I made several batches of this salsa last year. The very best salsa. Everyone loves this salsa. Planting a lot more tomatoes this year. Plan on making & canning a room full of this salsa. I can’t wait for canning time. The very best salsa ever. Gave so much to friends & family & everyone wants more. I even decorated my jars & gave some for gifts. Love it
Here is a link to the ones I use (NOTE: It’s an Amazon Affiliate Link – $$ for me!) – SET OF 2 — 24 Oz. Condiment Squeeze Bottles. It makes it feel that much more authentic. You can also serve this up as a salsa with some salted tortilla chips. The flavor is the same and honestly, it works as a simple salsa serving. This will easily last a week in the fridge, if you haven’t eaten it all.
This actually is the exact recipe I received from the friend. I wouldn’t change processing times without mentioning it. The other recipe I used processed for 30 minutes. ??? The salsa was great last year, not overcooked at all! Strange. I’ll have to look up some other recipes to decide if I want to shorten the time. I’m all nervous about some aspects of canning now! Thanks for the note, and the resources. 🙂 Katie
Pepper varieties can be mixed and matched in this recipe, but do not change total amount of peppers. The recipe as written produces a medium-hot salsa. Use more hot peppers and fewer mild peppers for a fierier salsa. Some examples of mild peppers include bell, banana, and Anaheim. Hot peppers include habanero, jalapeño, and Serrano. Do not change the total amount of peppers or the recipe may not be safe for canning.
If you are canning salsa, is important to use recipes that are formulated and tested for safe home canning. Salsa recipes for water bath canning must meet acidity-level requirements to prevent the growth of botulism bacteria. This recipe is from the “Zesty Salsa” recipe in the Ball Blue Book Guide to Preserving. The only differences between the recipe below and the “Zesty Salsa” recipe is this recipe is cut in half. The ratio of ingredients is the same and maintains the proper acidity level required for safe canning.
I too tried this recipe and it was way too watery. I ended up cooking the salsa for another 20 minutes (total of 60 minutes simmering) and after it was cooled I ran it through the blender as the skins were still in the salsa and just kind of stringy. When I make salsa again I will likely cube or dice the tomatoes first and only add 1 cup of water at most.
i have found adding a small amount of cucumber (just the skin and flesh, not the watery seedy part) to fresh salsa really intensifies/perks up the “fresh flavour” with the cilantro! have never gone back now that i have tried it…learned this tip in Puerto Morelos this year from a local….just add it to the blending stage in a recipe so the flavour is evenly distributed
During processing, a vacuum is pulled in the headspace of the jar. This vacuum naturally pulls down the lid. (Giving us that distinctive “popping” noise when the jars seal.) On Tattler lids, you manually screw down the lids at the end of processing. This may create a false seal where the air in the headspace has not been properly evacuated, leading to food spoilage. More on that here – https://commonsensehome.com/comparison-of-jarden-and-tattler-lids/
Love this recipe and the great visuals, I made it as stated above. It is delicious, my Dad loves it too, we can together and we can’t seem to stop eating this salsa. I tend to like it spicier so would add more jalapenos to part of the recipe next time, I might experiment with part bottled lemon juice (safer for canning as pH is consistent) and part vinegar. The flavors are wonderful. Thank you for the great recipe.
Oh this looks delicious Mel! Your recipe is so, so similar to mine! We go through it like it’s water. I made sure I canned plenty last summer to get us through the winter. I have tomatoes coming out of my ears again this year. Looks like I need to get busy! I kind of cheat though and don’t put mine in a steam bath. I just let my salsa come to a boil and keep my jars in a warm oven and the lids in simmering water. I pour the boiling salsa into the warm bottles, then put the lid on and screw the ring on and tip the bottles upside down and let them sit overnight. The lids seal every time. Don’t call the canning police on me !
Have sterilized pint jars and lids and screw caps ready (they should all be washed in very hot water). Use a canning funnel and ladle hot salsa into jars, leaving a ½-inch head space. Wipe rims clean with a damp cloth and carefully place lid on and screw cap in place. Process in a boiling water bath for 15 minutes, then place upright on counter for 24 hours (see recipe notes for link to USDA Canning Guidelines). You will hear popping sounds as the jars seal. If after 24 hours, any haven't sealed, put in refrigerator to use now.
