Two years ago I was searching for a perfect salsa recipe for canning, but I had the wrong thing in mind. Instead of thinking of this delicious Mexican salsa that I love, I was thinking of typical jarred salsa. I looked up some recipes on the internet, ones that people said were popular. I tried them out. I was very unimpressed. I should know by now that most of the time…other peoples’ recipes don’t quite work out for me. Not that there’s anything wrong with them, I just apparently have unique tastes. 🙂
This was incredible to make. I’m so thankful I found this recipe. I did double it as I had enough tomatoes from the garden to do so. I even let them sit overnight in the fridge in a container to help them lose a bit more water content. I also used different peppers. I did half green bell peppers and half poblano. I didn’t have enough sweet bell peppers yet in my garden. I also didn’t have any jalapeños so I subbed in the heatless habaneros I grew just for the purpose of trying them in salsa. They were perfect. All the flavor of the habanero but none of the burn. Bought the seeds from Bakers Creek for those wondering about them. I’ve been asked by my family to forgo all of the chili sauce and stewed tomatoes I also make from my garden bounty and to just make the salsa. Thank you again for such a wonderful recipe. I have been going about it so wrong for years.
Now to the topic at hand – I’ve had the same concerns as you, especially since my dear husband is Mexican! We loved the canned salsa I made for the first week or two, then it was too vinegary, so now I use it for stuff like zucchini squash to use it up. Haven’t tried it again because, well we don’t have enough tomatoes yet and am leery about the vinegar and how to make it spicy enough. I never thought to skimp on the onions to compensate!!!
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.
That said, it’s a solid base recipe to add to and tweak as you see fit in regards to ingredients and “feel”. I made this and added a few flourishes: cumin, Spanish smoked paprika (inauthentic, but fabulous), a few dashes of Tajin spice, and once the salsa was blended I added the zest of 1 lime and the juice of half of it. I felt that my tomatoes – out of season and not spectacular – needed some extra zing.
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!
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.
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.
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.
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!
That’s correct, Book. What’s interesting though is that the largest manufacturer of canning jars and lids (they make Ball, Bernardin, Kerr and Golden Harvest products) recently changed their guidelines to now specifically instruct consumers NOT to boil/sterilize the lids, otherwise a poor seal will result. Instead they recommend extending the processing time to 10 minutes in an effort to kill any bacteria that might be present in the jars.
Absolutely wonderful! Just finished making IT! I made it with all fresh ingredients and added some extra little skinny cucumbers! For extra flavor a bit of Heinz Ketchup and Sriracha sauce! My husband just left to pick up some bags of Doritos. We can’t always get the “stuff” we so took for granted in Canada. Thanks so much for this incredible recipe….we both appreciate it!
Hi Lisa, yes, all the sources I’ve read say that bottled lime juice can be substituted for vinegar. Bottled is the key, not freshly squeezed. And adding some roasted green pepper should be perfectly fine as well. But if you have any doubt you can always buy some pH test strips (you can find them online, like on Amazon) to make sure the acidity level is correct.
Can’t wait to try this! On another note, do you know how I can get your recipes to print without the ad in the middle? The ad used to show up but wouldn’t print. Now it’s printing and I can’t get rid of it. I’ve tried going to “ad options” but I believe that just changes the types of ads I see, not taking the ads away. It’s just annoying that a lot of the recipes are printing in 2 pages now because of it. Any direction you can give would be great. Thanks!
Hey Ann – I would recommend making the salsa and refrigerating (as a large batch), reheating on the day you want to process, and then putting the hot salsa into warmed jars before processing. Proper food safety for steam canning means the jars need to stay as warm as possible before filling, during filling, and right as they go onto the steam canner.
This recipe is great as long as you don’t use all of the cooking water when adding the vegetables to the blender. If you do, you’ll end up with the runny, watery “soup” that commenters above complained about. Spoon the boiled vegetables into the blender, then add the water from the pan *as needed* to liquify the ingredients. You need maybe half the amount of water that you boiled the ingredients with. And if it’s still too watery, simmer it for longer during the final stage until the consistency is right. I think the recipe should be re-worded a little to reflect this issue.
So pregnant me hears a Mexican song on the radio and immediately envision myself eating dinner at Mexico Restaurant. I decide it’s the chips and salsa I really want and since I’m headed to the grocery store anyway, I decide to try my hand at restaurant style salsa. Found your recipe while in the store, and made it asap when I got home. uncouldnt believe how easy it was! My mind was a bit blown that canned tomatoes are the base ingredient. My only critique would be to leave off the cumin or at least try it in a small bowl to make sure you like it before adding to the whole mixture.
