Homemade Salsa using canned tomatoes!

OUTSTANDING. Now I know how many of the Mexican restaurants make their salsa - with CANNED tomatoes. I loved this. I did sub out cilantro for the parsley, added some oregano and cumin and lemon pepper. Will make this recipe from now on! Thanks for sharing!

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Very good! I made this as written, except I only used 1 jalapeno and no hot sauce. That 1 jalapeno was plenty - equivalent to 'medium' store bought salsa. I prefer a spicier salsa, but no one else in the family does. The parsley however, is overpowering. 1/4 cup is too much (and I like parsley!). Next time I'll only use one sprig, if at all. I think I'll try lemon juice instead of lime next time, lemon seems to 'lift' flavours better. EDITED TO ADD: I had to throw this out. The parsley flavour got so intense it was completely overpowering. The tomato and onion flavours also were strange - instead of 'fresh', this just tasted raw to me. Perhaps I'll try this again but I'll simmer everything for a bit first, to remove the raw flavour.

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I didn't have any salsa to go with an extra bag of chips left from the holidays so this was great.
I used a large can of diced tomatos, added a can of green chilis with jarred jalepenos, used lemon instead of lime (didn't have lime) and saved some of the tomatos and chopped onion to stir in after processing to make it a little chunky. Really good and fresh tasting, I might not ever buy salsa again!

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Fabulous! I won't be buying salsa ever again :D

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Very good stuff!! I used 2 (14 oz) cans of tomatoes, why waste a 1/2 a can??? And used cilantro instead of parsley. We make this often. Thanks for sharing.

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Absolutely fantastic! I used green chilies instead of jalapenos, as green chilies are more at my level of heat tolerance but this was a fantastic fresh salsa. Oh, I also traded the parsley for cilantro. I don't think I'll buy store bought again! Coupled with tortilla chips made fresh this afternoon from a Mexican tortilleria, this was heaven.

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This was very good, saved our taco dinner when we realised we had no salsa! I only used one tin of tomatoes (in chunks) and 2 hot peppers, red onion, the rest according to the recipe. Will be making again!

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I went one step further than just using canned tomatoes - I used dehydrated garlic and onion, cilantro flakes, and the lime juice came out of one of those little plastic squeeze lime. The tomatoes were petite diced with chilis (hot), so I simply mixed it all up and let it sit in the fridge for a couple hours. It was as good as anything I've bought in the store and at about 1/3 the cost. Now I'm waiting for canned diced tomatoes to go on sale!

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Used red onion and skipped the tobasco but added a little chili pepper and small amount of balsamic vinegar. This recipe makes enough to equal two jars of salsa from the grocery store. Not only does it taste great, you save a little money!

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When I think of all the time I've spent peeling, seeding and dicing tomatoes to make salsa I could just kick myself after trying this recipe. I needed salsa at the last minute and had most of the ingredients in this recipe on hand, though I did do a couple of minor substitutions. I used a 14.5 oz. can of fire roasted, diced tomatoes, just one jalapeno (due to husband pickiness), a honking big shallot and fresh cilantro instead of parsley. It took just minutes to load the processor and 30 seconds to get it how we like it....not chunky but not smooth as silk either. It turned out just perfect for us so I think I'll make it exactly that way in the future. Considering the high prices on jarred salsa at grocery stores and the ease of prep of this recipe, it's a no-brainer that I'll be making this for our salsa needs in the future. Thank you SaraFish for posting this recipe!

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I dont buy salsa any more! I would have NEVER thought to used canned tomatoes...I have always used fresh. Thanks for this recipe....I basically add whatever sounds tasty and it comes out great :)

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Nice! Omitted Tabasco - none on hand - and subbed a home-canned quart jar of whole tomatoes, 1/3 bunch of cilantro, and home-roasted and frozen jalapenos (which led to a salsa with some bite with all of those seeds!). Used my blender; threw cilantro stems in with all ingredients, then finished it with a quick spin with cilantro tops. Next time will partially drain tomatoes, as it was wet enough to destroy my corn tortillas. Probably my favorite smooth salsa. Looking forward to trying it chunkier and adding diced avocado and sliced green onion.

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This is the best salsa I have made or eaten for that matter (I live in an area abundant with salsa so that is saying something!). I only use one jalapeno because otherwise it is too hot for my hubby. I also use cilantro and not parsley. This is so good I find myself looking for excuses to make it.

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it is a very good recipe. 2 thumbs up! best salsa ive ever eaten!

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This was good. I wasn't sure what size cans of tomato, so I used 28oz. I cut the onion and still thought it was a little too oniony. I will make this again! Thanks!

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Used 1 pepper, lemon juise, no tabasco. was good, plenty of heat for family. had a nice fresh taste. thanks

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Thrilled to find this recipe. I only have access to imported and expensive El Paso mystery salsa and this is 1000 times better. Since it doesn't contain cilantro (thankfully), the parsley gives the right contrast to the peppers. Thanks Sara.

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AWESOME! That's all I can say!!! I use 1/2 canned and fresh tomatoes, but other than that I follow the recipe as written. I get rave reviews from everyone who tries it. Thank You!!

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