I made this salsa and it totally ROCKS! I used my own canned tomatoes and parsley instead of cilantro (just what I had on hand) and a fresno chile-yummy! And I love that you are local. Great winter salsa, and was so happy to use my summer tomatoes.
I am still a little scared of canning, enough so that I left a question at this post about headspace in canning jars (for salsa, I think you should leave about 1/2-1 inch, in other words, fill until you reach the bottom of the jar band), and I think you should probably read the canning and food safety post as well.
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Editor’s note: Chef Roberto Santibañez, the chef/owner of Fonda in Brooklyn, New York shared this recipe as part of a festive taco party menu he created for Epicurious. He recommends serving this salsa with his Carnitas or Carne Adobada Tacos .
The best part of this salsa is how fast, easy, and goofproof it is. Add all the ingredients to your blender or food processor, blend, and you’re done in under two minutes. Stop, taste-test, and tweak based on your own personal preferences. After you’ve blended it and gotten it just right, feel free to stir in a handful of black beans or corn. The salsa is extremely hard to resist right out of the blender, but if you can make it a day in advance and store it in the fridge, it’s so much better the second and third day. Over time the flavors really marry and mellow. We love this salsa so much more than any restaurant or storebought salsa. Love it when homemade, easy recipes trump all the others.
1.5 cups cider vinegar or bottled lemon juice (Note: The recipes that were first developed and tested (in labs) used vinegar. The commonly used acids in home canning are vinegar, lemon and lime juice. Lemon and lime juices are more acidic than vinegar, but have less effect on flavor. Consequently, you may safely substitute an equal amount of lemon juice for vinegar in recipes using vinegar.
I make a very similar salsa recipe and am very intrigued by your method of removing skins. To tell you the truth, I always leave the skins on (gasp!) because I hate peeling tomatoes, and can’t say I notice a difference in taste/texture, although maybe it makes the salsa more acidic? Salsa making/canning is the plan for today, and I’m going to try your oven method for the skins. Thanks, Mel!
First time making salsa and this looks awesome. But I have what maybe a silly question. You drained tomatoes for 30 min. then put in large pan and bring to boil, Do you have any water in that pan or just the drained tomatoes, and if so how do you keep them from burning to bottom of the pan? Novice here thanks for patience.
This recipe is very tasty, but we followed it exactly and it was way too watery. Had to drain a ton of liquid off. After draining the liquid we only got 8 pints. Next time I think I would hand chop the tomatoes instead of using the food processor.
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Just made salsa the aroma of salsa is the bomb! Followed recipe exactly and I taste tested before canning this is the best salsa recipe I have ever made! Thank you for publishing this wonderful recipe!
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!) ”
I made this salsa today; included the cumin, lime and garlic as suggested. However, I had to use diced green chiles instead of the serrano peppers because the peppers are too hot for my family (I like it but…they won out). Mild and delish! Next time I may use roasted romas instead of regular roma tomatoes. Great recipe. Gracias!
I made 15 quarts of this salsa last weekend. Just opened it today and it is AMAZINGLY good. I followed the recipe exactly and and I agree, it is somewhere between mild and medium. It is not hot. Perfect consistency and flavor. Now that I know how perfect it is, I have to make more while I still have tomatoes from the garden!
Used this for my first time canning salsa. So far so good. I did change the spices just a bit because I do not like cumin and I left out the celery (didn’t see that on the ingredient list when I made my shopping list) but added more onion to make up the difference. added 1/4 cup dried red pepper flakes because we like things SPICY!!!! I didn’t have enough for the last pint so I put it in a bowl in the fridge to cool and once it cooled Oh my! The best salsa ever!!!!! I used lime juice instead of vinegar because that is what my mom always did. the spicy with the lime juice and cilantro is just such a good combo! I also generously doubled the cilantro as we can’t get enough of it. How long do you let your jars sit before you open them to eat the salsa?
OMG! Sooooooooo good, my family begs for this! I grew the peppers this summer just for this recipe! I’ve been making it since I found it here awhile ago! Thanks Kelley! I’m putting this on my Christmas gift list! It’s so easy to make that you could make it right before the holidays along with some pretty packaged chips https://great-salsa.com/about-us/ some specialty beer! Wow! I’m going to give myself that gift!!! 🙂
You can leave it out, Lucas, it just won’t be as thick. And you can add more tomatoes, since they are higher in acid, just don’t add more low acid ingredients like onions, chilies, and herbs like cilantro.
There is a little science involved here so please use the amounts I suggest. All of my jars sealed within an hour and I am confidant that all is fine. Again, you certainly can process the jars in a boiling water bath for 15 minutes to be sure, if you’re worried.
For spicy salsa, use a ratio of one hot pepper to three large tomatoes. Rocoto is the chile of choice in Peru, but use any chile available in your area. Add more hot peppers or a pepper higher on the Scoville scale for more heat.