I just made this wonderful salsa a couple of days ago with roma tomatoes. I 4X the recipe and ended up with 32 pints of salsa. We liked it so very much I am thinking of doing more with the 1 1/2 bushels of regular tomatoes that I have. Do you think that the regular tomatoes would have too much liquid in them or would the draining take care of that problem? I didn’t add the paste last time so I would probably add it for sure to make it thicker.
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Great question, Liz…and very timely. I’ve been making batches of this salsa for the last few days and keep forgetting to weigh the tomatoes for a precise measurement. I am making another batch tomorrow and will do so and report back! So much depends on the variety and exact size of the tomato, so I’ll get a weight measure that will take the guesswork out of it. You definitely want to use a full 10 cups of chopped tomatoes for proper pH levels.
We lived in West Texas for 18 years and now live in NE Pennsylvania. Didn’t have to worry about Salsa in Texas as there was a Mexican restaurant on almost every corner. Not so in PA. I have been making my Salsa (Mexican Chili) from a good Mexican friend of ours now for 12 years with some adjustments, 1 large can of Furmano’s whole tomatoes, jalapenos, cumin, coriander, salt fresh cilantro (when we can get it), minced garlic, diced yellow onions, lemon and lime juice, and some other spices. Will have to say it is VERY good.Have had many people Rave about it who are transplants like myself from Texas and California.
GREAT salsa recipe. My first time making salsa from my own tomatos and peppers, read many different recipes online and in books, decided to try yours first. So good!! This salsa is also amazing before it’s cooked. I filled a container and put it in the fridge and then cooked, canned four pints. Just personal taste, I cut way back on jalapeños, used about two, and really let’s the taste of the tomatoas and green peppers shine. Thanks very much for sharing this!
Was my first time canning salsa. I don’t like runny salsa this has a perfect consistency! right amount of spice that has a Kick but it doesn’t linger with you. Definitely will use this recipe again! The whole family loves it, even the kids! Thanks for all the tips… they all came in handy and I did the recipe exactly how it was. I got 4 pint jars and 3 quart size out of a batch.
This dish should be baked at the previously mentioned temperature for 25 to 35 minutes or until the chicken is tender and juicy. At this point, all of its juices should run clear. Once this task is done, then the cheddar cheese should be spread over the chicken halves before the dish is sent back into the oven for three to five minutes. During this time, the cheese will have the chance to melt over top of the chicken. It can be served hot and bubbly, and sour cream can be served on it by option.
Hi Holly – I’m honestly not sure in regards to food safety. From what I understand, the ingredients that can be altered without affecting food safety are: leaving out the tomato paste (not sure about the tomato sauce), altering the spices like cumin and salt and cilantro, etc., and modifying the amount of jalapenos. I don’t know the pH of radishes and how the would sub in for green peppers – and of course the amount of tomatoes and vinegar (for the main acidity) need to stay the same.
#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
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.
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.
Rinse tomatoes and peppers. Core tomatoes and score a small "X" in the blossom end. Place tomatoes and peppers on hot grill and close lid. Turn frequently until peppers are charred and blistered and pretty much black all over. Tomatoes should have some blackened spots and blistered enough to remove the skins. Remove from grill. Place peppers in a bowl and cover with plastic wrap to steam for several minutes. Let tomatoes cool a bit on a cutting board until you can handle.
Oh it definitely counts as one of the five 😉 Thank you so much! Hmmm, no raw onions is a tough one but here is my suggestion: I’d try sautéing them a little, almost until they brown but not completely. Then for the tomatoes try roasting some yourself in the oven. That way you still get both the fresh and roasted feel. You can roast them with the garlic if you’re using the roasted garlic instead of the fresh. Let me know how it turns out! It’ll be a new trial!
I was really nervous about this recipe I searched and searched and searched this is the one I decided to do. There were a lot of reviews but most of them said all looks good all got to try this I wish they would only post if they did make it there was a couple that said it was fantastic taste was good so I chose this one. This recipe is amazing if you want restaurant style salsa you need to try this one in my portion I put one Serrano No Seeds no ribs in everybody else’s portion to whole Serrano’s. You have to try this recipe it is truly truly truly amazing and so delicious
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.