Since many of you have asked about a weight measure for the 10 cups of tomatoes, as I’ve been canning the salsa the last few days, I’ve done a little experimenting/research. Basically, I’ve found it varies GREATLY depending on variety. When I used SIX pounds of Roma + every day garden tomatoes, after taking the skins off, lightly crushing, and draining, the yield of tomatoes to use in this recipe was about 2 1/2 cups. When I used TWO pounds of only Roma/paste tomatoes, after taking the skins off, lightly crushing, and draining, the yield of tomatoes to use was a little over one cup. I tend to err on the side of over draining the tomatoes, if anything, so that makes a difference as well. For me, because I usually use paste tomatoes in this recipe, I would plan on around 18-20 pounds (give or take) of Roma/paste tomatoes to get the 10 cups for this recipe…and even more if using tomatoes with a higher water/lower flesh content.
I have checked out all kinds of recipes online and your recipe is the winner I am gonna make a batch tonite I was wondering if I could use citric acid (food grade of course) instead of the lime juice and vinegar?
“I just made this recipe and it is delicious. I used about 1/2 cup sliced jarred jalapenos for nachos instead of roasting the jalapenos and also used a can of fire roasted stewed tomatoes because it used less sugar. I used a regular 28 oz. can of tomatoes also. This is a winner. Tastes just like the salsa you get in restaurants. We loved it. I highly recommend this recipe as a Volunteer Field Editor for Taste of Home.”
I just made a double batch. I liked the look of the recipe, and just jumped in! We grow heirloom tomatoes, so I used green zebras, sunny orange ane black plums. Since they are much jucier than Romas, I drained off a lot of liquid and boiled it down, then added it at the end. Worked great. Thanks Katie
I have got to try this recipe next year. We didn’t have a garden this year, but next year I WILL have a garden, even if it’s in containers. I love home canned everything. No preservatives and I know what is in there.
Making and canning your own salsa is something families remember years later. No store bought salsa, even if it is shipped from Texas, compares with the taste of that made from your own tomatoes from your garden or fresh-picked from a local farm! In the middle of the winter, you can have tortilla chips and your salsa and taste the summer flavor of fresh tomatoes. If you like cilantro in your salsa, see this recipe instead.
2 cups bottled lemon or lime juice or lemon juice (see this page for an explanation) (if you are using a mix, be sure to follow their recipe; the packet mixes often use vinegar instead of lemon juice). See this study comparing all 3.
I love, love, love this salsa. I’ve made it several times and it’s been runny, so this time I drained out some of the juice from the can of tomatoes (not the Rotel). Perfection!!! Thank you thank you!
Filed Under: Appetizers, Snacks and Sides, Video Recipes Tagged With: fresh salsa recipes, gluten free, homemade salsa recipes, how to make salsa, making salsa at home, pico de gallo, salsa fresca, salsa recipe, vegan, vegetarian, video recipe
1.5 cups cider vinegar or bottled lemon juice (Note: The recipes that were first developed and tested (in labs) used vinegar. The commonly used acids in home canning are vinegar, lemon and lime juice. Lemon and lime juices are more acidic than vinegar, but have less effect on flavor. Consequently, you may safely substitute an equal amount of lemon juice for vinegar in recipes using vinegar.
Yo preparé una salsa. Fue muy picante y muy bueno. Fue salado y dulce pero se ve delicioso. Tenia bueno sabor. El jalapeño y los pimientos son muy picantes. Yo encanta la comida picante y la salsa. Mi salsa es mas jugoso que mi amigo Will salsa. Salsa es bueno para fiestas. Salsa es mas cremoso que otro salsa.
Sugar is added to many spaghetti sauce and salsa recipes to cut the acidic taste of the tomatoes. It won’t make the canning “bad” like forgetting the vinegar would, so as long as you like the flavor – and I bet it will work out just fine – you’re golden! 🙂 Katie
I’ll add notes to the recipe and in the comment thread below. Basically, a lot will depend on the variety of tomatoes you have and you should really just use the weight measure as a guideline since it may vary quite a bit.
Pura Vida- Wow- thanks for your kind words! And your new house sounds fantastic- and such a deal. What a great opportunity (and work!). And yes, I think your idea to get the garden bed ready for next year is great- just go ahead and add some nice compost to it as you till so it can be working in the soil over the winter (under the weed-killing plastic, of course…).
Greg actually got the Vidalia Chop Wizard for Christmas one year during one of those gift exchange games where you steal other people’s gifts and stick them with something they don’t want. Luckily for him, this gift came in quite handy. It has been his go to tool for salsa ever since!
First let me say I normally don’t comment or rate recipes, as many times the raters did not even try the recipe and gives it 5 undeserved stars, “because the recipe sounds so good”, or “the pictures make me want to try it”. Or on the other hand they give a recipe only one or two stars after they completely change the recipe and then blame the author for a bad tasteless fare. Your recipe here as written needs to be changed completely (the name that is) you should call this “The Best Damned Freaking Chunky Salsa Sauce in the Universe !!” This stuff is good, and being a self professed Salsa connoisseur I am qualified to make that judgment! I did not add the cilantro as I don’t like the taste of it, and because I refrigerated it I did not add as much lime or vinegar as one would have to do for canning. The family loved it and also proclaimed this as some of the best Salsa they ever had. Have this recipe bookmarked and will definitely make again. Thanks for some good stuff! Oh by the way you look exactly like my brother Larry!
