“homemade hot salsa recipe with fresh tomatoes |best homemade chunky salsa recipe”

I’m always searching for restaurant style salsa at grocery stores, and after making it last night, this is exactly what I’ve been looking for! I live in Houston where we have some of the great Mexican restaurants, and this salsa was absolutely comparable. Thanks!

Hi, just one question. Last week I canned 11 pints and it came out fantastic. But got to thinking. My batch got a little too think after the cook down. So I added a cup of water to the batch to give it a little liquid. Is that OK? I thought being drained it would be acceptable to add back a little water. Thanks again for the great recipe.

We make salsa using our charcoal grill- just put the tomatoes, green peppers, onions, whatever you want, directly onto the hot coals. After about an hour, take them off and let them cool, then rub off the charred skin (leave some on for more smokey flavor!), put them in a food processor with some seasonings and voila! We usually roast a head (?) of garlic at the same time and throw half of it in the salsa.

I really want to make this salsa but want to use my fresh tomatoes rather than the canned diced and rotel, any suggestions on how to prepare my tomatoes? Can I just chop them up and throw them in fresh or do I need to cook them?? Thanks!!

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?

I too often forget the air bubble step. You and I should be fine, but it is a better practice to make sure you get the air out, as this could affect the headspace while processing, thus affecting the amount of processing time required to get all the air out. This recipe includes an extra 5 minutes processing time just in case anyway, so you’ll likely be fine with the jars you forgot on. Just try to do on your next batch.

Drop 4 or 5 tomatoes at a time into the boiling water. Wait 2 minutes then remove from water using a slotted spoon. Slip the skins off (set them aside to make tomato powder), place tomatoes in a colander, and repeat until all tomatoes have been skinned. Discard water.

If you are working alone, you can squeeze the tomatoes and put them to drain 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.

The pressure cooking idea worked out good but would work out better if I had only made the single recipe. I didn’t drain the tomatoes while prepping them; rather, I drained them for a few minutes after coming out of the pressure cooker. Next batch I make, I’m going to cook the tomatoes in the pressure cooker for 45 minutes, drain and add all of the ingredients back into the pressure cooker(one less dirty pot is a good thing).

Selecting the right jalapenos can make a huge impact on your salsa.  Jalapenos have between 2,500 – 10,000 Scoville heat units.  That is a pretty broad range, which means some jalapenos are very tolerable, while others are scorching hot.  That can make it challenging when trying to figure out how many jalapenos to add to your salsa, or other dishes.

Are you sitting down?…. because I’m sharing the best damn salsa ever, with you today! If you’re a salsa person and I know you are, you have got to give this delicious homemade salsa a try. The bright, fresh dip is absolutely irresistible- loaded with delicious, vibrant flavor and it comes together in less than 5 minutes.

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This recipe is bursting with flavor! It is fresh and spicy, and did I mention easy? This is the closest thing to restaurant style salsa you will find. The jalapenos and hot pepper sauce (e.g., Tabasco) add spice to the mix and the cilantro, lime juice, and green onions create freshness.

Sugar is added to many spaghetti sauce and salsa recipes to cut the acidic taste of the tomatoes. It won’t make the canning “bad” like forgetting the vinegar would, so as long as you like the flavor – and I bet it will work out just fine – you’re golden! 🙂 Katie

Hi there! This salsa looks wonderful and it might be exactly what my husband is looking for (something less “tomato-y” on his taste buds). I’m wondering though if there is a good way to make a smaller amount to test it out. Would cutting everything in half work or would that alter the taste too much? I’d appreciate any thoughts or wisdom you have to share! 🙂 

Organic spices are great if you can get them. To me, the flavors and aromas seem more intense than their conventional counterparts. More grocery stores are starting to stock bulk organic spices, allowing you to stock up on a quality product at a great price, or you can buy them online.

Made this today with my remaining garden tomatoes, roasting the tomatoes, garlic, and onions as directed. Within just a few seconds of pulsing in the food processor, the mixture turned to complete soup. I mean, there was just no salvaging a salsa type of consistency out of it. The spices are nice and I’m going to use it to make a cream of tomato soup tomorrow, but wanted to warn others who may be really needing a salsa end product. And maybe you have some tips for ensuring this doesn’t happen?

A food processor makes chopping easier and less time consuming. Seed and cut the peppers into chunks, weigh them, then pulse the peppers into smaller pieces in the food processor. Add the chopped peppers to your saucepan. Chop your onions into pieces, weigh them, pulse in the food processor, and add to your saucepan. Skin your tomatoes, cut into smaller pieces, weigh them, pulse in the food processor, and add to your saucepan.

