There always a debate as to which kinds of tomatoes are the best for making salsa. The answer is simply this: The best tomatoes are ripe tomatoes. Whichever ones you can find that have the most flavor. If they happen to have a higher water content, that’s fine. We’ll drain them.
Let’s take this salsa, for example. It was originally a component in a healthier seven-layer dip concept, but the salsa blew the dip out of the water. One part, on its own, was so much better than the other six combined. Then, I made it a couple more times, with the same ingredients, but each time, it tasted a little different.
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!
We tried this last night in Berlin. We couldn’t find a Poblano, but used a Spitzpaprika (similar to an Anaheim pepper where I’m from) instead. We also only had one Jalapeno, so we added a tiny bit of Birdseye to even it out. It gave it a sneak attack, starts sweet, then bites you later. Love it.
Coarsely chop the tomatoes, then place in a large colander set in sink, and allow to stand for 30 minutes. This will allow much of the tomato juice to strain out (place the colander over a large bowl if you wish to save the juice for something else).
I really believe that salsa is best when only a few key ingredients are involved. While there are literally millions of salsa recipes, many with dozens of ingredients, I still believe in my mantra, that simple is always best. For my salsa recipe I like to stick with the key ingredients, which in my book are tomatoes, garlic, onions, cilantro, chiles or jalapeños and a little bit of lime juice for some tanginess.
Bring it to a boil and then reduce the heat to low. Simmer for 15 minutes until it has taken on a deep red color and has more body. Looks good, doesn’t it? The tomatoes need to be very ripe for the sauce to take on the deep red color in the photos.
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. 🙂
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.
If you are working alone, you can squeeze the tomatoes and put them to https://great-salsa.com/category/chiles/ 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.
One important thing I learned about salsas is that using FRESH ingredients is the only way to go! Many “restaurant style” Mexican salsa recipes circulating the Internet call for canned tomatoes, tomato paste, or seasonings. These recipes wont yield a truly fresh Mexican salsa!
Your Divine One Minute Salsa has been my go to salsa for years, & my whole family loves it! I cannot imagine liking anything better than that, but am interested in giving this new recipe a try. Thx, Mel 🙂
I went back to the store and bought a fresh onion and the cumin — I didn’t want to risk it! 🙂 I’m afraid the frozen onion just wouldn’t do the salsa justice. I’m getting ready to go make it right now! Thanks so much, Kelley!!
Optional: Cilantro, cumin, and any other peppers. I used banana and hot chile peppers that I grew myself, plus an ancho chile – different combinations of peppers will give you different flavored salsas, so be creative. Just be sure you taste it as you go – you don’t want to make it too spicy to eat and share!
This salsa looks so fresh and delicious! My kids are starving when I pick them up from school. It’s like they are going to shrivel up if they don’t eat right that second!! I wish I had some of this tonight with dinner! 😉
The tomatoes, peppers, onions, and cilantro in this homemade fresh salsa for canning recipe puts the store-bought stuff to shame! It’s a family favorite of ours, and one I spent several hours making last week.
Great recipe! Thank you! I adapted it slightly and fire-roasted the tomatoes, jalapeños and garlic and my husband and I LOVED it! Thank you for all the instructions, will DEFINITELY be making more!
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Making and canning your own salsa is something families remember years later. 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. If you like cilantro in your salsa, see this recipe instead.
Not only is it delish with tortilla chips but also over scrambled eggs, chicken, fish, grilled veggies, tacos, burrito bowls, mixed into cooked quinoa or beans. Plus now is the time to make this stuff! Homegrown, ripest tomatoes are the best here but if you’re like us and still recovering from cold winter and non-existent spring and homegrown tomatoes are still couple months away, then use any other sort of juicy tomatoes that you can get your hands on.
Hi Mel, I’m trying to find where the original tested recipe came from. Can you help me? I went to the link you mentioned and still can’t find it. I am super careful on my canning recipes to only use those that are absolutely tested scientifically. TIA!
[…] The salsa is up to you. You can use store bought salsa or you can make a homemade salsa. Homemade salsa is delicious but there is plenty of store bought that are tasty as well. Here is a recipe for homemade salsa. […]
Canning Salsa with Garden Tomatoes: These ingredients will create a mild to medium salsa. It has a sweet beginning, but the more it sits in your mouth, you’ll feel a slight heat. Simply adjust the heat by adjusting the amount and types of chilis. Recipe found at Real Life.
Be very careful while handling the chile peppers. If you can, avoid touching the cut peppers with your hands. (I often use disposable gloves or hold the peppers with a plastic sandwich bag.) Wash your hands thoroughly with soap and hot water after handling and avoid touching your eyes for several hours.
Great texture (not runny) and great taste. Everyone that I’ve had try it says it’s the best salsa they have ever had. I make as is, however if it want it extra hot I add 1T ground habanero powder to the whole batch. I just ate my last jar today so thank goodness my tomatoes have finally started ripening! Thank you for sharing this recipe.
Last year was the first year my girls and I made salsa. My friend Angie has an awesome recipe that she shared with me and we tweaked it for our own tastes. We made several different batches and added a different level of “hotness” to each one. I’ve noted at the bottom what you can add/subtract to get the spiciness you want.