This recipe is perfect! I Played around a little with it but not much. Are used about a quarter tomatillos and three quarters roma tomatoes. I used about 20 lbs total of this mixture.  Are use six Tabasco peppers, because that’s what I had on hand. I roasted the garlic and used nine large cloves. I used a cup and a half of the vinegar to get the pH where it needed to be (4.5). I processed using a pressure cooker. It was a big hit in our house!
Pura Vida- Wow- thanks for your kind words! And your new house sounds fantastic- and such a deal. What a great opportunity (and work!). And yes, I think your idea to get the garden bed ready for next year is great- just go ahead and add some nice compost to it as you till so it can be working in the soil over the winter (under the weed-killing plastic, of course…).
My husband has been canning pickles and salsa the last couple years. He uses half water and half apple cider vinegar plus spices to make pickles, put in green bell peppers, onions, table spoon salt. he heat the brine to boiling and puts it in washed heated jars, puts on the lids and rings and they seal. He puts them away in the cupboard after the jars cool. Is this safe to eat without water bath canning or pressure canning? He makes his salsa the same way. he heats it to boiling puts in washed heated jars, puts lids and rings on and if seals considers it okay, stores it in a cupboard. What are your thoughts? He doesn’t listen to me.

“This authentic salsa recipe will make your next large gathering a hit and leave people wanting more. Whether throwing a party or simply making some salsa for your own enjoyment, this recipe combines the perfect blend of spices and herbs for a wonderful eating experience. The versasility of this salsa is amazing! Try it on chips, eggs, grilled chicken or steak! This recipe is so simple, you dont need to roast peppers or cook the onion, throw it all in the blender and serve”
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 just wanted to say thank you for sharing this recipe it really is the best salsa. My family is very picky when it comes to salsa, especially my husband. We tend to pick favorite Mexican restaurants more by their salsa than the menu items. This salsa is delicious and very much like a restaurant style salsa. I’m making my 3rd batch now and I’m excited to have this on hand for my family. Thank you, for sharing!

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


The one thing I learned when teaching myself to can salsa was that in order to use a water-bath canner to make salsa shelf stable, it’s important to use a recipe from a trusted source that uses USDA guidelines. This is because there are so many low-acid ingredients in salsa (peppers, onions, and garlic) that it creates a delicate balance between the acid (tomatoes and usually another ingredient like vinegar or lemon juice) and the low-acid ingredients.
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
Thinking of making this but I’m from Texas and I like my salsa spicy.  I don’t like salsa that tastes like bland tomatoes or like a can of Rotel.  I like it spicy but not lips on fire hot. If I left the seeds and membranes in the jalapeños would it be too hot?  I’m also not sure about sugar or green peppers in the salsa.  I definitely don’t want sweet salsa.  What recommendations can you give me to make the salsa with some kick to it?
I just made this. It’s great. The prep time and cooking time combined took me 6 hours. I did it all by hand. Also, I used only 6 garlic and will probably go down to 5 next time. I only used half the tomato paste and it’s still too thick, so next time I may sub half the paste with another can of sauce if that’s ok. Otherwise, the taste is great. Is there a faster way to cut and chop everything and remove all the seeds? The tomatoes took the longest by far. It tool about 3 hours just to core, cut, seed and strain them. I used to make tomatoes and I used about 12-15 pounds.

I have never bough store salsa, my mom and I have always made lots of salsa every fall with our produce from our garden! I’m willing to give a few toes to bet it’s the best. salsa. ever. EVER! 🙂 However, it requires a lot more time and more romas than your recipe, so I stayed up last night after putting the kids to bed and made yours. I loved your trick of putting the romas in the oven – life changing! The salsa is delicious, thank you! I will definitely continue to make my mom’s recipe, but this recipe comes close and will stay in my recipe binder. 🙂 Thanks!


If I could suggest–instead of all the calculating and worry about PH in this, or other recipes due to minor changes–I bought an electronic PH liquid meter from Amazon for about $12.99 and you just dip it in the liquid food, pool, or aquarium–and instant PH! Your salsa with my lime juice exchange was a comforting 3.6 PH. I would never just make up a canning recipe and depend on that inexpensive meter to be safe, but it lets me double check on all my tomatoes & water bath canning and the recipes I carefully choose for safety from Pinterest.
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
I just made this recipe and it is delicious. I used about 1/2 cup sliced jarred jalapenos for nachos instead of roasting the jalapenos and also used a can of fire roasted stewed tomatoes because it used less sugar. I used a regular 28 oz. can of tomatoes also. This is a winner. Tastes just like the salsa you get in restaurants. We loved it. I highly recommend this recipe as a Volunteer Field Editor for Taste of Home.
For a hot salsa, I use 4 jalapenos with the seeds. For a mild salsa, I seed 1-2 of the jalapenos before chopping. Remember that the heat will lessen as the salsa sits, so I tend to error on being spicy than not. However, you can taste while it’s cooking so if you want more, you can always add more. It’s hard to correct spice level so if you don’t like things spicy, then start with only 1 jalapeno and go from there.
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 to 15 minutes.
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and cook for 30 more minutes.
I have never bough store salsa, my mom and I have always made lots of salsa every fall with our produce from our garden! I’m willing to give a few toes to bet it’s the best. salsa. ever. EVER! 🙂 However, it requires a lot more time and more romas than your recipe, so I stayed up last night after putting the kids to bed and made yours. I loved your trick of putting the romas in the oven – life changing! The salsa is delicious, thank you! I will definitely continue to make my mom’s recipe, but this recipe comes close and will stay in my recipe binder. 🙂 Thanks!

