A creamy soup can be made with four whole bulbs of roasted, fragrant garlic. Before incorporating the cream and lemon juice, stop at the purée step and chill for up to a day.
| Prep Time: | 30 mins |
| Cook Time: | 20 mins |
| Total Time: | 50 mins |
| Servings: | 96 |
| Yield: | 1 1/2 gallons |
Ingredients
- 6 pounds roma (plum) tomatoes
- ¼ pound roma (plum) tomatoes, chopped
- 2 tablespoons garlic powder
- ¼ cup lemon juice
- 1 ½ tablespoons salt
- 1 tablespoon ground cayenne pepper
- 1 ½ teaspoons ground cumin
- 1 red onion, chopped
- 1 white onion, chopped
- 1 yellow onion, chopped
- 1 pound jalapeno peppers, chopped
- ⅓ bunch fresh cilantro, chopped
Instructions
- Bring a large saucepan of water to boil. Briefly place 6 pounds tomatoes into water to loosen skins and set color. Drain, peel and crush.
- Mix chopped tomatoes, garlic powder, lemon juice, salt, cayenne pepper and cumin into the saucepan with crushed tomatoes; bring to a boil. Mix in red onion, white onion, yellow onion, jalapeños, and cilantro. Continue boiling until vegetables are soft and mixture has reached desired consistency. Remove from heat. Cool and refrigerate until serving.
Reviews
I dont think I added enough jalapenos, it was not the heat I was hoping for. Good flavor, but more garlic and jalapenos would have spiced it up for me.
This is sooo good. First time making it. Used roma tomato’s and an emersion blender. .. only about 3 lbs. and 1/2 lb of chopped tomatoes. I used one big jalapeño pepper and half a poblano pepper. It’s about medium spice. Just perfect!! And used one whole yellow onion.
I quartered the recipe to make a small batch of salsa. It is delicious! I roasted the jalapeños and peeled and seeded them. I didn’t have the cayenne pepper, but the level of heat is just right for us without it. I used fresh garlic and a little extra salt, cumin, and cilantro. I substituted lime for the lemon. Thank you for sharing your recipe!
Made no changes never made salsa before first time and this recipe was delicious.will make this again.
This is my go to recipe for salsa. I use it for canning salsa to have year round. The only changes I make are to reduce the heat because we don’t like spicy food.
There was a lot of tasting and seasons were added to taste. I don’t know how much I added of what. I canned it, then went through them all in a few days. Highly recommend with lightly lime chips! Best combination. I love this recipe!
Great recipe! I halved the recipe and still made plenty. As previously mentioned it is VERY spicy as written. Perfect for my husband, a little much for me, way too much for those who prefer more mild heat. Next time I’d probably use 1/2 to 3/4 of the called for jalapeños. I ended up doubling the cumin, adding a little black pepper, and adding a generous dose of lime juice. I liked the idea of charring the jalapeños another reviewer mentioned but I was feeling lazy so at the last second I added a couple small dashes of liquid smoke just to give it that edge. To save myself work I started by cutting the onions and jalapeños into large chunks and dropping them in the food processor with the cilantro and lemon juice instead of cutting them up. I then transferred the onion mixture to my pot and processed the whole peeled tomatoes to the desired consistency and added them to the onion mixture with the seasonings. Super easy, delicious, and great for canning- a half batch made exactly 4 pints.
This is my favorite salsa recipe. I have made it several times using tomatoes from the garden. I can several quarts a year. Be careful with the peppers. I never add the whole amount, but even still it can get really hot, depending on the heat of the individual peppers. The flavor is wonderful!
I definitely wouldn’t add the sugar. I also went low on the heat and it was still plenty hot. It tasted – ok- but more like what you’d buy in the store. Maybe I just prefer a more fresh salsa.
Tastes great! Easy to make!
I made this! I seeded all the jalapeños. Instead of fresh tomatoes, I used can tomatoes, 3-28 oz petite diced and 1-28 oz chopped tomatoes. Still I didn’t have any heat, but the flavor is great! I chopped 4 Serrano peppers and added after the cooking process. It was fantastic!
I had a bunch of tomatoes given to me and I was looking for a quick easy recipe. This salsa is awesome!!! I used what I had on hand, but kept the spices as the recipe states. I’ll be making this one again.
Very good recipe! I plan to make this again soon!
This recipe was simple to make and tasted amazing!! I will pass it on to all of my friends.
Great recipe for fresh salsa. It has been a hit several times. Making it today to have some in the house.
I think this recipe is original. It should goes well with all kind of Mexican dishes. One only thing I made changes was I used Lime juice instead of Lemon juice. I personally LOVE the taste when it mixed with cilantro.
This is the best salsa recipe I have found. I followed the advice of the other reviewers and only used half of the jalapenos. I also halved the recipe, and it still made quite a bit. I simmered the mixture for about 15 minutes on medium heat, and I really enjoyed the consistency. I think next time I’ll crush fewer of the tomatoes and dice a couple more (I prefer my salsa a little chunky). I might also do a little less jalapeno since it was pretty spicy. But I will definitely make this recipe again!
It’s super easy! I ended up not putting any cilantro coz I didn’t have em in my fridge. But I switched the lemon juice to 1/2 lemon juice 1/2 apple cider vinegar and it still worked just as well!
This is my families favorite salsa recipe. I tried many others before this became my standard. The missing star is because as written, this salsa is way too hot! We like things hot, but I never use a pound of jalapeños! Jalapeños can vary a lot in temperature, but even with seeds removed a pound is too many. The only other change I make is to use more cilantro than called for. I rough blend the tomatoes in my Ninja to achieve the perfect texture. Delicious!
This is the ONE.. its even good served hot. Try adding 1/4 cup of chicken broth.. OMG
This is a very good recipe as is and as a base. I’ve been trying various changes including making it more chunky or a lot less chunky. I’ve added black bean, corn, and other veggies I like. I have settled on half and half where I use Romano tomatoes for a chunkiness and I’ll puree’ any ripe, garden variety tomato I have at my disposal. I’ll puree’ half of the onion too, but leave the other half chunky. I noticed that I can use ALOT less jalapeno’s for spice and flavor if I puree just one or two of those. Otherwise, for color and chunkiness, I’ll use what the recipe says. People just like it. Give it a try.