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!
That’s correct, Book. What’s interesting though is that the largest manufacturer of canning jars and lids (they make Ball, Bernardin, Kerr and Golden Harvest products) recently changed their guidelines to now specifically instruct consumers NOT to boil/sterilize the lids, otherwise a poor seal will result. Instead they recommend extending the processing time to 10 minutes in an effort to kill any bacteria that might be present in the jars.
When fresh tomato salsa ingredients are hard to come by in your own kitchen, one suggestion we hear over and over again is to simply stop by Acapulcos Mexican Family Restaurant & Cantina. Our tomato salsa is made fresh daily and receives the highest of praise. Stop by any of our 12 locations throughout Massachusetts and Connecticut to enjoy fresh authentic Mexican food and indulge in tomato salsa and chips. We are here for you 7 days a week.
I made your salsa recipe yesterday. It was really good except too sweet. I have never put sugar in my salsa. Wish I hadn’t done it. I made it very hot, which I love. I use it for cooking as well as eating with chips. I think I will use this for cooking, sweetness won’t effect it. I got 7 pints from a doubled recipe. Also I did not drain tomatoes, because I like it a little juicy. By the way I used broiler for skinning tomatoes. Great idea. I had 150 pear shape tomatoes, not quite as big as Roma’s. Next year I will raise Roma’s. I did 3 trays. All in all great recipe. Thank you.

I’m so glad you found this useful in using up your bounty (plus, lucky contractors!). I’m the opposite this year – the tomatoes didn’t like being eaten by the deer and then didn’t like being covered the whole season to protect them. 🙂 I keep looking at my few pounds of paste tomatoes and can’t decide what I want to make with them – this salsa, Addictive Chutney, or the freezer marinara it’s so nice to have on hand. Choices, choices. 😉
I made this salsa using my husband’s grandmother’s 50+ year old pressure canner and it worked wonderfully. I cooked it on 10 lb pressure for 10 minutes. All the vegetables were the correct consistency (cooked). My family and friends love it, so today I am making a double batch using pint and 1/2 pint jars. I’m hoping it will last at least a little longer than than single batch I made a month ago. Hope this answers your question! 

Hi this is my first year really doing some serious canning. I canned diced tomatoes years ago using water bath but after reading that it wasn’t safe I through everything out. 😩. Now after researching many sites I realize we would have been fine. Your salsa recipe was the first that I tried this year and it is delicious. I canned 4 1/2 pints. I ate the 1/2 obviously. I am having doubts again that the water bath is going to be safe with all the extra ingredients. I refuse to throw it all out, do you know how I could test to make sure the ph is ok when I open the jar? We are over run with tomatoes this year so I would love to make another batch after I get my sauce canned.
Made this recipe today. Picked about two full plastic grocery bags of big boy tomatoes from garden which came out to almost exactly 10 cups (maybe 1/4 cup over) after peeling, crushing and draining. I used the traditional boil and ice bath since I hadn’t wanted to turn on oven since it was such a hot day. I altered the recipe only slightly. I ended up not using cilantro since after 3 days it went bad after picking it up from the grocery store. I did add about 2 or 3 Tbsp parsley flakes since I personally love parsley in almost everything I cook. Instead of garlic cloves I used three tsps chopped jar garlic which I always have on hand. I did add the sugar. I used 1 cup apple cider vinegar and ¼ cup lime juice. I did use the tomato paste as well. I used 5 large jalapenos and took the seeds and membranes out of half each. It gave it about almost MEDIUM HEAT if compared to store brands. Instead I used quart jars and somehow it came out to 7 quarts with about a pint left over I put in fridge to sample. I did the water bath as that is what I have always used. As soon as my father got home from work he took it out to try and my daughter was like mom hasn’t even tried it yet. We all tried it and absolutely loved the taste. Mom don’t eat salsa or spicy so she wasn’t included in the vote. Lol. 3 out of 3 loved it in my house. Bummed I had already promised my brother and my bfs mom a jar. Lol. I already know this salsa wont last through winter. Thank you so much for sharing this wonderful recipe. Saving for future years.
Thank you so much for sharing such a GOOD recipe! I just made it today and it is yummy! I did, however, swap out the jalapenos for Serrano peppers because that is all I had in my garden. I also swapped out cayenne peppers for ancho chile pepper. I do have a question. I noticed some air pockets and wondered if you ever had an issue with that. I wondered if I somehow made it too thick. I used roma tomatoes. Thank you, again!
When fresh tomato salsa ingredients are hard to come by in your own kitchen, one suggestion we hear over and over again is to simply stop by Acapulcos Mexican Family Restaurant & Cantina. Our tomato salsa is made fresh daily and receives the highest of praise. Stop by any of our 12 locations throughout Massachusetts and Connecticut to enjoy fresh authentic Mexican food and indulge in tomato salsa and chips. We are here for you 7 days a week.
I fell in love with Mexican food during a 2003 trip to California. Head over heels in love. I’m not talking your Chipotle Mexican Grill nonsense or your Taco Bell Tex Mex disgrace, I’m talking the sight and sounds of your host family’s Latin American sister-in-law chopping up wine-ripened tomatoes and fresh Jalapeños for Pico de Gallo on Thanksgiving. I’m talking pounding Coronas with Rudy all day and talking cultural differences, dreams and life in general. I’m talking the sound of Mariachi bands playing tableside in a side alley eatery near LA’s historic Olvera Street. The banging of pots from the stuffed taqueria kitchen. The smell of the spices hitting the heat of the stove… I love Mexican food. The authentic kind of Mexican food that few of us get to experience and shockingly many of us never knew existed… THIS, the authentic and the real, I love it!
I’ve read so many forums on this dang salsa recipe (it originated on the gardenweb forum) and to be honest, I’m not sure. There are a lot of people that say don’t deviate from the recipe for food safety and others say the tomato paste and tomato sauce can be optional because mostly you just want a mixture that sloshes around freely (if it’s too thick, apparently it can’t be heated through well enough to prevent bacteria from growing). My gut feeling says you are ok…but you’ll just want to use your best judgment.
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Made this today and it came out very good. Nice, easy recipe. I loved the tip about putting the tomatoes under the broiler for easy peeling, so much easier than dinking around with boiling water and ice baths. I am taking the lazy way out and freezing it in serving portions as I am all “canned out” for this summer. I used the rest of my garden tomatoes, which were a generic slicing type and tons of red grape tomatoes. I didn’t plant any romas this year as they failed last year.