Oh, Summer, the many things that it brings to our lives: fresh vegetables and fruits, trips to the pool or beach, and vacation time for some. It’s the time of the year when many will use their barbecue grills almost every weekend if possible. For these days when you’re grilling your meat or chicken, warm up some tortillas alongside the meat to enjoy your grilling feast by making some tacos, and top it off with one of the most famous salsas in Central Mexico, one that’s sought after in many “Taquerias” for those who like to have a good, spicy, tasteful salsa. A good taco has to have a really good salsa to go along.
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.
This looks INCREDIBLE!! I also judge Mexican restaurants on the quality of their salsa. I became ADDICTED to chips and salsa when my son was first eating solids. Since there is little time to eat when caring for an infant, I would be feeing him with one hand and snacking on chips and salsa with the other. It is now my go-to when I’m having a snack craving!
Step 10: Add your jalapeno.  Mince it up very small and try not to touch any part of it with your hands.  Keep your hand on the outside of the pepper and slice it thinly, then mince without touching.  This is so you do not get any capsaicin on your hands, then your mouth, nose, or eyes.  That will hurt.  And washing your hands will not completely remove it.  Avoid touching it if at all possible.

I have never bough store salsa, my mom and I have always made lots of salsa every fall with our produce from our garden! I’m willing to give a few toes to bet it’s the best. salsa. ever. EVER! 🙂 However, it requires a lot more time and more romas than your recipe, so I stayed up last night after putting the kids to bed and made yours. I loved your trick of putting the romas in the oven – life changing! The salsa is delicious, thank you! I will definitely continue to make my mom’s recipe, but this recipe comes close and will stay in my recipe binder. 🙂 Thanks!


I have never bough store salsa, my mom and I have always made lots of salsa every fall with our produce from our garden! I’m willing to give a few toes to bet it’s the best. salsa. ever. EVER! 🙂 However, it requires a lot more time and more romas than your recipe, so I stayed up last night after putting the kids to bed and made yours. I loved your trick of putting the romas in the oven – life changing! The salsa is delicious, thank you! I will definitely continue to make my mom’s recipe, but this recipe comes close and will stay in my recipe binder. 🙂 Thanks!
Good morning, Jami. I made your salsa recipe yesterday. One batch only as still waiting on tomatoes to ripen BUT I got 11 half-pints and 1 full pint. Oh my goodness, is it wonderful and very pleasing to look at, as well! 🙂 Love the flavor and the consistency. Tho 8 jalapenos sounds like too much it really isn’t that hot – just a little tang – very nice. I do have to ask why, oh why, in reading your post did I feel impervious to the hazards jalapenos could wreak on your skin?? I ask myself that. Holy Moly – next time I read something you write I will take FULL heed. Side note: I googled and read that rubbing alcohol (among other things) can be used to help neutralize the burn, topically only, of course. Do NOT rinse it off. Again, thank you for sharing such a wonderful, yummy recipe!!
I’ve never attempted to use canned tomatoes in the recipe, and can’t remember the last time I purchased store tomatoes, so I’m not sure how much liquid is in there in proportion to the fruit. My best guess to make this work would be to drain the tomatoes and then weigh them – but this would be a little high since the starting weight with raw tomatoes includes skins, seeds and excess juice that’s removed/drained off. Maybe around 16-80 pounds drained tomatoes? When I’ve drained my tomatoes after chopping, I end up with around 7 quarts in volume. There is no simple answer, unfortunately. If you give it a go, you may way to get pH strips to test the finished salsa and make sure the pH is below 4.6 for safe canning. If not, you could freeze, or add more vinegar.
We have adapted our salsa method from Well Preserved. What is special about their method is the straining of the tomatoes before packing them. This straining and sweating of the tomatoes is the same concept for pulling the moisture out of zucchini before cooking. By pulling the moisture out of the tomatoes, you allow the fruit to keep a more crisp texture when canned.
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, Sommer, I was pointed to your blog by Cory Kowalski. I immediately saved your detox soup recipe AND the salsa one. I love salsa and love making it, but I can’t eat as much as I’d like to because I have kidney disease (and tomatoes aren’t good for me). I am going to try making a salsa with an extra dose of tomatilos, substituting them for some of the tomatoes. I’ll let you know how it comes out. BTW, I can’t find a ‘follow’ button on your site — except pointing to Pinterest, which I know nothing about.
I am going to try this recipe today using roma tomatoes. I just wanted to add, most recipes call for de-seeding and squeezing out all tomato juice from the tomatoes. I have learned that you can cook down the juice and seeds, ( one year I had 2 quarts of tomato liquid …slowly cooked down to 1 half pint ) this way all my ingredients were fresh garden and not canned. The thickened tomato seed juice was so close to paste that it thickened the salsa I made. I just incorporated it into my tomatoes measurements. Trying that with your recipe. Ty
Organic spices are great if you can get them. More grocery stores are starting to carry bulk organic spices, allowing you to stock up on a quality product at a great price, or you can buy them online. Cilantro gives you a more authentic flavor, but my parsley grows much better than my cilantro. I’m also one of the people who think cilantro tastes like soap, so I usually use parsley.
Yes, I get 4-5 pints normally, though it does seem to depend on if I’m exact with the tomato measurements. For example, I always weigh them first and then cut and core – maybe I’m losing more flesh when I seed them, or having to cut some spots off. Then after processing if I’m 1/2 cup or so more than the measured amount, I throw them in, since the tomatoes are the acidic veggie and so more can be added. Lots of variables when canning!
Thank you for such a well thought out recipe! I am a beginner and will be attempting your recipe today. I have some overripe tomatoes and just ripe tomatoes that would be perfect for canning. I am thinking of just doing two batches – one that I will refrigerate or eat right away and the other batch will be for canning. I have enough tomatoes to do both and I am devoted to getting them canned and store asap! Anyway – I will let you know how it turns out. You have made me hopeful that I can do it 🙂
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