I literally just made this. It’s soooo good. I did tweak the recipe a bit. I used fire roasted tomatoes along with the tomatoes with Chiles. I ended up using a whole onion and I pretty much doubled (maybe tripled) the cilantro. I also threw in a few dashes of cayenne pepper because I only had one jalepeno and it wasn’t quite enough. And I put in quite a bit of salt. But all these are personal preferances. The recipe was good as written but I made it how I personally like it. I’ll be keeping this one. I have a feeling ill be making it often, because my husband LOVES it.
Combine all ingredients except cumin, oregano, and cilantro in a large pot and bring to a boil, stirring frequently, then reduce heat and simmer for 10 minutes. Add spices and simmer for another 20 minutes, stirring occasionally. Ladle hot salsa into pint jars, leaving 1/2-inch headspace. Adjust lids and process in a boiling-water canner for 15 minutes at 0–1,000 feet elevation, 20 minutes at 1,001–6,000 feet, and 25 minutes above 6,000 feet.
Thank you, Jami! That explanation makes perfect sense. I’ve been researching canning a ton and the different acid types for different foods was the only thing that still had me stumped. Friends and family tease me about stressing out over botulism, but that is NOT a risk I am willing to take despite them telling me to “do it just like your grandma did, we loved her stuff” so I was very happy to come across your blog (way too many sites with recipes that are not approved). I had a huge crop of San Marzano tomatoes this year so I can’t wait to make your sauce and salsa (and my tried and true salsa for the fridge – but not to can ;).
Bear in mind that Mexican Cuisine is an overwhelmingly large subject. In this series, we’ll shy away from the most complex of dishes and stick with some basic sauces, staples and dishes. They will be familiar to most, but probably not in the form you will see them here and that’s exactly my idea behind this series: to explore the recognizable in more authentic ways! By Mexican standards, the dishes in this series would mainly be considered street food, and that’s not a bad thing. There’s nothing wrong with street food… Street food is a huge part of Mexican food culture – and hey, tacos are street food!
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
This is truly delicious. I don’t have an abundance of tomatoes this year but what I have are going into this salsa, pizza sauce and roasted tomato soup. All to enjoy this winter. Another plus for this salsa is it is so nice and thick it stays on your chip. Not sliding off before you can get it to your mouth! I made the recipe as written, using a variety of tomatoes. My jalapenos are a little small and I would like just a wee bit more heat in a few jars, but that is the only adjustment I will make.
I have not made your salsa recipe yet, but am going to try it when my tomatoes are ready! I wanted to ask if you have ever used the oven to process your canning? Or know any food safety issues about using it? Would love to hear your thoughts and recommendations! Someone suggested it to me years ago and I thought it made sense, same temp as boiling water and in the oven for same amount of time, or longer maybe. Thanks
In reality, Mexican food is ANYTHING but simple: It’s fresh corn tortillas baked to order and served either crisp or soft. It’s crisp vegetables and other fresh ingredients mixed with meticulously prepared multi-layered sauces made from a multitude of ingredients. It’s carefully marinated and perfectly cooked meats served with tantalizing sides that sometimes rival the cuisine of India in terms of complexity and layers… Really, all in all, its thousands of years of culinary history, culture and technique boiled into the perfect comfort and party food. And all the world is thinking about when hearing the words Mexican food are nachos and hard-shell tacos! For shame!
I did a lot of research about the lemon juice, and the reason for bottled is because it’s consistently about 5% acidity- fresh isn’t consistent. I’ve used organic and I’m OK with it, but I’ve not read anything OFFICIAL about it. I think if it’s consistent, it should be OK, and it’s certainly better without the preservatives. I know there are canners who use fresh lemon juice, though, and don’t think it’s a problem- but it’s just not worth it to me to go against the recommendations, though. 🙂
Many Americans and Europeans seem to think that when it comes to salsa making, the only chili for the job is the darling Jalapeño, a practice many Mexican cooks have but overbearing smiles in stock for as they reach instead for their trusted Serrano peppers – a strangely similar but much hotter kind of beast. Others swear by Chipotle peppers in Adobo sauce as a Salsa Roja stable, while tough guys reach for top shelf stuff like the entirely too hot Habanero or even Ghost Peppers.
So I started paying attention. I tried when I got home a few days later and failed. So then, I had her to my house. I wasn’t going to screw it up this time; I took notes. For over a year now, I have been making my variation of Yesenia’s recipe. And now my dear readers, I am sharing with you. Oh and Yesenia did give me permission. She is not one of those that likes to keep good food a secret!
One can indeed use a pressure canner for canning salsa . I always use Roma tomatoes and never use the tomatoe paste (optional) in the recipe . It never turns out to liquidity or mushy ,not ever . Very certain the reason for that is the Roma’s are a meaty tomato. I have tried the water bath method as well with this recipe , both have the same consistency. I pressure can at 10 lbs. of pressure for 15 min. Adjust lbs. of pressure for your elevation .
Salsa Roja – our star of the show tonight! A salsa made from a variety of hot peppers, tomatoes, onions and garlic all of which have been either roasted and/or boiled prior to blending. This makes for a bright red, tasty and superbly versatile salsa that is often served as a condiment at Mexican restaurants but has a million other uses (give or take).
Hi Jami. I was wondering if after eating the salsa all winter you are still happy with the no peel/food processor chopping? Do you not notice the peels at all? I know when I miss a few peels making other things they kind of curl up and float on top. I made this recipe last year for the first time and love it! I have also been searching for a thick recipe and was also using the oregonian recipe so I was so happy to find this one. Thanks!
I am canning salsa my plan is to add baby carrots just prior to the water bath. My recipe (BEST EVER) calls for sweet baby carrots but I don’t wana cook them in the salsa I want them as fresh as possible. I hope it works, I’ve been canning for 30 years but have never attempted my salsa… I’ll keep you posted. I just maybe on to something. LOL Also, my home email is not the email I provided that is my biz email.
When fresh tomato salsa ingredients are hard to come by in your own kitchen, one suggestion we hear over and over again is to simply stop by Acapulcos Mexican Family Restaurant & Cantina. Our tomato salsa is made fresh daily and receives the highest of praise. Stop by any of our 12 locations throughout Massachusetts and Connecticut to enjoy fresh authentic Mexican food and indulge in tomato salsa and chips. We are here for you 7 days a week.
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!!