A-mazing! We moved to southern Italy and there is no salsa down here! I grew cilantro and as soon as it was ready to harvest, I tried the recipe. I made only half a batch since the peppers are different. I used roasted bell peppers and a very spicy paprika. I plan on making more and next year, I will plant anaheim and jalapeño peppers. But for now, we have salsa!!!!
The addition of olives makes this salsa a little different from other varieties. You can seed the jalapeno peppers if desired. But if you family likes salsa with some “heat”, leave them in.—Sharon Lucas, https://great-salsa.com/ Missouri
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!
And when you’re hosting a party, have you ever noticed that the chips and salsa are the first foods to disappear? No matter how many fancy side salads, dips, or canapés folks set out, the chips and salsa are inevitably the most popular. You just can’t go wrong with the simple combo, and today I’ve upped the game. With a fresh and easy homemade salsa, you’ll never go back to the jarred store-bought version again!
I did a lot of research about the lemon juice, and the reason for bottled is because it’s consistently about 5% acidity- fresh isn’t consistent. I’ve used organic and I’m OK with it, but I’ve not read anything OFFICIAL about it. I think if it’s consistent, it should be OK, and it’s certainly better without the preservatives. I know there are canners who use fresh lemon juice, though, and don’t think it’s a problem- but it’s just not worth it to me to go against the recommendations, though. 🙂
The vinegar is used in home canned salsa recipes to lower the pH of the salsa, making it safe for canning. (This recipe is also tomato heavy compared to most fresh salsas, which also helps with the pH.)
This hasn’t been an easy year for farmers in our area as they’ve struggled with the heat and drought. But one vegetable that thrives in hot sunny weather is the tomato, and right now they are at their peak. If you love fresh tomato-based sauces, this is the time to head to the farmers’ market to stock up!
Just wondering how many jars the expected yield is from this recipe, I can’t seem to find it anywhere (it’s probably somewhere, I just can’t find it..), and the pictures show 8, sometimes 5. Im thinking about doubling, just trying to figure out how many jars I’ll probably need.
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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.
Hi Rachael! I’m so sorry you lost your home. My prayers are with you & your family. I like your verse from James & will remember it. @ a year & a half ago I had a stroke & lost my whole left side. The one quote that has helped me thru (oddly enough from Pinterest – source unknown) is “You never know how strong you are until being strong is the only choice you have.” God bless.
Remove lids, one at a time, from the simmering water, quickly dry off, and place on top of filled jar. Then, screw on the band (hold the lid in place with one finger in the center, and use the other hand to screw on the band).
But remember how I said that this salsa recipe is really versatile? Well that’s because you don’t have to eat it only as a snack, you can easily incorporate it into your other meals. Here are a few suggestions: