Recipe for Homemade Tomato Salsa

Recipe for Homemade Tomato Salsa
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  • Prep Time : 15m
  • Cook Time : 30m
  • Ready In : 45m
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Recipe for Homemade Tomato Salsa

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  • 8 cups tomatoes, chopped finely
  • 1 1/2 cups onions, coarsely chopped
  • 1/2 cup green pepper, coarsely chopped
  • 1/2 cup red pepper, coarsely chopped
  • 6 -7 cloves garlic, finely chopped
  • 1/4 cup coriander, finely chopped
  • 2/3 cup red wine vinegar
  • 2 teaspoons salt
  • 1 teaspoon white (or black) pepper


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  • Add chopped hot peppers or hot sauce to your taste to up the heat content.

  • Add 1 cup of sour cream to 1 cup of salsa for a delicious creamy dip.

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    Recipe for Homemade Tomato Salsa

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    Recipe Comments

    Comments (3)

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    How long do have to wait to eat some ?

    by Tina

    Hi There, This recipe sounds really good , I’m going to try and make it. I just have a question, How long do you have to wait to eat it if I’m boiling the jars? Thank-You

    From Karen: You don’t have to wait at all Tina. You can eat it immediately, even before it is processed in the jars. Just make sure it is eaten within about 4 days to maintain freshness if you don’t process it.



    by ChefRoger

    Wellllll…. I gotta say this wouldn’t really pass for “salsa” around these parts – the Southwest – specifically, Phoenix, AZ. Sounds “ok”, but… no chile peppers?!? At ALL?? Not even mild green chiles? Also, you are cooking all of the sauce, not leaving some of the veg’s raw or barely cooked as salsa is made around here. Also, you are adding vinegar to it; salsas shouldn’t have vinegar so really you are making more of a “hot sauce” … um, that isn’t hot… I make salsa a lot and friends and family all tell me it’s as good as what you get at a good restaurant. Oh, and one more thing… it HAS to have fresh chopped cilantro to get that real authentic taste.

    Here’s mine:

    3 to 4 medium tomatoes
    1 medium white/yellow onion
    3 green chiles
    1 or 2 jalepenos
    3 to 4 medium cloves garlic, finely chopped/grated
    1 bunch of green onions, chopped (about 2/3 cup)
    About 1/2 bunch fresh cilantro
    About 1/2 cup tomato sauce or juice
    Water for cooking – about a cup
    Chile powder
    (All “to taste” – I use probably about 1/4 tspn each)

    Start heating the water and tomato juice at medium heat and start chopping veggies! Add about half of each veg as soon as you chop it; reserve the rest to be tossed in later. (chiles should be seeded and stripped of the white pulp unless you want it really hot). Add spices/seasonings. Turn down to low and let simmer about an hour, until veggies are all cooked down and soft. Add remaining chiles and cook just until soft – about 10 minutes. Add the rest of all the veggies and cilantro and remove from heat to cool.



    by Brenda
    (Vernon bc)

    Good except 1 TBS is way too much salt. I would cut it by more than half. 3/5


    I Loved This Salsa

    by Piet Pecskovszky
    (Burtts Corner, New Brunswick, Canada)

    I have never tried to make salsa, but I followed the directions only I added a can of jalopenos.
    It tastes just like the salsa i used to get when I went to resteraunts in Texas. It is wonderful.

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