P.S. somehow I just discovered your blog and my kids actually ate the two skillet recipes I made! We’re putting them on our rotation along with the broiled fish tacos. They didn’t like those, but my husband raved about them so the kids are out of luck. 🙂

Use your jar lifter to place the jars into the canner leaving space in between them. Once jars are all in canner, adjust the water level so it is at least one inch above the jar tops. Add more boiling water if needed so the water level is at least one inch above the jar tops. When adding water, use the hot water from the small pot your lids were in. Pour the water around the jars and not directly onto them.

Other modifications: I used 4 cups chopped onions instead of 3, and roasted my peppers and garlic under the broiler. Instead of trying to measure the cilantro, I just used the whole bunch. Placed everything in my Ninja for easy chopping .

Hey Tiffany! Thanks for your response! Funny that you made the comment that you loved my attitude – I was in the hospital for 3.5 weeks & had a # of nurses who said to me they loved coming to my room because I knew their names & made them feel welcome when most patients ignored them! Attitude is everything! & nurses rock! Thanks to the good wishes & prayers of people like you & perseverance like our James said with the help of OT’s PT’s I have most of the use of my arm & hand back ( hallelujah!) & am walking w/a cane. Hope Rachael’s journey to a new home is quick & successful! Thanks!

Woo Hoo!! I’m a definite pushover for kitchen tools. I don’t actually have this one. Shocking, I know. I love the size that it makes the pieces of tomato and onion. So uniform. 🙂 You can’t go wrong with fresh salsa.

Great question, Liz…and very timely. I’ve been making batches of this salsa for the last few days and keep forgetting to weigh the tomatoes for a precise measurement. I am making another batch tomorrow and will do so and report back! So much depends on the variety and exact size of the tomato, so I’ll get a weight measure that will take the guesswork out of it. You definitely want to use a full 10 cups of chopped tomatoes for proper pH levels.

It only takes one to two pulses to get the perfect {in my opinion} salsa. Not too runny… not too thick and chunky. Now either eat right on the spot or place it in the fridge for whenever you’re ready to serve.

I like using apple cider vinegar in canning because I like the flavor, and it comes from apples. Most white vinegar comes from a variety of sources, including wood pulp. I use it white vinegar for cleaning, but it can be substituted in canning recipes if you like. The pH is the same. Lemon or mango habanero salsa recipe canning juice can also be substituted for the vinegar in this recipe – but they give a more pronounced flavor.

Zippy red pepper jelly sends Fresh Chery Salsa over the top. Serve Fresh Cherry Salsa over chicken, pork, with chips, or with our Pulled Pork Griddle Cakes. Crushed red pepper gives an unexpected dose of heat, but feel free to add more or less than what the recipe calls for depending on your taste. 

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I tried this recipe last night and was shocked at how good it is! I make a salsa that takes forever and this was so easy, but the flavor was not lacking. Thank you for sharing such an easy recipe with all of us!

That’s fantastic, Sean, I’m so glad you like it! We’re big fans of it, too, and it’s so gratifying making your own and seeing all those jars stacked in your pantry. Now, if only our garden had been as successful this year…crossing our fingers for next year!

I used to kind of roll my eyes at people who got heated (no pun intended) over which homemade salsa recipe is the best (most of the aforementioned people don’t give out their secret recipes so I’ve had to end my friendship with them).

Salsa Roja (roasted red salsa): And people, this salsa. PEOPLE. With a lifetime of tasting, sampling, and gorging research on salsa, I have never in my life had salsa this good. Recipe found at One Particular Kitchen.

A dear Mexican friend of mine, whom I will forever be grateful for, had me over for dinner one night a few years ago for some authentic Mexican food. She knew I was missing the good stuff here in Germany. We’re chatting over wine in her kitchen while she is cooking all the food. I noticed she had this on the stovetop:

I’m glad you asked Patty. I’m not a registered food safety expert, so it’s probably best to check with your local canning extension office regarding the safety of your salsa. However, I can say that it is very important when making home canned salsas to keep your vegetable to acid ratio the same as what the tested/verified recipe calls for. If you didn’t weigh your tomatoes, and ended up with 14 pints instead of 10, there’s a chance the acid ratio is off. However, by adding pineapple and the pineapple juice, you added additional acid to your batch so you may be just fine. Additionally, home-grown tomatoes typically have higher acid content than store bought, but it varies by breed. If in doubt, just freeze your jars of salsa until ready to use.

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