Kate, this is my first time to comment, but I have been making your recipes for over a year now and love them! I am also an RD, but living in Dublin, Ireland and not practicing. We don’t have quite the selection of canned tomatoes here, so I used a box of plain organic tomatoes and the tomato sauce in the box. It was still delicious! Good salsa is not easy to find here as well, so I will be making this often. Many thanks!
The two most common salsas in Mexico are salsa roja, a red salsa prepared with tomatoes and salsa verde, a green salsa prepared with tomatillos. Both are versatile salsas enjoyed with a wide variety of dishes. Every family has its favorite variations. Give this very easy recipe for an authentic salsa roja a try. Guaranteed happiness! Make a double batch to freeze so that you always have salsa on hand when you want it.
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
Made my second batch today. First batch was a just over a week ago and yielded 8 jars. It was quickly apparent this was not enough!! lol Family is raving about this recipe. I didn’t add the sugar either time, don’t miss it. I used the jalepenos with all the seeds and membranes the first time. Quite spicy but not unbearable. This time around, I used the seeds and membranes from 3 of 5 of the jalepenos (per batch; I doubled the recipe this time, hoping to keep some in the house for more than a couple of weeks.) It’s perfect to my taste.. probably a medium to hot level compared to store bought. My family doesn’t like chunky salsa so I threw the tomatoes in the food processor for a couple of pulses, and used the food processor for the peppers, and onions. SUCH a great tasting recipe. All I hear are complaints that we keep running out of nacho chips 😉 Thanks for sharing!!
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 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.
I have been making salsa like this for years with a couple tweaks I love garlic so I roast everything then chop it up nicely I also add a little garlic salt to brighten up the flavor and if at all possible use home grown veggies especially the tomatoes. People rave over this salsa thanks for this site I love Mexican food especially salsa with lots of peppers in it
Hi Sara! The oil free part is hard, I haven’t found any oil free. But the unsalted and whole grain is pretty much most of the tortilla chips I’ve seen! Many have unsalted versions. For me, as long as they have very few ingredients (corn, lime, oil is the basics) I’m good. We sometimes do unsalted because we don’t eat tons of salt but there are brands with less salt use than others. Cadia makes some great ones!
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.
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!
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.
The price of jars has gotten ridiculous. I blame the home decorating trend that uses mason jars. Whenever something gets trendy, prices go up. It used to be that I could pick up jars at the local thrift stores for 25 cents each. Now, they want a dollar or more for those same jars. I can buy new at the local hardware store for less than that. It drives me nuts.
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 added a tea spoon of fine ground hot pepper. now thats the slight hot I like and no tomato paste. I like it wet …Great recipe. the first time I ever made salsa and I am glad I found the perfect recipe.. on top of it all. its just like a recipe of a so called semi friend. that had his own recipe I liked and he wouldnt give it up. well ..he can bite this. now!! I got it. if not better ..ha ha !! you and your grand mother knew your stuff… Thanks !!