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I will direct you to "Annie's Salsa"....and trust someone will post the recipe.
Linda C

Here is Annie's Salsa. It's the best there is.

Tracey

ANNIEÂS SALSA
8 cups tomatoes, peeled, chopped and drained
2 ½ cups chopped onion
1 ½ cups chopped green pepper
3 Â 5 chopped jalapenos
6 cloves minced garlic
2 tsp cumin
2 tsp pepper
1/8 cup canning salt
¼ cup chopped fresh cilantro
1/3 cup sugar
1/3 cup vinegar (1 c. for BWB, may use combo of lemon or lime juice and vinegar)
16 oz. tomato sauce
16 oz tomato paste
Mix all ingredients, bring to a boil, boil 10 minutes. Pour into hot jars, process at 10 lbs of pressure for 30 minutes for pints.
Or BWB for 15 minutes for pints.
Makes 6 pints (or 7 sometimes).

While I am sure that is a delicious recipe (especially coming from Annie), I would think that a simple recipe means one the doesn't require canning.

I've not done it, but I'm sure that Annie's Salsa would taste good w/o canning. Just cook, cool and eat!

Ellen is right, you can just make it cool and serve. That's a lot of salsa though, I'd cut the recipe in half and keep the leftovers in the fridge. The main purpose of canning it is to have that sweet taste of summer in the middle of winter. Same goes for Sharon's pasta sauces. YUM! Iv'e put up 28 pints so far this year. I always get seven pints from the recipe...LOL...guess I need Ashley and Annie around to make it six.

David

This is my favorite recipe for salsa fresca. I do not use as much oil, maybe a drizzle, because I prefer salsa fresca without much oil. This is also a recipe that you can adjust to taste with more or less jalapeno peppers, more or less garlic and cilantro, etc. It is from Tyler Florence's 911 show on the Food Channel and received many great reviews:

Salsa Fresca
Recipe courtesy Tyler Florence
Show: Food 911
Episode: Fajita Party: Los Angeles CA

4 ripe tomatoes, chopped
1/4 red onion, chopped
1 jalapeno, minced
8 cilantro sprigs, chopped
3 garlic cloves, minced
Juice of 1 lime
1/4 cup olive oil
1/2 teaspoon salt

In a mixing bowl, combine all ingredients together. Toss thoroughly. Let stand 15 minutes before serving.

You can also make a fresh tomato salsa or salsa fresca, with chopped tomatoes, chopped onions, chopped cucumbers, minced garlic, salt and some chopped cilantro. You can mince or chop finely.add some chopped canned drained green chilies for mild or a seeded minced fresh jalapeno or 2 (or canned) for hot. The juice of 1 lime and you are good to go. I don't measure, Everyone loves it. Let it sit for a bit in the frig. ta da simple Sue

I ate Annie's salsa before it was canned and after it was canned; good both ways.

Cooper, I pretty much made your salsa today, added V8, olive oil, Tabasco and red wine vinegar to it and called it gazpacho. I just realized that I forgot the cilantro, though! Darn - have to remember that tomorrow.

I love salsa.

Probably not near as good as Annie's but then Annie puts that love into hers.

My simple salsa which I won't eat because I don't care for salsa. I cook by smelling it until it smells like salsa. Never made a batch that didn't get eaten up quickly.

About 1/2 pot of tomatoes, 1/3 onions, some white vinegar, garlic, cumin, and cilantro. Warm until it just boils. About impossible to get "wrong". Adjust to your taste on the fly. Hot peppers are optional. Add the vinegar slowly as that does much of the flavor character. You only need to get close and it will taste like salsa. With fresh tomatoes probably be the best you ever had.

Great way to try cooking without a set recipe. Make a small pot first until you get the taste of it then go for the big batches. As you can see everyone has pretty much the same recipe just tweaked with little things... sugar, salt, lime, peppers. By all means tweak away if you have and it sounds good.

Hints: Put a tomato on a slotted spoon and dip it in a pot of boiling water for a few seconds. The skin will then almost fall off. Put several tomatoes in the salsa pot and then mash them with a potato masher. They can also be diced up on a cutting board or food processored... neater but slower. The longer you cook it the smoother it will be. Chunky style is basically just warmed up. Adding sugar helps "cut the acid" which some people much prefer.... can't hurt to try a little. My dad says he gets heartburn if he does not sugar his tomatoes. I don't seem to have any such problems. Buy fresh cilantro as its smell puts a fresh character on the salsa. Whole cumin seed needs to be chopped or ground and then toasted but will have better character then ground cumin... also getting into some work there.

Annie got me freezing tomatoes in quart ziplock bags. Don't see why salsa would not freeze that way as well.

: )
lyra

Annie's Salsa is great cooked, uncooked or canned. You can make a whole batch and share with friends. If they do have that many tomatoes why not give canning a try, it's easy.

Tracey

I've been tempted to make it, but I was intimidated by the canning process. Good to know that can be avoided if necessary.

I make fresh salsa often. Never the same batch twice! I made a large batch to share with work and home this past week. All gone. The basics:

4 quarts diced tomatoes
1/2-1 cup minced red onion
1 bunch cilantro, chopped
3 small serrano peppers, seeded and finely minced
juice of 3 limes
1-2 teaspoons ground cumin
1/2 teaspoon chipotle powder
1 red bell pepper, small dice
1 green bell pepper, small dice
3 large cloves of garlic, minced
salt and freshly ground pepper to taste

I make a quick and simple summer salsa (that CANNOT be stored more than a day or so, and is not cannable).

