I make this recipe but need to leave the seeds and veins in. I need that extra sting in every bite. You are absolutely right in that all the ingredients should be fresh, not canned. Thanks for sharing.
Some say that jalapenos with a pointier end will have more heat. Others suggest peppers that look like they have been under duress (ones with scars or lines that run down the pepper) will be hotter. The membranes of jalapenos contain the most concentrated amounts of capsaicin, which adds the most heat. If you are wanting a mild salsa, remove the membranes and seeds before adding the jalapenos. If you want a spicier salsa, leave them in. Whenever handling raw jalapenos, it is a good idea to wear gloves and avoid touching your eyes.
The tomatoes you use should be able to stand up to the canning process. Good varieties to use (such as Roma or Beefsteak) have thick walls and less water than other varieties. Instead of buying them at the supermarket, I suggest buying them from a local farmer’s market. I picked mine up from an Amish community market – an enormous box full (that I could barely lift) for around ten or twelve dollars. (That being said, I had way more than the 15 lbs this recipe calls for, so I made more than one batch) If possible, buy all of your salsa veggies this way.
It will, however, be delicious, fresh and so much better than the salty jarred varieties. I can guarantee that much. That’s the beauty of simple recipes made with fresh, natural ingredients—they’re inevitably awesome. Don’t over think it. Trust the recipe. Adjust to suit your taste buds.
The measurements you have there would feed how many people?? LOL i am clueless about how much i would have to make. We are having a potluck at work and i need to feed 9 witches.. so how much would i need? hehe
Love this recipe my husband and I opened a jar before it cooled down and super spicy salsa recipe the whole thing in one sitting. I come from a long line of homemade salsa junkies and this recipe is my favorite. Thank you!
Even so, a pressure canner affords greater safety that a boiling water bath, and is more versatile. But if you follow my recipe and use vinegar or lemon juice as stated in the recipe, the boiling water bath will work fine.
Few months ago I picked up Organic Fresh Tomato Salsa at Costco and it totally changed my salsa makin’ life! It’s the best tasting salsa EVER. I mean, I’ve had my share of salsas but this stuff does not compare to anything else. I don’t know if it’s the extra veggies in the mix or what but something about it that is uncontrollably good. It’s the perfect combination of fresh, zesty, with touch of heat and ton of cilantro. Pair it with your favorite bag of tortilla chips and you have one of easiest and freshest appetizers of the summer!
Wow! I just made this and it is delicious! This is my new favorite salsa, and I’m a salsa connoisseur. I’ve tried a LOT of salsa recipes. This is so easy to make, and the flavor is incredible. I think the plum tomatoes make a big difference. Thanks for sharing!
Ha! That’s too funny! Sometimes I just see the perfect related post title from a friend and don’t even check it out b/c I know all their stuff is great. I wonder if Donielle got more or less visits b/c people though it was an odd salsa? Whoops! Glad I could give you a chuckle, anyway!
Hi Alicia – I use about 10 pounds of tomatoes, give or take, which often yields 10 cups of tomatoes (after they’ve been peeled, chopped and drained). I hate throwing out that exact pound amount because so much depends on the variety of tomato and how long they drain, etc, but it’s a good starting place.
Looks and sounds delicious. Hopefully, I am going to make it this weekend. I enjoy salsa very much. Been looking for a great recipe for quite a while. The comments were all praising the recipe for its looks, texture, and taste, so how could I go wrong, right! Did I overlook the yield of this recipe? If not, how many pints does this make?
I don’t understand why you have to cook the tomatoes for an hour and a half. If you’re draining them, that should reduce cooking time. There’d be absolutely very little nutrition left in these tomatoes don’t you think?
Ok. I made the salsa yesterday and threw a jar into the fridge due to an improper seal. I spooned some of the salsa onto my avocado and eggs tonight, and it was divine. I had told myself just one day spent on making salsa, but I may make it two:)
For spicy salsa, use a ratio of one hot pepper to three large tomatoes. Rocoto is the chile of choice in Peru, but use any chile available in your area. Add more hot peppers or a pepper higher on the Scoville scale for more heat.
This was the first time I have made Salsa. I have a bumper crop of tomatoes this year so was searching for recipes. Can’t tell you how many I looked at before I found this one! The thickness of the Salsa is what appealed to me. I was not disappointed! This is an excellent salsa. Time consuming but worth it. I’m a beginner and I’m sure it will be faster next time. My only regret: not enough ripe tomatoes to double the recipe. I got 6 pints and it won’t last long! Next time I plan to add a little more heat. Thanks for the great recipe!