This is the perfect amount of measurements to suit our taste, but feel free to adjust the lime juice or cilantro to your liking. With the tablespoon of fresh chopped jalapeno, it gives a nice kick to it without feeling overpowering. Feel free to adjust.
Few months ago I picked up Organic Fresh Tomato Salsa at Costco and it totally changed my salsa makin’ life! It’s the best tasting salsa EVER. I mean, I’ve had my share of salsas but this stuff does not compare to anything else. I don’t know if it’s the extra veggies in the mix or what but something about it that is uncontrollably good. It’s the perfect combination of fresh, zesty, with touch of heat and ton of cilantro. Pair it with your favorite bag of tortilla chips and you have one of easiest and freshest appetizers of the summer!
If it’s thicker than you’d like, thin it out with the juice we squeezed out earlier. On the other hand, if it’s too think, you can either add more tomato paste, or let the water simmer off (which could take a while).
Very similar to the recipe I have used for 30 years but I don’t use the tomato sauce, paste, sugar OR vinegar. All fresh. I also love to use Roma tomatoes but have used lots of different kinds, depending on the garden. LOVE your recipes!
With the Super Bowl just around the corner, this would be a great easy appetizer to watch the big game. Make sure you’ve got something to serve at half time because this won’t last through the first quarter.
This is seriously the BEST salsa EVER!!! And soooo easy to make. We’ve needed a continuous supply of this “goodness” and go through withdrawals when we run out. We gifted this salsa with yummy tortilla chips for Teacher Appreciation Week to our children’s teachers. It’s unanimous. This salsa ROCKS! Thank you for the recipe.
Once the salsa is blended, you are going to fry it in 2 tablespoons of hot cooking oil. To fry it you just pour it into the hot oil. This step is important to develop the flavor of the salsa and helps bind it. Don’t skip it.
Great pico de gallo recipe, I personally like my salsa juicy so I use large tomatoes and extra lime juice. I also use https://great-salsa.com/category/recipes/ as a base for another recipe, A shrimp salsa dish, I add large chunks of cold cooked shrimp, and either Clamato juice or tomato juice and clam juice I also like a little extra cilantro. Served with French bread to dip into the juice makes a great lunch
I need to start making my own salsa because we buy the jarred stuff use it for our meal and by the time we use it again it’s no longer good. At least when I make it I can control the quantity and fresh always trumps jarred. Love the brightness!
Heat a small ungreased cast-iron skillet over high heat. With a small sharp knife, pierce jalapenos; add to hot skillet. Cook for 15-20 minutes or until peppers are blistered and blackened, turning occasionally.
Laurie…Would this be a recipe I could use with some peppers that are going to go bad soon? If so, and in general, about how long does this salsa keep? Have you ever frozen larger batches of it before? (Asking because I have quite a lot of peppers I need to use up in the next couple of days, and I LOVE chips and salsa!) Thanks!
I love your post here. (you sound kinda like me and how I operate) 🙂 Looks like you have a blog that I should check out. I like the way you write and found myself reading every word. Now, I’m off to try this recipe!
To blanch tomatoes, place them in boiling water for 30 to 60 seconds, until the skins start to split. As soon as the skins start splitting, remove the tomatoes and place them in a cold water/ice water bath. This stops the cooking so they don’t get mushy, and makes them cool enough to handle for peeling. Slip off skins.