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.
Made my second batch today. First batch was a just over a week ago and yielded 8 jars. It was quickly apparent this was not enough!! lol Family is raving about this recipe. I didn’t add the sugar either time, don’t miss it. I used the jalepenos with all the seeds and membranes the first time. Quite spicy but not unbearable. This time around, I used the seeds and membranes from 3 of 5 of the jalepenos (per batch; I doubled the recipe this time, hoping to keep some in the house for more than a couple of weeks.) It’s perfect to my taste.. probably a medium to hot level compared to store bought. My family doesn’t like chunky salsa so I threw the tomatoes in the food processor for a couple of pulses, and used the food processor for the peppers, and onions. SUCH a great tasting recipe. All I hear are complaints that we keep running out of nacho chips 😉 Thanks for sharing!!
Organic spices are great if you can get them. More grocery stores are starting to carry bulk organic spices, allowing you to stock up on a quality product at a great price, or you can buy them online. Cilantro gives you a more authentic flavor, but my parsley grows much better than my cilantro. I’m also one of the people who think cilantro tastes like soap, so I usually use parsley.
I know this recipe like the back of my hand . It is a well posted on the internet “Annie’s Salsa” , as you have said . You are so right, its the best . I say phenomenal ! Awe …. gee whiz, I don’t like to point out a typo but for the tomato paste addition, it should be to add if one wants a thicker salsa . For canning I use an ” All American ” pressure canner ” , I can fit 19 pints for one processing time . Time is everything for me . I love my “All American” pressure canner ! I can year round, making soups, canning potatoes, pinto beans, northern beans , meats , broth and the list goes on . I too, love canning .
You can’t really appreciate this salsa until about a month after canning. I’ve tasted many versions of homemade canned salsa and this is the best! Has a very nice consistency. Here’s what I found: I tasted it during the canning process and was somewhat disappointed at the vinegar taste but that pretty much disappeared after it cured for a month. I had added almost all of the sugar to counter the vinegar flavor and was sorry I did because it was a little sweet after curing. (I used Big Boy and Early Girl tomatoes.) The ground pepper was also very strong during the canning process but mellowed after a month. I like a medium hot salsa and was a little shy on the jalapenos…used only 3. I would definitely increase that to 5 or 6. In the meantime, I’m stirring some red pepper flakes into each jar as I open them. I also couldn’t taste the cilantro after curing so I would increase that as well. Thanks for sharing this recipe!
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! 🙂
this is my 4th time to make this. it is such a hit I’ve been asked to make it several times. today i decided to try using my home canned tomatoes from last year to see if it worked. So much easier and may I say less time consuming than working with fresh tomatoes. It taste just as good if not better with my canned tomatoes. I used 4 quarts of qt. size tomatoes and it was perfect
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.