Also, to get a more authentic flavor dice a couple of tomatillos into the salsa. They look like small green tomatoes and have a paper thin covering around them. Peel off the covering and discard. Wash the tomatillo and cut out the stem. Dice and throw into the mix just like you use tomatoes. I usually have two tomatillos and a large red tomato in a batch of salsa.
oh girl…you are giving me salsa cravings! I always thought I was a chunky pico de gallo salsa type girl, until I started making it like this. I’ve never added rotel to mine, and honey either! changing it up next time! I love seeing those specks of heavenly cilantro!
Ha! Thanks for such a great comment Cassandra. I know what you mean about the profanity description. I seem to swear every time I crack open a jar. Thanks for the laugh. 200 pounds and counting? You have been a very busy bee this year!
We just sampled this salsa and it is absolutely fantastic!!! I thought that all of the ingredients complimented each other. Way to go Mel! This is my third year in a row making red salsa. I make it to enjoy at home and to share with family and I also enter certain canned specialties each year in our local state fair. Two years ago I won Third place for my red salsa. Last year I did not receive a ribbon. This year I suspect I’ll be in good running for ribbon contention! Our North Carolina State Fair is held in October. I’ll be sure to let you know the outcome!
OMG this is so good!! I made a batch at 7am for a bbq this afternoon and ate half of it for my breakfast, so had to replenish it with another can of tomatoes (only had a can of chopped tomatoes left, which worked fine, plus another pinch of all the other ingredients… Amazing! Only thing I had to change was using garlic powder as I had no fresh, still fine. Used 1 green chili and half a red, no seeds, perfect! And 1/4 tsp sugar, as I’m not a huge fan of sweetness. Thank you so much, this is my go to Salsa now :)) Going to make your hummus now too!
LOVE this! We make it all the time. Be careful, it’s very addicting. We don’t put honey in it though, I’ll have to try that. We also make a big batch, so we use 4 cans of Rotel, 2 original and 2 mild. It’s gives it a lot of heat without having to use many jalapenos. My husband usually puts a little olive oil in his too. Lots and lots of cilantro makes this fantastic though! 🙂
Combine red onion, white onion, yellow onion, tomatoes, banana peppers, green peppers, tomato paste, white vinegar, garlic powder, salt, cayenne pepper, cumin, brown sugar, and white sugar in a large pot. Simmer until thick, about 3 hours.
Good morning Cheryl. If you’re looking for thick salsa, you’ve come to the right place! Our salsa is thick and tasty! The extra effort is well worth the results. There isn’t any reason you couldn’t use a pressure canner with this recipe. Let us know how it turns out.
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.
Mexican fare only gets better when topped with Anna Yeatts’ colorful Fresh Salsa. The Pinehurst, North Carolina cook uses ripe tomatoes, crisp onion and a touch of minced serrano pepper, making it just as good as a side dish or appetizer with crunchy baked tortilla chips!
There is not a better time to make large quantities of tomato sauces or salsas. Canning is often the preferred method to store sauces for use later, but freezing is also an option which many prefer—especially those who have large freezer space. (Our directions below can be used for freezing or canning; see the note about canning at the end.)
I too often forget the air bubble step. You and I should be fine, but it is a better practice to make sure you get the air out, as this could affect the headspace while processing, thus affecting the amount of processing time required to get all the air out. This recipe includes an extra 5 minutes processing time just in case anyway, so you’ll likely be fine with the jars you forgot on. Just try to do on your next batch.
Remove the jars carefully from the water or steam bath and let cool to room temperature. Check to make sure the jars have sealed correctly (lightly press the top of the lid; it should be firm – if the center bubbles up and down when you press on it, it hasn’t sealed correctly and will need to be refrigerated or re-processed).
This tomato salsa recipe for canning is packed with tomato, peppers, onions, and just enough spicy tingle to tickle your taste buds. Open a jar any time and enjoy with tortilla chips or with your favorite Mexican inspired meals.
Tried more than a few salsa recipes out there and tried a couple batches of https://great-salsa.com/about-us/ one this weekend. Really good balance of heat and acid but added a bit more peppers and onion (used red and white cuz I like lots of goodies in my salsa). Left out the tomato sauce on the second batch and still was great (used the paste for both batches). Used some perfect field toms (well drained) and will try with roma’s next. This is a GREAT salsa and now my “go to” recipe! thanks!
To finish the tomato prep, dice the tomatoes into small chunks and place in colander to drain off excess juice. We prefer to scrape out most of the seeds and squeeze out excess juice for a thicker salsa. If desired, juice can be strained and consumed, or canned separately for later use.