I’ve been searching for a thicker than normal salsa recipe, and I think I’ve found it. What I may attempt at changing is the simmering the tomatoes for 90 minutes on the stove(that’s brutal in the heat of late summer). I think I’m going to try pressure cooking them for 45 minutes instead. This is how I make my lip-smacking marinara, and I am betting this is going to make for tasty salsa as well.
If there’s one vegetable gardeners love more than any other, it’s tomatoes. They’re not that hard to grow, and they taste sooooooo much better when they’re fresh off the vine. Some people even call them a “gateway vegetable,” because so many people start out growing just tomatoes before they move on to a full-scale garden.
Hi Shirley. I think the trick here is the original coarse chop on the tomatoes. They will break down some as they cook, but many will keep together in nice bite sized chunks too. You have to stir as they cook so that they don’t scorch, but do so gently so you don’t break the chunks apart too much. Much of the liquid you see in the pictures will reduce, making a thicker salsa with chucks of tomatoes, peppers, and onions in it.
Hello! Do you have a homemade canned spaghetti sauce recipe that you could share? I have made varying sauces throughout the years and have not found one that I love! If I were to buy a sauce in the store I would prefer Prego over any others, so that is the type of sauce I would like to can. Any ideas? Thanks!
Very good Damn salsa! Want to switch it up and try this recipe a little different? I made this with no cumin and I substituted lime juice instead of lemon. It gives it a more authentic flavor. (I’m from the southwest) leave the cumin for the main dish. (Although very good) Call it The Best Damn Salsa With Lime!)
When I was pregnant with my son, I was completely addicted to Chili’s salsa and chips. I wanted to eat there ALL the time, and even when I wasn’t eating there I was trying to convince my husband to stop there on his way home to pick https://great-salsa.com/ some take out lol. He was always less than pleased. I still love their salsa, but since it’s not really cost effective to buy it, or go out to eat all the time, I figured that I would just find a way to make it at home 🙂
You did forget one important detail however in the sanitizing.. YOU HAVE TO SANITIZE THE LIDS, and do not touch the rubber part of the lid as your oils in your skin will cause it to be unusable. I have canned for years, as does my mother in law.. I would not hesitate to can ANYTHING, meat or veggie.. 🙂 Just remember to sanitize the jars and lids!!
This is absolutely the first salsa I’ve ever made, and canned. Perfect! The best I’ve tasted. I’ve just begun gardening, and was able to use all ingredients from my own garden. Successful and delicious!
This salsa is fantastic! We made over 40 jars of it this summer, just varying the heat based on which peppers were maturing in the garden. We shared many jars with friends and family, but now my husband is jealously guarding the last dozen jars! Thanks for a really exceptional recipe!
Hi Jenn, with only a tablespoon of sugar in the entire batch I have no idea why it would have been too sweet. It may just seem sweet because it wasn’t hot and perhaps hot salsas are what you’re used to? The heat factor is related to the jalapenos – did you see the recipe note about the membranes? That’s where they heat lies so if you want a hot salsa leave the membranes intact. Be sure also to use the freshest jalapenos you can find, otherwise they tend to lose some of their heat.
Just wanted to let you know my family and I LOVE this salsa! I have pinned it and made it a few times, but I am including it in a post on my blog about my garden harvest this year! I especially love the convenience of it in the winter, (I live in Minnesota) because I don’t need to have fresh tomatoes, I just use my canned ones from the summer before!
Once you’ve squeezed most of the liquid and seeds out, cut up the tomatoes to whatever size chunks or pieces suit your taste (I made a pretty chunky salsa). Empty the water from your saucepot, then throw the chopped tomatoes in there (just don’t turn on the heat yet)
Looks great! I’m researching safe water bath canned salsa, and I was thinking of using green tomatoes and miscellaneous hot peppers as end of the season Salsa. Could I sub green for red safely, and no gels?
