No-Peel Salsa Recipe from Homegrown Tomatoes

Core your tomatoes and peppers, slice in half. 
We like to use all types of hot peppers for this salsa, 
or even super hot peppers!

Roasting Method:

Heat oven to 375˚ F. Add tomatoes, peppers and garlic in a pan and roast for 30-45 minutes, then move the rack to the highest position and broil for 3-5 minutes to blister and blacken them slightly. 

or

Stovetop Method:

Process the tomatoes in a food processor until smooth. We like to roast (see above) or cook the tomatoes down to condense and make the tomato mixture thicker for a thicker, heartier salsa, but you could also use it fresh at this point if desired. To cook it down, pour tomato mixture into stock pot and boil down for 30 minutes or so to condense. 

 

Final step: 

Once condensed or roasted, let the tomato mixture cool down. If you roasted them, process in a food processor. Add a bunch of chopped cilantro and process, then as the last step add freshly diced onions (soak strong onions first in cold water for 20 minutes and drain them to sweeten, you can also use green onions which have lots of flavor and add color to your salsa). We also like to add lots of freshly chopped garlic to the salsa to add heat and loads of flavor. Last, squirt in juice from a lime to give it a burst of freshness, and add salt and pepper to taste. Chill. 

NO need to peel those tomatoes!

Enjoy with chips or on tacos!

We will store this salsa in the fridge in a glass dish or jars with lids.

Want shelf-stable salsa?
You can also make a Canned No-Peel Salsa Recipe »