This is what you make when your tomato harvest is more plentiful then planned. BEST SALSA EVER! His coworkers raved over how delicious it was, and what a keeper I am. Great recipe! Why isn’t this able to be canned? This field is for validation purposes and should be left unchanged. I used yellow cherry tomatoes from my garden and two jalapenos since that’s what I had on hand. ), and I have been making roasted vegetable fajitas, so then I scoured the web for a roasted pepper salsa. Cut tomatoes, onions and peppers in half. We love this recipe exactly as written, maybe with little extra lime at the end. One of my favorites food recipes. I have yet to make a recipe that wasn’t delicious from Once Upon a Chef. Thank you, thank you, thank you! It wasn’t a huge difference from some of the better refrigerated salsa brands. I haven’t frozen it myself but I think it should freeze very well for up to a couple of months. Fantastic served warm or cold. I used an immersion blender which worked great. It smells so good, was easy to make with ingredients I grabbed at the farmers market and out of the garden, but way to hot for me. Wondering about doing it for this recipe or if I should just freeze this salsa in pint ball jars. Hi Nick, Yes the peppers should be stemmed but not seeded. The most important aspect of her recipe is the method. This salsa is fantastic! My husband and I like it hot but if you don’t use all the roasted peppers you can save them for another recipe. As mentioned in the comments above, there can be a lot of variation in heat in peppers of the same variety. Another outstanding recipe, Jenn. Let me know if you have any problems. (Note: This is a spicy salsa — you may want to start with one pepper in the food processor, and then blend the other(s) in if you want more heat.). But this sounds particularly good and pack with wonderful flavors. I had to stop myself from eating this salsa by the spoonful. There’s gonna be interesting food in home recipes coming up. I will also use this recipe for the sauce to go over my enchiladas. I’m crazy about this salsa. My only suggestion. I cut back on the heat, but still utterly delicious. This is both smoky and fruity (using the tomatoes that I used). Everyone loved it even more. The vegetables in this salsa recipe are roasted, intensifying the flavor of the tomatoes, mellowing the onions and garlic, and adding a touch of smokiness. It created a wonderful flavor, and I liked that it was the more liquidy kind of salsa (seen it called cantina style in stores). We made this last weekend with some of our crop of summer tomatoes and it was fabulous. My son declared it the best he’s ever tasted! I love the flavor from it. Some of the liquid may separate out when it’s defrosted, or it might get a bit watery, but you can correct that by reheating it. I think the secret is out! What should I do with all the salsa that is now in ball jars? Serrano peppers are similar to jalapeño peppers in taste and appearance but they are smaller and hotter. I also add a clove of garlic because … garlic! Very pretty. What a small world!!! Hope that helps. Wonderful! Any chance you have a weight for the tomatoes (and maybe even an estimate for the onion)? I have been looking for this recipe for a while now since my brother started making me homemade salsa. Remove the skin before processing of course. I’ll use your recipe instead. I do like spicy so I added all 3 peppers but it’s was super spicy! We get our groceries delivered and I’m not sure which type of pepper I actually received because it was about 6 inches long and super hot. For anyone concerned about the heat level, I’d add that you can always roast 3 or 4 peppers, but only puree one or two into the salsa. You can always blend the others in to taste.) I found however that it was way too salty ( 2 tsp) and ended up adding more tomatoes to it. Some of the liquid may separate out when it’s defrosted, or it might get a bit watery, but you can correct that by reheating it. I have an abundance of grape tomatoes that I will use for this recipe. So glad you enjoyed! Definitely making this again! (I don’t KNOW that, it’s just a guess. (Note: This is a … Thank you once again for another beautiful recipe. Hi Susan, I typically use 3 Serrano peppers…it’s spicy but not crazy hot. I was so pleased at how thick and chunky this one was. It is definitely a recipe I would make again. Also, I used the juice of a whole lime. Hi Lenora, I didn’t develop this recipe with canning in mind (and I know very little about canning), so while I don’t know for sure that it’s unsafe for canning, I don’t feel confident telling you that it would be safe. This is a delicious Salsa to add to your repertoire! I made this recipe last night and it was excellent — thanks! Enjoy! Yes, you can freeze it. I loved this salsa, paired it with beef tacos. Gr8 recipe…thank you! Thank you for sharing. Can it be frozen? Hope that helps and glad you enjoyed! Without a doubt the best salsa I have ever made. Pure perfection. This is just so delicious. Add the salt and cumin and pulse until just slightly chunky. Best salsa in the world. He was very happy and thank you so much for sharing this!