Since many of you have asked about a weight measure for the 10 cups of tomatoes, as I’ve been canning the salsa the last few days, I’ve done a little experimenting/research. Basically, I’ve found it varies GREATLY depending on variety. When I used SIX pounds of Roma + every day garden tomatoes, after taking the skins off, lightly crushing, and draining, the yield of tomatoes to use in this recipe was about 2 1/2 cups. When I used TWO pounds of only Roma/paste tomatoes, after taking the skins off, lightly crushing, and draining, the yield of tomatoes to use was a little over one cup. I tend to err on the side of over draining the tomatoes, if anything, so that makes a difference as well. For me, because I usually use paste tomatoes in this recipe, I would plan on around 18-20 pounds (give or take) of Roma/paste tomatoes to get the 10 cups for this recipe…and even more if using tomatoes with a higher water/lower flesh content.
As I mentioned above, I picked up the Missions Organics Tortilla Chips and all of the ingredients for my homemade salsa at my local Kroger in Charlottesville. You can use the store locator to find the chips in your area, and be sure to check out the additional recipe ideas as well. They’ve got Tequila Guacamole and Cheese Nachos as well as Chimichurri Steak Tacos! Oh my YUM.
i currently just moved to belgium and i was wondering what you can substitute for some of the ingredients? i know it makes my spices limited, but if you (or anyone reading could help, i would be most grateful) most specifically: 1- 10 oz can original Rotel.
“This is a nice recipe to use if you are new to canning. I received this recipe at my bridal shower. I’ve tried lots of salsa recipes and this one is the one I always return to. I also like the fact that it uses basic ingredients… nothing too hard-to-find. You can use your favorite canning method for this. Following the instructions on the box of jars is always a good place to start. It looks like a lot of instructions below, but it really isnt- I just want to make it as easy as possible for a beginner.”
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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.
Sorry to hear that Jim. I don’t know what to tell you. You’re the first that I’ve heard with this issue. Did you use fresh squeezed limes or bottled lime juice? Bottled is more intense. Anyway, at 1/2 cup of fresh lime juice the flavor should be present but not overbearing. You can replace the lime juice with vinegar in the future if you’d like.
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Sounds fabulous Lea Ann. I love smoked paprika and I’m sure it made a great addition. As I read this I thought of Larry and his homemade tomato juice. What do you bet he’ll be making your salsa next year with his bounty of tomatoes.
I’m paying attention to all these canned salsa recipes. I tried two (similar) recipes this year and I don’t much like either of them. I will eat them, but they’re just not what I wanted. So next year I’ll need a new one to try! (I already have 12 pts. so it is what it is.)
If you don’t have canning or pickling salt and would prefer not to buy it, you can use coarse, kosher salt (or experiment with table salt) but make sure it doesn’t have added iodine or any other additives.
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.
Combine the diced tomatoes, whole tomatoes, cilantro, onions, garlic, jalapeno, cumin, salt, sugar and lime juice in a blender or food processor. (This is a very large batch. I recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.)
All the colors of the rainbow. All the fruits of the produce department. All in one bowl. Try our quick hack for turning your tortilla chips into cinnamon-sugar tortilla chips and you’ll have the sweetest way ever to get a full serving of fruit.
I always get asked what kind of crackers/chips I eat with dips. There is only one possible answer: Mary’s Crackers from Mary’s Gone Crackers. I am obsessed/in love/can’t picture my life without them. I quit eating gluten about a year ago and to date I haven’t found any gluten-free crackers that taste better than Mary’s Crackers. P.S. I’m not paid to say any of this, I just really, really love them.
