Can I just take off the skin on the tomato and keep the seeds in my salsa?
Yes it’s optional. I like to strain it to get most of the seeds out, but there will always be some seeds that will slip in.
Why do I use a strainer and throw all the skins and seeds from the tomato?
All of the skins still have leftover pulp and when you watch the video you will notice how much there is left over from it.
Why do I save the juice of the tomato?
There is so much juice that come out of these fresh tomatoes. If I add all of the juice into the salsa it won’t be thick, but more runny. If you love a runny salsa you can add all of it in. But if you don’t like a runny salsa you can adjust it to the consistency you like with the leftover juice. Also tomato juice is perfect for a chicken or beef marinade.
What kind of consistency do I pulse my tomatoes in the food processor?
If you watch the video you will get a better view and explanation.
How much oil do I add ?
In the beginning of the recipe it will tell you how much to add in. But if there’s a situation where your vegetables are starting to burn, just add more oil.
Why do I add the lid onto the pot when I’m cooking the vegetables?
It will help cook the vegetables faster and will give out steam, which will let out water and prevent your vegetables from burning.
Can I add in less jalapeños and chipotle chili pepper?
Yes you can. This salsa is more on the medium to spicy side.
The reason why I use big boy tomatoes and Roma tomatoes?
Big boy tomatoes have more of a water content which will help keep it more like a salsa consistency. Also, Roma tomatoes are low in content and will cause a tomato sauce consistency. I grow these tomatoes in my own garden and they both work well together.
Using different tomatoes:
Different tomatoes have different water consistency. I would highly recommend reading about the tomato before adding it in.
Something that I do:
When I triple this recipe I have a lot of tomato juice leftover, so what I do is, I can the juice the same as way as I would can salsa. Like mentioned above, tomato juice is perfect for a beef or chicken marinade or even to drink it.
- Heavy Bottom Pot
- Sheet Pan
- Food Processor
- 9 roma tomatoes + 1 roma tomato diced
- 4 big tomatoes I used Big Boy
- 1 garlic cloves, minced
- 1/2 green jalapeño, small diced
- 1 medium onion, small dice
- 1 small green pepper, diced
- 1 tbsp of olive oil, might need more
- 1/4 tsp of onion powder
- 1/4 tsp of chipotle chili powder
- 1/4 tsp of dry cilantro
- 1/8 tsp of cumin
- 2 Drops of distilled vinegar
- 2 tbsp of chopped fresh cilantro
- Salt and pepper to taste
- Preheat oven to Broil for 550F.
- Place a piece of parchment paper onto a sheet pan.
- Cut all your tomatoes in half except for the one Roma tomato which needs to be diced. Place your tomatoes onto the sheet pan flesh side facing down. Bake for 15 minutes and then flip your tomatoes and bake for 5 more minutes.
- Place your baked tomatoes in a bowl and let them cool. Once cooled take the skin off of the tomato and deseed it. If you like having a lot of seeds in your salsa you can skip the deseeding step and go on. You will also have a lot of tomato juice left from your tomatoes. I would recommend saving it and thinning out your salsa if it is too thick. Save all of your skins and seeds and put them into a strainer and lightly mix so that the water comes out not the pulp. Then start mixing out the pulp into the tomato bowl. (You can watch the video as it will show the process better.)
- Place your tomatoes into a food processor and pulse until it’s the right consistency.
- Chop all your ingredients into a small dice. (onion, green peppers, jalapeños, garlic, tomato)
- In a heavy bottom pot add a bit of olive oil and keep on a low to medium heat.
- Throw in your onions and let them cook halfway. Then add in your green peppers, jalapeños and garlic. Constantly mix and place a lid onto the pot so that it will help steam and cook the vegetables throughly. If you notice that your vegetable are starting to burn then add more oil to them. (at least 1tsp of oil)
- Add in your diced tomatoes and mix until they break apart.
- Once your vegetables are cooked, add in your blended tomatoes and bring to a light simmer until they’re hot. Add your tomato juice if needed to thin out the salsa if it's too thick. Take off heat.
- Add your seasonings, vinegar, salt and pepper.
- Enjoy with a side of tortilla chips!!