"A salsa recipe for those with a tomato and pepper garden. If you prefer a hotter salsa, add more jalapeno or cayenne pepper." — YABEI
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1 (12 ounce) can
jalapeno chile peppers
2 medium heads
green bell peppers, chopped
distilled white vinegar
This is a great recipe if you need to make a lot of salsa or want to make a bunch at once and can it or freeze it. We cut the recipe by about a fourth and it still made about 8 cups. We froze it in 2 cup sizes, as the bottles at the store are 16 ounces.
These are the modifications I made to the recipe, for our 1/4 size batch. I did my own calculations, as I didn't trust the ones on the site to be accurate enough, and they did turn out with different numbers than I did.
I actually didn't have as much fresh tomatoes as it called for (nor did I have a food mill), so I actually just used 1/2 the amount in fresh tomatoes and 1/2 the amount in crushed tomatoes, and it turned out great. I used 4 large tomatoes. With the fresh tomatoes, I peeled them by cutting an x on the non-stem end and dipping them in boiling water to make the peel easier to remove. Then I cut them into quarters and put them into my food processor (I didn't bother seeding them). I put the crushed tomatoes into the food processor as well (one large 28 oz can) of crushed tomatoes and one 6 ounce can of tomato paste. Then you boil all of this and while this is boiling down (to reduce the liquid) you can work on chopping everything else. We used 1/2 bunch of cilantro, 1 bell pepper (seeded) and one onion, 1/2 head of crushed garlic and one seeded jalapeno pepper. I had never worked with jalapeno before, and I used gloves to handle it. I was afraid of making it too spicy, so I only used 1 pepper, but after I tasted a
I was really looking forward to making this recipe, but I must say we didn't really enjoy it. Tasted like jarred salsa mixed with brown sugar. Hard to describe the taste.. just different. It was okay on/in things, but not by itself. It was very time consuming, not worth all of the work.
This is the salsa you MUST make! It is amazing. I halfed the recipe and it was lots for our family. I did add some green onions for colour. Be sure to make this recipe as it is stated then it will be fabulous! I dont have a mill so I just chopped it and pureed it in this little chopper gadget that I have. Worked great! Next time I am going to use only 4 jalepenos in the recipe that I halfed because with 8 it was a bit too spicy for me! My husband loves it spicy!
This is the best salsa recipe that I have found yet. Just perfect. We are having mexican tonight now! Highly recommend and thanks for sharing Joyce!
This is soooo good. It made the whole house smell wonderful!!
This is a great salsa recipe. I've searched for an "authentic" salsa recipe to mimic my favorite restaurant's recipe and this definitely hits the mark. I've made it several times following the 2o serving recipe and have a several things I changed to fit my tastes. Depending on how many serving you want to prepare you should adjust your cook time. For 20 servings, you will only have to boil 30 minutes at the most to reduce it by 1/3.
I boiled the tomatoes until the skin cracked to help with peeling them. I doubled the cilantro because I love the flavor it gives the salsa. I used 4 large jalepeno peppers and 2 serrano peppers to get a nice medium heat. I did not use the bell peppers because if I wanted that kind of salsa I'd just buy a jar of Pace. I also didn't use 1/2 head of garlic. Just use maybe a third of it.
I made this once and it had no heat at all. I figured out that I accidentally put the peppers in when I first started boiling the tomato mixture. If you do that it'll cook all the heat out of the peppers. It'll smell hot as fire, but actually be kind of sweet tasting. If the salsa is too "soupy" for your taste try saving 1/4 of the tomato chunks that you prepared at the beginning to throw in with your peppers towards the end of the cooking cycle.
I hope this will help others learn from my mistakes. :)
This is great! The neighbors and I are making our second batch. Modified by substituting apple cider vinegar and white sugar since it was what I had on hand. I also did not add the water and cornstarch. Instead, I let the sauce cook about 3.5 hours until it reduced. The flavors are wonderful!
This recipe was delicious. One thing I would caution about is the time it takes to prepare this recipe. It took me an entire day, granted I canned the salsa. I also changed a few things in the recipe...I seeded my jalepenos and boiled my veggies in the tomato sauce for 30 minutes before adding my diced tomatoes. I ended up with a delicous chuncky salsa that I will be proud to serve at any get together.
Finally, a salsa recipe worth making! As close to and better than the store bought salsa's. I also tweaked it a bit....a little less sugar, chopped cayenne and used Early Girl, Roma, and Sun Gold cherry tomatoes. Yum....
* Percent Daily Values are based on a 2,000 calorie diet.
Salsa Ninety Nine (Mild)
Serving Size: 1/80 of a recipe
Servings Per Recipe: 80
Amount Per Serving
** Calories: 48
** Calories from Fat: 3
A simple, authentic green salsa with tomatillos, onions, cilantro, and garlic.
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