Hi Katie, the standard recommendation for home-canned foods is to use it within 1 year. That said, we have eaten salsa that’s been up to 1-1/2 years old and it was perfectly fine. I’m not as concerned with foods that have added vinegar or a natural high acid content (like fruits) – we regularly eat them at more than a year old.
LOVE this! We make it all the time. Be careful, it’s very addicting. We don’t put honey in it though, I’ll have to try that. We also make a big batch, so we use 4 cans of Rotel, 2 original and 2 mild. It’s gives it a lot of heat without having to use many jalapenos. My husband usually puts a little olive oil in his too. Lots and lots of cilantro makes this fantastic though! 🙂
“awesome recipe: I used 1 large can diced tomatoes drained, and 2 cans fire roasted tomatoes-only 1 drained. added 1/4 tsp cumin and 1 TBLSP fresh squeezed lime. did not do the peppers in a pan. I just pulsed them with the rest of the other ingredients. absolutely loved it. just want to know how well this recipe does when canning in a hot water bath. thank you soooooo much.”
I first found your recipe on google and was excited to post it on my pinterest board. This is my first time making salsa and I must say with your recipe it will not be the last. I grew my own garden this year, just for the purpose of making salsa. Everything else I had in my pantry. So glad I read all the great comments which convinced me that this was the perfect thick salsa recipe. I know the 12 pints I canned will not last long.
Thank you, Jami! That explanation makes perfect sense. I’ve been researching canning a ton and the different acid types for different foods was the only thing that still had me stumped. Friends and family tease me about stressing out over botulism, but that is NOT a risk I am willing to take despite them telling me to “do it just like your grandma did, we loved her stuff” so I was very happy to come across your blog (way too many sites with recipes that are not approved). I had a huge crop of San Marzano tomatoes this year so I can’t wait to make your sauce and salsa (and my tried and true salsa for the fridge – but not to can ;).
Great recipe! Thank you! I adapted it slightly and fire-roasted the tomatoes, jalapeños and garlic and my husband and I LOVED it! Thank you for all the instructions, will DEFINITELY be making more!
Just found you via Pinterest and the lovely picture of your salsa, which I made as soon as I got home from the store.I just noticed I forgot to add the honey…will remember the next time. This stuff is SO GOOD. I picked up some multigrain chips for this, but can’t stop eating it with just a spoon… Thank you so much for sharing this with us.
Nope. The tomatoes have enough liquid in them already. You want to drain them before cooking, and then cook them long to get rid of as much liquid as possible. This is what gives the end salsa such a good thick consistency. Glad you asked Lise.
Fill inexpensive, reusable glass jars with Spring Salsa and chips for easy carrying. This colorful salsa of corn, tomatoes, and cilantro would be equally delicious served over salad greens or in warm tortillas with grilled chicken.
Just made this salsa. Husband says it’s the best ever. I went to store to pick up Cilantro as it was the only ingredient I didn’t have on hand. I forgot to add it. It still is the best. I canned 8 pints and drained off almost all liquid when filling jars. I plan to add cilantro as we use it. It is amazing!
The key to this recipe is to char the tomatoes and peppers on the stovetop. I tried to do it in the oven once and roast the tomatoes & peppers, bad move. It will take you about 20 minutes, but sooooooo worth the wait. You’ll need to rotate the veggies from time to time, so all the sides are pretty even. Here is what the vegetables will look like once they are done:
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.
Love this recipe my husband and I opened a jar before it cooled down and ate the whole thing in one sitting. I come from a long line of homemade salsa junkies and this recipe is my favorite. Thank you!
Thanks so much for this recipe. This is my first year of canning. It’s so much fun but I still get a little nervous. Haha. I was just wondering if this recipe would still be safe if I only cooked it on the stove for a few minutes as we like our salsa a bit more chunky. I would still use the recommended processing time in the canner. Thanks.
I was wondering how this recipe would work out with smoking the jalapenos first. What are your thoughts? My husband would like to try to make a smoked pepper salsa, we are looking for some good recipes and I think yours sounds like it would be delicious!
Today we finally had enough good tomatoes to make one batch of salsa. (My tomatoes and a few peppers got hit by End Bottom Rot and I hope I have it under control now.) I will say this – if you want to make salsa – have enough ingredients and pans to make up 2 – 4 batches or more to cut down on your time in the kitchen. By the end of next week we should have enough tomatoes to make the 2 – 4 batches at once but we were anxious to make our first batch today and patience is not our middle name.
Hi Pam, honestly, I don’t know how that would work. All the vegetables have different levels of acidity – and that’s what makes a recipe have the correct pH balance for food safety. You might be better off googling a homemade salsa recipe without bell pepper.
Even so, a pressure canner affords greater safety that a boiling water bath, and is more versatile. But if you follow my recipe and use vinegar or lemon juice as stated in the recipe, the boiling water bath will work fine.
This Homemade Salsa recipe is one that I’ve been using for many years. It goes together in a snap, and not only perfect to serve with chips for dipping, but it’s also great to add to your Mexican dishes. You can even top a burger with it, which would be perfect to serve at your next college football homegating party!
Glad to see someone knows how to make salsa that tastes like salsa.Most home-made recipes usually taste like tomatoes or are nothing but spicy hot. It’s kinda like you either blasted by the tomatoes taste or burn your taste buds off. Good recipe.Of course,being a Texan I modified it just a bit for the taste I’m used to.
we are a pint right while we were canning it and it tastes great but now that I realize I messed up and didn’t double up the tomatoes I am wondering if the PH will be bad and not safe to eat?? 715 571 6236 [email protected]
1. Chop tomatoes into 1/4-inch pieces; transfer to a medium bowl. Add onion, chile, garlic, cilantro, and lime juice; season generously with salt. Mix to combine. Let stand 15 minutes to develop flavor. Salsa can be kept at room temperature up to 2 hours. Serve with tortilla chips, if desired.
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LADLE hot salsa into hot jars, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot salsa. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
I made this recipe today. The salsas are still in the hot water canner at this moment. Somehow, I came out with 20 pints from your recipe once I started ladling it all out. Not half pints, pints. I used 20 pounds of tomatoes. No I did not make a mistake weighing them. I did forego peeling them, but I cannot imagine how that would have doubled the recipe. Do you think it could have been the reason? I strained probably half of them. The rest I just poured the excess juice off my cutting board before adding the tomatoes to the pot. I sure hope it turns out okay…I figured since the bulk of the excess was undoubtedly tomatoes it would still be acidic enough. I hope it doesn’t taste like chopped tomatoes instead of salsa!
Glad you love the salsa Maria. Yes, you should be fine with half lemon and half lime. tomato pepper salsa recipe my batches come out with a little extra as well. You should be fine. Most canning recipes vary in quantity results from one batch to another. Par for the course I guess. Anyway, thanks for the comment.
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.
My whole point is, if you have a good blender or food processor, making salsa at home is a total snap. It’ll keep in the fridge for as long as it’ll last (which is never very long, in my experience) and is absolutely worth every second of effort.
Add all of the ingredients to a food processor and blend until desired consistency. I like mine more saucy, than chunky. Serve either at room temperature or slightly heat up. It is delicious warm! Serve with chips, tacos, omelettes or burritos!