I have tomatoes coming out my ears. Somehow I got it in my head that it would be a good idea to order in bulk from my CSA so last week I brought home a 25-pound box of tomatoes. Oh, yes I did.
I spent one entire day slicing and roasting tomatoes for future use on pizza and pasta, but that only got rid of half my tomatoes. I still had at least 10 pounds left.
So I decided to try my hand at a homemade cooked salsa recipe with fresh tomatoes. Oh yeah . . .
Yesterday I donned my apron and got to work blanching and peeling tomatoes. That took quite a while.
Then it was time to chop. I chopped tomatoes, I chopped onions, I chopped green peppers and jalepeño peppers and garlic and cilantro, and I threw it all into a big pot on the stove to simmer until the flavors were all married and happy.
FINALLY, after waiting an ETERNITY for it to cool, I set up my camera and started taking pictures. Because what else would a food blogger do when she has a new recipe that is as beautiful as this???
I know, right?? How can you not be drooling on your keyboard right now?
This has been my dinner two nights in a row. Seriously! And if you want the perfect accompaniment, try my easy margarita recipe!
So you want the recipe? Of course you do.
- 8 cups peeled chopped tomatoes
- 2 large green peppers, diced
- 2 medium onions, diced
- 3 jalapeno peppers, seeded and diced
- 5-6 teaspoons salt (to taste)
- 3 large garlic cloves, minced
- 2 oz chopped hot green chillies (1/2 a can)
- juice of 1/2 a lime
- 2-3 tablespoons chopped cilantro
- Combine everything except lime and cilantro in a large stockpot and heat to boiling.
- Reduce heat and simmer for an hour or until flavors are mingled.
- Remove from the heat and add cilantro and lime juice. Add more if desired. This is totally up to your tastes.
- Chill and serve cold with tortilla chips and a [url href=”https://jolynneshane.com/best-margaritas.html”]margarita[/url].
You’re welcome.
15 Responses
I’ve never made my own salsa, which is strange, because I LOVE salsa (especially fresh) sooo much… you may have motivated me enough (by the pics) to give it a go!
How do you keep the roasted tomatoes for future use? Do you freeze them?
YES! I plan to do a post on that too. 🙂
with your salsa, how do you syore it? Can it or freeze? i too am curious about your roasted tomatoes.
I don’t want to mess with canning, so if there’s any left after a day or two, I’ll freeze it in ziploc baggies. It didn’t make as much as I’d hoped.
* store. sorry. thanks, i’ll be watching as i too am in the process of canning tomatoes. 🙂
I had the same question as someone else did … how do you store the roasted tomatoes?? Also, the margarita in the picture looks great! I’ve never made cooked salsa, only fresh salsa. I imagine the flavours are more blended and maybe slightly mellower?
I just store the roasted tomatoes in ziploc bags. And yes, the cooked salsa is mellower – that’s a good word for it. It’s more like the jars at the grocery store. I actually prefer the raw salsa, but I was afraid my tomatoes were too soft to be able to chop them nicely. And I wanted to make a TON so I thought this would be easier.
Would love a post on how you roast your tomatoes and other veggies! Thanks!
I’m on it! 🙂
That salsa looks seriously amazing. Yum! Love all the discoveries I’m making through the Real Food Roundup! Stop by my blog sometime if you get a chance 🙂 Have a lovely day!
Delicious !!! Thank you for posting. This was the first time try at homemade
So glad you enjoyed it!
Did you freeze your salsa left overs? How did it taste when thawed? Texture? I followed your recipe with more like twelve tomatoes. Wondering how long it will keep. Going to use my new vacuum lid sealer. Maybe I get two weeks? So thinking I will freeze jars. Also used .8 jalapeños and it might be too hot. Lol husband will cry
Oh my goodness… it’s been so long since I made it, I can’t remember how well it kept. I feel like it kept well tho.