Chop the jalapeno peppers. If you like your salsa hot, leave the white pith/membranes. Contrary to popular belief, it’s not the seeds that are hot, it’s the white pith that surrounds them. It’s always recommended that you use gloves while handling chili peppers.
I made this the other day for my kids to have with chips for a after school snack. It turned out wonderful! My 11 year old daughter pretty much devoured the first bowl by herself! And me and my 10 year old son finished off the second bowl the next night with dinner. It was the best salsa ever. Spicy and just the right consistency of everything. Easy salsa to make takes about 5 mins max. Thanks for sharing will be making this a lot more. Followed the recipe exactly with the exception of using dried cilantro and 1 1/2 tab. of bottled lime juice. Everyone loved it including my husband!
4Ladle hot into clean, hot jars, leaving ½-inch headspace. Remove air bubbles, adjust headspace if needed, and wipe rims with a dampened clean paper towel. Adjust lids and process 15 minutes using a boiling water bath method. At altitudes of 1000 feet or higher, increase processing time 1 minute for each 1000 feet of altitude.
I made this and took it to work. I’m a welder and most of the guys and gals I work with like spicy food. I don’t really know if there is a link between the 2 or not but I’ll let you decide. Everyone loved it and I got praise for days. Thank you for sharing this amazing recipe.
O. Em. Gee! I am so super excited I found this. Just poured it out of the blender and I cannot stop eating it. I read the reviews and knew that it was gonna be pretty good but this was above my expectations. Jarred salsa -NEVER AGAIN!! Can’t wait to try this with fresh tomatoes. The recipe is GREAT. BRAVO and thanks for sharing it 🙂 This ones going in my recipe tin FOR SURE!
Chips and dip are an instant party hit, and there’s just no more popular combination than the classic: tortilla chips with salsa! This Fresh 5-Minute Homemade Salsa takes advantage of seasonal ingredients and adds a little kick to your next get-together or weeknight dinner!
This is very similar to the salsa I have made for years, and which is very good! I have never used rotel OR honey in mine. I may have to try that next time just to see the difference. But one thing I did change a few years back, kinda by accident, is the onion. I started using green onions in place of regular onion, about 3 for one can of tomatoes. They give such a different flavor, and I switched forever. This is my favorite kind of salsa (though almost all are good in their own way), but definitely trying with the honey. Thanks for posting and promoting salsa!
Oh goodness! Well I hope I didn’t mess it up too much. I did drain the half I chopped in the food processor. The half I cut by hand I just poured off the juice from the cutting board prior to adding the tomatoes to the pot. The sample I had prior to processing them was yummy! We will find out when they cool.
No big chunks, man! Big chunks are good when it comes to the fresh tomatoes in pico de gallo. But when it comes to regular salsa, which is generally made from canned tomatoes, I prefer more of a pureed, thin consistency.
One thing though, I have never heard of simmering it. I switch up making mine to where I add all ingredients into a food processor and process until well mixed and chopped and then serve, or I only place the tomatoes and spices in the food processor and process until well chopped and then add the finely chopped onions, jalapenos and cilantro and then mix manually until all is well mixed. This makes for a chunkier salsa, and again I serve immediately.
Pulse it up again until it reaches the consistency you want. I like it very homogenized, without a whole lot of distinction between ingredients. I like it smooth, baby, not chunky. Everything’s evenly distributed. The flavor’s mild but spicy…without the annoying bite of vinegar.
Fill inexpensive, reusable glass jars with Spring Salsa and chips for easy carrying. This colorful salsa of corn, tomatoes, and cilantro would be equally delicious served over salad greens or in warm tortillas with grilled chicken.
1. Chop tomatoes into 1/4-inch pieces; transfer to a medium bowl. Add onion, chile, garlic, cilantro, and lime juice; season beer salsa recipe with salt. Mix to combine. Let stand 15 minutes to develop flavor. Salsa can be kept at room temperature up to 2 hours. Serve with tortilla chips, if desired.
The exact weight of tomatoes will depend on the variety you use. I like to use roma (paste tomatoes) if I have them because the water content is less but any kind of tomato will work. The key is to peel the tomatoes and let them drain. See the step-by-step tutorial below the recipe for a visual. I like to pull out and discard the thicker white core of the tomatoes.
Thanks for trying the recipe and I’m glad it came out great for you and you’re hooked. And now you have something to tide you over in between your twice annual Mexican restaurant that’s 4 states away!