Use your jar lifter to place the jars into the canner leaving space in between them. Once jars are all in canner, adjust the water level so it is at least one inch above the jar tops. Add more boiling water if needed so the water level is at least one inch above the jar tops. When adding water, use the hot water from the small pot your lids were in. Pour the water around the jars and not directly onto them.

I have now made 61!jars of salsa and not sure it will get us through til next summers tomatoes! For the past month my family is eating 2 jars a week, and would eat it daily if I didn’t ration it! I got some extra tomatoes this week that I was going to just quarter and can, but made the last 13 jars instead since they love it so much! I usually share my canning with friends but they won’t get much of this!I highly recommend this recipe. We like the addition of bell peppers!
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
I’m trying to duplicate the salsa that our local Mexican restaraunt serves on request. I usually ask for the “hot stuff” and they know what I want. I asked what they call it in Spanish and they said Salsa Picosa. I made this recipe using the roasted method and it’s close. Now I wanna try the boiled method. Can u give that recipe. Do u boil all the ingredients? I’m using dry arbol peppers, do I boil them too? THANKS
I made your salsa recipe yesterday. It was really good except too sweet. I have never put sugar in my salsa. Wish I hadn’t done it. I made it very hot, which I love. I use it for cooking as well as eating with chips. I think I will use this for cooking, sweetness won’t effect it. I got 7 pints from a doubled recipe. Also I did not drain tomatoes, because I like it a little juicy. By the way I used broiler for skinning tomatoes. Great idea. I had 150 pear shape tomatoes, not quite as big as Roma’s. Next year I will raise Roma’s. I did 3 trays. All in all great recipe. Thank you.

Hi Kari. The tomatoes in the can are small to medium sized tomatoes, and there are plenty in there. I tested the recipe using canned, not fresh, so I can’t say for absolute certain, but my best guess would be to start with 8 small to medium tomatoes and make the salsa as directed. Taste it and use your best judgement as to if it needs more tomatoes or not.
I made your salsa recipe yesterday. It was really good except too sweet. I have never put sugar in my salsa. Wish I hadn’t done it. I made it very hot, which I love. I use it for cooking as well as eating with chips. I think I will use this for cooking, sweetness won’t effect it. I got 7 pints from a doubled recipe. Also I did not drain tomatoes, because I like it a little juicy. By the way I used broiler for skinning tomatoes. Great idea. I had 150 pear shape tomatoes, not quite as big as Roma’s. Next year I will raise Roma’s. I did 3 trays. All in all great recipe. Thank you.
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!

