I have made this salsa for the last several summers and we love it! This year I have a bunch of extra peaches and I was wondering if you have ever added fruit to this recipe? My understanding from the class I took through the extension service is that it is not a problem to add fruit to a salsa as it is an acidic ingredient. I just wondered if you had ever tried.
I just made this wonderful salsa a couple of days ago with roma tomatoes. I 4X the recipe and ended up with 32 pints of salsa. We liked it so very much I am thinking of doing more with the 1 1/2 bushels of regular tomatoes that I have. Do you think that the regular tomatoes would have too much liquid in them or would the draining take care of that problem? I didn’t add the paste last time so I would probably add it for sure to make it thicker.
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.
I also believe that roasting your tomatoes and onions gives the salsa a complexity of flavor. I prefer to roast my own tomatoes rather than buy canned roasted tomatoes. It literally only takes minutes. I like to roast the tomatoes just until they start to slightly char. I did choose canned diced chilies in this recipe only because I wanted a milder salsa with a hint of smokiness, but if you want a spicier salsa, leave out the diced chiles and roast a couple of jalapeños along with the tomatoes. Or you can even use both, totally up to you. Keep in mind though that jalapeños can range wildly in heat level, so I would try them before adding them to the salsa.
[…] For one thing, salsa is serious business around here. I may have mentioned my Tostitos addiction at some point? And runny food processor made salsa is not going to cut it. I’m sorry, it’s just not. This recipe is the best homemade salsa EVER. […]
I canned 20 half-pints of your recipe today and tonight I’m already down to 18. The kids and their friends raved how it was the best salsa they ever tasted. I added three habs to the second batch and it had a pretty good kick.
This is the best salsa I have ever tasted and the first one I have made. Made a ton of batches last year and still enjoying it. Only change I made was red onions instead of white based on personal preference. I have people begging for another jar! I obliged of course.
This is just what I’ve been looking for! I have only canned salsa once before, and I was disappointed that the final product turned out so thin. I have pinned this so I’ll know where to find it when tomato season rolls around.
The one thing I learned when teaching myself to can salsa was that in order to use a water-bath canner to make salsa shelf stable, it’s important to use a recipe from a trusted source that uses USDA guidelines. This is because there are so many low-acid ingredients in salsa (peppers, onions, and garlic) that it creates a delicate balance between the acid (tomatoes and usually another ingredient like vinegar or lemon juice) https://great-salsa.com/category/chiles/ the low-acid ingredients.
Want to learn about how to all the parts of a good salsa work together? The University of Georgia Cooperative Extension Service has put together a great explanation of all the ingredients that are typically used in a salsa, some sample recipes and what makes a recipe safe (or not safe) to can.
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!