Organizing Home Life shows you how to make homemade salsa with just four ingredients.
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Call me snooty if you may, but nothing beats the taste of fresh tomatoes in any type of salsa. During the summer when tomatoes are cheapest, just dice them fresh, add onion, cilantro, jalapenos, salt and a bit of lime. Throw in some mashed avocado and you have chunky guacamole.
If you grow tomatoes or can get a good deal, buy plenty of tomatoes, fire roast them along with a couple of jalapenos on your stove top or grill and freeze them. When you want salsa, just throw a couple of thawed tomatoes, jalapenos, some garlic, salt and fresh cilantro in the blender or food processor and coarsely blend or process. Voiala! Fresh-tasting salsa all year long.
Sounds almost just like mine. I use 1-28 oz can of tomatoes, 1 can rotel, handful of cilantro. blend in blender. I add salt & pepper to taste and garlic & onion powder to my taste. It is the smooth consistancy you get at Mexican rest..
Recently my husband has been adding black olives and jalapenos to it cause he likes it spicy (and loves olives)
No need to can it.. Super simple to make and it is usually gone in less than a week so I just make a batch weekly
I have a similiar recipe…I just use hot rotel instead (store brand), add a can of tomato sauce and an extra garlic clove. I use a blender.
You say that it can’t be canned, but is it ok to make up extra and freeze it?
The recipe is NOT safe to can. If you can salsa, it must have the proper amount of added acid, usually in the form of lemon/lime juice, or vinegar. You can find plenty of safe canning recipes online, or in books such as Ball Big Book of Canning. I have not seen such a simple recipe for canning, but the effort of extra ingredients is worth it, especially when you can end up with 6 to 10 pints from one batch (depending on the recipe of course!)
I’ve been making salsa this way for years now, and it really is the way to go! I was going for a copy cat recipe for Chili’s salsa, and it’s pretty close. It even passes the picky husband test! (I just leave out the onions and use a squeeze of lime.)
Does anyone know if you can can this recipe without a pressure cooker? I’m new to canning and would like to make this up and ship it to some family!
We make a very similar salsa that is always a huge hit everywhere we take it. The only difference is we often add lime juice and use mexian stewed tomatoes instead of the rotel, but add a fresh jalapeno. Also have found it tastes better if made the night before and allowed to sit in the fridge!