Many of us begin a vegetable garden with dreams of preserving the harvest dancing in our heads. Even if you don’t grow food, the fresh ingredients for homemade salsa are abundant at farmers markets and farm stands during the growing season. Stock up with enough to can a batch of homemade salsa and enjoy the delicious flavors of summer all winter long.
Canned tomatoes never tasted better than they do in this restaurant-quality salsa you can have ready in 15 minutes flat. Cilantro and a splash of lime add refreshing flavor. —Missy Kampling, Mountain View, California
I pride myself on being a professional snacker. How do you become one? By eating a lot, a lot of snacks. However since my love for snacking is so deep, I always try to make sure that I make the healthiest choices possible when picking what to munch on.
At right is a picture of tomatoes from my garden – they are so much better than anything from the grocery store. And if you don’t have enough, a pick-your-own farm is the pace to go! At right are 4 common varieties that will work:
This is AWESOME! I have been making salsa for 20 years and this is by far the best I have ever made. I used lemon juice in stead of lime juice it is great. I grew my own peppers and tomatoes. Thank you thank you.
However, if you recently canned them, you’re okay to keep it – you don’t have to throw it away! Being improperly canned just means they can’t be stored at room temp for months and months. Just move the cans to a refrigerator for storage for a month or two. For longer storage, transfer the salsa to freezer-safe containers (leaving room to expand) and freeze. Salsa freezes well! If you have more ingredients, definitely try again using this recipe and the updates I now use in preparation if you have a food processor. 🙂
I haven’t tried so I can’t say for sure what to do exactly but why don’t you just toss some in the blender with the other ingredients, blend, taste..and take it from there based on what you think the salsa needs. Pretty easy 🙂 Enjoy!
I rarely do this on a whim but am headed to the store for a few ingredients! I have to try this salsa – thank you! I saw a few posts asking about canning, but do you think this could be frozen? I wonder how it would thaw?
Every year I plant way more tomato seeds than any one family should, in hopes that a few plants will survive and thrive. I am not known for being the best gardener, yet I do get lucky every now and again.
Hi, I’m Averie and I’m so glad you’ve found my site! You’ll find fast and easy recipes from dinners to desserts that taste amazing and are geared for real life. Nothing fussy or complicated, just awesome tasting dishes everyone loves!
When using fresh chile peppers always taste first before adding! Some peppers are hotter than others and you really can’t tell unless you taste them. Just take a very small taste. You’ll be able to gauge the heat of the pepper and will be better able to judge how much you need.
Love this easy recipe, I changed it a bit. I used 2 cans of mild Rotel diced tomatoes and green chilies then omitted the jalapeno completely. I also didn’t have fresh cilantro so used 2-3 Tbsp dried cilantro. Just enough spice for my family. Love it. Thank You..
The recipe is easy to adjust to your own taste. Do you like chunky or smooth salsa? If you want it chunky, don’t puree it as much and drain the can of tomato before adding it to the food processor. If you like your salsa a bit more smooth and thin consistency, don’t drain the tomatoes. Also, you can make it spicy or mild according to your own preferences. Remove all the seeds and white membranes from the jalapeno for a mild salsa.
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This lively summer recipe can be served with tortilla chips as an appetizer, or with chicken or fish as a fresh and flavorful side dish. Made with corn, black beans, tomato, onion, pepper, and avocado, this salsa has the most amazing balance of textures in a great presentation.
Hi excited to try this recipe ! Do I have to boil the tomatoes for 20 minutes or can I get by with just heating til it’s hot. I often find canned salsas are a little over cooked by the time they go through the cooking and the canning processing time. Thank, Melissa
Tomatoes have enough acid to require only a water bath for processing; but by the time you add the other ingredients which have no acidity, you’ve got a food that can spoil easily. That’s why most salsa recipes include a couple of cups of vinegar or lemon juice (both very acidic).
[…] etc. Serve over rice, in a salad, or with a tortilla. Pretty easy, right? You can also try my Best Salsa Ever or Easy 1 minute Guacamole as a topping. It adds even more to your meal and makes you look like […]
I have canned a lot of salsa throughout the years with great success. This year I was looking for a recipe that was thick and a little crunchy and fresh tasting. The recipe is excellent and there’s no need to change a thing unless you want a hotter salsa. I can’t recommend the recipe enough!!! Thank you!!!
Wash tomatoes. Remove stems and cores with a knife. Bring at least 4 inches of water to a boil in a large kettle. Immerse tomatoes, a few at a time, into boiling water for about a minute, or until the skins start to crack and peel off the flesh. Immediately dip tomatoes into cold water, and drain in a colander. Slip off the skins, and discard. Coarsely chop the tomatoes; place in a large colander set in sink, and allow to stand for 30 minutes. This will allow much of the tomato juice to strain out. (place the colander over a large bowl if you wish to save the juice for something else)
A visitor writes on August 24, 2014: “I grew my own tomatoes and love salsa but have never cared for the preservative taste I detect in store bought salsas. We followed your recipe and direction (my first time canning) and it is wonderful. Thank you so much!!”
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!
Why canned tomatoes? Quality canned tomatoes are picked at their peak and stay that way. If you can find fire roasted tomatoes awesome…if not this will still be delicious! You can always use the bounty from your garden in place of canned…that works as well!
Standing in my kitchen having just taken my first bite of this salsa and I feel compelled to tell you… AMAZING. I want to call all my friends and force them to make it– whether they like salsa or not. I tweaked it a little to suit my taste, but even following the recipe to the letter it’s awesome. Thanks for sharing. Don’t you love the internet??
I encourage you to try it if you would like a healthier option for seasoning your food that hasn’t been through some https://great-salsa.com/ processing and adding of chemicals or additives. They also sell unrefined Chancaca sugar that has been produced from molasses, instead of going through an extensive process like most sugars on the market. I’m dying to try that next! You can order any of their products at Karis Naturals.
“awesome recipe: I used 1 large can diced tomatoes drained, and 2 cans fire roasted tomatoes-only 1 drained. added 1/4 tsp cumin and 1 TBLSP fresh squeezed lime. did not do the peppers in a pan. I just pulsed them with the rest of the other ingredients. absolutely loved it. just want to know how well this recipe does when canning in a hot water bath. thank you soooooo much.”
When we were invited to a picnic with friends last weekend, I was tasked with bringing a side dish. On my weekly shopping trip to Kroger, I grabbed the ingredients for this homemade salsa, as well as a couple of bags of the Mission Organics Tortilla Chips. Only the finest for my friends and family!
Made this last night and doubled the recipe. It only made 9 pints instead of 12. That’s not my concern though, it was the strong vinegar flavor. Does this dissipate after canning/setting for a period of time? Should I have added more sugar to modify prior to canning? I just didn’t want to have a sweet salsa either.
I made over 20 pints of this last year with a huge 10 dollar apple box full of tomatoes. This recipe was SO good. Really the best homemade salsa I have ever, ever had. I was just finding it again for this year. I’ll definitely print it out so I don’t lose it. The one tip I would give is to have extra jalapenos on hand, in case you want it hotter. I was worried about it being too hot last year, and it ended up not being quite hot enough. It was still super good though.