“homemade mild salsa recipe best salsa recipe homemade”

Ladies, I’m a fan in Scotland just embarking on making use of the blender to make salsa. I intend to put it in a jar in the fridge for multiple uses. How long can I keep a batch in the fridge would you say?? Many thanks, H. 😀

This is as simple as it gets here folks! I know you’re eyeing those cans of tomatoes but honestly unless you want pico, then the whole peeled tomatoes are what. If you can your own whole peeled tomatoes then you are the bomb and will you ship me some?

I was SO excited when I found your recipe on Pinterest that I went to the store immediately and bought all the ingredients…all except the onion and the cumin. Do you think frozen chopped onions would work? And is there anything I can substitute for the cumin or can I leave it out?? I think I might have to go back to the grocery…lol. I cannot wait to try this salsa!!!


You’d have to take away some of a fresh ingredient, Lisa, to add anything else fresh. Like substitute 1/4 cup of cilantro for 1/4 c. of the onions. Another suggestion is to add cilantro when you open a jar, since cilantro is best fresh anyway.

Not tomatoey? I’m not sure what that means, Shelley – if it was not all those things, what was it? Was it too watery, is that what you’re saying? Your tomatoes may have been too juicy? You can always squeeze the tomatoes some after quartering before adding to the processor. I’m not sure about the spice, though.

Combine the drained tomatoes and reserved 1/4 cup of juice with the diced green chile peppers, green onion, and the parsley or cilantro. Add the lime juice or lemon juice, the freshly ground pepper, garlic, and salt.

Hello! Do you have a homemade canned spaghetti sauce recipe that you could share? I have made varying sauces throughout the years and have not found one that I love! If I were to buy a sauce in the store I would prefer Prego over any others, so that is the type of sauce I would like to can. Any ideas? Thanks!

Why canned tomatoes? Quality canned tomatoes are picked at their peak and stay that way. If you can find fire roasted tomatoes awesome…if not this will still be delicious! You can always use the bounty from your garden in place of canned…that works as well!

I’m not 100% positive, but I think so. Basically the recipe needs enough acidity to can properly and be food safe. You might google and see if you can sub lime juice in canning recipes for the lemon juice.

Hi Caitlin – I’m not sure – the method is entirely different with an InstantPot (it uses high pressure to can). I’ve read that the pressure doesn’t get high enough in an InstantPot to safely can foods so you might want to check into that before trying.

To make the soup, I pour myself a large bowl of the salsa processed in a food processor, add some diced vegetables (I like cucumber, celery, tomatoes and avocado) and adjust the seasoning if needed. It’s so delicious and refreshing, especially on hot summer days. Promise me to give it a try!!

Just finished making this great salsa I love it my husband thinks I need to add more peppers. I did add some of my carrots from the garden. I had a bumper crop of Heirloom tomatoes and added lots of yellow, green, red and orange bell peppers for color. Thanks so much for the great recipe.

Something that might help cut the process of “cooking down the tomatoes” time. One day while searching for something to store chopped tomatoes in till I was ready to make and can my mother in laws bbq sauce “en masse” early the next morning, my eyes fell on my sun tea jug. I dumped the tomatoes inside and promptly filled both sun tea jugs that I had and set both in the fridge overnight. The next morning I had floating pulp and inspiration hit …. since the water boils off anyhow, why not cut out the proverbial “middle man” and drain off that water before (!) I started the cooking process??!!! You talk about making a huge difference in the amount of time! Wow! The flavor did not change and it still had some cooking time to it to cook off the liquid from the onions and peppers I’d added to it. And then I hit upon an idea to keep me from being tied to the stove to stir, stir, stir … my crockpot with the lid cocked to the side did an excellent job and I only had to stir occasionally, I canned 10 pints of thick bbq sauce last year and so far this year, 24 quarts of tomatoes. I have more than enough tomatoes to make a couple batches of your salsa. I will be using the same “liquid removal trick” and “crockpot cooking trick”. Give the trick a try, anything that frees you up to make more yummy salsa is a good thing!

Streetlights flickered across the dusty lanes of La Yarada as Gloria flipped tortillas over a fiery comal, which she’d inherited from her grandmother. Ice cubes clinked inside a cocktail shaker as Joshua sloshed a tequila, amaretto and lime juice concoction into salted margarita glasses.

[…] For one thing, salsa is serious business around here. I may have mentioned my Tostitos addiction at some point? And runny food processor made salsa is not going to cut it. I’m sorry, it’s just not. This recipe is the best homemade salsa EVER. […]

I’m really looking forward to trying your salsa recipe, this year is the first year I’ll be canning and there are now 2 of your recipes I’d like to try. Is it possible to replace citric acid for the vinegar in this recipes? I already plan on using the citric acid for your canned roasted tomato sauce. Thanks!

My boyfriend and I made your salsa the other day…OMG!! We try a new beer salsa recipe every year because we haven’t found one yet with a WOW factor…until now! Thanks so much for sharing. I just printed about 20 recipes off your website to try. Our search for salsa recipes is finally over, there’s no way you could improve on this one.

When you slice jalapenos, smart people should wear gloves. I know you’re wise like that. You probably won’t just “try” to not touch the seeds and then make this your mantra for the rest of the night: “Don’t touch your eyes. Don’t touch your eyes. Don’t touch your eyes.”

Salsa verde is great with pretty much anything that goes well with regular tomato salsa. I think it’s especially fantastic with sweet potatoes (check out these burritos and this burrito bowl) and eggs (like chilaquiles verdes, huevos rancheros, frittatas and breakfast tacos).

If you want a salsa that is truly Mexican use fresh tomatillos an peppers. Roast them until the outsideskin is blackened. Add that along with some onion, garlic, salt and very small amount of water to blender. That is Mexican salsa (sin molcajete).

Also, an added trick to speed up peeling tomatoes (and make it sooooo much easier) score an “X” on the bottom side of your tomato before blanching. After you cool it, you can peel it like a banana from the bottom.

I just made this and it is wonderful. I left the ribs and seeds of half of the jalapeno because I like a little more heat to my salsa but couldn’t have it too hot for my husband (that’s why only half of the jalapeno and not the whole thing – lol). I will never buy jar salsa again as I always seem to have these ingredients on hand and it’s so easy to make. Thanks for the recipe!

Start with fresh ingredients. The fresher they are the better the results. Don’t use canned tomatoes. It gives the salsa a metallic taste. You’ll notice that there aren’t any limes in the recipe. Whhhaaattt? Limes throw off the balance of flavors by overpowering the flavor of the tomatoes. But, if you prefer your salsa with lime try adding the juice from only one lime.

You should be able to substitute canned diced tomatoes, but I would increase the weight because they are packed in liquid that should be strained off. Either water bath canning or pressure canning should work just fine.

Mel! You never disappoint. The legend continues! I’ve long wanted to make my own salsa but never had the courage to try it until your recipe. I knew you wouldn’t let me down. This turned out so delicious. I usually like mild salsa and I think this is closer to medium but it is perfect! Thank you for yet another amazing recipe.

Hi, I noticed my comment was not posted and hence no response. Would you be so kind as to answer my question privately? I’m an American living in The Netherlands who really misses good salsa! I would love to make this salsa to store away for the winter but am wondering the shelf life.

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