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.
“This is the best salsa recipe I’ve found so far and I’ve tried about a dozen. I got it from one of the local hospital cookbooks that are sold in my area. I changed it a bit and have been canning it for years. The reason I plant a garden is for this salsa. We would be lost without it. Hope you like it as much as we do. One of our members who is a food scientist took this salsa to work, tested the pH and found it measured under 4.0 (well within the safety limit for boiling water bath processing).”
Is it conceited if I say we’re kind of salsa connoisseurs around here? I suppose it’s not even that we have particularly trained palates, but more because of a deep love of spicy, Mexican foods that makes us qualified.
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.
Sadly, I just put up all my hot peppers yesterday so there won’t be any salsa for me. But I am printing and stashing this recipe for next fall when I’m up to my eye teeth in peppers and tomatoes again. Love the change to smoked paprika – it’s one of my favorite little game changers in chili and Mexican rice. Really beautiful photo (you know I watch those) and did I hear there’s a new bowl coming??
I made your salsa last year and it was amazing. It was the first to go off the pantry shelf and I’ll definitely be making it again this year if my garden produces like it did last year. My husband likes strong flavors so I think I added more cumin and cilantro. We also really like the smokiness of chipotle so next year I think I may add some of those as well.
The directions with this salsa recipe state: Process 35 minutes. Now that I’ve updated yesterday’s canning tomatoes post with correct, safe information (you should check it out for sure), I would recommend finding a board-approved salsa recipe online and using their processing times. For me, I’m going to process 35 minutes for pints and 40 for quarts and call it good, but I’m crazy like that.
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!
This is pretty much my exact recipe, only I stopped measuring a long time ago and I’ve never tried using canned tomatoes along with the fresh. Fresh salsa is definitely the way to go. I can’t even eat canned salsa anymore. One thing I do sometimes to add depth is to roast the tomato, garlic, and jalapeno (just throw it all on a baking sheet and let it go for about 20 minutes at 400F, turning once if I’m not feeling too lazy). This in combo with the fresh cilantro and lime juice gets rave reviews. I bet using canned tomatoes would add a similar depth!
I grew up in Southern California, so Mexican food has always tomato pepper salsa recipe one of my favorites. This salsa is extremely mild, so it’s a good choice if you’re trying Mexican food for the first time. It’s also tasty over baked whitefish or sole.
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!
Ladle hot salsa into hot, sterilized pint canning jars, leaving a 1/2-inch headspace. Wipe jar rims clean with a damp towel; place lids on jars, and secure in place by hand tightening the bands onto the jars.
I made this salsa yesterday for our superbowl festivities. It is the most delicious salsa I have ever made. I think it gets even better the longer it sits! Not that it will be around much longer, heh.
Some say that jalapenos with a pointier end will have more heat. Others suggest peppers that look like they have been under duress (ones with scars or lines that run down the pepper) will be hotter. The membranes of jalapenos contain the most concentrated amounts of capsaicin, which adds the most heat. If you are wanting a mild salsa, remove the membranes and seeds before adding the jalapenos. If you want a spicier salsa, leave them in. Whenever handling raw jalapenos, it is a good idea to wear gloves and avoid touching your eyes.