The Spanish name for this salsa means “rooster’s beak,” and originally referred to a salad of jicama, peanuts, oranges, and onions. But today, whether you’re in Minneapolis or Mexico City, if you ask for pico de gallo, you’ll get the familiar cilantro-flecked combination of chopped tomato, onion, and fresh chiles. This tart, crisp condiment (also known as salsa Mexicana) has become so common on Mexican tables that it seems like no coincidence that its colors match those of the national flag. Besides finding firm ripe tomatoes and seeding them, the key to this salsa is adding plenty of lime juice and salt, and not skimping on the chiles. Because without a burst of acidity and heat, you’re just eating chopped tomatoes.
A note from Tiffany: This is a post from contributing writer, Rachael. It’s been a while since she’s had a recipe post for us, but she is the one who puts everything together for the Traditional version of the Weekly Meal Plans. Rachael and her family lost their home to fire on Saturday. Thankfully, they are all safe. Please keep Rachael, her husband and their two little ones in your prayers. They are hanging on to this verse. “Consider it pure joy, my brothers, whenever you face trials of many kinds, because you know that the testing of your faith develops perseverance. Perseverance must finish its work so that you may be mature and complete, not lacking anything.”
I used the pressure canner and after the timer went off and the canner cooled (decompressed too) I pulled out the jars and noticed the head space was way bigger . I let them cool over night and now I see like moisture on the inside of the jars where the extra head space is. Is the salsa still safe to eat?
Mexican food is my favorite, so I make it alllll the time. Most of the time, whatever I’ve made, I feel like it just HAS to be topped with my beloved sour cream (pretty sure that’s not authentic, buuuuut I love it) and of course, some sort of salsa or pico de gallo.
I bought the diced tomatoes for salsa do i need to use the food processor since already diced in up? How many cans for 25 people and rest of your measurements for this salsa for 25. Thanks And loved all the reviews.
If you are working alone, you mango habanero salsa recipe canning squeeze the tomatoes and put them to drain in a colander while you prepare the rest of the ingredients. In our kitchen, the boys chop tomatoes while I prep the rest of the ingredients.
Comments from a visitor on July 25, 2010: “Hi, I made Salsa today in record time. Your recipe is outstanding. I precisely followed the instructions, but added fresh cilantro because we like the taste. I filled 8 Jars exact like you suggested. Thanks for the tip to sterilize the jars in the dishwasher. There is an other trick I used: I did not peel my tomatoes, I chopped them (as well as garlic and onions) in the food-processor, no skins to see or taste! Thanks again, great website! Linda”
I’m Jothan Yeager and I am The Bald Gourmet. After years of experimenting in my kitchen, creating delicious food and eating at amazing places around the world, I wanted a place to share my experiences with everyone. Thus the Bald Gourmet was born. I hope to open the doors of great food and great cooking to you, to inspire you to reach beyond prepared boxed meals, and to teach you of a world of deliciousness that has brought joy to me and those around me. Please enjoy the adventure which is The Bald Gourmet and share it with those you love.
There are 60 varieties of chile peppers, many of which are used in Mexican cooking. Handle them with care. When handling the spicier kinds, gloves are recommended. Always wash your hands with soap and warm water before touching your eyes.
Delightful salsa! My new favorite. I put parchment on the jelly roll pan and a cooling rack on top so that the tomatoes drained as they broiled. Your directions were letter perfect. It drives me nuts when I give out a recipe and someone changes it . Don’t mess with perfection!
This amazing home-canned salsa really is thick and chunky, just like store bought salsa! it’s packed full of flavor, and doesn’t have a strong vinegar flavor so typical of home-canned salsas. One bite and you’ll never reach for Pace again!
I like using apple cider vinegar in canning because I like the flavor, and it comes from apples. Most white vinegar comes from a variety of sources, including wood pulp. I use it white vinegar for cleaning, but it can be substituted in canning recipes if you like. The pH is the same. Lemon or lime juice can also be substituted for the vinegar in this recipe – but they give a more pronounced flavor.
32 pints is an undertaking! Glad you like the salsa Nina. Thanks for sharing with your friends. I was making peach salsa myself. If you have a source for peaches, you may want to give it a tasty try. I posted it just the other day.