20 September 2010

Tangy Salsa Recipe



photo of finished salsa


This recipe is for a large batch of tomatoes, if you have a much smaller harvest, you will need to halve or quarter this recipe. The addition of the vinegar, although added because I can this recipe, adds a tangy element to the fresh salsa. Even if you are making this to can, you really need to grab some nacho chips and try some fresh. It's awesome! Now, on to the recipe...

What you need...
  • 40-50 tomatoes (comes out to around 8 quarts)
  • 3 batches of green onions (12-15 individual plants. If you like a lot of green onions, add more. If you have any left over, you can always chop them up and add them to sour cream)
  • Approximately 36-40 ounces of roasted Chile peppers (the cans come in various sizes, so we get a 28 oz can and a 12 oz can. You can add more or less, depending on your preferences) (We use mild peppers, but you can use hotter ones if you wish)
  • 1 C. of white distilled vinegar (5% acidity)
  • 1 Tbsp. of pickling salt
What to do...

photo of tomatoes in a bowl
  • Core the tomatoes
    • Doing it now is much easier than doing it after you have removed the skins. If you are unsure of how to do this, I have provided a short guide for you... How to Core Tomatoes
  • Remove the skins from the tomatoes
    • If you are unsure of how to do this, I have provided a short guide for you... How to Peel Tomatoes
  • Cut the tomatoes into fourths and than eighths (you want to end-up with average-sized chunks)
chopped tomato
    • Tip: You will notice that the cutting board is resting inside a baking dish. This is to contain the large amount of tomato juice that is released while cutting (I just dump this into the bowl with the salsa)
  • Place the chopped tomatoes in a Large bowl (We end up using two bowls)
  • Thinly slice the green onions and add to tomatoes
  • Dice the chilies and add to tomatoes
  • Add vinegar
  • Add salt
  • Mix well
  • Taste and adjust seasonings to your liking
If you are only interested in making a fresh salsa and plan to use this entire amount within a week or so, than you are done. The flavors will intensify over time. You can also do this step a day before the actual canning process; just keep the salsa covered and in the refrigerator.

If you plan to can the salsa, I will supply the instructions I use in my next article... Canning your Salsa

8 comments:

  1. YUM fresh, home made salsa. I have some tomatoes in the fridge right now that my husbands boss gave him. I may have to make some of this.

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  2. Ann: This is really good and the vinegar really adds a great tang to the salsa.

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  3. My husband makes homemade salsa a lot but I don't think he's ever used vinegar. I'll have to ask!

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  4. BeadedTail: This recipe is essentially a recipe to can the salsa, which is why the vinegar is added (to add acidity to the batch). However, when I first made it, I HAD to try it before I cooked and canned it. When I did, I discovered that it tasted fantastic. The vinegar really adds a kick to it.
    If you try it, please let me know what you think.

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  5. That looks good!

    http://youcanfacetodaybecausehelives.blogspot.com/

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  6. Toyin: Thank you, I think it's very good. It's the vinegar that give it that extra kick.

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  7. This is one way I have not used up my tomatoes! For the life of me I don't know why. I know what I'm making this weekend! Thanks for voting for me!

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  8. Reeni: You're very welcome. I hope you enjoy your salsa.

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