Hi, Mandy! It’s been quite a while since I’ve made this recipe and I can’t remember the exact amount it yields. I would guess about 1.5 cups of salsa, so maybe 1/4 cup per serving. The next time I make it, I will update the recipe to include that information!

Wow! This tastes just like restaurant salsa (which I love). I usually grown enough tomatoes to can my own salsa, but alas this year did not turn out. I had a bunch of little amish paste tomatoes on my window sill and found this recipe and it is a total winner! This is such a simple, fresh recipe, and will be in my summer rotation! Much better than my old canning salsa! I added an extra clove of garlic because I love garlicky salsa. So quick and easy, and I definitely appreciate not having to peel and take the seeds out of the tomatoes. Like you said, took about 10 minutes max to come together!

I made this today with our fresh garden tomatoes, jalapenos and onion and put in an air tight container. The salsa didn’t even make it 5 minutes before the 3 men in my life ate it all. I’ll have to make another batch.

I don’t usually comment on recipes, but I need to with this recipe. This salsa was sooo good. I only had enough tomatoes to make 1/2 recipe so that’s what I did and I wish I had more since it’s almost gone. The only changes that I made were a bit more onion and cilantro (I love the raw onion and cilantro in salsa) and the a little seeds from the jalapeno for a bit more spiciness. Those are just my preferences, but it’s still a really good recipe and I have it saved.

So delicious, so fast, so easy!

Glad you liked the salsa, Dawn! I’ve never tried canning this salsa, so I’m not quite sure.

In reply to Danielle.

I made this today, it is so awesome! My question is, if I can it (water bath) will it change it?
Thanks for recipe!