OK, I’ll get back to the point. And the point isn’t about food processors. For chopping jobs like this one, I would recommend investing in a vegetable chopper, such as the Vidalia Chop Wizard Greg used to make this salsa. It truly beats chopping by hand.
I went back to the store and bought a fresh onion and the cumin — I didn’t want to risk it! 🙂 I’m afraid the frozen onion just wouldn’t do the salsa justice. I’m getting ready to go make it right now! cod salsa recipe so much, Kelley!!
Thank you for a great salsa recipe! I’ve made it twice now. The first time I did vinegar as stated and it was great but the vinegar taste was a little strong….it will still be gobbled up! The second time around I researched the USDA guide for tomatoes and found it said you can add 1 tablespoon bottled lemon juice to each jar as you fill it! Now to test them and see which we like better!
On adjusting the heat: You can use seeds in part or all of your jalapenos. Seeds add heat; I leave them in about half the peppers. That’s for “hot” salsa! Also, you can seek out hot peppers with more stripes or “cracks” if you like spicy, as they naturally carry a zing.
These classic recipes are full of homemade zest, flavor, and freshness. Get ready to dip your chips in, cause these salsa recipes are ready to eat in under fifteen minutes! (Psst! These taste even better than your favorite restaurant salsa!)
I made my own salsa for the first time this summer and was amazed at how easy it was and how fresh it tasted. Now that I get the hang of it, I’m trying lots of variations (different chiles, spices, more/less garlic, cilantro, etc.). Thanks for such a simple, un-intimidating recipe!
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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).
As I mentioned above, I picked up the Missions Organics Tortilla Chips and all of the ingredients for my homemade salsa at my local Kroger in Charlottesville. You can use the store locator to find the chips in your area, and be sure to check out the additional recipe ideas as well. They’ve got Tequila Guacamole and Cheese Nachos as well as Chimichurri Steak Tacos! Oh my YUM.
Hi, Sommer, I was pointed to your blog by Cory Kowalski. I immediately saved your detox soup recipe AND the salsa one. I love salsa and love making it, but I can’t eat as much as I’d like to because I have kidney disease (and tomatoes aren’t good for me). I am going to try making a salsa with an extra dose of tomatilos, substituting them for some of the tomatoes. I’ll let you know how it comes out. BTW, I can’t find a ‘follow’ button on your site — except pointing to Pinterest, which I know nothing about.
My brother made this for thanksgiving for a potluck. I have canned many salsas over the years, and this was the best I’ve ever had. Thank goodness the weather is cooperating in southern Ontario and romas are still very plentiful for picking. I will be making my own batch tonight. Thanks for the great recipe
2) The variety of tomatoes doesn’t necessarily matter for this recipe, but the method does. This recipe calls for draining the peeled, chopped tomatoes and you’ll definitely want to follow this step otherwise your salsa will be watery.
This recipe is FANTASTIC!!! I have tried others and have not been satisfied with the consistency. This recipe really does end up thick and chunky and delicious. I added some mini-bell peppers (red, yellow, and orange) and only used half the cilantro, (I made a double batch). Almost everything else I left the same and the consistency, flavor and spice was fantastic. I will use this recipe again and again. Thank you so much for posting!
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recipes. Cilantro and cumin are often used in spicy salsas. You may leave them out if you prefer a salsa with a milder taste. For a stronger cilantro flavor, add fresh cilantro just before serving the salsa. Cilantro is easy to grow. See this page for simple cilantro growing instructions.
Hi, I’m gad to see this blog still up and running. I have been canning salsa for years with an old-school hand me down recipe (which we love) but my recipe instructs to put 1 tbsp. lime juice per jar (quart)… not added to salsa mixture. I have tomatoes ‘draining’ tonight and am going to try the apple cider vinegar this time around. I have not read this recipe before and an curious the taste comparison… I have read that it is safe for water bathing, I’m thinking the time would remain the same.
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Tomatoes – 10 cups peeled, cored, chopped tomatoes, which takes about about 8 lbs (yes, quite a few – you remove the skins, seeds and a lot of the water, so it takes a lot to start.) If you only want to make a single jar, see this page instead!
Just found you via Pinterest and the lovely picture of your salsa, which I made as soon as I got home from the store.I just noticed I forgot to add the honey…will remember the next time. This stuff is SO GOOD. I picked up some multigrain chips for this, but can’t stop eating it with just a spoon… Thank you so much for sharing this with us.
I bought the diced tomatoes for salsa do i need to use the food processor since already diced in up? How many cans for 25 people and rest of your measurements for this salsa for 25. Thanks And loved all the reviews.
Hi Laurie thanks for such a detailed article w your recipe…I am chopping today but a bit confused about TOM. measurement…in one reply above u said approx. 6quarts which is 24 C. …in another reply you say 58 C. !!! Did you mean you fill your 8qt. Pot twice?( a few inches from the top…) did I misread?
Be very careful while handling the chile peppers. If you can, avoid touching the cut peppers with your hands. (I often use disposable gloves or hold the peppers with a plastic sandwich bag.) Wash your hands thoroughly with soap and hot water after handling and avoid touching your eyes for several hours.
Hi Martha. I haven’t tried, but I don’t see any reason why you couldn’t use green tomatoes. It’s my understanding that green have more acidity than red, so safety shouldn’t be a concern. They are obviously more sour, not being ripe, so you may have to adjust the sugar content accordingly. You may be able to skip the “draining” step as well, being that green tomatoes have less water in them than red rip ones do. Before you bottle and process, taste the batch and adjust your sugar and spices from there. The taste after cooking should be pretty much the same as after processing. Anyhow, if you give it a try, let me know how it turns out. I’m curious to know.
I did make it and it was delicious. I actually froze the tomatoes until I had time to use them. I washed them and froze them whole in gallon size freezer bags. When time to use, I defrosted tomatoes on counter top for about two hours, the skin came off easily and chopping the tomatoes up wasn’t a mess because it was still semi frozen. This method worked perfectly actually. Then I followed the instructions for this recipe. The salsa turned out perfect. Very tasty. I canned several for later enjoyment. Excellent recipe, thanks for sharing!
Once you’re gloved up, cut in half and seed enough anaheim chilies to equal 1 cup chopped. You can use other mild, long green chilies or even add some sweet peppers if you’d like. It’s okay to can change the variety of peppers, just not the total amount.
If it’s thicker than you’d like, thin it out with the juice we squeezed out earlier. On the other hand, if it’s too think, you can either add more tomato paste, or let the water simmer off (which could take a while).
This was too spicy for me (not mild!) and very vinegar-y! I know the acidity is important, but tomatoes seem pretty acidic on their own, right? I’ll stick to my old recipe (which is time tested from my mother in law, but I’m not sure if it’s officially approved by a lab) but I do like your skin slip method. Took longer than 3 min for mine. And the less ripe store-bought Romas didn’t really slip off. Garden ones did, but they weren’t Romas.
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I made this salsa yesterday for our superbowl festivities. It is the most delicious salsa I have ever made. I think it gets even better the longer it sits! Not that it will be around much longer, heh.
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.
Mel! You never disappoint. The legend continues! I’ve long wanted to make my own salsa but never had the courage to try it until your recipe. I knew you wouldn’t let me down. This turned out so delicious. I usually like mild salsa and I think this is closer to medium but it is perfect! Thank you for yet another amazing recipe.