After at least 12 hours (but before 24 hours) you can can test your seals. Press the center of the lid to make sure it is concave, then remove the band and (gently!) try to lift (not pry) the lid off with your fingertips. If the center doesn’t flex up and down, and you can’t lift the lid by gently pulling, then your jar has a good vacuum seal.
Thanks for trying the recipe and I’m glad it’s a favorite for you and your family! I grew up in MN and know exactly how winters are (even fresh storebought produce is quite pathetic) and amen for canned tomatoes, right!
You can taste it at this point to see how spicy it is (every year my peppers are different, depending on our summer weather) and add cayenne pepper if you’d like to increase the spiciness (again, dry ingredients are fine to add – you just can’t add anything else fresh).
Since I’ve gotten this book I’ve canned some Homemade Pear Butter because pears were on sale for 50 cents/lb. I’ll post about that recipe later, but it is GOOD. I’ve got so many recipes marked in the Ball Complete Book of Home Preserving book that I want to try. It’s a great resource and it really makes home canning feel less overwhelming.
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!!
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!
Making and canning your own salsa is something families remember years later. No store bought salsa, even if it is shipped from Texas, compares with the taste of that made from your own tomatoes from your garden or fresh-picked from a local farm! In the middle of the winter, you can have tortilla chips and your salsa and taste the summer flavor of fresh tomatoes. If you like cilantro in your salsa, see this recipe instead.
Very similar to the recipe I have used for 30 years but I don’t use the tomato sauce, paste, sugar OR vinegar. All fresh. I also love to use Roma tomatoes but have used lots of different kinds, depending on the garden. LOVE your recipes!
Used your recipe – produced 5 pints of thick and chunky salsa for canning last night. Had a tiny bit leftover that I just tasted – YUM! My changes – Didn’t have Anaheim peppers – so used “banana” type peppers (it’s what I had on hand!) and I only used 2 jalapenos, one seeded, the other everything. I had help with all the chopping, etc., so it was not as time-consuming as I expected. Thanks!!
I made this salsa exactly as the recipe stated with all home grown ingredients. I didn’t want to stray from the recipe since I spent so much effort in growing all the produce in it. There was one small exception in that I used orange peppers instead paul newman black bean and corn salsa recipe green peppers since my green peppers were not ready to harvest. This salsa is incredible! Best I have ever tasted. My sons are salsa fanatics and they fought over the last jar! So often recipes don’t turn out to taste as one would hope but this surpassed all expectations. Plus it is so easy! I am making a double batch as we speak so I can give some to my boys to take to college with them.
Once you have The Best and Easiest Salsa you’ll never have to buy store bought bottled salsa again! This easy to make salsa offers just the right amount of heat. Aaron’s edit: Only 2 cans of Rotel (drain half of juice) No jalapeño =mild salsa
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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!
We have been looking for a good salsa recipe for years. Have tried several, but none can compare to this one. This salsa is incredible…simply the best blend of flavors! I’ve made two batches and plan to make another. My whole family loves it! Thanks for posting!
The easiest way to get it started it too pulse the blender 5 or 6 times until the blades start to catch. Then blend for about 30 to 45 seconds until it is fully blended but still has a coarse texture. The salsa sticks to tortilla chips better when it has a little texture.
I am sure you might have a good recipe for salsa, I used to have what I thought was a good recipe too. But I can promise you, it probably does not compare to this. My recipe went something like this: fresh tomatoes, onion, cilantro, jalapeños, lemon, garlic, and salt. Sound familiar? Yeah, well this recipe takes it to a whole different level.
This is SO similar to mine, I couldn’t believe it when I saw it on Pintrest! People ask me to make it all the time. I’ve never used the honey (but I’m going to try) I roast my garlic first & we like it hot so i use a whole jalapeno & a whole serrano pepper but my “secret” ingredient is to toss in a corn tortilla in the blender with everything. I saw that on a Rick Bayless episode. Oh & I add a pinch of powdered chicken bouillon, I don’t know why, I think I saw my Mother -in-law do it! All in all, GREAT salsa!! 5 stars!
Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you’d like—I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.
But in the mean time, go make this version. It will surprise you at how fresh and awesome it tastes! The fire-roasted tomatoes are so good, if you can find them. If not, I have used plain tomatoes tons of times, and it is still really delicious!