So I started paying attention. I tried when I got home a few days later and failed. So then, I had her to my house. I wasn’t going to screw it up this time; I took notes. For over a year now, I have been making my variation of Yesenia’s recipe. And now my dear readers, I am sharing with you. Oh and Yesenia did give me permission. She is not one of those that likes to keep good food a secret!
The salsa will have a more desirable consistency if skins, seeds and cores are removed prior to processing. Skins can be easily removed by blanching the tomatoes. To blanch, place batches of tomatoes in boiling water for about 30 seconds. Immediately submerge the boiled tomatoes in a bowl of ice water. The skins will easily peel off, and the peeled tomatoes can be sliced, cored and seeded, chopped, then drained of excess water.
When processing time is complete, turn off heat and allow the canner to cool down and settle for about 10 minutes. Spread a kitchen towel on the counter; remove the cover by tilting lid away from you so that steam does not burn your face. Use a jar lifter to lift the jars from canner and place on the towel. Allow the jars to cool for 12 to 24-hours. You should hear the satisfactory “ping” of the jar lids sealing.
Well first off I took your advice and bought a Breville Food processor ….I love it. Then I made your salsa recipe …. then I made more ….made over 50 pints and have about 12 left. I give it to everyone … then they want more. What a wonderful recipe ….I have given to people at work and then others come and ask me if I have more. yesterday I went and got 4 more bushels of tomatoes and here I go again. Thank you for the good tips and wonderful recipe.
This year I wanted to can salsa again, and I’d just had a little bit of that Mexican salsa (served with a quesadilla at a local organic restaurant, if you’re curious) and it reminded me that that was what I wanted to go for.  So, I set into my kitchen with 54 lbs. of tomatoes and decided to use some of them to make a small batch of salsa.  If it was just “okay” I’d have a few pints to eat up through the year and that would be it.  If it was great, I’d make more batches.  It’s pretty safe to say I’ll be making more. 🙂
We made this a couple of weeks ago and pretty much followed your recipe to the letter except we were using tomatoes from our own garden and didn’t bother to peel them. Chopping them pretty small helped. We also added more jalapenos because we like heat. We had several foodies here for game night later that evening and everyone raved about it. Thank you so much for the recipe. It’s a keeper.
I have a beloved salsa recipe I have used for years. I canned a ton of it last year and thought I would try your recipe for some this year. I have a daughter who does not love cumin. Is the cumin flavor really strong in this salsa? I think the rest of my family would love it! Also do you have a good spaghetti sauce recipe for canning? Thanks for all you do! I have followed your blog almost from the beginning, my family always jokes when I give them a new recipe to try and say “is it from Mels?”
I just made this wonderful salsa a couple of days ago with roma tomatoes. I 4X the recipe and ended up with 32 pints of salsa. We liked it so very much I am thinking of doing more with the 1 1/2 bushels of regular tomatoes that I have. Do you think that the regular tomatoes would have too much liquid in them or would the draining take care of that problem? I didn’t add the paste last time so I would probably add it for sure to make it thicker.
×