You can add corn, but at that point, you would need to pressure can instead of water bath or steam canning. The acidity needs to be at least 5% I believe to be safe for that method. I have made corn and bean salsa and have to pressure can it. I can’t wait to try this recipe. I love salsa and I am always looking for new ones to try.
Hello! I’m Katie, author of GoodLife Eats Etc. where I share what I find in my life. A mix of great recipes, family memories, adventures, good reads, and anything else that I love is what you will discover here.
Awesome! Glad you like it Leslie! Your pepper mix sounds good. We just pulled the last of our peppers from the garden yesterday. We sliced them up (bells, sweet carmens, and pasillas) and mixed with sliced onions to freeze for future fajita meals. Gotta love having a garden!
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.
I’ve been browsing your Mexican recipes & noticed that cilantro is in just about everything… Problem is I can’t tolerate cilantro (it tastes like SOAP – it’s a hereditary thing). Do the recipes really need this herb? Or is there something else I could substitute?
The cumin is the secret ingredient. You definitely can’t leave it out else it tastes like tomato sauce that went bad. I substituted sugar for honey https://www.youtube.com/channel/UCEBG6L4px6fNxT0gEi9kmhw added green onions and used lemon instead of lime. it was delicious.
Organic spices are great if you can get them. To me, the flavors and aromas seem more intense than their conventional counterparts. More grocery stores are starting to stock bulk organic spices, allowing you to stock up on a quality product at a great price, or you can buy them online.
Oh I’m glad you posted this! My friend said she freezes her garden tomatoes as they become ripe and turns them into salsa and what not so I’ve been throwing them in my freezer and was scared it would ruin it! Yay!!
Blanch and skin the tomatoes. To blanch tomatoes, place them in boiling water for 30 to 60 seconds, until the skins start to split. As soon as the skins start splitting, remove the tomatoes and place them in a cold water/ice water bath. This stops the cooking so they don’t get mushy, and makes them cool enough to handle for peeling. Slip off skins.
Wow .. I can’t believe how great this recipe is!! Thank you for sharing. I made it for the Superbowl and everyone loved it. I served w/Lavash flatbread chips and oh my word …. seriously good. This one is definitely a keeper!!
If you are working alone, you can squeeze the tomatoes and put them to drain in a colander while you prepare the rest of the ingredients. In our kitchen, the boys chop tomatoes while I prep the rest of the ingredients.
Joshua and Gloria, expats living in Peru, still have a powerful connection with Mexico. Gloria, who was born in the United States to parents of Mexican descent, prepares family recipes passed down from generation to generation.