Would you know how long it keeps in fridge when opened? I made this recipe yesterday and it is sooooo goood i had to restrain myself. I made the recipe before cooking supper, go figure! haha. Definitely a keeper, I will also teach my daughters to make it so it stays in the family! It was my first time canning with a bath, and it was a success. Thank you for your guide, sincerely.

UPDATE: Since many of you have asked about a weight measure for the 10 cups of tomatoes, as I've been canning the salsa the last few days, I've done a little experimenting/research. Basically, I've found it varies GREATLY depending on variety. When I used SIX pounds of garden tomatoes + Roma (the paste tomatoes probably only made up about 1/3 of the total), after taking the skins off, lightly crushing, and draining, the yield of tomatoes to use in this recipe was about 2 1/2 cups. When I used TWO pounds of only Roma/paste tomatoes, after taking the skins off, lightly crushing, and draining, the yield of tomatoes to use was a little over one cup. I tend to err on the side of over draining the tomatoes, if anything, so that makes a difference as well. For me, because I usually use paste tomatoes in this recipe, I would plan on around 18-20 pounds (give or take) of Roma/paste tomatoes to get the 10 cups for this recipe...and even more if using tomatoes with a higher water/lower flesh content.
@Carl. My wife is Mexican and I’ve traveled there many times; particularly the state of Michoacán where she’s from. In Mexico, the sauce that you make is called a “Salsa Cruda” (Raw Sauce). It is perfectly fine to make it without frying/simmering since it’s just one of the MANY ways to make a sauce in the Mexican kitchen. I must say that adding cumin to a sauce is more typical of Tex Mex than the authentic Mexican style sauce. Also, lime is only added to something such as pico de gallo. Salsa verde is another sauce that made by cooking tomatillos, jalapeños and a couple garlic cloves in slightly boiling water for about 10 min. Once the tomatillos are cooked, you add them with a little bit of the cooking water, the chilies, garlic, a piece of white onion, cilantro and salt to a food processor. This is carefully processed due to the hot liquid. Tomatillos can be pretty acidic so a pinch of sugar can be added to counter that. I’ve been in a ranch in Michoacán where they cooked a goat over a wood fire. I saw them make the “birria” (typical Mexican sauce for roasted meats) over the same wood fire. It picked up the smoke taste and I’ll tell you, it was the best BBQ goat that I EVER had!
Sometime late September I made a batch of salsa using this recipe. It WAS the best salsa I’ve ever had. Like you said just the right balance of flavors and not too spicy. I have a jar to a friend and her guests loved it too. I don’t have much left so will make sure I make more next. The tomatoes I used were from my garden – two varieties plus some Roma tomatoes. It’s the mix of tomatoes that helps make this recipe so good. Thanks to you for making it available. 

I made a batch of this last weekend and is fantastic! I was looking for a sweet and spicy recipe and this is IT! I did not really make any changes other than extra garlic and I added a splash of lime juice.  I’m making a double batch this weekend and I’m going to cut back a little on the sugar and leave some seeds in my jalapeños. Thank you for sharing this delicious recipe!

Before I was gifted so many tomatoes, I used to head to the farmer’s market this time of year and stock up on the uglies. The uglies are what most tomato farmers sell for dirt cheap- they are ugly, misshapen tomatoes that are perfect for salsa making. You’re going to need a lot of tomatoes, so skip the $3.99/lb heirlooms for this salsa. Grab a bucket of uglies and make salsa!
Since many of you have asked about a weight measure for the 10 cups of tomatoes, as I’ve been canning the salsa the last few days, I’ve done a little experimenting/research. Basically, I’ve found it varies GREATLY depending on variety. When I used SIX pounds of Roma + every day garden tomatoes, after taking the skins off, lightly crushing, and draining, the yield of tomatoes to use in this recipe was about 2 1/2 cups. When I used TWO pounds of only Roma/paste tomatoes, after taking the skins off, lightly crushing, and draining, the yield of tomatoes to use was a little over one cup. I tend to err on the side of over draining the tomatoes, if anything, so that makes a difference as well. For me, because I usually use paste tomatoes in this recipe, I would plan on around 18-20 pounds (give or take) of Roma/paste tomatoes to get the 10 cups for this recipe…and even more if using tomatoes with a higher water/lower flesh content.
I make a very similar salsa recipe and am very intrigued by your method of removing skins. To tell you the truth, I always leave the skins on (gasp!) because I hate peeling tomatoes, and can’t say I notice a difference in taste/texture, although maybe it makes the salsa more acidic? Salsa making/canning is the plan for today, and I’m going to try your oven method for the skins. Thanks, Mel!

