Don’t be fooled: Strawberries are the star here. But, throw in cool and creamy avocado, crunchy baby radishes, lime juice, and cilantro and you’ll have a brand new favorite salsa that will leave everyone at the party asking for the recipe. Serve over our Grilled Chicken Cutlets at dinnertime or with hearty pita chips when you’re looking for the perfect appetizer.
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I just made this wonderful salsa a couple of days ago with roma tomatoes. I 4X the recipe and ended up with 32 pints of salsa. We liked it so very much I am thinking of doing more with the 1 1/2 bushels of regular tomatoes that I have. Do you think that the regular tomatoes would have too much liquid in them or would the draining take care of that problem? I didn’t add the paste last time so I would probably add it for sure to make it thicker.
There are still plenty of tomatoes from the farm or maybe you have your own bumper crop going on. This fire roasted salsa is so good and cans beautifully. We’ve gone through a couple jars already. My favorite part of canning is opening a jar in January ~ a welcome taste of summer in the middle of winter.
Made this last night and doubled the recipe. It only made 9 pints instead of 12. That’s not my concern though, it was the strong vinegar flavor. Does this dissipate after canning/setting for a period of time? Should I have added more sugar to modify prior to canning? I just didn’t want to have a sweet salsa either.
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Simple, fresh and easy to make. A winning Mexican restaurant style salsa prepared with plum tomatoes, onion cilantro, and serrano peppers. Fresh tomatoes, not canned, star in this recipe. In Mexico, it is known as salsa roja (red sauce) or salsa de mesa (table sauce). And just like in the U.S., it is served in every restaurant before your meal with tortilla chips.
Made with the freshest of ingredients, Avocado-Mango Salsa stands alone as an appetizer with your favorite chips, or serve this salsa as a topping on your favorite white chili. Here, we served it with White Lightning Chicken Chili.
I love Pico, and this is an excellent choice. For family we frequently use green bell peppers instead of Serrano or hot peppers. The kids and non heat lovers enjoy it. I do not think it keeps well. It is a fresh salsa…
It’s been almost a year since I got the recipe. I didn’t want to attempt to make it until our seasonal fresh vegetables were in all their glory. I canned eight quarts three weeks ago, and another eight quarts this past weekend. I’m thrilled to have this recipe because I’ve never had a good homemade Mexican salsa recipe. It’s a great combination of flavors which I attribute to the fresh and local vegetables, a good quality chile powder, seasoned rice vinegar and my mistaken addition of smoked paprika… and too much of it. We actually ended up liking the smoky flavor. Smoked paprika is a necessity for any pantry. So many ways to use it to bring a beautiful flavor to your favorite dishes. One of my favorite ways to use it, is to liven up my Homemade Taco Seasoning. I’ve included an affiliate link if you’d like to browse brands.
It depends on the water content of your tomatoes, and how much you drain them. Paste tomato varieties will give a less runny salsa. If you’ve had a lot of rain,odds are your salsa will be more watery, no matter how much you try and drain the tomatoes. The excess liquid will come out during processing.
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.
We LOVE this salsa so much!! We eat it almost daily, so when I say we love it, I mean we LOVE-LOVE it! So much so, in fact, that I added jalapenos and cilantro to our garden this year, only now we can’t eat it and give it away fast enough – can this recipe be canned? I’d love to hear if anyone has had success canning this recipe. Thanks so much, mountain mama for sharing!
I just wanted to say my husband and I absolutely love this recipie! I was worried it wouldn’t be chunky enough. It was! Last summer was my first year canning and if I can do this anyone can. I will always purple tomatillo salsa recipe this recipie from this day forward! My only regret…I didn’t make it sooner at the beginning of tomato season. So I didn’t Make enough. Only got like 3 large jars and they didn’t last long. Next year I will start early and make more. Thank you for sharing your recipie for people like me!!
Lightened Up Corn and Bean Quesadillas with Avocado-Mango-Chipotle Salsa (vegetarian/vegan option) – You don’t have to derail your diet to enjoy hearty & satisfying comfort food! This version is only about 300 calories & ready in 15 minutes!
This looks fantastic. I will definitely try the blender method to save preparation time. However, I would recommend using fresh ingredients rather than canned for a healthier and fresher flavor…always!
Canned tomatoes never tasted better than they do in this restaurant-quality salsa you can have ready in 15 minutes flat. Cilantro and a splash of lime add refreshing flavor. —Missy Kampling, Mountain View, California