понедельник, 18 апреля 2016 г.

Fresh Homemade Salsa

Fresh Homemade Salsa

Fresh Homemade Salsa

Sounds great. How long will it keep?

It should last 1 week in the fridge in a jar or air tight container

Going to make this! approx how many cups does this make?

Cheri, it makes approx 2 1/2 to 3 cups. Hope this helps

Have you ever really canned your salsa???

I have not… We usually eat it right away! I definitely need to learn how to can, I have soooo many tomatoes!

We usually can our salsa but we always cook everything first so that was why I was asking in this one. It looks yummy so I wanted to try but I hate all the cooking it first!!

I agree! Every year I say I am going to make sauce and can it… And then I see how long I have to cook everything and I never make the time.

how long does your salsa last after you can it?

I have never canned it. If the salsa is canned and sealed shut. I would use it within a year.

I can lots of salsa every season. Not going to say it isn’t a lot of work. It is a labor of love. Make a big batch, no preservatives in it. You can eat it all winter long. I add black beans and corn to mine, it is lunch in a jar. It last 1 year after canning, but you will eat it up before a year goes by.

How do u can it so u have some for later

Feel free to share some of those tomatoes!

Wow it looks so delicious

I would eat with grilled chicken or fish

So gonna make this

Thank you for the recipe!

Bob makes really good salsa too

Kim, this salsa looks so amazing! What a great recipe to share! And the pictures you took are so beautiful.

Thank you so much! It sure is yummy!

Can you freeze this salsa??

I have not tried. I want to say yes since I freeze tomato sauce. If you do freeze it, let me know how it turns out

I’ve tried freezing salsa. It didn’t freeze well for me. It was okay for cooking but not to have with chips. Canned is much better for Salsa..

Just made a batch and it was GREAT, it won’t last long enough to even make it to the fridge lol.

Wow, this was so fresh tasting and amazing! I used only 1 lb of tomatoes so I cut everything in thirds. Still made a full pint size mason jar! So good!

So glad you loved it as much as we do

I used Roma tomatoes. 3 or 4 lbs of the little ones would have been too expensive Really good but a little watery for my liking.. It was similar to (but still way better than) restaurant style salsa. Next time I’ll roast them first and throw half of the tomatoes and everything else in the food processor and pulse a few times before adding the rest of the tomatoes cause I want more chunky tomatoes in my salsa. I did decide to strain it and add a small can of tomato sauce to make up for the liquid and I was very happy with the result.

I to use Roma tomatoes during the winter months. I agree those little can get expensive. We have a vegetable garden in the summer months and by July we are in tomato overload Love the roasting idea!

How do you roast tomatoes? I freeze mine whole if I get too many at once so I don’t end up throwing them out.

Before you freeze your tomatoes , blanch to remove skins, then give them a good squeeze and you won’t have watery tomatoes coming out if freezer.

Also, FYI… When I was trying to leave my comment.. A really annoying box kept coming up in front of the screen asking me to follow you. Not that I mind being asked that because I like your blog… But it made it where I couldn’t even type anything and I just went to my notes in iPhone and typed my comment that way and then copied and pasted it (I had to do the same thing for this comment too) . Just thought you should know cause I’m sure you don’t want your followers to have such difficulties giving feedback

Looks amazing – and truly a great recipe during tomato season. I am always swimming in a sea of tomato plants and there are more tomatoes than recipes – or at least that’s what it feels like at the time.

I made a batch of the salsa in my new food processor for a dinnerbparty my theme was mexican it went fast they loved it. Thanks for a grest recipe. Dina in houston texas.

Thanks Dina!

I’ve tried to make this salsa twice.. with the exact measurements ( which is usually hard for me to do) and I keep coming up with a rosy/peach color… it’s not the vibrant red in your picture. Any idea why?

Maybe it’s the type of tomato you are using. For this salsa I used the tomatoes straight from my garden.

ahh makes sense.. It eventually settled down but was very bubbly.. I also just used cherry tomatoes straight from the container, rather than roughly chopping them. I feel that may play a part as well! Either way it is DELISH!

