salsa. I made mine with Hunts Fire Roasted Diced Tomatoes and 1 jalapeno and it had KICK!! My nose is still running! YUMMO!
I know this is a good recipe because it is basically the same as my own recipe. I would recommend roasting the peppers for extra flavor and even experimenting with different peppers, like chipotle peppers (yum–very tasty!) Also I prefer using Texas sweet onions (the large sweet yellow onions) rather than purple onions. The lime juice and cilantro really give it a fresh taste. Sea salt is also a very good ingredient.
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