Some of the online recipes and comments totally scare me to think what some people are doing, either by direct choice or lack of canning knowledge, that endangers their families’ lives! There was a lot of unexplained illness and death in the old days that I think could be partly due to food storage issues. It’s the opposite of the Lottery–you want to be the 1 in a million to win the lottery, but you DON’T want to be the 1 in a million to win the botulism contaminated canning jar! Canning is one process that you MUST follow the safety rules whether you’re a natural rule follower or a rebel!

Blanch and skin the tomatoes. To blanch tomatoes, place them in boiling water for 30 to 60 seconds, until the skins start to split. As soon as the skins start splitting, remove the tomatoes and place them in a cold water/ice water bath. This stops the cooking so they don’t get mushy, and makes them cool enough to handle for peeling. Slip off skins.
The salsa is so easy to make, you’ll have the perfect condiment to use on anything and everything in a matter of minutes. The tomatoes and chili peppers are first charred in a skillet for an amazing hint of smoky flavor and then pulsed a few times in a food processor or blender with generous squirts of lime juice, onions, and garlic to desired consistency. It is finished off a hefty bunch of chopped cilantro for an additional layer of flavor.
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.
I have 2 Victorio brand steam canners that I love hard. They both have temperature gauges on top and show when you are in the correct temperature range to start timing. It’s been life changing! I had two other steam canners without the gauges that I got rid of and replaced with these. I have also found by watching the temp gauges that I can turn the heat down to med-low and still keep the temp in the correct range. Yay! It saves propane! (I can outside on my camp stove.)
When it comes to finding the right type of Mexican salsa to create, there are so many ingredients to consider. So many taste palettes can be satisfied with this simple dip. There are plenty of recipes available for salsa, and some of them are better than others. There are so many different types of Mexican Salsa out there. For the best salsa recipes, consider these nine, authentic Mexican salsa recipes that are absolutely delicious and to die for.
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.
I fell in love with Mexican food during a 2003 trip to California. Head over heels in love. I’m not talking your Chipotle Mexican Grill nonsense or your Taco Bell Tex Mex disgrace, I’m talking the sight and sounds of your host family’s Latin American sister-in-law chopping up wine-ripened tomatoes and fresh Jalapeños for Pico de Gallo on Thanksgiving. I’m talking pounding Coronas with Rudy all day and talking cultural differences, dreams and life in general. I’m talking the sound of Mariachi bands playing tableside in a side alley eatery near LA’s historic Olvera Street. The banging of pots from the stuffed taqueria kitchen. The smell of the spices hitting the heat of the stove… I love Mexican food. The authentic kind of Mexican food that few of us get to experience and shockingly many of us never knew existed… THIS, the authentic and the real, I love it!
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