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    Home » Recipes » Appetizers » Homemade Salsa with Fresh Tomatoes

    Modified: Mar 14, 2023 · Published: Aug 29, 2016 by Angela G. · This post may contain affiliate links.

    Homemade Salsa with Fresh Tomatoes

    243 shares
    Jump to Recipe

    Homemade salsa just like the Mexican restaurant brings to your table with fresh chips!



    Homemade Salsa with Fresh Tomatoes


    Homemade Salsa with Fresh Tomatoes


    Homemade Salsa Without Seeding


    Homemade Salsa with Fresh Tomatoes



    Homemade Salsa with Fresh Tomatoes


    Homemade Salsa with Fresh Tomatoes


    Homemade Salsa Without Seeding


    Homemade Salsa with Fresh Tomatoes

    "Do you need to seed tomatoes?" This is the question I was Googling after I looked down at my first batch ever of homemade salsa.

    I had gotten a little excited about the fact that it's super easy to peel the skin off of tomatoes by shocking them. Way easier than I thought. I was on this, I-can't-wait-to-tell-the-world-how-easy-it-is-to-make-homemade-salsa high when all of a sudden I came crashing down. I saw tomato seeds dotted all up in my 100% fresh homemade salsa. Uggg. There was no getting them out. Were all of those random tomatoes I collected from people who lovingly GREW them for MONTHS just wasted? After I had just shocked and peeled and diced them? The thought of doing it again felt really hard all of a sudden.

    So naturally, as I do in any kitchen (or life) crisis, I turned to Google. Tomato seeds can't be that bad, I thought. Why do we even take them out? I eat tomato seeds in other things like uh, fresh tomatoes, and it's FINE. Little pep talk to my self as I'm typing into the Google search bar on my phone. Deleting it 400 times because apparently my fingers are too large to hit those tiny letters despite upgrading to the iPhone 6 plus specifically for this reason. My frustration level was definitely rising and I was desperately hoping that tomato seeds in salsa was a perfectly acceptable thing in the world even though I've NEVER eaten salsa with seeds. Double uggg.

    Then my results loaded. And I was shocked to find out that indeed, tomato seeds in salsa is a FINE thing and in FACT, may make the salsa taste BETTER. Proof: Read The Truth About Tomatoes.

    Salvation, my friends. Sweet, sweet salvation! This is why I love Google. It tells me what I want to hear. So now, I'm here to tell you not only just how easy it is to make your own salsa from fresh tomato, but also that if you don't seed your tomatoes, it's going to be better than OK, it's going to taste better and be better for you than salsa without seeds. So in YOUR FACE tomato seed haters! Not really, I just needed to get my last bit of frustration out there.

    So this recipe is a tribute to my dad. He loves to grow a variety of HOT peppers including ghost peppers to give this some serious heat. I love his salsa because it's really all about the peppers. I know not everyone loves super hot salsa so feel free to choose more mild peppers but it's the peppers that give this salsa recipe flavor. No spices.Mason Jar Plastic Lid

    Pro Salsa-making Tip: I use these plastic Mason jar caps instead of the metal rings that tend to rust. These plastic ones are cheap and are dishwashable.

    Homemade Salsa with Fresh Tomatoes

    Homemade Salsa with Fresh Tomatoes

    Author: Angela G.
    Homemade salsa just like the Mexican restaurant brings to your table with fresh chips!
    4.67 from 3 reviews
    Reviews
    Course: Appetizers
    Cuisine: American
    Skill Level: Easy
    Prep Time: 20 minutes minutes
    Cook Time: 10 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 8 Servings
    Yield: 1 quart salsa

    Ingredients 

    • 8 large tomatoes
    • 1 large onion
    • 2 jalapeño peppers
    • 2 ghost pepper
    • 2 banana peppers
    • 1 teaspoon salt
    • 1-2 tablespoon sugar to taste
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    Instructions

    • Bring a large pot of water to a boil. Then fill a large pitcher with water and ice.
    • Place 3-4 tomatoes in the pot of boiling water. After about 1 minute, remove them with a strainer or tongs and place them in the pitcher of ice water.
    • Remove tomatoes from ice water after about a minute. Skin will have separated from the meat of the tomato and will peel right off.
      Remove all the skin and dice. At this point you may choose to seed the tomatoes or not. Simply cut away the seeds if you choose to remove them.
      Place peeled and diced tomatoes in a new large pot and turn heat to medium-low. Repeat this process with the remainder of tomatoes.
    • Dice onion and add to the pot of tomatoes.
    • Dice jalapeo, banana and ghost peppers. (Use gloves if desired)
      You may choose to leave the seeds of the peppers in if you like more heat. Removing the pepper seeds removes more heat.
      Add diced peppers to pot of tomatoes.
    • Add salt and sugar and let simmer for about 15-25 minutes depending on how crunchy or soft you want your peppers and onions. Transfer to a quart-sized Mason jar and store in the fridge.

    Notes

    Spicy peppers contain oils that can stay on your hands even after you wash them If you later touch your eye or other sensitive body parts, this can cause discomfort. To avoid this, simply wear latex gloves while you handle the peppers.

    Nutrition Facts

    Calories: 49kcal | Carbohydrates: 11g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 301mg | Potassium: 482mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1586IU | Vitamin C: 36mg | Calcium: 24mg | Iron: 1mg
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    243 shares

    Reader Interactions

    Comments

    1. Nicole says

      August 23, 2023 at 3:25 pm

      Hey thank you for your post on tomato seeds, I was very discouraged until I read what you wrote.

      Reply
    2. Rosie says

      November 08, 2022 at 2:42 pm

      5 stars
      Delicious!!!!

      Reply
    3. Michael J Peterson says

      August 22, 2021 at 9:24 pm

      4 stars
      Seriously? I don't think I've ever encountered a salsa without seeds. What planet do you come from? Of course seeds are OK, I mean who seeds their tomatoes anyways. Sorry but this is a new one to me and I had to read the article twice to confirm that it was serious.

      Reply
      • Angela G. says

        August 23, 2021 at 11:48 am

        Hmmm... most of the salsa I've consumed does not have seed. And people do seed tomatoes frequently. However, you don't have to since the seeds do not alter that flavor significantly and they do add some texture which may or may not be appealing to you. So point is, it's a personal choice. There's no right or wrong way to go here.

        Reply
      • D. Edwards says

        January 31, 2022 at 11:47 pm

        Remove the seeds when making homemade salsa! In order to get the ripe tomatoes use the grape variety, otherwise the tomatoes look washed out and lacking flavor. Yes, it is tedious, but the answer is flavor. I've never been to a Mexican restaurant and had salsa loaded with seeds. You need to get rid of them. My homemade salsa is great, this is how to do it:
        Grape tomatoes, seeded
        Onions, I like the sweet variety
        Juice from fresh limes
        Hot sauce, any variety you like
        Jalapeno, or other 'hot' variety peppers
        Your personal taste should determine how much of each ingredient you use.
        You will get it right, it may take several attempts.

        Reply
    4. Lc says

      June 24, 2021 at 6:31 am

      This recipe is for a refrigerated salsa and meant to be consumed at the time. However, if making salsa for canning purposes one needs a safe canning recipe with the acidity added (lemon juice).
      Recipes in the Ball canning books are tested and considered safe for canning purposes.

      Reply
    4.67 from 3 votes (1 rating without comment)

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