Thanks for the great recipe… I am an “ex-runny salsa guy” thanks to your recipe! I have always received compliments on everything I can up, probably because I use fresh from the garden (or tree, or vine) fruits, veggies and herbs. Getting rockin’ flavor wasn’t my problem, consistency was… not any more.
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Hi! I’m Katie, and I’m the chief mess-maker around here trying to journey to better stewardship of my family’s health and the environment – while balancing a budget and limited time (did I mention I have 4 kids?).
I found this recipe back in January when you posted it and I forgot to leave a comment. THANK YOU! This is my favorite salsa recipe! We make this ALL the time and my family is always begging me to make them some when I visit. I usually double or triple the batch. A few things that I’ve done differently that work great: I buy the garlic in a jar already chopped in the produce section. I
On adjusting recipes: I know you want to “make this your own,” but with canning recipes you can only do so much. It’s important for food safety to have the proper ratio of acidic to non-acidic foods. The tomatoes are acidic, but the peppers, onions, and garlic are not. That’s why you must add the vinegar, and you can’t really mess with the amounts of peppers.You could, however, fiddle with green peppers and colored bells, or sub some of the jalapenos out for a milder pepper if you don’t like it so spicy. Just don’t be too generous with your helpings and overdo the amounts. That’s one thing I love about this recipe – it gives quantities in cups, rather than forcing me to scratch my head and wonder which onion is “small” and which green pepper fits the “medium” category.See this article on Modifying Canning Recipes and Food Safety for more details.
I grew up in Southern California, so Mexican food has always been one of my favorites. This salsa is extremely mild, so it’s a good choice if you’re trying Mexican food for the first time. It’s also tasty over baked whitefish or sole.
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?
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).
I had some salsa left over and before it went into the pot I tasted it and it was really hot, after I simmered it and got it hot for jarring it got mild… bummer… still good but I was hoping it would keep the heat, especially since I used X hot Hatch peppers..
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I think so, but maybe see if the Ball Blue Book or another official canning resource has a recipe using lemon/lime juice as the acid is critical for safe canning! I do know that you should use bottled juice and not fresh, as the acid is a known quantity.
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It depends on the water content of your tomatoes, and how much you drain them. Paste tomato varieties will give a less runny salsa. If you’ve had a lot of rain,odds are your salsa will be more watery, no matter how much you try and drain the tomatoes. The excess liquid will come out during processing.
I use 1 can Roasted Garlic tomatoes, 2-3 Jalapenos (from Church’s chicken), finely chopped onion, Minced Garlic (in the glass), Cilantro, salt and pepper, and Lemon juice….I use my lil hand held blender to smash the bigger pieces……..My husband HAS to eat this with Every meal or he would be upset lol…Try it!
It is very helpful to have canning utensils, such as a jar lifter, lid lifter, wide-mouth funnel, and headspace tool. However, if you do not have these, you can use tongs (to lift jars out of the hot water), a fork or a magnet (to lift lids out of the hot water). Just be very careful not to drop your jars!
Great recipe! Thank you! I adapted it slightly and fire-roasted the tomatoes, jalapeños and garlic and my husband and I LOVED it! Thank you for all the instructions, will DEFINITELY be making more!
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?
This is seriously the BEST salsa EVER!!! And soooo easy to make. We’ve needed a continuous supply of this “goodness” and go through withdrawals when we run out. We gifted this salsa with yummy tortilla chips for Teacher Appreciation Week to our children’s teachers. It’s unanimous. This salsa ROCKS! Thank you for the recipe.
Just a comment. Several people have asked in the Q & A forum if the cup of lemon juice is necessary. It definitely is, as tomato varieties now lack the acid that tomatoes used to have, and it’s not considered safe to can them without an acidifying agent such as bottled (not fresh) lemon juice. You could use vinegar or citric acid, but lemon juice tastes better and citric acid is not as easy to find as lemon juice is. This is similar to a recipe I have used, which is really tasty with the lemon juice.
I’m Mel, lover of great food, easy recipes and dark chocolate. I’m also a busy mom to cod salsa recipe kids (+ 16 chickens, 4 cows, 1 dog, 1 cat, 1 beardie, and about 10,423 honey bees)! It’s a bit crazy, a lot yummy, and very real around here.
Once you have the tomatoes skinned you have 2 options. If you have a food processor – cut them into quarters and finely chop them in the food processor. If you don’t have one, cut them into little pieces yourself. Last year I didn’t have a food process to use and it took us much longer to complete the prep process. This year I have my mom’s old one and it saved us at least 10 minutes of cutting time.
Hi Judith. So I called my extension office about the safety of adding corn to the salsa recipe. They said not to do it. Corn, black beans, and the like require pressure canning and are not safe for water bath canning. They recommended just mixing some corn into the salsa later when you open up a jar to eat.
Looks delicious! I think you are putting them in half-pint jars here, though? But maybe your pint jars just look skinny on the computer screen 😀 if so, disregard. I’m going to add this to my list of things I want to can!
I love the roasted flavor that grilling gives food, so I decided to make a salsa from grilled vegetables. I think this recipe would also taste great using plum tomatoes. Also, if you can’t use wood chip charcoal, you might try adding a little liquid smoke to the salsa while it cooks. —Shelly Bevington, Hermiston, Oregon
Made with the freshest of ingredients, Avocado-Mango Salsa stands alone as an appetizer with your favorite chips, or serve this salsa as a topping on your favorite white chili. Here, we served it with White Lightning Chicken Chili.
OMG this is so good!! I made a batch at 7am for a bbq this afternoon and ate half of it for my breakfast, so had to replenish it with another can of tomatoes (only had a can of chopped tomatoes left, which worked fine, plus another pinch of all the other ingredients… Amazing! Only thing I had to change was using garlic powder as I had no fresh, still fine. Used 1 green chili and half a red, no seeds, perfect! And 1/4 tsp sugar, as I’m not a huge fan of sweetness. Thank you so much, this is my go to Salsa now :)) Going to make your hummus now too!
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9 Boil in a water bath: Place the filled and lidded jars back onto the rack in the large stock-pot of hot water you used to sterilize the jars in step one. You may need to remove some of the water from the pot to prevent it from overfilling.
Just made salsa the aroma of salsa is the bomb! Followed recipe exactly and I taste tested before canning this is the best salsa recipe I have ever made! Thank you for publishing this wonderful recipe!
10 Let jars cool, lids should pop: Remove jars from the water bath and let sit on a counter for several hours until completely cool. The lids should “pop” as the cooling salsa creates a vacuum under the lid and the jars are sealed.