Use your jar lifter to place the jars into the canner leaving space in between them. Once jars are all in canner, adjust the water level so it is at least one inch above the jar tops. Add more boiling water if needed so the water level is at least one inch above the jar tops. When adding water, use the hot water from the small pot your lids were in. Pour the water around the jars and not directly onto them.
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!
Mexican oregano is a dried herb used in Mexican cuisine. It’s similar in appearance to regular, Mediterranean oregano but is, despite its name, a cousin of lemon verbena rather than a member of the origanum family to which oregano belongs. It shares some of oregano’s unique and pungent earthy flavors and aromas but more subtly so with an added grassy kick of citrus and licorice. Mexican oregano is readily and cheaply available online and adds a unique element to Mexican dishes. If you can’t get Mexican oregano, you can substitute a pinch of marjoram or even regular oregano, just use a little less than the recipe dictates.
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OMG! This IS the best salsa!!! I used Romas to make a tomato sauce for the recipe. I used regular fresh tomatoes from the garden and skinned, chopped, and squeezed juice from them. I followed the recipe exactly except for no sugar. I think the 100% apple cider vinegar is important (not apple cider flavored vinegar). Thanks so much for sharing your excellent salsa recipe.
Made this today and it came out very good. Nice, easy recipe. I loved the tip about putting the tomatoes under the broiler for easy peeling, so much easier than dinking around with boiling water and ice baths. I am taking the lazy way out and freezing it in serving portions as I am all “canned out” for this summer. I used the rest of my garden tomatoes, which were a generic slicing type and tons of red grape tomatoes. I didn’t plant any romas this year as they failed last year.
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 made this recipe today. The salsas are still in the hot water canner at this moment. Somehow, I came out with 20 pints from your recipe once I started ladling it all out. Not half pints, pints. I used 20 pounds of tomatoes. No I did not make a mistake weighing them. I did forego peeling them, but I cannot imagine how that would have doubled the recipe. Do you think it could have been the reason? I strained probably half of them. The rest I just poured the excess juice off my cutting board before adding the tomatoes to the pot. I sure hope it turns out okay…I figured since the bulk of the excess was undoubtedly tomatoes it would still be acidic enough. I hope it doesn’t taste like chopped tomatoes instead of salsa!
While I was visiting with my family in Mexico, my tía Minerva would prepare a small, fresh bowl of this salsa at least every other day. She would add all of the ingredients in a glass bowl and cook it quickly in the microwave! I will never forget my reaction when I saw her do this the first time! I instantly thought of my Mom and how she would have loved that quick method instead of boiling everything on the stove top.
I made this recipe and canned it today. I pretty much followed the recipe except that I put in 1/4 cup chopped cilantro (and left out a little bit of the onion and jalapeno, about 1/4 worth). Instead of cayenne pepper, I put in a finely chopped cayenne pepper since I had so many from my garden. My tomatoes were not Roma and were pretty juicy. Result: Very Hot!!! (so maybe a whole cayenne pepper was too much??), and only made 3 1/2 pints (I realize results can vary, and my tomatoes probably cooked down quite a lot). All in all, very tasty! PS: Thanks for reminding people to wear rubber gloves when handling hot peppers! I will probably try this again with the other variety of tomatoes that I grew this summer, Russian Black (the ones I use today are called Stupice).