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.
Hi Patty. I have not personally had it tested, however, I took the original recipe from Better Homes and Gardens. I changed up the pepper mix, but left total pepper quantity the same. I added more salt, and added dried paprika. It is my understanding that the addition of dried spices/herbs doesn’t affect the overall acidity in canning, and neither does salt quantity. So, I am very comfortable with the safety of this recipe, and have been eating it for 3 years will no ill effect.
Whenever we go out to eat, we like to get the chips and salsa as an appetizer. Most of the time, I am not crazy about those salsas because they just don’t taste right. My husband says it is because his salsa is made with love!
Strangeaslife, the acidity of lemon juice lifts and freshens the flavor of the salsa. If you’re going to can the salsa, it also increases the acidity level which is important for safe canning. Thank you for taking the time to comment.
I know this is a good recipe because it is basically the same as my own recipe. I would recommend roasting the peppers for extra flavor and even experimenting with different beer salsa recipe like chipotle peppers (yum–very tasty!) Also I prefer using Texas sweet onions (the large sweet yellow onions) rather than purple onions. The lime juice and cilantro really give it a fresh taste. Sea salt is also a very good ingredient.
I like you have made great salsa in the past and it was runny I am in the process of making your recipe now and just need to know when putting jars in water bath , do I put water over the top of jars to process? The picture shows less than that . Can’t wait to dig a chip into it!
Authentic Pico de Gallo Recipe – By far the best pico de gallo recipe we’ve made. A fresh Salsa Fresca recipe for tacos, fajitas, and even with chips with fresh pico. (aka salsa with fresh tomatoes) (Authentic Vegan Tacos)
If I had any complaints about this salsa recipe (which I don’t), it would be how long it takes to make a batch. There’s about 1.5 hours of prep time, plus around 2 hours of cooking time from start to finish. Because of this, I strongly encourage you to double or triple the recipe and just make a day out of it.
I made this recipe today. The salsas are still in the hot water canner at this moment. Somehow, I came out with 20 pints from your recipe once I started ladling it all out. Not half pints, pints. I used 20 pounds of tomatoes. No I did not make a mistake weighing them. I did forego peeling them, but I cannot imagine how that would have doubled the recipe. Do you think it could have been the reason? I strained probably half of them. The rest I just poured the excess juice off my cutting board before adding the tomatoes to the pot. I sure hope it turns out okay…I figured since the bulk of the excess was undoubtedly tomatoes it would still be acidic enough. I hope it doesn’t taste like chopped tomatoes instead of salsa!
Every year I plant way more tomato seeds than any one family should, in hopes that a few plants will survive and thrive. I am not known for being the best gardener, yet I do get lucky every now and again.
Sep 25, 2008 Very good! I was worried about the whole lemon but you did not taste any of the white bitter part of it. Our tomatoes were on the sweet side so our salsa had a sweet/warm taste to it. We’ll be making this one again. Made for *Zaar Cookbooks Tag 2008* game. *Update* I made this again today. This time I did not cut the ends of the lemon off up to the inside of the fruit, and I did not chop the lemon up as fine as the first time, both a mistake. So cut the pith off both ends and then grind/chop the rest of the lemon up fine.
Cook the salsa until it’s nice and hot (boiling), and then follow the instructions I posted yesterday for canning tomatoes (it’s important to clean and fill jars correctly if you’ve not canned before!). If it seems too juicy, you can always boil off some of the water.
I have canned a lot of salsa throughout the years with great success. This year I was looking for a recipe that was thick and a little crunchy and fresh tasting. The recipe is excellent and there’s no need to change a thing unless you want a hotter salsa. I can’t recommend the recipe enough!!! Thank you!!!
Made this salsa yesterday and out turned out amazing! This was my first time canning, and now I’m addicted. I used a variety of whatever tomatoes were ripe in my garden: Roma, Big Beef, and San Marzano.
The recipe is easy to adjust to your own taste. Do you like chunky or smooth salsa? If you want it chunky, don’t puree it as much and drain the can of tomato before adding it to the food processor. If you like your salsa a bit more smooth and thin consistency, don’t drain the tomatoes. Also, you can make it spicy or mild according to your own preferences. Remove all the seeds and white membranes from the jalapeno for a mild salsa.
My cooked salsa is similar to yours. I cook my salsa in the oven (in my deep roasting pan) at about 300 degrees and there is never a worry about scorching. Also, by cooking it in my big roaster I can make a much larger quantity.