Core, peel and dice some good ripe tomatoes. If they are seedy, squeeze out the seeds before dicing. Add some chopped sweet onion (cut a bit smaller than the tomatoes). Add up to one minced jalapeno pepper. Sprinkle on some garlic powder (fresh is too strong, cooked just tastes wrong), and some salt. I like a lot of salt but it does make it watery, so salt to taste and keep that in mind.

Squeeze the juice of limes over. Stir just before serving and taste for seasoning.

Now. Amounts. For one large beefsteak type tomato I would use about 2 tbsp onion and maybe a quarter of a pepper. Salt and garlic powder by eye, but the juice of 1/2 lime should be good. Increase from there! Sometimes I add a dash of ground cumin. For something different, dice some roasted and peeled peppers (green, red, yellow, poblano,whatever you have). I prefer to keep it simple with just the tomatoes and onions.

If my onions are strong, I separate the part I plan on dicing into rings and soak in ice water for 1/2 hour or a bit longer. Drain well, dry with paper towels, and dice. This makes them crisper and sweeter and less likely to make the salsa hot or bitter.

You could pulse the above in a blender or food processor for a smoother "cantina" style salsa. And obviously, more or less peppers or using a hotter pepper to adjust the heat. I have heard a bit of habanero adds a fruity hot note, but I can't handle those things LOL. A bit of canned chipotle is nice as well, but veeeery hot.

Annie's Salsa is delicious. I canned up 13 pints last week and we've already eaten 4 pints and I gave 1 pint to my carpenter. I also made some Peach Tomato Salsa to use up the last of my tomatoes and I thought it would be a nice condiment to pork chops. Today Joe grilled 1 chop to for lunch try it out and he deemed it "very good". The Peach Salsa definitely packs a punch.

Peach Salsa (William Anatooskin)

6 cups chopped peaches (about 3 pounds)
3 large fresh tomatoes
1 1/2 cups chopped red onions
4 medium jalapeno peppers, seeded and finely chopped
1 large sweet red pepper, seeded and finely chopped
1/2 cup finely chopped cilantro
1/2 cup white vinegar
2 tablespoons liquid honey
3 cloves garlic, finely chopped
1 1/2 teaspoons ground cumin
1/2 teaspoon cayenne pepper

1. Sterilize 8, 1/2 pint jars, then place upside down in a 325 F oven for about 15 minutes.

2. Blanch peaches, cool in cold water, peel, pit and chop to measure 6 cups.

3.Blanch tomatoes and cool with cold water, peel, remove seeds and cut into chunks.

4. In a large stainless or enamel cooking pot, combine peaches, tomatoes, onion, Jalapeno peppers, sweet red pepper, cilantro, vinegar, honey, garlic, cumin and cayenne pepper.

5. Bring to a boil, and cook for about 5 minutes, stirring frequently.

6. Adjust seasonings to taste.

7. Add more cayenne pepper if you desire a spicier taste.

8. Ladle salsa into hot jars to within 1/4 inch of top for headspace.

9. Remove air bubbles by sliding a rubber spatula between the glass and salsa.

10. Re-adjust the headspace to 1/4 inch.

11. Wipe jar rim to remove any stickiness.

12. Center lid on top of jar; apply screw band just until finger tight.

13. Place jars in a hot bath in a canner and process for 10 minutes.

14. Remove jars and place on a towel, then cover with another towel to cool slowly.

15. Jars are sealed when the lids pop and are curved down, (concave).

16. Label jars and store in a cool, dark place.

NOTE: You can substitute and use 6 cups of fresh, chopped pineapple for a different flavor.

Thanks to all you wonderful salsa makers for you receipes!
My niece emailed me and thanked me for directing her to this great Forum. She has copied several so now its on to the kitchen.
Lois

Okay, I may be a bit late, but here's a recipe from Consumer Reports...

ItÂs a pretty darned good recipe, and comes together quickly!

SALSA

1 clove garlic, finely chopped
2-4 whole jalapeno peppers, seeds removed, finely chopped
4 small tomatillos, chopped (2 Cups)
6 sm. Plum tomatoes, diced (2.5 C)
1 sm onion, finely diced (about ½ C)
2 green bell peppers, finely diced (about 2 C)
2 T parsley, coarsely chopped
2 T cilantro, coarsely chopped
2 T fresh squeezed lime juice

Put garlic and jalapeno peppers in a food processor and chop finely.

Add tomatillos and chop again

Remove mixture.
Combine the mixture with remaining chopped ingredients
OPTIONAL: add cumin to your taste

Smiles,
Sooz

Has anyone frozen Annie's Salsa instead of canning it? Would you need to do any modifications?

You can freeze Annie's Salsa too. No, you don't need to make any adjustments....I just would make the original version (rather than adding the extra vinegar for BWB).

Taste, taste again, put it in the fridge overnight to let the flavors blend, taste again.
Once you like the flavor, heat, etc., pack into containers and freeze. It's going to be a little more watery when thawed, but you can strain it or just eat as is.

Deanna

Are these directions right for the Annie's Salsa: "Pour into hot jars, process at 10 lbs of pressure for 30 minutes for pints. Or BWB for 15 minutes for pints." BWB is half the time with less heat.

Please ignore the above question, I was having a brain farth when I wrote it. :-)

Annie's salsa gets my vote too!! I've made several batches...but my suppply is running low. Time to hit the farmers market for more tomatoes!!!!

valorie

I made 17 pints and gave away 3. Since I ate a half-pint by myself yesterday, right after I opened it and before I even sat down, I think I'd best follow Valorie's plan and bank some more.

Today I made 7 pints with 4 types of yellow-gold tomatoes, but I had to mess up the color with the red paste. :-)