Homemade salsa is always so much better than store bought…and Fresh Deli Salsa can be $6.49 at different stores. So why not make your own right?
This recipe is so fast and easy if you have a food processor but even if you don’t, well worth making it fresh at home.
7 Campari Tomatoes (or 4 ripe Romas). Chopped
2 regular sized Scallions chopped. (about 1/3 c)
1/3 c Cilantro chopped
5 regular sized cloves Garlic, minced (about 1-1 1/2 Tbsp)
1 Jalapeño chopped fine including Seeds. (Or 2 Tbsp chopped hot peppers)
1/2-1 tsp Johnnies seasoning salt. (or Lowery’s) start with 1/2 tsp
2 Tsp Chili Powder.
Juice of 1 Lime (about 2 Tbsp.)
Its so easy to do this in a food processor…just throw in the garlic first, and the pepper, rough chopped. Pulse until the garlic is all minced up, then toss in the tomatoes whole, pulse a few times, careful….not too much. Then I chop up the cilantro and scallions by hand, toss them in and then everything else and pulse a few more times, remembering that the chunks of tomatoes will wilt as they set.
Enjoy!
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FOR INSTANT POT COOKED SALSA:
Makes about 1 1/2 c.
Ez to Double
This Salsa calls for Tajin with Lime Seasoning, Sooo you don’t have it, increase the Lime and zest….makes Medium Spicy Salsa, the difference isn’t a lot, but since some of the flavors in fresh Salsa will be lost when they are cooked, you’ll need to kick up the Lime and Cilantro Flavors. The Tajin and Lime Zest take care of the Lime flavor so the Chili Powder in this recipe is reduced because the Tajin duplicates some of that. Then there is the Cilantro fresh flavor that also gets lost when it’s cooked and is usually added in fresh after foods are done as well as in the dish as it cooks… the Corriander seed is the CILANTRO plants eeds which will carry some of that Cilantro flavor in the cooked Salsa as well. Then there is the delicate Scallion that will also lose some flavor as it cooks so I add 1 more in this cooked recipe.
Soooo, as stated above, homemade Salsa is always so much better than store bought…and Fresh Deli Salsa can be $6.49 at different stores. So why not make your own right? The Recipe for fresh is above and this one can be eaten fresh as well, but it is enhanced to hold up under the pressure cooking process.
This Recipe is so fast and easy if you have a food processor but even if you don’t, well worth making it fresh at home.
7 Campari Tomatoes (or 4 ripe Romas). Chopped
3 regular sized Scallions chopped. (Close to 1/2 c)
1/3- scant 1/2 c Cilantro chopped
Scant 1/4 tsp Coriander Seed
5 regular sized cloves Garlic, minced (about 1-1 1/2 Tbsp)
1 Jalapeño chopped fine including Seeds. (Or 2 Tbsp chopped hot Peppers)
1 1/2 tsp Chili Powder.
1 tsp Tajin Mexican Seasoning (or add an extra 1 tsp Lime zest, 1/2 tsp Salt and 1/2 tsp Chili Powder).
1 tsp Lime Zest.
Juice of 1 Lime (about 2 Tbsp.).
Optional: 1 tsp Sugar after it’s done and…… only AFTER any type of Canning. (For Canning, refer to FDA food saftey guidelines).
Its so easy to do this in a Food Processor…just throw in the Garlic first, and the Pepper, rough chopped. Pulse until the Garlic is all minced up, then toss in the Tomatoes whole, pulse a few times, careful….not too much. Then I chop up the Cilantro and Scallions by hand, toss them in and then everything else and pulse a few more times, remembering that the chunks of Tomatoes will wilt as they set.
Enjoy!
Add all food processed and chopped Ingredients along with spices into the Instant Pot. Set the time to 2 min and allow 5 min NPR. Use an immersion Blender to Blend up Salsa to desired consistency… add fresh Onion, Cilantro and Lime if desired to kick it up a notch. If there is more liquid than you want in the Salsa, turn the pot off and back on to Sauté, and allow Salsa to boil while making sure it doesn’t burn, reduce Sauce for about 5 minutes. Taste the Salsa and add more Salt if needed before jarring for any type of canning, but I mention this because above, I mention using Sugar…. but NOT for Canning… for Canning, refer to FDA Food Safety guidelines. so if you want Sugar in it, wait until serving it because Sugar reduces the acid needed to preserve the Tomatoes.
Garnish with fresh Cilantro, Scallions or Both.
