I just made and canned homemade salsa for the first time last week. I used this recipe: http://www.theyummylife.com/roasted_salsa … it is amazing. I was surprised how easy and delicious it was. Thanks for sharing your recipe. I’ll have to compare the two and see what the differences are. If yours looks milder I may give it a try.
P.S. Thank you so much for this recipe. The prep and chopping have been so great for me. I retired a year ago after 37 years in education as a teacher and then elementary principal. I was in a real funk with the school starting and all the chopping and smells from the cooking have brought me right out of the funk! THANKS!!
Made this last night so that I can take it to a party tomorrow. I’m thinking I need to make more. I couldn’t stop sampling it!!! It is delicious and I’m totally throwing out all my other recipes for salsa!!!
Pura Vida- Wow- thanks for your kind words! And your new house sounds fantastic- and such a deal. What a great opportunity (and work!). And yes, I think your idea to get the garden bed ready for next year is great- just go ahead and add some nice compost to it as you till so it can be working in the soil over the winter (under the weed-killing plastic, of course…).
We took this salsa with us last week on vacation in Myrtle Beach. My husband made the best spanish rice we have ever had. He sauteed butter, onion and added the rice and this salsa. OUTSTANDING! I canned 24 half pints, but don’t think it will last long. I may can more using diced tomatoes since we are out of fresh tomatoes.
One can indeed use a pressure canner for canning salsa . I always use Roma tomatoes and never use the tomatoe paste (optional) in the recipe . It never turns out to liquidity or mushy ,not ever . Very certain the reason for that is the Roma’s are a meaty tomato. I have tried the water bath method as well with this recipe , both have the same consistency. I pressure can at 10 lbs. of pressure for 15 min. Adjust lbs. of pressure for your elevation .
I made your salsa last year and it was awesome. For us here on the East Coast of Canada, we found that it required a little too much lime juice, but it turned out sooo good and I have had so many compliments. Thank you. Lillian
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Shannon, anaheims are very mild, and serranos are pretty hot. I fear that if you substitute the anaheims with the serranos, the salsa will be too hot to eat. It might work out if you take out all the seeds and white ribs/pith. Just be careful.
Hi, looking for a new salsa recipe but am wondering if this recipe was tested for safety? (acid levels etc.) I try to be super careful with my home canning (usually use USDA recipes). Thanks for your time!!
My brother made this for thanksgiving for a potluck. I have canned many salsas over the years, and this was the best I’ve ever had. Thank goodness the weather is cooperating in southern Ontario and romas are still very plentiful for picking. I will be making my own batch tonight. Thanks for the great recipe
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.
Awesome recipe. I put in a little cod salsa recipe much lime juice but that’s what happens when younsqueeze directly without measuring! Took 45 minutes in total to make including driving to the grocers to buy ingredients!
Hi Kari. The tomatoes in the can are small to medium sized tomatoes, and there are plenty in there. I tested the recipe using canned, not fresh, so I can’t say for absolute certain, but my best guess would be to start with 8 small to medium tomatoes and make the salsa as directed. Taste it and use your best judgement as to if it needs more tomatoes or not.
Ladle hot salsa into clean, warm jars, leaving about 1/2 inch headspace. Remove any air bubbles and adjust headspace, if necessary, by adding additional hot salsa. Wipe rim with a clean towel. Center the sterilized lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.
recipes. Cilantro and cumin are often used in spicy salsas. You may leave them out if you prefer a salsa with a milder taste. For a stronger cilantro flavor, add fresh cilantro just before serving the salsa. Cilantro is easy to grow. See this page for simple cilantro growing instructions.
Probably a silly question…I’ve received a large quantity of tomatoes from a generous neighbor. Not familiar with canning, but would it cause any problems to can large quantities of this salsa, instead of just canning the tomatoes? Thanks in advance!
Scooped up on a chip or in a taco, peach salsa makes everything taste like summer. It’s also great served with chicken or fish, and since it comes together in a food processor, it really takes almost no time to make. —Shawna Laufer, Ft. Myers, Florida
I don’t want to overwhelm you with too many details of the canning process in this post, so I’m just providing basic instructions. I highly recommend that you get a copy of the Ball Complete Book of Home Preserving if you’re serious about learning how to can. I also recommend this Ball Canning Utensil Set. The set includes a funnel, jar lifter, lid lifer, and head-space measuring tool.
So if you typically use romas, how many pounds (approximately) do you need to end up with 10 cups of chopped/peeled/drained tomotoes? I have a (fresh) salsa recipe I love, but your post has me intrigued…
Is it conceited if I say we’re kind of salsa connoisseurs around here? I suppose it’s not even that we have particularly trained palates, but more because of a deep love of spicy, Mexican foods that makes us qualified.