I would like to say thank you for posting this salsa recipe. This is the first time I have every comment on a recipe I have come across on the internet. I made a double batch of this salsa yesterday. Followed recipe exact. I tasted the salsa before canning. It yielded 17 pints. Probably could have made 18 if I wouldn’t have eaten any. It was delicious. All the fresh flavors blended together perfectly. My family was overly complimentary of the taste as well. My daughter said it was the best she has every tasted in her life. That is saying a lot since she is a big fan of Mexican food, starting with chips and salsa. My husband couldn’t stop praising me, which I loved! This morning for breakfast, he had to have an omelet with salsa. At this rate I will have to make another batch before the season is over. Again, thank you, it is truly the “Best Homemade Salsa”. I would also like to add one more thing…the tip about putting tomatoes in the oven instead of boiling and ice bath was great. It was fast and easy. I have never heard this method before but I will be peeling my tomatoes that way from now on.
Hi Holly – I’m honestly not sure in regards to food safety. From what I understand, the ingredients that can be altered without affecting food safety are: leaving out the tomato paste (not sure about the tomato sauce), altering the spices like cumin and salt and cilantro, etc., and modifying the amount of jalapenos. I don’t know the pH of radishes and how the would sub in for green peppers – and of course the amount of tomatoes and vinegar (for the main acidity) need to stay the same.
Making this right this very second. Following exactly to start with..except am throwing in a couple of Thai peppers along with the 4 smallish jalapenos...which I may regret...them things are supposed to be killer hot. I will say, that it is taking significantly longer than the 10 minutes prep time for the water to simmer off (step 2), but I'm in no huge hurry....I have wine.
Bear in mind that Mexican Cuisine is an overwhelmingly large subject. In this series, we’ll shy away from the most complex of dishes and stick with some basic sauces, staples and dishes. They will be familiar to most, but probably not in the form you will see them here and that’s exactly my idea behind this series: to explore the recognizable in more authentic ways! By Mexican standards, the dishes in this series would mainly be considered street food, and that’s not a bad thing. There’s nothing wrong with street food… Street food is a huge part of Mexican food culture – and hey, tacos are street food!
Hello, I’ve been canning food for 45 years, including many salsas–but I do have to say that this is definitely a keeper and I’ll be using it in the future–thanks! I made a half batch as I was at the tail end of my tomatoes at 9:00 Monday night and had just enough to make half of your recipe. I made the “new” version with less vinegar and with sugar in it–it’s just wonderful! Only changes I made were to use Poblano hot peppers which are milder than Jalapenos and less of them as I wanted a more mild salsa and to sub out 2 tablespoons of lime juice for 2 tablespoons of the cider vinegar. Made for a bright, tasty salsa!
It’s pretty good. I did like someone else and halved the vinegar and squeezed five limes into the mix. I gave it four stars because I’m not a big fan of vinegar in salsa recipes. More like 4.5 stars but there is no option. It’s better than store bought and holds up to dipping without dripping on a quality corn chip. I will make this again as it gave me eight pints which is convenient for my hot packing pot. So for a cold wimter night this recipe will find its way to snack and a movie. One thing I didn’t do was using a food processor, tnough I have them, because I wanted my pepper and onion bits to be sliced into little cubes for a more professional look or appeal. Got a really sharp thin six inch damascus steel Japaneese knife which is fun to use as it is precise and makes clean cuts. The bottles look great when packed. So overall, this recipe gets a big thumbs up. I have marked this recipe on my tablet for future use. Again….well done Mel.
Hi, I came across your recipe and am eager to try it, but have never done any canning before, so I dont have a canner. I’ve tried doing a little research, and am a little overwhelmed, so I thought I would ask the source. Is this recipe safe to can in a water bath method, just covering it with boiling water for the recommended time in a big pot? Forgive me if that is a stupid question! Thanks so much, I cant wait to try it!!