Made my second batch today. First batch was a just over a week ago and yielded 8 jars. It was quickly apparent this was not enough!! lol Family is raving about this recipe. I didn’t add the sugar either time, don’t miss it. I used the jalepenos with all the seeds and membranes the first time. Quite spicy but not unbearable. This time around, I used the seeds and membranes from 3 of 5 of the jalepenos (per batch; I doubled the recipe this time, hoping to keep some in the house for more than a couple of weeks.) It’s perfect to my taste.. probably a medium to hot level compared to store bought. My family doesn’t like chunky salsa so I threw the tomatoes in the food processor for a couple of pulses, and used the food processor for the peppers, and onions. SUCH a great tasting recipe. All I hear are complaints that we keep running out of nacho chips 😉 Thanks for sharing!!
Canning Salsa with Garden Tomatoes: These ingredients will create a mild to medium salsa. It has a sweet beginning, but the more it sits in your mouth, you’ll feel a slight heat. Simply adjust the heat by adjusting the amount and types of chilis. Recipe found at Real Life.
Excellent, simple salsa recipe! Fresh, in-season produce make all the difference and are absolutely critical in achieving a good outcome. There is no way this is flavorless unless flavorless ingredients were used. Tastes better the longer it sits. HIGHLY recommend!
This is REALLY good salsa, I’m making more today. I made one batch as written, and a second test batch with green tomatoes without the addition of the paste and sauce and it was also good. You might want to move that great infographic up higher on the page, I totally missed it until I came back to comment after making the recipe :). Thanks for sharing, great recipe!
My boyfriend and I made your salsa the other day…OMG!! We try a new recipe every year because we haven’t found one yet with a WOW factor…until now! Thanks so much for sharing. I just printed about 20 recipes off your website to try. Our search for salsa recipes is finally over, there’s no way you could improve on this one.
It in never safe to eat salsa that has not been properly canned. Because it is not reheated before consuming it. It is eaten right from the jar.In the directions it says you do not need to hot water bath, or pressure can the salsa, that is false information, you need to can the salsa no matter whether the hot salsa will seal the jars. Canning the salsa insures that the seal will be strong enough and the salsa hot enough to kill the bacteria that can be in the jar. Please only can salsa recipes that that are proven safe, this one does not have enough vinegar or acid to deem it a safe recipe for canning. Would be good to freeze though. If you want to compare your recipe to a safe one look at a current blue ball book. tweaking the recipes are not safe either. I know that you beer salsa recipe had no issues with what you ate,but it’s recipes like this that can cause harm to people who no nothing about canning! Salsa has a lot of non acid ingredients, that potentially cause the food to spoil if not prepared properly. I’m by no means trying to be mean, but trying to keep people safe. Food poisoning sucks, botulism can kill.
Chips and dip are an instant party hit, and there’s just no more popular combination than the classic: tortilla chips with salsa! This Fresh 5-Minute Homemade Salsa takes advantage of seasonal ingredients and adds a little kick to your next get-together or weeknight dinner!
Whether you are new to growing your own food or have been growing a vegetable garden for years, you will benefit from some planning each year. You will find everything you need to organize and plan your vegetable garden in my PDF eBook, Grow a Good Life Guide to Planning Your Vegetable Garden.
So it’s January in Michigan. What can I say? It’s my least favorite month of the year. The holidays are over, there is little sunshine… not to mention it’s cold and snowy outside which makes me want to curl up on the couch with a box of Oreos and watch dvr’d Lifetime movies. I needed a quick summer fix to make me feel better.
PERFECT Game Day food for watching our Pittsburgh Steelers today! My guy’s mom is coming over for an early visit so this would be great to make it’s way on the table! Love all kinds of salsa but yours looks incredibly! Nothing beats homemade!
Salsa is a versatile condiment that can go on chips, burritos, eggs, or even mixed in with ranch for a healthier salad dressing. Salsa is naturally low in calories and speeds up the body’s metabolism, making it a fantastic addition to your diet. Commercial salsas can be loaded with sodium and contain preservatives, so making your own easy homemade salsa recipe is a good idea. Plus, fresh always tastes better!
Awesome! Thanks Snick. I’m so glad you guys liked the salsa. It is a tasty recipe for sure. Welcome to the “ex-runny salsa club!” You should try my peach salsa recipe too. It may be even more delicious. http://thebaldgourmet.com/recipe-canned-peach-salsa-with-lime/
I like to keep a big jar of the homemade salsa in my refrigerator for up to a week. I serve the chips and salsa with quick weeknight dinners like quesadillas or tacos, and Keith loves them as a side with his sandwiches at lunch. The kids even dip veggies in the salsa for afternoon snacks. I’m not exaggerating when I say that this is truly a kitchen staple — whether we’re hosting a party or not!
Q. My question is about salsa. I was going to borrow a pressure cooker to make salsa this year (for the first time). My grandma told me that I didn’t need the pressure cooker, I could just make salsa using the “inversion” method like I did the blueberry jam. Can I do this?
I think our recipe was from another blog, but it’s just that carbonated tomatoes thing that I can’t get into. Didn’t really like LF pickles, either. I’m sticking with yogurt for my probiotics, I guess! 🙂 Katie
Just a wild guess, but I would think the amount of garlic would be so small that it would be insignificant. Plus, garlic isn’t going to add acid which is the important part. Good tip about hot peppers! 🙂 Katie
Rachael Walkup has been married to her best friend for 8 years. They have two kids – a 4 yr old boy and a 2 yr old little girl. She loves to write, cook, spend time with family, and serve others. You can learn more about her by following along on twitter, her blog, or pinterest.
Thanks for the heads up on that, I’ll fix it! And yes, this is a popular recipe around the internet for good reason. So, for some reason, I didn’t think it was recommended to can salsa in a pressure canner (or perhaps it’s just that it’s not well publicized on the timing). How long do you process your pints of salsa in a pressure canner?
You just want to make sure it has come to a boil so it’s thoroughly hot when adding to the jars. You may want to do the peeling and hand-chopping of the tomatoes and hand-chop the peppers and onions to be bigger, bring to a boil and then heat for 15 minutes.
About an hour or so later, the mixture will be reduced to about half and it is ready to put into sterile jars. I put mine in half pints and added sugar to the bottom of each one. This gives it a little bit of sweet flavor and I love it!
I really like this. i have made it three times in the past 4 days. last night i got a baking dish threw in half cup brown rice, cup of chicken broth, 1/3 cup corn, then slathered this salsa on top of my frozen chicken and covered it then let it cook for like an hr and a half OMGolly! it was fantastic.