Rating: 3.52 stars
27 Ratings
  • 5 star values: 10
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 5

A fresh, delicious tomato salsa! Feel free to vary the amount of garlic according to what you prefer.

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Recipe Summary

prep:
5 mins
cook:
1 hr
total:
1 hr 5 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place tomatoes, bell peppers, onion, hot peppers, salt, garlic, and vinegar in a saucepan or pot Bring mixture to a simmer. Cover, and let simmer 50 to 60 minutes. The longer the salsa simmers, the spicier it will become.

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Nutrition Facts

57 calories; protein 1.9g; carbohydrates 10.5g; fat 0.6g; sodium 970.9mg. Full Nutrition
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Reviews (22)

Most helpful positive review

Rating: 5 stars
01/25/2004
I give this five stars only after revising the recipe as follows: increase chopped tomatoes to 1 gallon reduce jalapenos to 3 chopped jalapeno peppers. increase onions to 2 cups add 1 tablespoon of sugar add one box frozen sweetcorn increase garlic powder to 2 tablespoons bring to boil and reduce heat to simmer uncovered for 2 to 3 hours stirring regularly. One hour before completion add two 12 oz cans of tomato paste and stir in well. Cook until salsa is thick enough for your taste and just before removing from the heat add 1/2 cup of a dry red wine. This will can well and also freezes well. Add more peppers to give it more kick or stir in hot sauce before serving for those who like more heat... Read More
(62)

Most helpful critical review

Rating: 1 stars
01/25/2004
I don't eat salsa but this got a HUGE thumbs down from hubby. He didn't like this recipe at all. While I was cooking it it looked more like soup than salsa due to all the vinegar. I actually ended up straining it all out but apparently it didn't help. Hubby said the vinegar taste was overwhelming. I don't recommend this recipe and will delete it from my box. Read More
(20)
27 Ratings
  • 5 star values: 10
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 5
Rating: 5 stars
01/25/2004
I give this five stars only after revising the recipe as follows: increase chopped tomatoes to 1 gallon reduce jalapenos to 3 chopped jalapeno peppers. increase onions to 2 cups add 1 tablespoon of sugar add one box frozen sweetcorn increase garlic powder to 2 tablespoons bring to boil and reduce heat to simmer uncovered for 2 to 3 hours stirring regularly. One hour before completion add two 12 oz cans of tomato paste and stir in well. Cook until salsa is thick enough for your taste and just before removing from the heat add 1/2 cup of a dry red wine. This will can well and also freezes well. Add more peppers to give it more kick or stir in hot sauce before serving for those who like more heat... Read More
(62)
Rating: 4 stars
01/25/2004
Although it's not a quick Salsa to make it is really worth the wait. I spooned out half of the batch and let the other half continue an extra hour and it was indeed spicier. Looking forward to some sport events to try this again. Read More
(28)
Rating: 5 stars
01/25/2004
I have modified this recipe to my liking. I have added 1 tsp of hickory smoke seasoning(liquid) and 1 cayenne pepper chopped really fine and also substituted a regular red pepper along with the geen pepper to this recipe.Also use 1/2 the vinegar and I used white vinegar.Now I like this recipe.Great recipe to try and play with.!!!!!!!!!!! Read More
(24)
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Rating: 1 stars
01/25/2004
I don't eat salsa but this got a HUGE thumbs down from hubby. He didn't like this recipe at all. While I was cooking it it looked more like soup than salsa due to all the vinegar. I actually ended up straining it all out but apparently it didn't help. Hubby said the vinegar taste was overwhelming. I don't recommend this recipe and will delete it from my box. Read More
(20)
Rating: 1 stars
01/25/2004
Very watery and way too many jalepeneos. I like my salsa thick and some kick but this just "burns" so bad that you will not be able to taste the flavors. Read More
(16)
Rating: 4 stars
07/09/2006
This makes great salsa I found however that if you follow this recipe to the letter it is far too sloppy. I cooked mine for 50 mins and then took the lid off and carried on cooking it for about 40 mins until a lot of the liquid had evapourated. Fantastic in choriso or steak sandwiches with focatia or chiabatta bread. Read More
(15)
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Rating: 5 stars
08/09/2005
This is a very easy recipe. I never made homemade salsa before but my husband said "It was better than a local restaurant that we ate at." That means a lot to me. I don't like when recipes don't turn out. Anyone could make this recipe. Of course I added some black pepper cajun spice and some other ingredients. I care not to reveal. Thank you. Read More
(13)
Rating: 2 stars
01/25/2004
Vinegary salsa soup... BLAH! Read More
(12)
Rating: 5 stars
08/01/2004
This is my first traditional salsa recipe experience with fresh vegetables for all the ingredients. I cooked it for what seemed like 2 1/2 hours and my husband and his father both gave it a huge 2 thumbs up! I canned it in 1/2 pint jars (also my first canning experience) and ended up with 7 jars. It's going to last a long time. I liked the simple ingredient list and for once had everything fresh from my garden and in my pantry! My husband said I could do this recipe again and my father-in-law took a jar home with him! Hats off to a great recipe Kim Niederreither! Read More
(11)