Add the chile mixture to a blender and puree. Remove the tomato/onion mixture from the roasting pan and carefully add it to the blender, (it will be hot). Blend until smooth (you may need to work in 2 batches). Once everything is pureed, pour the mixture back into the pot over low heat adding a little water if the salsa is too thick. Stir in the sugar and lime juice and season with salt and pepper, to taste. Transfer to a large serving bowl and serve.

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.
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 🙂
Yes, you can change both the cumin and jalapenos – you don’t want to change the amount of tomatoes or acidity (or drastically change the peppers). I think others in the comment thread have said bottled lime juice works ok as a substitute. I can’t speak to the canning safety on that, but it’s probably fine. Glad the blanching skin method is working so well!
Thank you, Jami! That explanation makes perfect sense. I’ve been researching canning a ton and the different acid types for different foods was the only thing that still had me stumped. Friends and family tease me about stressing out over botulism, but that is NOT a risk I am willing to take despite them telling me to “do it just like your grandma did, we loved her stuff” so I was very happy to come across your blog (way too many sites with recipes that are not approved). I had a huge crop of San Marzano tomatoes this year so I can’t wait to make your sauce and salsa (and my tried and true salsa for the fridge – but not to can ;).
#throwbackthursday to that day in November when I ate “The Beast” at @grisengrillbar in 10 minutes because this young lady really wanted to show me her new eatery... I plan to publish a full review of @motleycph after my next trip to Copenhagen but for now trust me when I say they’re worth a visit for a glass of wine, their broad smiles and the local bread and artisan butter combo alone... Just saying... #grisen #visitcopenhagen #bøfsandwich #brunsovs #bearnaisesauce #johanjohansen #foodie #foodblogger #burger #junkfood #feedfeed #f52grams
I made the salsa this last weekend with tomatoes from the garden about half slicers and half roma. I followed your easy method which works great for a working mom. But for some reason it turned out not very tomatoey, good spice, thickness, beautiful. I went ahead and canned it because I thought it might get better with time, and was scared to add tomato paste putting everything off balance. Were my tomatoes not ripe enough?
Hi there 🙂 Precise serving sizes are so hard to quantify, since it all depends on how much each person eats lol. But the recipe makes approximately 4 cups, so I think that would be enough for 9 people… although, to be on the safe side, you could always double the recipe. Leftovers are good for a week or two in the refrigerator 🙂 Hope you love it!
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.

You did forget one important detail however in the sanitizing.. YOU HAVE TO SANITIZE THE LIDS, and do not touch the rubber part of the lid as your oils in your skin will cause it to be unusable. I have canned for years, as does my mother in law.. I would not hesitate to can ANYTHING, meat or veggie.. :) Just remember to sanitize the jars and 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.
I am doing to try this for my first first canning/home salsa attempt ever. After reading your reviews in the comment section I think it should be a hint if I do it right on my end. That being said I have two questions. 1.) If I wanted a little more heat (LOVE all things spicy) do you have a recommendation? 2.) What is the ideal storage and what the self life? I don’t expect them to last that long, but still!!…. Thanks!!! Chuck in SC
Made a batch of this last weekend with 12 pounds Roma tomatoes. After peeling/draining didn’t yield quite 10 cups but after all other ingredients we got almost 9 pints of salsa. Since 2 pints have already been eaten with the 3rd open in the fridge I knew we needed more. Picked up another 6 pounds Roma tomatoes and had 11 pounds better boys that I expected to break down more than the roma after draining. Ummmmm they didn’t I ended up with 18 cups chopped/drained tomatoes so am making a double batch right now. Looks like we’ll end up with another 4 quarts bloody mary mix from the juices as well. I’m in tomato heaven right now lol

You need some fresh lime juice to add a citrus taste to your salsa. Not only does it add flavor, but its acidity can also help inhibit the growth of microorganisms in the salsa mix in case you decide to store them for longer days. Although using an already manufactured lime juice is convenient, it may not be advisable for this recipe because what we’re aiming here is natural freshness.


When your tomatoes and onion look softened, it’s time to remove them and set aside or place in your blender or food processor along with the garlic. Now add the Arbol peppers to the hot griddle and slightly roast them, this will be a very fast step since the peppers skins burn easily, which gives them an unpleasant bitter taste, so be sure to turn them and roast the peppers without burning them.
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
Absolutely love this. You were right. Getting as much water out is so really important step. I drained as best I could with colanders then put in glass bowl. More liquid settled so I used a turkey baster to remove more liquid. Won’t ever make it another way. I have been looking for a salsa that has body and flavor and this is outstanding. I made my own tomato sauce as the tomatoes I got from local farmer were meaty and very flavorful. Thank you for posting this outstanding salsa recipe. 
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