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! 
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?
My first experience with canning salsa (around 17 years ago, I think), included recipes from the Ball Blue Book (one batch of each) and some “mild” Tam jalapeno peppers. Those “mild” peppers ate through two pairs of rubber gloves and filled the house with fumes so strong that I could hardly breathe and my husband started tearing immediately as he soon as he entered the house when he came from work. The salsa was thin and watery, strong on vinegar, and not too tasty. I gave up on home canned salsa for quite a few years – I couldn’t put myself through that again.
I made several batches of this salsa last year. The very best salsa. Everyone loves this salsa. Planting a lot more tomatoes this year. Plan on making & canning a room full of this salsa. I can’t wait for canning time. The very best salsa ever. Gave so much to friends & family & everyone wants more. I even decorated my jars & gave some for gifts. Love it 

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.

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 🙂


OMG this is so good!! I made a batch at 7am for a bbq this afternoon and ate half of it for my breakfast, so had to replenish it with another can of tomatoes (only had a can of chopped tomatoes left, which worked fine, plus another pinch of all the other ingredients… Amazing! Only thing I had to change was using garlic powder as I had no fresh, still fine. Used 1 green chili and half a red, no seeds, perfect! And 1/4 tsp sugar, as I’m not a huge fan of sweetness. Thank you so much, this is my go to Salsa now :)) Going to make your hummus now too!
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!
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.
The best way to peel tomatoes is to get a large pot of water boiling and then place the tomatoes in the boiling water for 30 seconds.  (Some suggest placing them in ice water next, but that isn’t necessary for this recipe)  When you remove the tomatoes from the boiling water their skins will start to split (you may need to assist them by piercing them with the tip of a knife) and they can then be easily peeled.

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 tried this and loved it! I used one banana pepper, one large jalepinio (sp) and topped the rest of the cup with yellow peppers. I don’t care for green peppers so I just used one cup of them and the second cup of a mix of yellow and orange. I love garlic, so a added 4 cloves total. I used fresh cilantro and oragano. I chopped my tomatoes and tried to remove seeds and extra juice as I went along. It turned out fantastic. This recipe is a keeper. Thank you so much for sharing it!! 5 stars!!
As you will notice when we dive a little further into these recipes, Mexican food has a stunning range of somewhat special ingredients. From Masa Harina, the essential ingredient of corn over a wide array of chilies either fresh, dried or ground to Mexican oregano and tomatillos. Some of these may at first glance seem foreign and difficult to come by, but fear not we’ll discuss the individual ingredients as we go and they’ll be easier to come by than you think.
When I was pregnant with my son, I was completely addicted to Chili’s salsa and chips.  I wanted to eat there ALL the time, and even when I wasn’t eating there I was trying to convince my husband to stop there on his way home to pick up some take out lol.  He was always less than pleased.  I still love their salsa, but since it’s not really cost effective to buy it, or go out to eat all the time, I figured that I would just find a way to make it at home 🙂
awesome recipe: I used 1 large can diced tomatoes drained, and 2 cans fire roasted tomatoes-only 1 drained. added 1/4 tsp cumin and 1 TBLSP fresh squeezed lime. did not do the peppers in a pan. I just pulsed them with the rest of the other ingredients. absolutely loved it. just want to know how well this recipe does when canning in a hot water bath. thank you soooooo much.
Roast the poblano peppers right on the flames at the top of the stove. When they gets black and the skin blisters, wrap them in a moist kitchen towel to cool, then hold them under running water and peel the skin off. Chop them into fine pieces after seeding and deveining. Add the poblano peppers, as well as the jalapeños and garlic, to the onions and tomatillos/tomatoes.

Hi there! This salsa looks wonderful and it might be exactly what my husband is looking for (something less “tomato-y” on his taste buds). I’m wondering though if there is a good way to make a smaller amount to test it out. Would cutting everything in half work or would that alter the taste too much? I’d appreciate any thoughts or wisdom you have to share! 🙂 
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”.
awesome recipe: I used 1 large can diced tomatoes drained, and 2 cans fire roasted tomatoes-only 1 drained. added 1/4 tsp cumin and 1 TBLSP fresh squeezed lime. did not do the peppers in a pan. I just pulsed them with the rest of the other ingredients. absolutely loved it. just want to know how well this recipe does when canning in a hot water bath. thank you soooooo much.
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