4) When it comes to my step-by-step guide below, I have used a steam bath canner to process the salsa. Disclaimer: Even though I prefer to use a steam bath canner (and so do lots of other home canners), many people and resources say there isn’t enough research about steam canners to know if they are safe enough to use.
I haven’t yet tried your salsa recipes. I have been looking for information to can some killer cherry salsa I came up with a few years ago. Have only eaten it fresh, but wanted to can it and have some last throughout the year. So I think from some of the things I have been reading is that I need to use lemon juice, (bottled for strength consistency) to make it acidic so it will not spoil. Or perhaps vinegar. I do already use lime in my salsa, but think it must need the lemon or vinegar too. Basically I just replace tomatoes with cherries and use several different chilies and make it pretty hot.
I hope you guys enjoy the salsa! It’s perfect for munching on with a movie! Would these white chocolate bars work for you? Minus the chocolate chips of course. https://insidebrucrewlife.com/2014/09/white-chocolate-caramel-cappuccino-bars/
Yes, Lori! Any canning recipe can be frozen from a safety standpoint (texture changes are the main concern), and salsa is a good choice for that. I’ve frozen leftover batches before and the only thing I’ve noticed is that it might be a bit more watery after thawing, but I just drained it a bit and we still enjoyed it.
I wanted to skip dinner and eat tortilla chips and salsa. But I wanted to make it from scratch. Three big, ripen tomatoes were begging to be used. The jalapenio was shrinking. I decided to act. Your recipe was just perfect. Instead of sugar, I substituted honey – just a dash of it. I had fresh curry leaves in the fridge. LOL, I am of Indian origin! I threw some curry leaves in the recipe. I also added a dash of ginger. I didn’t know lime also went in. Fortunately I had one.
A dear Mexican friend of mine, whom I will forever be grateful for, had me over for dinner one night a few years ago for some authentic Mexican food. She knew I was missing the good stuff here in Germany. We’re chatting over wine in her kitchen while she is cooking all the food. I noticed she had this on the stovetop:
You know that salsa you get at Mexican restaurants the minute you walk in with lots of chips, well that’s my favorite salsa ever and I’ve never been able to get that out of a jar. But salsa is simple enough that you can make yourself at home with a handful of fresh ingredients.
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Combine all the ingredients in a bowl. If you prefer a smoother texture―more like jarred―pulse half the salsa in a food processor, then combine it with the remaining chunky half. Cover tightly and refrigerate for up to 5 days.
Pulse it up again until it reaches the consistency you want. I like it very homogenized, without a whole lot of distinction between ingredients. I like it smooth, baby, not chunky. Everything’s evenly distributed. The flavor’s mild but spicy…without the annoying bite of vinegar.
IMPORTANT: The only change you can safely make in this salsa recipe is to change the amount of spices and herbs. Do not alter the proportions of vegetables to acid and tomatoes because it might make the salsa unsafe. Do not substitute vinegar for the lemon juice.
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Best part about this recipe, is that I have a supply of great tasting fresh salsa that we’ll be enjoying all Winter. We’ve already opened one jar and you’d think it had just been freshly made minutes ago.
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Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the salsa into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
I think so, but maybe see if the Ball Blue Book or another official canning resource has a recipe using lemon/lime juice as the acid is critical for safe canning! I do know that you should use bottled juice and not fresh, as the acid is a known quantity.
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
We just sampled this salsa and it is absolutely fantastic!!! I thought that all of the ingredients complimented each other. Way to go Mel! This is my third year in a row making red salsa. I make it to enjoy at home and to share with family and I also enter certain canned specialties each year in our local state fair. Two years ago I won Third place for my red salsa. Last year I did not receive a ribbon. This year I suspect I’ll be in good running for ribbon contention! Our North Carolina State Fair is held in October. I’ll be sure to let you know the outcome!
2 cups bottled lemon or lime juice or lemon juice (see this page for an explanation) (if you are using a mix, be sure to follow their recipe; the packet mixes often use vinegar instead of lemon juice). See this study comparing all 3.