1 large jalapeño, stem and most of seeds removed (Like it super spicy? I would start with one, then taste and add another if needed. It’s got pretty decent heat at this level, and the heat increases as it sits.)
Awesome salsa recipe! I will be using this year after year to preserve the tomatoes from my garden. This https://great-salsa.com/category/fruit/ I made a double batch, but I will probably quadruple it next time as it is a lot of prep work. Thanks for this great addition to my recipe book!
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.
P.S. somehow I just discovered your blog and my kids actually ate the two skillet recipes I made! We’re putting them on our rotation along with the broiled fish tacos. They didn’t like those, but my husband raved about them so the kids are out of luck. 🙂
Thanks Theresa. People have been canning with your mom’s method for many years. And it probably does work well for your family. But it is not a recommended as safe process from the food safety police as it provides for a chance of bacteria growth in your canned jars. For legal reasons, I can’t recommended any process not blessed by the local food extensions. Sure you understand that. But I appreciate you sharing with me.
This sounds good. I usually make a salsa with both canned and fresh tomatoes plus the lime (my kids love the lime more than I do). I think I will try this one as mine is great but not quite “restaurant” tasting.
Thanks for this great recipe! My friend gave me a big box of her garden fresh tomatoes and I scoured the Internet looking for just the right recipe. I settled on your version and substituted a few of the jalapeño peppers with smokey chipotle peppers and it turned out very well for my first crack at homemade salsa! Thanks again for sharing!
Check out the growing list of both water bath and pressure canning recipes that make up the bulk of my canning pantry. As a Master Food Preserver I strive to give you safe recipes from many trusted sources. As you can see there are hundreds of ingredients and recipes will contain pictures of the final food in jars. Click on any of the links and it will take you into the homemade world of canning so you can get started on your sustainable pantry. Enjoy!
Happy Holidays LP. I used red onion simply for color presentation. The flavor is the same regardless of onion color. Same for the peppers. As for the jalapeños, you’re right. Fine dice is the way to go.
But I agree with you, I can eat brownies for a meal and I’m happy….or lets say I used too…now that I have to watch my chocolate, I couldn’t do it…..I’m looking for some white chocolate brownies…..have a recipe for that ? But I suppose I could just use white chocolate instead of the regular chocolate in the recipe eh ?
O. Em. Gee! I am so super excited I found this. Just poured it out of the blender and I cannot stop eating it. I read the reviews and knew that it was gonna be pretty good but this was above my expectations. Jarred salsa -NEVER AGAIN!! Can’t wait to try this with fresh tomatoes. The recipe is GREAT. BRAVO and thanks for sharing it 🙂 This ones going in my recipe tin FOR SURE!
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 ;).
There always a debate as to which kinds of tomatoes are the best for making salsa. The answer is simply this: The best tomatoes are ripe tomatoes. Whichever ones you can find that have the most flavor. If they happen to have a higher water content, that’s fine. We’ll drain them.
made a double batch and it is a too vinegary? Is there a way to fix this or does it need to sit longer, canned 6 days ago? I have enough ripe tomatoes and peppers to do another double batch but don’t want it to be too vinegary too.
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
Thanks, I ended up with 24 1/2 pints. I processed them the full time and now they are “popping” away. The taste is PERFECT. My husband is having grilled chicken with a spoonful of salsa across the top.
So I started testing recipes from a Kerr canning book, the Ball Blue Book, the Oregonian newspaper, and some preserving books from the library that all used safe guidelines. While they all had good flavor (I was using wonderful produce, after all!), they were usually really watery and/or vinegary. Boo.
I havent tried omitting it, but she was 92 and just KNEW things.. As a matter of fact, I put a teaspoon of sugar in all my canned tomatoes (for soups) as well as the tsp of salt that most recipes require. She did it, I didnt question. Your mom knows best, right??!! Never know it is there.. Trust the recipe..perfect !!
Thank you so much for sharing such a GOOD recipe! I just made it today and it is yummy! I did, however, swap out the jalapenos for Serrano peppers because that is all I had in my garden. I also swapped out cayenne peppers for ancho chile pepper. I do have a question. I noticed some air pockets and wondered if you ever had an issue with that. I wondered if I somehow made it too thick. I used roma tomatoes. Thank you, again!
I am a big fan of the Pioneer Woman’s salsa recipe and it’s great when fresh tomatoes aren’t available. However, since tomatoes are SO good and so cheap in the summer, I’ve really wanted to make a recipe using all fresh ingredients instead of canned for my version.
Thank you! I’ve been looking for a good recipe for canned salsa. I love to make it fresh, but don’t always have time for that. I don’t love sugar in salsa. After trying a recipe once, I almost always omit the sugar the next time (same goes for any kind of pizza or spaghetti sauce). How crucial is the sugar?
Yes, I get 4-5 pints normally, though it does seem to depend on if I’m exact with the tomato measurements. For example, I always weigh them first and then cut and core – maybe I’m losing more flesh when I seed them, or having to cut some spots off. Then after processing if I’m 1/2 cup or so more than the measured amount, I throw them in, since the tomatoes are the acidic veggie and so more can be added. Lots of variables when canning!
Have been making salsa for many years,always a different recipe. Mel this recipe is the bomb. You can’t buy salsa this good. Only thing I changed was adding more jalapenos with seeds. Got rave reviews from family and friends. Thank you.
Mexican food is my favorite, so I make it alllll the time. Most of the time, whatever I’ve made, I feel like it just HAS to be topped with my beloved sour cream (pretty sure that’s not authentic, buuuuut I love it) and of course, some sort of salsa or pico de gallo.
Hi, I noticed my comment was not posted and hence no response. Would you be so kind as to answer my question privately? I’m an American living in The Netherlands who really misses good salsa! I would love to make this salsa to store away for the winter but am wondering the shelf life.
Let me introduce you to the easiest salsa you’ve ever met. It literally comes together in under 5 minutes. Not only is it easy peasy to prepare but it’s down right delicious. Unlike pico de gallo, it’s more like a salsa you’d get in a Mexican restaurant served with chips before you get dinner.