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Homemade Salsa with fresh ingredients and full of flavor, just like the one you’re served at your favorite restaurant! This restaurant style salsa is made with roasted tomatoes and onions which enhances all the flavors. Delicious and simple!
Yes, this is the best I have made via canning! My husband and kids ate it up very quickly and now I have a recipe to use for all my tomatoes! Thanks for the great tutorial on how to skin the tomatoes! That really worked great! My search for finding a yummy canned salsa recipe is finally over!! Whew!! You da best!!
“This is a nice recipe to use if you are new to canning. I received this recipe at my bridal shower. I’ve tried lots of salsa recipes and this one is the one I always return to. I also like the fact that it uses basic ingredients… nothing too hard-to-find. You can use your favorite canning method for this. Following the instructions on the box of jars is always a good place to start. It looks like a lot of instructions below, but it really isnt- I just want to make it as easy as possible for a beginner.”
This was too spicy for me (not mild!) and very vinegar-y! I know the acidity is important, but tomatoes seem pretty acidic on their own, right? I’ll stick to my old recipe (which is time tested from my mother in law, but I’m not sure if it’s officially approved by a lab) but I do like your skin slip method. Took longer than 3 min for mine. And the less ripe store-bought Romas didn’t really slip off. Garden ones did, but they weren’t Romas.
[…] brimming with red balls of beautiful fruit. I’ve already preserved about fifteen jars of my Homemade Salsa and today I’ll be making batches of Tomato Sauce for this Winter. I love being able to pull […]
Homemade Salsa: This recipe came from my Granny C, literally she told me over the phone and I have it scribbled down on a scrap piece of paper, but I haven’t misplaced it because it is the best homemade cooked salsa I have ever eaten. Trust me that’s saying something. I live in Texas and eat Mexican food at least 1 time a week, seriously I know my salsa. Recipe found at Newlyweds!
I had some salsa left over and before it went into the pot I tasted it and it was really hot, after I simmered it and got it hot for jarring it got mild… bummer… still good but I was hoping it would keep the heat, especially since I used X hot Hatch peppers..
Just made this tonight, and it is delicious! My husband and I were both a little unsure about using canned tomatoes, but it is as good as any salsa I have had with fresh tomatoes. I also like that you can alter the heat level by adding more or less jalapeños. Now I am just wondering if it would freeze well.
Sounds perfect to me! I could probably live on Mexican food and chips and salsa are my diet paul newman black bean and corn salsa recipe for sure. If I had to choose between chocolate and chips I’d be dipping for sure. I love that you use cherry tomatoes. I’m a tomato snob and if they’re not sweet like good vine ripened I won’t even add them to my dish. Also the lime and cilantro sound great. I always use them in my guacamole – probably a great match with your salsa… thanks Girl ♡
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These tortilla chips are USDA organic certified, non-GMO project verified, and they come in a variety of flavors. I picked up our personal favorites: the new Yellow Corn tortilla chips and the Blue Corn tortilla chips. You can also find new Multigrain tortilla chips at your local stores!
This Easy Pico de Gallo, however, in an exception. Over the past few months, I’ve made it to go with my Slow Cooker Carne Asada, my Easy Queso Dip, my Cheesy Mexican Skillet (coming soon!), and at least five rounds of nachos. 😉
Looks like an awesome recipe; we’re trying it tonight. All of our garden tomatoes and peppers are ready for the task. I noticed that some folks were wondering about the tomatoe pounds to cooked cups conversion. I found out that 2 1/2 pounds (1.1 kg) tomatoes = 3 cups chopped and drained fresh tomatoes = 2 1/2 cups chopped and cooked tomatoes = 2 1/2 cups canned tomatoes in puree or juice. You can also substitute apple cider vinegar (ACV) for white vinegar. We mixed up the peppers too, since we like it spicy. Looking forward to a positive result. Thanks Jothan, I’ll let you know how it turns out and we’ll have to check out other recipes that you’ve posted. Cheers!
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.
Your no till gardening, tho I think we’ll have to till once to make the garden bed!! If we are diligent to do it now we can plastic cover it over-winter. So, I’ve decided not to buy a tiller, just rent it – thanks to your post I came across today!! 🙂
On the buffet, I noticed an inviting bowl of salsa sitting sitting next to a big bowl of tortilla chips. Bright, fresh, colorful and chunky I raced for a chip to scoop up a bite. Just as I thought…fabulous. I sought out host, Sandra, to ask her the brand and where to purchase it. To my delight she replied that it was her own recipe and she had made it herself. And best of all, she shared the recipe with me.
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