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Given this is our first year gardening, in pots no less, our plants have not produced standard sized fruits and I’m concerned, they may not continue producing. We’ve been using the tomatoes as they’ve come in, so we’ve not been bombarded by any crops yet, though I know, it’s still early. Maybe if we move here in the next week or so, I may just put the plants right into the ground and see how they do.
Once you have The Best and Easiest Salsa you’ll never have to buy store bought bottled salsa again! This easy to make salsa offers just the right amount of heat. Aaron’s edit: Only 2 cans of Rotel (drain half of juice) No jalapeño =mild salsa
OMG…….was SOOOOO looking forward to making this as it sounds fantastic…..this is the WORST recipe that I have ever made……no one should ever make this without decreasing the paste and I don’t know..:.just find something that actually works. …just wasted 2 hours of my life that I will never get back
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.
From a flavor perspective, pineapple juice would work fine. However, when canning, the lime juice is for added acidity, required for safe long term storage. I don’t know how the acidity levels in pineapple juice and lime compare, but if they are the same, you should be good. Lemon juice is an equal alternative to lime, so you could try that instead. Hope that helps!
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!
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!
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My husband makes a fabulous salsa with fresh tomatoes and other fresh peppers andetc. but also adds a can of canned tomatos. Is it okay to follow the canning process and also add the canned tomatoes making it safe to eat???
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I was planning a party and thought it might be fun to try a different kind of avocado salsa. This recipe was an absolute success. Scoop it up with chips, spoon it over chicken or steak, or eat it on its own! —Susan Vandermeer, Ogden, Utah
Hi Jeri Lou! I mentioned that step in the pictured instructions but left it out in the recipe box – it’s now added 🙂 There has been a lot of discussion about canning and bacteria in some of my other canning posts. The fact of the matter is, bacteria cannot survive or form in an airtight space. Still, it never hurts to take extra precautions.
Good question Nancy. You will have better results using fresh tomatoes instead of canned. The canned tomatoes may not hold their texture well and not produce a thick and chunky salsa texture. You can use store bought Roma tomatoes instead of fresh garden tomatoes. They won’t taste as good of course, but will still do the trick.
So pregnant me hears a Mexican song on the radio and immediately envision myself eating dinner at Mexico Restaurant. I decide it’s the chips and salsa I really want and since I’m headed to the grocery store anyway, I decide to try my hand at restaurant style salsa. Found your recipe while in the store, and made it asap when I got home. uncouldnt believe how easy it was! My mind was a bit blown that canned tomatoes are the base ingredient. My only critique would be to leave off the cumin or at least try it in a small bowl to make sure you like it before adding to the whole mixture.