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 🙂 

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 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!!
Preheat the broiler. Put the quartered tomatoes, sliced onion, and whole garlic cloves onto a roasting tray, spreading out evenly. Drizzle with plenty of olive oil and season well with salt and pepper and sprinkle with cilantro sprigs. Broil until everything is nicely charred, about 10 minutes (you want lots of deep rich color so don't be afraid if some of the edges get pretty black).

Had some tomatoes from the Albuquerque grower’s market at their peak (and perhaps a tad beyond). Made the recipe as written except for an extra 3rd serrano (seeds, ribs, and all), 3 large and very fresh garlic cloves, and one chipotle en adobo. It’s cooling in the pan on the stove as I write, but I can already tell this is my new “signature” salsa. Hot diggity!


The only salsa recepie you’ll ever need, so stop looking, this is it!!   It has the perfect blend of everything, I have an abundance of tomatoes this year and I am on my 4th batch, I have followed the recepie exact, except for the last batch I made and that was because I wanted a bit more heat.  Easy to follow recepie, thanks, I hope to see more of your posts,


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. 

Oh my goodness! I made one batch of this and it was very good. But I “chopped” the tomatoes in my Vitamix so it wasn’t very chunky. Just made a double batch and hand chopped the tomatoes. I let them drain as I was chopping them. I’m always concerned about the measurements for tomatoes since that is the iffy, low-acid ingredient. (When I read about cooks reducing the salsa or draining the salsa with a slotted spoon as they jar it, I wonder how you know if your final product is safe?) At any rate, I added 3t of bitter-sweet Spanish paprika and 2T of sugar. I literally had to swat my husband away from the pot while I was working after I gave him a taste. Phenomenal! (And I’m assuming that those minor amounts of extra spices won’t alter the acidity unfavorably.) Thanks for a great recipe!
LOL! I know, no spice here. And you must think I’ve lost it because you know how much I love spice. BUT, I was trying to make this a very family/kid friendly salsa because my whole family loves chips and salsa so much but I’m the only spice fiend. The 4 year old likes some spice, but the others are all spice wussies! It still has loads of flavor, especially with the roasted garlic in there. I love it, although truth be told I often dump my favorite hot sauce over the top. HAHAHA!

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!
I made this with 7 red jalapeños, no sugar, 3 1/2 tsp cumin and double the garlic. I used kosher salt instead of canning, and 3/4 cup cider vinegar and used bottled lemon juice for the other 1/2 cup of acidifier. I also tripled the cilantro. It’s lovely. Thank you. I tend to make a roasted salsa so this was a nice change. A note on peeling and draining the tomatoes – let them cook int the broiler until a few skins blacken. This allows for easier peeling as you noted, but also allows much of the water to flow into your sheet pan. I found I squoze  them slightly with my tongs and put them directly into the food processor then
I am on my second batch and I bought 20 lbs. of tomatoes at the Farmers Market to offset my own tomatoes which I did not have enough of…..I left them out on patio for about 4 days……I have been working on this salsa all day…..I actually ended up with 17 cups of tomatoes in the end…….I adjusted the measurements of everything else accordingly and it is turning out great…..my husband loves it…..so do I……I had given away too much though and have to make more…..this time I am making it a little bit hotter……maybe I won’t get asked for more if I make it hotter…..lol Anyway, just wanted to let you know that this is my only salsa recipe that I will make now……excellent!!!!!
LOL! I know, no spice here. And you must think I’ve lost it because you know how much I love spice. BUT, I was trying to make this a very family/kid friendly salsa because my whole family loves chips and salsa so much but I’m the only spice fiend. The 4 year old likes some spice, but the others are all spice wussies! It still has loads of flavor, especially with the roasted garlic in there. I love it, although truth be told I often dump my favorite hot sauce over the top. HAHAHA!

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.
I found that cutting your tomatoes in half & putting them face down on a cookie sheet to broil for 4 minutes works great for removing the skins! Also super important to drain your tomatoes after you cut them up! I guesstimated my 13 Cups after I removed skins, cut up and drained. I added a 1/4 tsp more salt, an extra clove of garlic and a couple of extra jalapenos. This is a great recipe! A little watery but consistent with authentic Mexican restaurant salsa! Can’t wait to share w/friends and family!
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.
When my friends at Nuts.com asked me to create a recipe with their stemless chiles de arbol, I knew right away that I had to share the authentic salsa roja recipe. Sold in one pound bags, Nuts.com makes it easy to order any chile you wish from the comfort of your own home. Since I don’t always have time to get the the Mexican grocery store, this was music to my ears.

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


The problem with simply heating up the sealed jars is that during normal processing, the goal is to drive all air out of the headspace (the space between the food and the lid). That’s why you only put the lids on finger tight instead of cranking them on as tight as you can. While boiling, the air is forced out, and then the vacuum formed by lack of air sucks down the lid, making a tight seal. No air trapped in the top of the jar = no opportunity for microorganisms that need air to grow to spoil your salsa. If the pH is low enough, botulism (which releases spores in an anaerobic (no oxygen) environment) will also be out of commission. (For more on botulism in canning, read here – https://commonsensehome.com/botulism/.)

Making this right this very second. Following exactly to start with..except am throwing in a couple of Thai peppers along with the 4 smallish jalapenos...which I may regret...them things are supposed to be killer hot. I will say, that it is taking significantly longer than the 10 minutes prep time for the water to simmer off (step 2), but I'm in no huge hurry....I have wine.


Hi, I came across your recipe and am eager to try it, but have never done any canning before, so I dont have a canner. I’ve tried doing a little research, and am a little overwhelmed, so I thought I would ask the source. Is this recipe safe to can in a water bath method, just covering it with boiling water for the recommended time in a big pot? Forgive me if that is a stupid question! Thanks so much, I cant wait to try it!!
I did make it and it was delicious.   I actually froze the tomatoes until I had time to use them.  I washed them and froze them whole in gallon size freezer bags.  When time to use, I defrosted tomatoes on counter top  for about two hours,  the skin came off easily and chopping the tomatoes up wasn’t a mess because it was still semi frozen.  This method worked perfectly actually.  Then I followed the instructions for this recipe.  The salsa turned out perfect.  Very tasty.  I canned several for later enjoyment.  Excellent recipe, thanks for sharing!
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