.hallo, can you sterelise the salsa,or is there a other way to keep it for a lang time? taks from Belgium

Could I use apple cider vinegar instead of red wine vinegar? I can’t have red wine vinegar, but this sounds so delicious!

This was tasty, and very mild. I would add two or three times as many jalapenos and leave the seeds in one of them to make it spicier. I love the cilantro flavor.

This is an excellent salsa recipe—thank you. No adjustments required!

i just got a new food processor and have been looking for things to make in it. This looks so wonderful! I was hoping to find a good salsa recipe. Thanks!

i stumbled across this and was drawn to the natural ingredients, but is so expensive to make, i usually make salsa with jarred tomatoes but i went to trader joes and got three pounds of tomatoes to make this, it just didn’t taste that great to be honest, it tasted very fresh but not really like salsa like i’m used to, and mine was also a pinker color

my was kinda runny , but tasted good , what should have I done different

Julie, it may have been the tomatoes. Some are juicier than others.

I used fresh grape tomatoes, green small tomatoes and roma tomatoes from my garden and it was sooo good. Seriously addictive. I’m happy I found this, thank you. I made it twice in the last month now and Im ashamed to say I have ate 1-2 jars in one week. It makes almost 3 jars every time for me using 3 pounds.

I made this recipe all with ingredients from our garden and it was great! I did hold off some of my chopped veggies to the side and after pulsating in the blender I added them afterward for the chunkiness, worked perfectly. I did notice it is still a bit runny so next time I think I may try and strain a few of the tomatoes first

I used this recipe to make salsa for the first time. It turned out really good and my coworkers loved it as well. It made about 9 cups.

Glad to hear!

We like a chopped texture for our salsa, with the liquid partially stained and saved to make a fresh salsa for immediate consumption. I use Roma style tomatoes as they are less watery than eating tomatoes. If they don’t come from my own garden, I get them from a local farm stand or farmers market, these are best quality,fresh and flavorful. Never use market tomatoes as they are expensive, bred for shipping, not flavor, and tend to disappoint when used In a project.Salsa is too much work to be disappointed with the result. I use cider vinegar including some extra plus lemon or lime. The only thing I back Down is the chili pepper I use one can mild chopped chiles because I am allergic to peppers, I can tolerate that much. My husband is perfectly happy to lace his bowl with what ever hot sauce or seasonings I have on the shelf. The reason I add extra vinegar and citrus is so I can can it in a boiling water bath canner. I find that canning the salsa this way results In taste, crunch and fresh looking appearance. Where pressure canning results in an overcooked spaghetti sauce look and taste. MikasMom

This is a great recipe. Thanks for sharing, i love making my own salsa.


I made this the other day and it was soooooo GOOD! Can’t wait to make more. Next time I will try lime juice. I made it with lemons and it was very delicious

OMG looks soooo good. I wonder if anyone make the tomatillo salsa. They look like little green tomatoes…make sister makes them roasted the best! Have a good week everyone.



Tomatoes, tomatoes, and more tomatoes… What in the world am I going to do with all of these tomatoes? We do this every spring, we plants so many tomato plants and then they all come in at once.

I hate to waste anything so I am finally taking the time this summer to make my own salsa and sauce.

Well let me tell you this salsa is amazing and bursting with summer freshness.

Not to toot my own horn, but my husband thought it was the “best salsa he ever had”. He even made that his Facebook status, so it must be true

Anyway back to the salsa. You can make it as chunky or as smooth as you want. I pulse mine in the food processor for a smoother texture. You can also adjust the heat by adding more or less jalapeño.

3-4 pounds tomatoes, I had a mix of large grape and yellow

1/2 of a small red onion, peeled

2 or 3 small jalapeño peppers, depending on heat preference

1 clove garlic, minced

Large handful of cilantro

2 splashes of red wine vinegar (about a 1/2 teaspoon)

1/2 of a lemon or lime, juiced

Salt and pepper to taste

More Great Recipes Including Tomatoes

Parmesan Pesto Roasted Tomatoes

Roasted Tomato Bisque

Homemade Roasted Tomato Sauce

Original article and pictures take http://www.kimshealthyeats.com/fresh-homemade-salsa site

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