Had some tomatoes from the Albuquerque grower’s market at their peak (and perhaps a tad beyond). Made the recipe as written except for an extra 3rd serrano (seeds, ribs, and all), 3 large and very fresh garlic cloves, and one chipotle en adobo. It’s cooling in the pan on the stove as I write, but I can already tell this is my new “signature” salsa. Hot diggity!
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This recipe is a great starting point to develop your own Mexican salsa recipe. Adjust any or all of the ingredients to suit your tastes. Although this recipe calls for charring the chiles, you can also make it without charring them. Add more chiles for a spicier sauce or reduce the number for a milder version. Substituting jalapeño chiles for the serrano chiles will make a milder salsa too.
I cut this recipie in half and we don’t like green bell peppers but added radishes. Can I do that? Also, in cutting this recipie in half, I used 3 Serrano peppers and 1 jalapeño. I also forgot the tomato sauce as I just didn’t see it and I added 6 oz of tomato paste. I really cut everything in half but as far as changes I’m not sure if they are safe changes or not because I don’t know alot about canning salsa other than I really want to. Can you please help me out?
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.
Many of us begin a vegetable garden with dreams of preserving the harvest dancing in our heads. Even if you don’t grow food, the fresh ingredients for homemade salsa are abundant at farmers markets and farm stands during the growing season. Stock up with enough to can a batch of homemade salsa and enjoy the delicious flavors of summer all winter long.
Hi there 🙂 Precise serving sizes are so hard to quantify, since it all depends on how much each person eats lol. But the recipe makes approximately 4 cups, so I think that would be enough for 9 people… although, to be on the safe side, you could always double the recipe. Leftovers are good for a week or two in the refrigerator 🙂 Hope you love it!
I added a tea spoon of fine ground hot pepper. now thats the slight hot I like and no tomato paste. I like it wet …Great recipe. the first time I ever made salsa and I am glad I found the perfect recipe.. on top of it all. its just like a recipe of a so called semi friend. that had his own recipe I liked and he wouldnt give it up. well ..he can bite this. now!! I got it. if not better ..ha ha !! you and your grand mother knew your stuff… Thanks !!
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