Time 1h Yield 10 pints Number Of Ingredients 12 Steps:
Wash tomatoes and dip in boiling water for 30 to 60 seconds or until skins split. Dip in cold water, slip off skins, and remove cores. Chop all the vegetables and place them into a large saucepan. Stir in next six ingredients. Mix ClearJel with a little water until smooth; add slowly to chopped vegetables. Heat to boil and simmer 10 minutes. Fill jars, leaving 1/2-inch headspace. Place lids, screw on bands fingertip-tight and process in a boiling water bath for 15 minutes at up to 1000 feet in elevation; 20 minutes up to 6000 feet in elevation and 25 minutes over 6000 feet.
Time 1h10m Yield 4 Number Of Ingredients 6 Steps:
In a medium bowl, stir together tomatoes, onion, chili peppers, cilantro, salt, and lime juice. Chill for one hour in the refrigerator before serving.
Time 20m Yield 40 Number Of Ingredients 9 Steps:
Stir the tomatoes, green bell pepper, onion, cilantro, lime juice, jalapeno pepper, cumin, salt, and pepper in a bowl. Serve.
Time 20m Yield 11 Number Of Ingredients 8 Steps:
Mix all ingredients in glass or plastic bowl. Cover and refrigerate until serving.
Time 15m Yield 4 cups Number Of Ingredients 7 Steps:
Combine all of the ingredients and season to taste with salt. Transfer to a jar. Will keep in the fridge for a week.
Number Of Ingredients 8 Steps:
Combine garlic, onion and jalapeno in a blender or food processor and process until finely chopped. Add tomatoes and blend. Add cilantro, lime juice and oil and continue blending. Transfer salsa to a bowl and season with salt and pepper. Roasted salsa variation: Place the garlic, onion, jalapeno and tomatoes on a sheet pan and roast for 30 minutes at 400 degrees, then proceed as directed.
Time 5m Number Of Ingredients 6 Steps:
Combine the tomatoes, red onion, garlic, white wine vinegar, lime juice and coriander in a bowl. Stir, then refrigerate until ready to serve.
Time 10m Yield 3 cups Number Of Ingredients 9 Steps:
Process in food processor or blender for just a few seconds for chunky salsa or a bit longer for a smoother texture.
Time 25m Yield 32 servings (8 cups) Number Of Ingredients 15 Steps:
Arrange 6 tomatoes cut side down on a 15x10x1-in. baking pan; drizzle with 1 tablespoon oil. Broil 4 in. from the heat until skin blisters, about 4 minutes. Cool slightly; drain well., In a food processor, process uncooked and roasted tomatoes in batches until chunky. Transfer all to a large bowl., Place the cilantro, lime juice, garlic, lime zest and remaining oil in the food processor. Cover and process until blended; add to tomatoes. Stir in the peppers, onions, cumin, paprika, chipotle pepper, salt and hot sauce. Let stand 1 hour to allow flavors to blend. Serve with chips.
Time 2h Yield 4 cups. Number Of Ingredients 13 Steps:
In a large saucepan, combine the first nine ingredients. Stir in the tomato paste, vinegar and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour, stirring frequently. Cool to room temperature. Cover and refrigerate until chilled. Serve with chips.
Time 20m Yield 3 1/2 cups Number Of Ingredients 8 Steps:
Mix all ingredients in glass bowl. Cover and refrigerate for 1 hour. Serve with your favorite chip.
Time 20m Yield 24 Number Of Ingredients 9 Steps:
Preheat the broiler. In a medium baking dish, place roma (plum) tomatoes, garlic, onion and jalapeno chile pepper. Drizzle with olive oil. Checking often, broil 5 to 10 minutes, or until outsides of vegetables are charred. Remove vegetables from heat. Remove and discard tomato cores, jalapeno stem and garlic skins. In a food processor, coarsely chop the charred vegetables. Transfer to a medium bowl and mix in cumin, salt, lime juice and cilantro.
Time 1h Yield 10 pints. Number Of Ingredients 12 Steps:
In a large stockpot, cook tomatoes, uncovered, over medium heat 20 minutes. Drain, reserving 2 cups liquid. Return tomatoes to the pot. , Stir in green peppers, onions, tomato paste, vinegar, sugar, red pepper, celery, garlic, jalapenos, canning salt, hot pepper sauce and reserved tomato liquid. Bring to a boil. Reduce heat; simmer, uncovered, 1 hour, stirring frequently., Ladle hot mixture into 10 hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 20 minutes. Remove jars and cool.
Yield Makes 3 1/2 cups Number Of Ingredients 8 Steps:
Chop tomatoes into 1/4-inch pieces; transfer to a medium bowl. Add onion, chile, garlic, cilantro, and lime juice; season generously with salt. Mix to combine. Let stand 15 minutes to develop flavor. Salsa can be kept at room temperature up to 2 hours. Serve with tortilla chips, if desired.
More about “homemade tomato salsa recipes”
Time 1h30m Yield 17 Number Of Ingredients 13 Steps:
Combine tomatoes, onions, vinegar, tomato paste, green bell peppers, red bell peppers, banana peppers, sugar, garlic, pickling salt, and black pepper in a large stockpot; bring to a boil, reduce heat to medium-low, and simmer for 30 minutes. Mix cilantro into salsa. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack salsa into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 35 minutes. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
