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
Hi Cheryl. Thanks for your question. The reason is two-fold. First, you want to salt your veggies to pull some moisture out and help them to stay more crisp after canning. (You’d do something similar if you were pickling cucumbers.) Second, you need a hot liquid to can your salsa in. We hate to throw away the flavorful juice. So, instead of using water or a store-bought can of tomato juice to create the liquid, we just recycle the juices that were already in the tomatoes.
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Update: Because I was paranoid about the peppers, I actually could have upped them a smidge. OTOH, right now it has a gentle heat which won't burn you out after a couple bites. I did lie though. I omitted the celantro because I am one of those whose tastebuds interpret it as soap. Something tastes like it needs a little more of something, but possibly I mis-measured because the taste is wonderful..I might not whirl the tomatoes quite as much next time though. Boy, this a long comment to basically say Brava.
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.
I love tomato season and this year I made salsa.  Fire roasted salsa that I canned.  I used tomatoes and poblano peppers from the farm stand and roasted them on a hot grill until they were charred and blistered all over.  I love the flavor of grilled tomatoes and peppers.  Then you just peel off the skins, chop chop, add a bunch of good stuff to the pot and you’ve got fire roasted salsa.  It’s perfect for canning to enjoy year round.
Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.
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.
this is my 4th time to make this. it is such a hit I’ve been asked to make it several times. today i decided to try using my home canned tomatoes from last year to see if it worked. So much easier and may I say less time consuming than working with fresh tomatoes. It taste just as good if not better with my canned tomatoes. I used 4 quarts of qt. size tomatoes and it was perfect 

A food processor makes chopping easier and less time consuming. Seed and cut the peppers into chunks, weigh them, then pulse the peppers into smaller pieces in the food processor. Add the chopped peppers to your saucepan. Chop your onions into pieces, weigh them, pulse in the food processor, and add to your saucepan. Skin your tomatoes, cut into smaller pieces, weigh them, pulse in the food processor, and add to your saucepan.
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.
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!!
Hey Beth – sorry about that. The notes somehow went missing. I’ll add them again, but here’s a great article about canning salt. Basically, you can sub in kosher salt or even table salt (although use a bit less since the granules of table salt are finer)…it’s best to try to use a kosher salt without any additives (canning or pickling salt is pure salt without any anti-caking agents) if possible.
Hello, I’ve been canning food for 45 years, including many salsas–but I do have to say that this is definitely a keeper and I’ll be using it in the future–thanks! I made a half batch as I was at the tail end of my tomatoes at 9:00 Monday night and had just enough to make half of your recipe. I made the “new” version with less vinegar and with sugar in it–it’s just wonderful! Only changes I made were to use Poblano hot peppers which are milder than Jalapenos and less of them as I wanted a more mild salsa and to sub out 2 tablespoons of lime juice for 2 tablespoons of the cider vinegar. Made for a bright, tasty salsa!
Oh p.s I ran out of tomatoes – totally misjudged how many I needed for a double batch – so I had to run to store for more.  Instead of getting fresh tomatoes, I just got canned crushed tomatoes,  and drained them in colander.  So my salsa was half fresh tomatoes, and half tinned,  and it was super yum.  Next time I’ll just use tinned (never as good,  I know)  when Im lazy and can’t be bothered skinning the tomatoes.  
Explain, please, about tomato peels. My tomatoes are quartered or smaller, still with peels. What are the safety consequences? Also, BTW, thanks for the update on steam canners. I’ve used one for years (and for you canning newcomers, they’re cheap at Goodwill, etc.), with the reluctant, hard-won approval of a food science pro, only on condition of his anonomity (because of that research issue). Glad to know approval is now official!
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 🙂
I never respond to blogs, but feel this is one that needs a response. Made this salsa and have to admit this IS the best salsa ever. It was so good fresh and canned. I can’t get enough of it. Am going to make it again. I have shared this recipe already. My husband loves everything so hot, but I left out many of the seeds, so I could enjoy it. Told him he could add habenero’s, ghost peppers, carolina reapers or whatever to his. I am just going to enjoy and savor the flavor of this salsa. Thank you so much. No more store bought. (oh, I added yellow goathorn peppers in lieu of the green peppers and added 3 extra garlic cloves)… it was just great

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!!
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!!
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