@Carl. My wife is Mexican and I’ve traveled there many times; particularly the state of Michoacán where she’s from. In Mexico, the sauce that you make is called a “Salsa Cruda” (Raw Sauce). It is perfectly fine to make it without frying/simmering since it’s just one of the MANY ways to make a sauce in the Mexican kitchen. I must say that adding cumin to a sauce is more typical of Tex Mex than the authentic Mexican style sauce. Also, lime is only added to something such as pico de gallo. Salsa verde is another sauce that made by cooking tomatillos, jalapeños and a couple garlic cloves in slightly boiling water for about 10 min. Once the tomatillos are cooked, you add them with a little bit of the cooking water, the chilies, garlic, a piece of white onion, cilantro and salt to a food processor. This is carefully processed due to the hot liquid. Tomatillos can be pretty acidic so a pinch of sugar can be added to counter that. I’ve been in a ranch in Michoacán where they cooked a goat over a wood fire. I saw them make the “birria” (typical Mexican sauce for roasted meats) over the same wood fire. It picked up the smoke taste and I’ll tell you, it was the best BBQ goat that I EVER had!
The salsa is so easy to make, you’ll have the perfect condiment to use on anything and everything in a matter of minutes. The tomatoes and chili peppers are first charred in a skillet for an amazing hint of smoky flavor and then pulsed a few times in a food processor or blender with generous squirts of lime juice, onions, and garlic to desired consistency. It is finished off a hefty bunch of chopped cilantro for an additional layer of flavor.
I made this with 7 red jalapeños, no sugar, 3 1/2 tsp cumin and double the garlic. I used kosher salt instead of canning, and 3/4 cup cider vinegar and used bottled lemon juice for the other 1/2 cup of acidifier. I also tripled the cilantro. It’s lovely. Thank you. I tend to make a roasted salsa so this was a nice change. A note on peeling and draining the tomatoes – let them cook int the broiler until a few skins blacken. This allows for easier peeling as you noted, but also allows much of the water to flow into your sheet pan. I found I squoze them slightly with my tongs and put them directly into the food processor then
I substituted some of the vinegar with lemon juice and it tasted wonderful! I also used sweet onions and red onions. I used half green and half yellow peppers. Do not use the insides of the jalapeños if you want it more on the mild side. I used store bought Roma tomatoes and it took more like 5 minutes but the skins did pull off pretty easy. I made a double batch and got 16 jars. It was a HIT with my family and they are asking for more plus my friends all want the recipe!
I tried this tonight. I made your recipe as written and then added several cups of peaches to the mix. My jalapenos were super spicy so I decided to add a bit of sugar (probably half a cup) to bring out a bit more of the sweetness of the peaches. It was very tasty! My understanding is that all these additions are safe since peaches are adding extra acid and the sugar is just for flavor since there is already plenty of vinegar.
In reality, though, salsa might as well have been the Spanish word for cornerstone. With a myriad of types, flavors and consistencies to choose from, the Latin American stable is much more than the hot and tangy dip we know from Superbowl parties: It’s an important building block of almost every Mexican meal in more ways than the obvious: Salsa, the world’s perhaps most popular condiment (Salsa is currently outselling ketchup in the United States, just saying!), finds use in the Mexican kitchen not only as a dip but also a relish, a flavor enhancer – even as a base ingredient in other dishes like Huevos Rancheros.
However, if you recently canned them, you’re okay to keep it – you don’t have to throw it away! Being improperly canned just means they can’t be stored at room temp for months and months. Just move the cans to a refrigerator for storage for a month or two. For longer storage, transfer the salsa to freezer-safe containers (leaving room to expand) and freeze. Salsa freezes well! If you have more ingredients, definitely try again using this recipe and the updates I now use in preparation if you have a food processor. 🙂
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I’m making your salsa today. Your ingredients are right on with the ingredients I use to make it fresh. The only difference for me is, I had an abundance of tomatoes this summer. I cored them and froze them whole. I just put them in my stockpot and will cook them down until the water is just about gone. I’ll use my emulsion hand blender to run through the peels. I’ll add the other ingredients after this, that way I still get a little chunkiness. I did the process yesterday with pizza sauce (canned) and used about 2 gallons of tomatoes. Turned out great.
Here is a tasty homemade salsa to accompany your crispy tortilla chips. Many salsa recipes call for canned tomatoes and chilies (i.e., already cooked). I find that using fresh ingredients, and then cooking the salsa briefly, yields the best flavor. It sweetens the tomatoes and brings out their flavor. (Note, canned tomatoes have also been semi-cooked) The other purpose cooking it serves is to bring the mixture up to the required temperature for canning.
Absolutely love this. You were right. Getting as much water out is so really important step. I drained as best I could with colanders then put in glass bowl. More liquid settled so I used a turkey baster to remove more liquid. Won’t ever make it another way. I have been looking for a salsa that has body and flavor and this is outstanding. I made my own tomato sauce as the tomatoes I got from local farmer were meaty and very flavorful. Thank you for posting this outstanding salsa recipe.