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24 Comments
adpayne86
August 2, 2020
I just made this salsa and my husband said it was the best salsa he ever had. The only thing I did differently was use farm fresh tomatoes (my friend owns a farm and I get my tomatoes from her), not canned. I just cut them in to chunks (I left the skin on) and followed the recipe. Thank you for helping me figure out what to do with my left over tomatoes!!!
Shae T.
November 29, 2017
Thanks for sharing such a lovely recipe. I loved tomatoes salsa. I have used this recipe almost weekly now for a couple months. Very easily the best salsa recipe I have found. SO DELICIOUS!!. I have an easy red salsa recipe, you can check: https://foodgear.org/how-long-does-fresh-salsa-last/
Marcy
May 27, 2016
CopyMeThat is a free app I use for copying/saving recipes on line. Just clicked on the toolbar icon and it picked up the recipe part. I easily separated ingredients from instructions. Best app ever!
Mike V.
July 30, 2015
I recommend as noted below that one strain the tomatoes. Also, I like a lot of fresh ground black pepper in mine.
The beauty of this recipe is that it's the base for making it a bunch of different ways. Roast all the vegetables first and it's got a great smokey flavor. Buy some of the large dried chilies from the Mexican market and re-hydrate a couple of them and add to the processor.
If you want green salsa, while you're at the Mexican market, buy a couple pounds of tomatillos, halve them and blacken them under the broiler till nice and soft and substitute for the canned tomatoes. This is also the base for making Chili Verde..
The beauty of this recipe is that it's the base for making it a bunch of different ways. Roast all the vegetables first and it's got a great smokey flavor. Buy some of the large dried chilies from the Mexican market and re-hydrate a couple of them and add to the processor.
If you want green salsa, while you're at the Mexican market, buy a couple pounds of tomatillos, halve them and blacken them under the broiler till nice and soft and substitute for the canned tomatoes. This is also the base for making Chili Verde..
Jeanette D.
July 29, 2015
This is exactly how I've been making my salsa for years. Learned the recipe/technique from a little hole-in-the-wall Mexican restaurant in Cleveland called Luchita's. Believe it or not, it used to be difficult to find fresh cilantro back in the 1980s! I don't use any cumin or chili powder, however. I find that cumin is overpowering in almost any amount. And canned tomatoes with the liquid drained off really do work better than fresh tomatoes. With fresh, the liquid is continually separating out from the salsa.
Matt L.
May 29, 2015
Great recipe for classic tomato salsa - I've been on a massive mango salsa kick recently - been obsessing over variations of this recipe - www.timedeating.co.uk/mango-salsa
Gila G.
May 4, 2015
I don't use canned tomatoes for health reasons. Any chance jarred marinara sauce would work?
Laura415
July 31, 2015
Depending on the market you shop at there are several brands whose cans do not have BPA linings if that is your concern. Or you can do what I do and use home canned tomatoes in glass jars. Here is a pretty good list of brands that don't use BPA linings.
Gila G.
July 31, 2015
Thanks-- it's nothing to do with BPA, though. Because tomatoes are so acidic, aluminum can leach from the can into the product (no matter the brand).
SLopez
May 4, 2015
Anything tart instead of tomatoes works just fine. Pineapples, semi ripe mangoes, kiwi fruit - all work nicely.
Personally don't like cumin. So I don't use it much. Don't miss it either.
Personally don't like cumin. So I don't use it much. Don't miss it either.
Mark F.
April 28, 2014
I make salsa like this all the time. Cans of fire-roasted tomatoes are fantastic. I pulse the canned tomatoes and combine the ingredients in a large bowl, rather than doing the entire procedure in the food processor. Also, and this is critical IMO, I roast the garlic (in their skins) and peppers in a (dry) iron skillet, and process them separately as well. I have learned from long experience that A) roasting contributes fantastic flavor, and B) adding the garlic/pepper puree separately lets me control the amount of heat precisely.
I also sit the chopped onions in an ice water bath to take some of the sharpness out, but that's not absolutely necessary. What IS necessary is to keep the onions OUT if you plan to put the salsa up for more than a day; add them in shortly before serving.
I also sit the chopped onions in an ice water bath to take some of the sharpness out, but that's not absolutely necessary. What IS necessary is to keep the onions OUT if you plan to put the salsa up for more than a day; add them in shortly before serving.
Todd
May 1, 2014
Thanks mark for the suggestions. Roasted garlic is simply awesome. Just one question-why the emphasis on keeping the onions out if I`m going to put up the salsa for a few days ?
Terry T.
April 28, 2014
It would be nice Food52 if you would fix this page so we could print it out. As it is, The topics is readable, but the actual recipe is cut off way on the right side of the page.
Sd4Texas
April 28, 2014
Is that parsley or cilantro leaves in the picture. It's not mentioned in the recipe. Thanks so much.
ewfood
April 28, 2014
I make salsa like this all the time and it is delicious! I would strongly recommend straining any excess liquid out of the tomatoes. Watery salsa does not make for good dipping.
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