“best homemade salsa recipe for canning best spicy homemade salsa recipe”

You are most welcome Sarah. Glad you and your family like the salsa. I too have used my Cuisinart to save time and labor. I just did small amounts at a time and quick little pulses to try to make larger chunks. Worked OK but nothing beats a manual knife. Anyway, thanks for the comment. Happy eating!

Zippy red pepper jelly sends Fresh Chery Salsa over the top. Serve Fresh Cherry Salsa over chicken, pork, with chips, or with our Pulled Pork Griddle Cakes. Crushed red pepper gives an unexpected dose of heat, but feel free to add more or less than what the recipe calls for depending on your taste. 

“There are tons of salsas out there, but I haven’t found one exactly like mine. (I don’t like the taste of lime or lemon juice. It’s similar to pico de gallo I guess.) Do yourself a favor and find authentic Mexican chips from a local restaurant to go with this! Can’t beat the taste. 🙂 Can spice this up if you want, I do this for my bf, just add some cayenne to the mix! I love this so much I can eat half the bowl in one sitting!!”

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.

Mince 3 cloves of garlic. You can throw them in the processor, too. (Yes, there are 6 cloves here. I’m not throwing caution to the wind, remember I’m doubling the recipe, in order to get 10 to 11 pints out of each canning session.)

I just made this recipe, but halved it. Now I’m kinda freaked about the vinegar I added and if it’s enough. I had 5 cups of tomatoes, 1/2 onion, 1 jalepenos , and 6 ounces of the canned paste. I added 1/3 cup white wine vinegar ( all I had) and a squirt of lime juice.

My boyfriend and I made your salsa the other day…OMG!! We try a new recipe every year because we haven’t found one yet with a WOW factor…until now! Thanks so much for sharing. I just printed about 20 recipes off your website to try. Our search for salsa recipes is finally over, there’s no way you could improve on this one.

It drives me bonkers when I see pico de gallo recipes called salsa! I see it all the time and while they have similar ingredients, the texture is totally different. Pico de gallo is all raw chopped chunks, whereas the very definition of salsa is “sauce” in Spanish. Therefore it should be saucy. I have never been to a Mexican restaurant in my life where they serve salsa and chips and it is a bowl of chunky pico de gallo….simply because they are different! I can’t stand pico de gallo, but I love salsa…..it’s totally a texture thing for me.

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

This is the 2nd time I’ve made this recipe this summer. I made a double batch at the end of June (12 jars) and I’m down to my last jar so I’m making another double batch. It has been a big hit with the entire family! Thanks for such a great recipe!

1 Water bath Canner (a huge pot to sanitize the jars after filling (about $30 to $35 – $30 at mall kitchen stores and local “big box” stores.  Note: we sell canners, supplies and kits through our affiliates: click here or see the bottom of this page) Tomatoes are on the border between the high-acid fruits that can be preserved in a boiling-water bath and the low-acid fruits, vegetables  and meats that need pressure canning.

It in never safe to eat salsa that has not been properly canned. Because it is not reheated before consuming it. It is eaten right from the jar.In the directions it says you do not need to hot water bath, or pressure can the salsa, that is false information, you need to can the salsa no matter whether the hot salsa will seal the jars. Canning the salsa insures that the seal will be strong enough and the salsa hot enough to kill the bacteria that can be in the jar. Please only can salsa recipes that that are proven safe, this one does not have enough vinegar or acid to deem it a safe recipe for canning. Would be good to freeze though. If you want to compare your recipe to a safe one look at a current blue ball book. tweaking the recipes are not safe either. I know that you probably had no issues with what you ate,but it’s recipes like this that can cause harm to people who no nothing about canning! Salsa has a lot of non acid ingredients, that potentially cause the food to spoil if not prepared properly. I’m by no means trying to be mean, but trying to keep people safe. Food poisoning sucks, botulism can kill.

Thankfully my family also appreciates the sinus-clearing powers of big, bold-flavored salsa as much as I do. We love this salsa so much more than any restaurant or storebought salsa. Love it when homemade, easy recipes trump all the others.

Grab the lime. My sister once told me; if at the store, squeeze the lime (or lemon for that matter) and if they are soft (not mushy) then it should yield a good amount of juice. If you squeeze it and it’s hard as a rock, just put it back on the produce shelf and keep searching.

My husband is a 2 jalapeno kind of guy, all ribs and seeds go in. He always threatens me to add a whole habanero pepper until I threaten him that I will touch his eyes with my jalapeno fingers, which reminds me… always, aLwAyS, ALWAYS wash your hands after handling a spicy pepper… it could cause great bodily harm to your eyes and skin. Trust me on this. One day, maybe.

Thanks for trying the recipe and I’m glad it came out great for you and you’re hooked. And now you have something to tide you over in between your twice annual Mexican restaurant that’s 4 states away!

Since Cinco de Mayo is just around the corner, I decided that it was time for our family salsa recipe to come to the blog. My husband has been making this salsa for years, and it truly is so delicious.  And so easy!!! It’s the perfect topper to these chicken enchiladas.

This is seriously the BEST salsa EVER!!! And soooo easy to make. We’ve needed a continuous supply of this “goodness” and go through withdrawals when we run out. We gifted this salsa with yummy tortilla chips for Teacher Appreciation Week to our children’s teachers. It’s unanimous. This salsa ROCKS! Thank you for the recipe.

There are 60 varieties of chile peppers, many of which are used in Mexican cooking. Handle them with care. When handling the spicier kinds, gloves are recommended. Always wash your hands with soap and warm water before touching your eyes.

I have been searching, searching, searching for a recipe for salsa that can be canned and still tastes fresh from the garden, and I’m so glad I came across this recipe! I have to admit, I’m a purple tomatillo salsa recipe nervous about it keeping all winter, especially since I’m getting ready to make about 8-10 times the amount. I know you’ve addressed shelf life in your comments but any reassurance would be so appreciated. Thanks so much for the recipe! I gave it a trial run yesterday, and it was delicious! Just added a couple tsps. of cumin since we’re a cumin-loving family.

So I started paying attention. I tried when I got home a few days later and failed. So then, I had her to my house. I wasn’t going to screw it up this time; I took notes. For over a year now, I have been making my variation of Yesenia’s recipe. And now my dear readers, I am sharing with you. Oh and Yesenia did give me permission. She is not one of those that likes to keep good food a secret!

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).

Thanks for the great recipe… I am an “ex-runny salsa guy” thanks to your recipe! I have always received compliments on everything I can up, probably because I use fresh from the garden (or tree, or vine) fruits, veggies and herbs. Getting rockin’ flavor wasn’t my problem, consistency was… not any more.

Hmmm, already left a message but didn’t post…Absolutely FABULOUS salsa! I had the unique opportunity to have Chevy’s salsa yesterday (who doesn’t like that salsa?) to compare, and this salsa tastes BETTER!! – the flavors are fresher! Use fire roasted (or char your veggies) for even more magnificent flavor! Fantastic! Going to make some for gifts. Thank you!

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