1/2 of a LARGE red onion. or 1 regular sized onion
half a lemon
salt
I put the cilantro and tomato’s in the food processor, added salt and lemon. charred/ kinda sautéed the onion, pepper & garlic on the stove top in a pan.
add all to food processor. more salt. pulse to desired consistency
it’s very spicy 🌶️
Raelah
During the fall and winter months I use canned. But once my salsa garden comes in, I use homegrown ingredients. I’ve doubled my tomato crop this year because I was going through tomatoes like crazy. I’m so excited!
Stepheninblack
I make home home canj ned tomatoes for use in salsas and everything else. I also can my homemade salsas at the peak of my local season. I know not everyone has the time or space but I eat well. The minute I figure out how to preserve Pico de gallo 🤑
kanyeguisada
My dad’s simple salsa is just Rotel (canned tomato and chile), serranos, and a bit of garlic powder and lemon pepper and then just pulse-blend. So simple and good.
BlinkySLC
I often use canned Muir Glen fire-roasted whole tomatoes. They’re delicious.
Yoda2000675
Does salsa freeze well if you have too much extra?
VIIten
Do you roast em first or just go straight from can to blender?
I personally like to use fresh. Then throw them on the grill really quick to roast em, along with the chillis and onion. Then blend it all together. That’s the way my grandma does it so that’s what I’ve always tried to replicate.
I’ve never tried to use canned, maybe I should give it a try one of these days
NotMyRealName814
I’ve always had good results using canned tomatoes but my sister lives on about 10 acres and has a great veggie garden so I’m going to try making salsa with some of her tomatoes in a few weeks.
Remarkable_Smoke9559
Omg that looks good. Wish I were there and take my plate to add flavor
9 Comments
1 [28 oz can of whole tomatoes](https://www.heb.com/product-detail/122302?shoppingStore=497), juice included
half a bunch of cilantro
a bulb of garlic
3 jalapeños, sliced in 1/4s lengthwise
2 serrano, slice lengthwise
3 habanero sliced lengthwise
1/2 of a LARGE red onion. or 1 regular sized onion
half a lemon
salt
I put the cilantro and tomato’s in the food processor, added salt and lemon. charred/ kinda sautéed the onion, pepper & garlic on the stove top in a pan.
add all to food processor. more salt. pulse to desired consistency
it’s very spicy 🌶️
During the fall and winter months I use canned. But once my salsa garden comes in, I use homegrown ingredients. I’ve doubled my tomato crop this year because I was going through tomatoes like crazy. I’m so excited!
I make home home canj ned tomatoes for use in salsas and everything else. I also can my homemade salsas at the peak of my local season. I know not everyone has the time or space but I eat well. The minute I figure out how to preserve Pico de gallo 🤑
My dad’s simple salsa is just Rotel (canned tomato and chile), serranos, and a bit of garlic powder and lemon pepper and then just pulse-blend. So simple and good.
I often use canned Muir Glen fire-roasted whole tomatoes. They’re delicious.
Does salsa freeze well if you have too much extra?
Do you roast em first or just go straight from can to blender?
I personally like to use fresh. Then throw them on the grill really quick to roast em, along with the chillis and onion. Then blend it all together. That’s the way my grandma does it so that’s what I’ve always tried to replicate.
I’ve never tried to use canned, maybe I should give it a try one of these days
I’ve always had good results using canned tomatoes but my sister lives on about 10 acres and has a great veggie garden so I’m going to try making salsa with some of her tomatoes in a few weeks.
Omg that looks good. Wish I were there and take my plate to add flavor