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Place diced tomatoes, chiles, jalapeno, onion, cilantro, lime juice, and garlic in a blender or food processor, blend until smooth, season with salt and chill in the refrigerator for at least an hour to allow flavors to blend before serving.
By Ann from Richland, WA
Roast jalapeno on a grill or in an ungreased skillet over medium high heat, turning until blackened on all sides, about 5 to10 minutes, and place in a small plastic baggie until cooled. Remove the seeds after cooled if you prefer less heat flavor.
Place tomatoes, jalapeno, and garlic in a blender or food processor and pulse until chunky. Season with salt to taste keeping in mind the amount of sodium already in the canned tomatoes and add cilantro if desired. Serve immediately or refrigerate for up to 4 days or even freeze for up to 3 months.
By Ann from Richland, WA
In food processor place jalapenos and onions. Process for just a few seconds. Add both cans of tomatoes, garlic salt, cumin and sugar. Process all ingredients until well blended but do not puree. Place in covered container and chill for about 2 hours.
Source: Recipe I found online and altered.
By Rachel's Mom from Wilkesboro, NC
I had never made salsa before, this was so easy.
This salsa recipe is so refreshing and is a great way to use tomatoes from your garden. :)
To roast tomatoes, place tomatoes on broiler pan, and broil 4 inches from heat for 5 minutes. Turn, and roast 5 minutes more. Cool 10 minutes. Peel away charred skin; halve and core tomatoes.
This is a simple recipe and it will be ready to eat immediately or later and is so fresh tasting, you will be tempted to just take it and eat it right out of the jar
This is also a great way to use your garden produce!
SalsaPut the stewed and whole tomatoes in the blender on liquefy, until you have the thickness that you want. Add all of the other ingredients and push chop on the blender 2-3 times, depending on how chunky you want your salsa.
In medium bowl, combine grapes, onion, cilantro, jalapeno and lime juice. Cover and chill at least 30 minutes.
Recipes for Tomato Salsa.
Recipes for Salsa
Chop ingredients, combine and keep refrigerated.
This salsa has a very fresh flavor. You can use canned, from the store tomatoes or fresh, which in my opinion, is always best!
I like to eat it fresh, but it needs a day or two days for the flavors to blend. This can also be hot packed for canning.
Using a blender or food processor, put 1 each of all vegetables and pulse, until it is still chunky. Drain, reserving the liquid. Repeat until it is all done.
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This is a guide about making salsa using canned tomatoes. You can make some delicious salsa even when you don't have fresh tomatoes available.
Check out this video and learn how to make this delicious fresh salsa.
Ask a QuestionHere are the questions asked by community members. Read on to see the answers provided by the ThriftyFun community or ask a new question.
I'm looking for a salsa recipe. Please help!
Here's a great salsa recipe:
3 medium roma tomatoes
1/2 medium onion
Chop to desired consistency.
I just found this great and easy salsa recipe on the internet. I had tomatoes that had to be used up.
Fresh Tomato Salsa
1 medium tomato, chopped fine
1/4 red onion, chopped fine
1 small jalapeno pepper , chopped fine
2T. balsamic vinegar
8-10 fresh Basil leaves
1 T. olive oil
Combine ingredients and chill for at least an hour before serving. Instead of chopping all the ingredients, I place them in my food processor and pulse for only a few seconds. Careful not to overprocess. If you do not want it to be too spicy hot, remove part of the seeds from the jalapeno pepper.
have any of you tried hot pepper butter? it is wonderful! i have a bunch of peppers to use also, so i am canning them tomorrow!
Can anyone tell me how to "can" a thicker salsa?
I have done some canning recently and tried doing salsa but it seems to always be watery. I do not add any water to the recipe I have. Just the tomatoes, peppers, onions, spices and lemon juice or Vinegar.
If any one has a website to refer me to that would be great!!
Try adding a little cornstarch to your salsa before you can it. The amount will depend on how much you are making. Start with one tablespoon and see how it "looks".. add more if needed.
to get the water out of your salsa I use a half cup of pickling salt to two gallons of cut up skinned tomatoes soak over nite in refridge then drain off water.
1/2 head of cilantro
2 tbs of Lime juice
1 tbs salt
Toast tomatillo, jalapenos, and onion on all side in an unoiled pan. Blend the toasted vegatables in blender. Add peeled avocado and lime juice and pulse until mixed. The add cilantro and salt and pulse again until completely mixed. Serve chilled.
Thank you for all the recipes I have been looking for one,and found one in this list,thanks again for all your hard work in putting these together
its ok i guess more flavor
18 cups chopped tomatoes
6 cups chopped onions
2 cups bell pepper, 1 1/2 cup banana peppers, 1 cup jalepeno peppers
2 cups vinegar, 1/4 cup salt, 2 TBS lemon juice, 2 TBS oregano, 2 tsp cumin cookd 2 hours, add 2- 12 oz. cans of tomato paste and cook 30 more minutes
put in jars and process 15 minutes. to make it hotter add 4-5 habenero peppers
I am looking for the recipe for a really good authentic salsa like they serve in the real Mexican restaurants. Thanks so much.
I would like to make and can homemade salsa without it being too spicy and with no jalapenos. I need a recipe with red and green peppers, onions, and fresh tomatoes, just no jalapenos.
By Nancy B.
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Here is a great salsa recipe:
In a blender, mix the Jalapenos and Tomatoes on pulse for chunky or puree for more liquid. Pour into a medium size bowl and add spices, mix well. Allow to chill for about 30 min to 1 hr then enjoy with tortilla chips. More or less of any ingredient may be used according to taste.
Mix all ingredients in food processor.
This is the one I make all of the time - unfortunately, it doesn't have any real measurements - just to taste, but I'll try to measure it out:
The zucchini adds a nice crunch and is unexpected. This always gets rave reviews! (06/13/2005)
By Lisa Mutton
Serves: 4 (About 1 cup)
Combine all the ingredients in a bowl; mix well. Leave at room temperature for 30 to 60 minutes for flavors to mingle.
Nutritional Information Per Serving: (1/4 cup)
Calories: 20, Fat: 0g, Cholesterol: 0mg, Sodium: 306mg, Carbs: 4g, Fiber: 1g, Sugars: 3g, Protein: 1g
Diabetic Exchanges: Free Food
Combine all ingredients in food processor and process until nearly pureed, yet still chunky. Pour into covered container and store in fridge. Best if made at least an hour ahead of time to let flavors develop. Stir well before serving.
By Sandra N, Florence, AL