Allowing tomato-based recipes like this to get cold and quiescently congeal is important. My very first batch is sitting in the refrigerator right now. It is a bit runny, but I’m not draining off those flavor-infused juices. No need to.
It must be thoroughly heated through, so I wouldn’t do it less than 20 minutes – maybe that will be enough? You can always cut your vegetables larger so they stay through the cooking and canning process.
Linda, glad the cooking saved your day! It always picks me up too. As for the jelly jars, they should be just fine. Just follow the same guidelines and leave the same headspace. I’ve canned this salsa in both pints and quarts, and can’t imagine the half pint jelly jars will make any difference. I think you can get away with less processing time doing half pints (just 10), but just do the full 15 minutes to be safe. It won’t affect the salsa any.
We served this salsa as a bed for flaky Grilled Grouper, but feel free to serve as an appetizer with chips. Kalamata olives bring a slightly unexpected briny flavor to this salsa, which you won’t be able to resist.
You can make this salsa as fiery as you like by adding more or less peppers. But whatever you do, don’t leave them out. And because everything goes into the food processor, you can make the salsa chunky or smooth with just a flick of the switch.
Paste tomatoes, such as Roma, San Marzano, and Amish Paste, have a firm flesh and will produce a nice thick salsa. Slicing tomatoes can also be used, but they are more watery. Both paste and slicing tomatoes are safe to use for making salsa, but I recommend using paste tomatoes for a denser salsa.
These tortilla chips are USDA organic certified, non-GMO project verified, and they come in a variety of flavors. I picked up our personal favorites: the new Yellow Corn tortilla chips and the Blue Corn tortilla chips. You can also find new Multigrain tortilla chips at your local stores!
Hey Andrea – I remember reading somewhere that salsa shouldn’t be canned in quarts because of the density (it doesn’t get hot enough, I believe, when processing) but you could definitely try googling to see if you come up with information that will help you. Good luck!
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I was recently browsing books when the Ball Complete Book of Home Preserving caught my eye in the bookstore. I don’t own any canning or home preserving books so I picked up a copy. This book is such a great resource! I had already converted this recipe for Restaurant Style Salsa to a water bath canning recipe, but I wanted to do more.
Just a wild guess, but I would think the amount of garlic would be so small that it would be insignificant. Plus, garlic isn’t going to add acid which is the important part. Good tip about hot peppers! 🙂 Katie
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Thanks, Mell, for this recipe! I love your method of removing the skins from the tomatoes. How close to the broiler do you put the tomatoes? I think I had them too far away. Still had to work at getting the skin off. Thank you!
Found this via Pinterest and my family ADORES it. They keep asking for me to make it. I’ve reduced the jalapeno quite a lot (I live with a bunch of wimps who can’t handle spicy stuff) but it’s absolutely perfect otherwise! Thanks so much.
UPDATE 09/06/17: Lots of you have asked for a weight measure on the tomatoes. I’ve been canning this salsa the last few days and experimented weighing and measuring tomatoes. The result? Tomatoes are unpredictable! Meaning, the exact weight (that will yield the 10 cups drained needed in the recipe) cod salsa recipe EXTREMELY variable depending on the type of tomato used.
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.
Hi. I found this recipe on Pinterest and thought I would let you know of another recipe if you need your fix NOW! Here in SoCal, the Krogers grocery store is Ralphs and they have a Ralphs brand Salsa Style Diced Tomatos, which already has the onions and chiles in it. I assume other Kroger stores have it as their own brand. Add 2 T white vinegar and 1 tsp mesquite liquid smoke, hit it with a stick blender, and you have a deadringer for the salsa they serve at Chevy’s restaurant.
You can leave it out, Lucas, it just won’t be as thick. And you can add more tomatoes, since they are higher in acid, just don’t add more low acid ingredients like onions, chilies, and herbs like cilantro.
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…).
I used the pressure canner and after the timer went off and the canner cooled (decompressed too) I pulled out the jars and noticed the head space was way bigger . I let them cool over night and now I see like moisture on the inside of the jars where the extra head space is. Is the salsa still safe to eat?
The first year I made salsa, I used the boiling water method of removing the tomato skins. I no longer do that!! For me, the way to go is to broil the tomato halves after coring and washing at 425F for roughly 18 min
And you did it all alone? You are amazing! Years ago an aunt and I used to make our own chili sauce…we made pots and pots of it, but did it together. It was such fun and that chili sauce was sooooo good.
If by “cleaning” the peppers you mean not taking all the seeds and membranes out- definitely leave them in if you want a hot sauce. I leave about 1/2 in, but my batches always turn out differently depending on the hotness of the peppers I’m using. I’ve not figured out a way to overcome that. 🙂
I adapted this recipe from one in a cookbook I received a long time ago, and now, I can’t imagine a get-together at my house without this quick and healthy appetizer. —Becky Oliver, Fairplay, Colorado
Once you ladle the salsa into the jars, place the lids and the bands on the jars and tighten with your hand. Once you have the lids on tight, place the jars into the water bath to process for 15 minutes. The bands keep the lids on place while the boiling water creates a pressure difference that actually seals the lids on the jars. Allow the sealed jars of salsa to cool and sit overnight. You can then take off the bands (leaving on the lids) and store the sealed jars of salsa on your pantry until you’re ready to open them up and eat them.
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.
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