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!
Using two kinds of chiles creates the depth in this salsa. The dried arbol chiles add a vivid pop of heat, and the jalapeños contribute a freshness that's perfect with tomatoes. The salsa comes from Barbara Mozqueda, a San Francisco cook who with her husband, Vidal, hosts big backyard parties. The salsa is excellent with Vidal's Carne Asada with Nopales and Spring Onions.

Hello, I doubled the recipe using 1/2 cup vinegar & 1/2 cup bottled lime juice. I also added roasted green pepper. I am now questioning if the acidity level is still good. I seen the question/answer about substituting bottled lime juice for the vinegar so that is what gave me the idea. But because I used the mixer of both is this still safe for hot water canning.
I love this recipe!  I couldn’t peel my tomatoes by using the broiler as I was having oven issues so I did it the old fashioned way. I also put in juice of 4 limes and only one jalapeño because we don’t like it too spicy!  I must say whatever amount I got was enough to do exactly 12 pint sized jars!  I won’t be giving much away as I haven’t made salsa in years and once you make it yourself it’s hard to go back to store bought. Guess I’ll be making more next year! 
This recipe is great as long as you don’t use all of the cooking water when adding the vegetables to the blender. If you do, you’ll end up with the runny, watery “soup” that commenters above complained about. Spoon the boiled vegetables into the blender, then add the water from the pan *as needed* to liquify the ingredients. You need maybe half the amount of water that you boiled the ingredients with. And if it’s still too watery, simmer it for longer during the final stage until the consistency is right. I think the recipe should be re-worded a little to reflect this issue.

Absolutely wonderful! Just finished making IT! I made it with all fresh ingredients and added some extra little skinny cucumbers! For extra flavor a bit of Heinz Ketchup and Sriracha sauce! My husband just left to pick up some bags of Doritos. We can’t always get the “stuff” we so took for granted in Canada. Thanks so much for this incredible recipe….we both appreciate it!
We have adapted our salsa method from Well Preserved. What is special about their method is the straining of the tomatoes before packing them. This straining and sweating of the tomatoes is the same concept for pulling the moisture out of zucchini before cooking. By pulling the moisture out of the tomatoes, you allow the fruit to keep a more crisp texture when canned.
Several questions: Can I microwave the jars, rings, lids and sealer; and can safely? What about Cherry Tomatoes substitution? What are the best tomatoes for making paste, best tomatoes for canning whole tomatoes. I have read all the comments. I have not tried your recipe, however I will tomorrow as my tomatoes are dangerously close to being too soft. Your site is awesome. Thanks for you time.
Here is a link to the ones I use (NOTE: It’s an Amazon Affiliate Link – $$ for me!) – SET OF 2 — 24 Oz. Condiment Squeeze Bottles. It makes it feel that much more authentic. You can also serve this up as a salsa with some salted tortilla chips. The flavor is the same and honestly, it works as a simple salsa serving. This will easily last a week in the fridge, if you haven’t eaten it all.

Several questions: Can I microwave the jars, rings, lids and sealer; and can safely? What about Cherry Tomatoes substitution? What are the best tomatoes for making paste, best tomatoes for canning whole tomatoes. I have read all the comments. I have not tried your recipe, however I will tomorrow as my tomatoes are dangerously close to being too soft. Your site is awesome. Thanks for you time.


Salsa very rarely causes problems or spoils (and I’ve known people to ‘create’ their own canned recipes that are WAY out of balance), so no cause for freaking out, Christina! That said, I always like to err on the side of safety, which is why I talk about it and do my best to make sure my recipes are safe. Your ratios sound okay (and any type of vinegar is fine, as long as it’s 5% acidity), since you use more tomatoes which are higher acid and less low-acid things like onion and peppers (did you add garlic?) and your ingredients are all less than half to match your vinegar, so go ahead and enjoy your salsa. 🙂
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.
It’s pretty good. I did like someone else and halved the vinegar and squeezed five limes into the mix. I gave it four stars because I’m not a big fan of vinegar in salsa recipes. More like 4.5 stars but there is no option. It’s better than store bought and holds up to dipping without dripping on a quality corn chip. I will make this again as it gave me eight pints which is convenient for my hot packing pot. So for a cold wimter night this recipe will find its way to snack and a movie. One thing I didn’t do was using a food processor, tnough I have them, because I wanted my pepper and onion bits to be sliced into little cubes for a more professional look or appeal. Got a really sharp thin six inch damascus steel Japaneese knife which is fun to use as it is precise and makes clean cuts. The bottles look great when packed. So overall, this recipe gets a big thumbs up. I have marked this recipe on my tablet for future use. Again….well done Mel.
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 the salsa this last weekend with tomatoes from the garden about half slicers and half roma. I followed your easy method which works great for a working mom. But for some reason it turned out not very tomatoey, good spice, thickness, beautiful. I went ahead and canned it because I thought it might get better with time, and was scared to add tomato paste putting everything off balance. Were my tomatoes not ripe enough?

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