Fill pint jars with salsa leaving a 1/2-inch headspace, attach lids and place in canner. Bring to a boil and process pint jars for 20 minutes. Remove from canner, cool completely, check seals, label and store in a dark, cool pantry for a year to a year and a half.
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 to 15 minutes.
going to make my first batch tonight of this. My kids eat salsa and chips like its the best in the world. From all the reviews I saw, sounds like a winner. I wanted to spice the heat up, but wife said no! maybe will do my own batch since i like fire. will let you know how it turns out.
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.
Amazing. I had about half amount of prepared tomatoes so I divided the other ingredients in half pretty much. I only put 1/4 cup apple vinegar in. I’m so proud of myself! Tomorrow I will can the mixture in a hot water bath. No time today.
Copyright Note: While the copyright at the bottom of the page covers everything on An Oregon Cottage, permission is not required to use one image and no more than 2 lines of text IF you clearly provide a DIRECT LINK back to this source wherever the image appears. Please do not copy and publish full recipes. I appreciate all honest shares and features!
I tried this recipe last night and was shocked at how good it is! I make a salsa that takes forever and this was so easy, but the flavor was not lacking. Thank you for sharing such an easy recipe with all of us!
karinagw, that sounds like some spicy salsa you´re whipping up! Makes my mouth water just thinking of it. Of course, simmering time depends on burner heat level and the type of pot used. We use a skillet which is shallow enough to make a quick job of simmering. Enjoy the salsa and wine and thanks for your comment!
I haven’t yet tried your salsa recipes. I have been looking for information to can some killer cherry salsa I came up with a few years ago. Have only eaten it fresh, but wanted to can it and have some last throughout the year. So I think from some of the things I have been reading is that I need to use lemon juice, (bottled for strength consistency) to make it acidic so it will not spoil. Or perhaps vinegar. I do already use lime in my salsa, but think it must need the lemon or vinegar too. Basically I just replace tomatoes with cherries and use several different chilies and make it pretty hot.
4Ladle hot into clean, hot jars, leaving ½-inch headspace. Remove air bubbles, https://great-salsa.com/category/canning/ headspace if needed, and wipe rims with a dampened clean paper towel. Adjust lids and process 15 minutes using a boiling water bath method. At altitudes of 1000 feet or higher, increase processing time 1 minute for each 1000 feet of altitude.
I have never bough store salsa, my mom and I have always made lots of salsa every fall with our produce from our garden! I’m willing to give a few toes to bet it’s the best. salsa. ever. EVER! 🙂 However, it requires a lot more time and more romas than your recipe, so I stayed up last night after putting the kids to bed and made yours. I loved your trick of putting the romas in the oven – life changing! The salsa is delicious, thank you! I will definitely continue to make my mom’s recipe, but this recipe comes close and will stay in my recipe binder. 🙂 Thanks!
I use a jar of medium or hot Herdez salsa and two cans of el pato sauce and everything she uses except the honey and tons and tons of lime juice. Makes is so fresh! My fiance calls it cheater salsa (but he keeps asking me to make it!) :p Oh I also add green onions right at the end and leave them as little slices, I like that extra crunch!
Nope. The tomatoes have enough liquid in them already. You want to drain them before cooking, and then cook them long to get rid of as much liquid as possible. This is what gives the end salsa such a good thick consistency. Glad you asked Lise.
I made your salsa today. When my husband got home from work he saw that there was a little left in the bottom of the pot and scarfed it down. He said under no circumstances are we to share these jars with anyone! Excellent recipe. Thank you so much ! I tamed it down a bit by using less jalapeno and more bell pepper. It was a perfect amount of heat for us !!