This is seriously the BEST salsa EVER!!! And soooo easy to make. We’ve needed a continuous supply of this “goodness” and go through withdrawals when we run out. We gifted this salsa with yummy tortilla chips for Teacher Appreciation Week to our children’s teachers. It’s unanimous. This salsa ROCKS! Thank you for the recipe.
This looks delicious, Mel! We must be on the same wave-length because I am canning salsa today already! We have a recipe we love and when I branch out my family rebels, but yours looks worth trying for sure! There is nothing like seeing all those pretty jars all lined up when they are finished!
Remove the jars carefully from the water or steam bath and let cool to room temperature. Check to make sure the jars have sealed correctly (lightly press the top of the lid; it should be firm – if the center bubbles up and down when you press on it, it hasn’t sealed correctly and will need to be refrigerated or re-processed).
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One important thing I learned about salsas is that using FRESH ingredients is the only way to go! Many “restaurant style” Mexican salsa recipes circulating the Internet call for canned tomatoes, tomato paste, or seasonings. These recipes wont yield a truly fresh Mexican salsa!
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 https://great-salsa.com/category/mexican-food/ of homemade salsa and enjoy the delicious flavors of summer all winter long.
I made this recipe for the first time last week and just finished making batch number 3 and 4! We LOVE it! And so do all of our friends! It’s so simple, delicious, and not to mention CHEAPER!! I always have most of these ingredients on hand anyway. Thank you!
LOVE this recipe!!! You are genius!!! Made it today, doubled the batch and didn’t change a thing except only had 4 limes so squeezed them for 1/2 cup of lime juice. Used 4 jalepenos, chopping only one fully and heat is spot on! Not to mild but with a kick! The flavor is so fresh and consistency is chunky:-)) made 13 pint jars!! Only hope I get 8 more pounds of tomatoes from our garden! By the way, I used combo of Roma and celebrity from our garden:-))) Thank you, bald gourmet!!!❤️❤️❤️❤️
Awesome salsa recipe! I will be using this year after year to preserve the tomatoes from my garden. This time I made a double batch, but I will probably quadruple it next time as it is a lot of prep work. Thanks for this great addition to my recipe book!
Cover the jars with at least 1-inch of water. Bring to a rolling boil and process for 15 minutes (20 minutes for altitudes 1000 to 6000 ft, 25 minutes above 6000 ft). Then turn off heat and let the jars sit in the hot water for 5 minutes.
Please correct this recipe before someone gets sick. The vinegar recipe part is way to low. It should be 1 cup not 1/2 cup. 4.0 is way too low it should be 4.6. I would do it before you end up getting in to trouble… serous
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.
Please remember that I’m just a gal who reads a lot and spends way too much time in her kitchen. I’m not a doctor, nurse, scientist, or even a real chef, and certainly the FDA hasn’t evaluated anything on this blog. Any products mentioned are not intended to diagnose, treat, cure, or prevent any disease. Please talk to your health professional (or at least your spouse) before doing anything you might think is questionable. Trust your own judgment…I can’t be liable for problems that occur from bad decisions you make based on content found here.
Salsa Roja (roasted red salsa): And people, this salsa. PEOPLE. With a lifetime of tasting, sampling, and gorging research on salsa, I have never in my life had salsa this good. Recipe found at One Particular Kitchen.
Howdy! I’m Corey, and I’m so happy you’re here! This blog is full of my love of food, photography, family & friends. Have fun looking around! I hope you find a couple yummy recipes to try. Read more about the family here…
I freeze tomatoes all the time, it is my simple way of peeling them, once they are thawed the peel comes right off. I have been canning 30 plus years. I freeze as I pick them and make 1 huge batch rather than several little batches.
This is absolutely the best salsa I have ever tasted and enjoyed. I’ve made 3 batches already and planning on another batch tomorrow. YUMMY!!!!!!! Thanks for a super recipe. I don’t ever want to run out of it.
Just like it sounds: wash your hands then squeeze each tomato and use your finger or a spoon to scoop and shake out most of the seeds. You don’t need to get fanatical about it; removing just most will do. Another way to do it is to cut each tomato in half, across it, instead of lengthwise. Then just shake the seeds and juice out.
What kind of apple cider do you recommend using? I used Bragg’s and the taste of vinegar was so strong it was nearly inedible. I had to use baking soda to even out the flavor. (I’m not going to can this batch, just because I’m not sure the acidity is correct with my adjustments.) I followed the recipe precisely so I know I didn’t add too much vinegar. Any thoughts?
Hey thanks Brian! We love hearing from satisfied readers. Glad you like the salsa! I hope you try some other Bald recipes too. They’re all delicious. We have some great outdoor recipes under our camping section, and loads of other tasty treats throughout the site. Enjoy!
Comments from a visitor on September 15, 2011: “I made your salsa recipe last night and we LOVED it! I look forward to canning some for the winter! Thank you for sharing! (I never removed tomato seeds/water when I make spaghetti sauce until reading your site. It cut my cooking time and I can’t wait to taste the new, thicker sauce!) ”
Put all of the ingredients in your blender. Adding the tomatoes first makes it much easier to blend. Do not add water unless it won’t blend and then only add 2 tablespoons of water at a time. Most of the time you won’t have to add any. Too much water makes the salsa runny. You want a full-bodied slightly chunky tomato salsa.
Hi there! This salsa looks wonderful and it might be exactly what my husband is looking for (something less “tomato-y” on his taste buds). I’m wondering though if there is a good way to make a smaller amount to test it out. Would cutting everything in half work or would that alter the taste too much? I’d appreciate any thoughts or wisdom you have to share! 🙂
Remove lids, one at a time, from the simmering water, quickly dry off, and place on top of filled jar. Then, screw on the band (hold the lid in place with one finger in the center, and use the other hand to screw on the band).
Transfer the drained tomatoes to a 7-8 quart stainless-steel, enamel, or nonstick heavy pot. Bring to a boil, then reduce to a simmer. Simmer, uncovered, for about 1.5 hours or until tomatoes are at the desired consistency, stirring often. You’re looking for the same consistency as a thin marinara sauce.
This recipe is FANTASTIC!!! I have tried others and have not been satisfied with the consistency. This recipe really does end up thick and chunky and delicious. I added some mini-bell peppers (red, yellow, and orange) and only used half the cilantro, (I made a double batch). Almost everything else I left the same and the consistency, flavor and spice was fantastic. I will use this recipe again and again. Thank you so much for posting!