“canning homemade chunky salsa recipe +best homemade salsa recipe a spicy perspective”

I made this and mine is more orangeish.. omitted the honey and added a whole jalapeno including the seeds. followed the recipe dead on otherwise.. it’s a little runny too 🙁 Any suggestions to thickening it or making it the deep red color?

The USDA does accept that if you take an approved, tested recipe and make minor alterations to ingredients that does affect the preserving properties, that should be ok.  But there are a lot of if’s in that statement.  For example, substituting 1 teaspoon of ground chili spice for 1/2 teaspoon of ground black pepper is probably fine, but substituting 1 cup of apple juice for 1 cup of lemon juice would not be.  Unless you really know what you’re doing, you should probably stick to the approved recipes.  The preserving recipes I publish, like the one above, are all from the USDA, universities or established canning authorities. Granny probably never did lab cultures and bacteria counts to test that her recipe was safe; you were her test guinea pig, and that’s not as reliable as a culture (next time you might get sick)

made a double batch and it is a too vinegary? Is there a way to fix this or does it need to sit longer, canned 6 days ago? I have enough ripe tomatoes and peppers to do another double batch but don’t want it to be too vinegary too.

This looks fantastic. I will definitely try the blender method to save preparation time. However, I would recommend using fresh ingredients rather than canned for a healthier and fresher flavor…always!

Hi Mel, I’m trying to find where the original tested recipe came from. Can you help me? I went to the link you mentioned and still can’t find it. I am super careful on my canning recipes to only use those that are absolutely tested scientifically. TIA!

I made this salsa and it totally ROCKS! I used my own canned tomatoes and parsley instead of cilantro (just what I had on hand) and a fresno chile-yummy! And I love that you are local. Great winter salsa, and was so happy to use my summer tomatoes.

Simple, fresh and easy to make. A winning Mexican restaurant style salsa prepared with plum tomatoes, onion cilantro, and serrano peppers. Fresh tomatoes, not canned, star in this recipe. In Mexico, it is known as salsa roja (red sauce) or salsa de mesa (table sauce). And just like in the U.S., it is served in every restaurant before your meal with tortilla chips.

I have super spicy salsa recipe using your recipe for several years now. We love it!!! My husband especially. I usually can between 35-50 pints of this salsa. I grow my own tomatoes, onions, peppers, jalapenos, and garlic. Can’t wait to make some more soon. I am down to 3 jars from last year. I need to start rationing!

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You need to taste it first, start with a smaller amt of jalapeños, take a couple of teaspoons of the mixture and place in a cup then put the cup in the freezer for 2 to 3 minutes- then sample…. If you like it then boil 20 to 30 minutes, if not then add more jalapeños and repeat freezer test until you reach the desired hotness. ( it tastes spicier when it is hot, that is why you do the freezer test. Works every time!

Whats up!I am just at work checking your personal site via my personal new apple iphone! Really plan to express I like reading through your blog and start looking in front to your complete content! Keep up this fantastic job

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Hi Jami. I was wondering if after eating the salsa all winter you are still happy with the no peel/food processor chopping? Do you not notice the peels at all? I know when I miss a few peels making other things they kind of curl up and float on top. I made this recipe last year for the first time and love it! I have also been searching for a thick recipe and was also using the oregonian recipe so I was so happy to find this one. Thanks!

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Tomatoes are a borderline acid / low acid fruit (see this page about tomato acidity for more information) – adding lemon juice helps, processing according to the specified times (determined by the USDA) in the water bath canner almost eliminates spoilage.  You should boost the acid level of the sauce, by adding 2 tablespoons of lemon juice or 1/2 teaspoon of citric acid per quart of sauce. (or half that, for pint jars)

With the Super Bowl just around the corner, this would be a great easy appetizer to watch the big game. Make sure you’ve got something to serve at half time because this won’t last through the first quarter.

This is the BEST salsa! The Verde is great too. I didn’t habe Serranos so used jalapenos. Salsa wasn’t “right” so sent son to store, added Serranos. Perfection! Note i use both peppers in recipe. When people come in and see tomatillos on counter they get very happy! This recipe had enhanced our lives bc it’s great. Freezes well and i can use non gmo organic ingredients. Thank you.

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.

Hi Caila! Oh no. Sounds like it might have something to do with the tomatoes you used. Did you use Roma tomatoes? Were the tomatoes you used really soft? If so, they probably had more liquid to them then most Roma tomatoes. You could always strain the salsa to make it thicker and adjust the taste with more lime and/or salt. Sorry it didn’t turn out like it should have. I’m really thinking it had to do with the tomatoes. I hope you give it another try. 🙂

My understanding is that if you leave the tomatoes and acidity (vinegar and such) the same, you can modify the peppers according to heat (just don’t add significantly more or less than the amount called for).

I have checked out all kinds of recipes online and your recipe is the winner I am gonna make a batch tonite I was wondering if I could use citric acid (food grade of course) instead of the lime juice and vinegar?

When this salsa, (or any tomato product) sits, undisturbed, it gels or congeals. It will absorba lot of runny liquid and thicken the salsa… In fact, it is what makes ketchup thick when it is cold and sits in the refrigerator.

“My mother-in-law shared this recipe with me,” comments Mary Blott from Mukwonago, Wisconsin. “Almost every time I ask, what I can bring to a party, I’m told to bring this crunchy colorful salsa.” TIP: “For the best results, prepare and serve it on the same day.” recommends Mary. “And you may want to make a double batch, because a single batch just won’t do.

Your Divine One Minute Salsa has been my go to salsa for years, & my whole family loves it! I cannot imagine liking anything better than that, but am interested in giving this new recipe a try. Thx, Mel 🙂

Dang, sorry to hear that Rod. Not sure why it would be so vinegary. I just made a quadruple batch last weekend and everything turned out perfectly again. Double check your measurements is all I can think of. Glad to hear it is normally a hit recipe though.

Sure I love Pico de Gallo, trust me when I say I eat it with a fork for lunch some days (just ask the Mexican stand at my farmers market, what I eat for lunch most Thursdays, lol), however this salsa?? This salsa I can drink with a straw. I haven’t…yet, I literally think about doing just that!

Delicious!!!  As far a second knowing how many tomatoes to use, you mentioned somewhere that it was three sheet pans of halved tomatoes.  Using this information, I collected my garden tomatoes on my counter by placing them on my baking sheet.  When I had my baking sheet full plus another half, I knew I had enough tomatoes (or at least that I would be close once I drained them).  Turned out great!!  Even my daughter who can tell handle spicy foods LOVES this salsa!

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.

Lemon is more acidic than vinegar. If you replace the vinegar with lemon, it should be fine. If the pH is too high and you’re breeding botulism spores, there would be no obvious signs of the problem. If the pH is low enough to prevent botulism (4.6 or lower), spoilage would be likely be indicated by mold growth, bulging lids or other obvious signs of spoilage. If reprocessing is needed, it should be done within 24 hours.

Be very careful while handling the chile peppers. If you can, avoid touching the cut peppers with your hands. (I often use disposable gloves or hold the peppers with a plastic sandwich bag.) Wash your hands thoroughly with soap and hot water after handling and avoid touching your eyes for several hours.

karinagw, thank you for the glowing report! We also enjoy salsa with a little more texture. Next time you can add more peppers for extra spice. We have several friends who don’t enjoy the flavor of cilantro, either. One says it tastes like dirt! So we have experimented with cilantro-less salsa and found a little lime rounds on the flavors. Thanks again for your feedback. Have a great week.

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