This is REALLY good salsa, I’m making more today. I made one batch as written, and a second test batch with green tomatoes without the addition of the paste and sauce and it was also good. You might want to move that great infographic up higher on the page, I totally missed it until I came back to comment after making the recipe :). Thanks for sharing, great recipe!
I love Mexican salsa because I can use it as a dip for my chips and as an ingredient for other dishes like casseroles, pork chops, and meatloaf. What I usually use is the jarred variety, but after trying some homemade Mexican salsa during a family dinner, I was amazed by its fresh taste. At that point, I tried to search for the best Mexican salsa recipe which can be superior to the jarred salsa that I usually buy in supermarkets.
Did you enjoy this list? We hope that you did, and this list is extremely important to us. This list encompasses some of the most popular salsas out there, and they are all more than worth trying. Please make comments below about which salsa teases your taste buds the most, and do not hesitate to share this list to those you know if you find a recipe that you love.
Many people, not only in America but certainly across the globe have a warped perception of Mexican food. They either draw a likeness between Mexican food and Tex-Mex or they overly simplify things. Firstly, Tex Mex is not Mexican Food! Tex Mex is American food, made in America by either Latin American or American chefs drawing influences from a combination of American, Mexican and Latin American dishes. Now calm down, children, I’m not saying that proper Tex Mex is inferior to real Mexican food, I’m saying it’s a totally different animal altogether.
Thank you so much for sharing such a GOOD recipe! I just made it today and it is yummy! I did, however, swap out the jalapenos for Serrano peppers because that is all I had in my garden. I also swapped out cayenne peppers for ancho chile pepper. I do have a question. I noticed some air pockets and wondered if you ever had an issue with that. I wondered if I somehow made it too thick. I used roma tomatoes. Thank you, again!
I have just finished the first batch of your salsa. I say first because I will do another. Ended up with 15 pts. and enough for a bowl to try. I have thrown away all other cooked/canned salsa recipes because this one ROCKS!!!! I followed your recipe almost exactly. I used fresh oregano since I had some. Chopped all ingredients kinda chuncky and added a sprinkle of smoked dried tobacco peppers. I did not use the ultra gel as I have had a bad experience with it hardening the food but I drained the heck out of all the vegetables so as not to have watery salsa. This recipe has restored my faith in home canned salsa. Thank you for sharing

Tear all the chiles into large pieces and toast them in a large dry skillet over medium heat until they change color a bit, about 2 minutes. Add the spices and continue to toast for 2 to 3 minutes until everything is fragrant. Remove from heat and carefully add about 1 cup of hot water to just cover the chiles. Turn the heat to low and simmer for about 15 minutes.
Do take a look at this post about how to choose hot peppers, when making your decision, but if you are just starting out, we would recommend starting with jalapenos. Jalapenos will give your salsa a flavor similar to a lot of store-bought brands, and they can be anywhere from mild to spicy, depending on how much veining appears on the individual pepper.
Looks gorgeous girl!! This looks like the perfect food group to me! I think I could live off salsa and chips! I love that you added roasted garlic, yum! I have never had a salsa in my life that didn’t have a kick of heat to it….everything down here is spicy and the one I love from Trader Joes I buy sometimes is also spicy, so I’m intrigued at how this tastes with no heat added! Now, I’m craving salsa.
Hi Jami. I was wondering if after eating the salsa all winter you are still happy with the no peel/food processor chopping? Do you not notice the peels at all? I know when I miss a few peels making other things they kind of curl up and float on top. I made this recipe last year for the first time and love it! I have also been searching for a thick recipe and was also using the oregonian recipe so I was so happy to find this one. Thanks!

LOL! I know, no spice here. And you must think I’ve lost it because you know how much I love spice. BUT, I was trying to make this a very family/kid friendly salsa because my whole family loves chips and salsa so much but I’m the only spice fiend. The 4 year old likes some spice, but the others are all spice wussies! It still has loads of flavor, especially with the roasted garlic in there. I love it, although truth be told I often dump my favorite hot sauce over the top. HAHAHA!


Here is a tasty homemade salsa to accompany your crispy tortilla chips.  Many salsa recipes call for canned tomatoes and chilies (i.e., already cooked).  I find that using fresh ingredients, and then cooking the salsa briefly, yields the best flavor.  It sweetens the tomatoes and brings out their flavor.  (Note, canned tomatoes have also been semi-cooked)  The other purpose cooking it serves is to bring the mixture up to the required temperature for canning.
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