Hi Lauren. Your “small air bubble” batch of salsa should be fine. Eat and enjoy! As for storage time, most canning books tell you to store in a dark cool place for up to a year. That’s sound advice, as canned food starts to loose its nutritional value after that. However, I’ve eaten a few jars of this salsa that were 2 and 3 years old, and they still tasted great and had a good texture. They maybe just weren’t as “fresh” feeling. That all being said, if your gift recipients like salsa, it probably won’t last more than a week or two!
Great pico de gallo recipe, I personally like my salsa juicy so I use large tomatoes and extra lime juice. I also use this as a base for another recipe, A shrimp salsa dish, I add large chunks of cold cooked shrimp, and either Clamato juice or tomato juice and clam juice I also like a little extra cilantro. Served with French bread to dip into the juice makes a great lunch
If you are working alone, you can 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.
Turn your skillet into a Mexican comal, aka griddle, by slowly charring onions, garlic, and peppers in a dry skillet. We like to use this traditional dry char technique because it coaxes sweet, earthy flavors from the vegetables and gives them just a hint of smokiness.
Note: I usually run my jars through the dishwasher and try to time it so they are done and warm when I’m ready to fill jars. Never fill cold jars with hot salsa! The difference in temperatures may cause the glass to break.
This is soooo good. Got this off Pinterest and made last night. It’s almost all gone. I’ll be eating salsa a whole lot more now. I added more garlic (2 large cloves), a bit more salt and a really large jalapeno with seeds. It’s perfect! Thanks so much for this awesome recipe. I used to go to Austin Grill just for the salsa and now I don’t have to do that anymore!
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I started hunting around for recipes, and came up with several that looked promising, but the one I settled on was from PickYourOwn.org. I just checked the link, and they’ve changed the recipe that’s posted, but I’ll be sticking with the one I have. I’m so glad I saved it to my home computer. This makes a mild salsa, thick with tomatoes. In 2013, we made seven batches. The boys love salsa. They are much bigger now than when this post was first written.
Hi Robyn, I haven’t tried freezing it but I’m assuming since it’s a fresh salsa the tomatoes might have a “soft” texture to them when you defrost and not be as fresh. If you do end up freezing it, I would love to know how it works out for you!
I’m making this for the third time today. I fiddled with the peppers a little on each batch, as I have a few madly productive poblano plants this year. Given your mention of adjustments to the original recipe and my own subsequent pepper shenanigans, I let each of the first two batches sit for a few weeks after canning and then checked ph, and I’m pleased to report that both batches were unambiguously acidic enough for HWB canning. Oh, and delicious. I mean, really delicious, to the point where it’s difficult to express how good this salsa is without resorting to profanity. 200lbs and counting of tomatoes from the garden this year, and this is easily the biggest hit out of all experiments so far. Thank you!
I’ve only canned 3 times so far – first time was salsa in May this year. My parents brought 30lbs of tomatoes home with them from Florida. I’ve studied a lot, but really hesitant to start sometimes, especially since I can only use water bath canners at the moment. My Mom gave me her pressure canner, but I need to get a new seal…
And something different: My husband probably wouldn’t let me try this one, because it’s fruit with savory and he doesn’t go for that kind of thing, but Donielle’s cherry tomato salsa looks so intriguing!
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I’m sure it would be fine to can as long as you know what you’re doing when it comes to canning. I think there is a specific process you have to go through with the cans. I’m sorry I’m not more help, but I’ve never tried canning. Every year I tell myself I’m going to can salsa, but I never get around to doing it. I would google canning salsa, so at least you know the process. Good luck!
Am going to give this salsa a try as I do sometimes prefer the more saucy/less chunky variety of salsa to eat with tortilla chips. I wonder how people got on with canning it – did anyone ever come back with a report for you on that?
Tomatoes – about 15 lbs (yes, quite a few – you remove the skins, seeds and a lot of the water, so it takes a lot to start.) You’ll need about 3 quarts of prepared chopped tomatoes. This makes about 8 pints of salsa! If you only want to make a single jar, see this page instead!
You can use lime juice or lemon juice but it absolutely has to be the bottled type, not fresh and I would only replace half of the vinegar with it. As Mel said, the PH level is critical to safe consumption of canned foods. Fresh citrus fruits tend to vary in their acidity levels.
This is perfect with any of the above recipes I’ve mentioned, but it’s also great on it’s own with a bag of chips! I’d say this recipe makes enough for two to enjoy with chips, but it’s easily doubled, tripled, or even quadrupled, for when you want more!
Great texture (not runny) and great taste. Everyone that I’ve had try it says it’s the best salsa they have ever had. I make as is, however if it want it extra hot I add 1T ground habanero powder to the whole batch. I just ate my last jar today so thank goodness my tomatoes have finally started ripening! Thank you for sharing this recipe.
It looks good, fresh, but a little too blended. We like our SALSA chunky! Plus we make 3 different temperatures…SISSY, FIRE IN THE HOLE, AND LAVA JOE!!! Plus you can cook with our salsa as well…spaghetti, chili, red beans and rice to mention a few. Check out After Midnight Salsa online, or on Facebook when you have time…. Great recipe thought Mtn Momma 🙂 Jimmy
Fill pint jars with salsa leaving a 1/2-inch headspace, attach lids and place in canner. Bring to a boil and process pint jars for 20 minutes. Remove from canner, cool completely, check seals, label and store in a dark, cool pantry for a year to a year and a half.
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Used your recipe – produced 5 pints of thick and chunky salsa for canning easy refrigerator salsa recipe night. Had a tiny bit leftover that I just tasted – YUM! My changes – Didn’t have Anaheim peppers – so used “banana” type peppers (it’s what I had on hand!) and I only used 2 jalapenos, one seeded, the other everything. I had help with all the chopping, etc., so it was not as time-consuming as I expected. Thanks!!
I havent tried omitting it, but she was 92 and just KNEW things.. As a matter of fact, I put a teaspoon of sugar in all my canned tomatoes (for soups) as well as the tsp of salt that most recipes require. She did it, I didnt question. Your mom knows best, right??!! Never know it is there.. Trust the recipe..perfect !!
Hi Lizanne, my husband doesn’t like cilantro either. 🙂 I would say it’s completely fine to leave it out in almost every recipe, except for in this salsa. Some favorites that don’t use it all are these Cheese Enchiladas https://tastesbetterfromscratch.com/2016/08/cheese-enchiladas.html, and my Mexican rice ( https://tastesbetterfromscratch.com/2011/09/authentic-mexican-rice.html). Any other recipe, you can just leave it out entirely and it will still be great! Good luck 🙂
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!
I did not peel them, but after food processing I didn’t think the peels were a problem. The farmer I purchased the Romas from cringed when I said I didn’t peel them. “Unsightly” he said. I don’t mind!
I just wanted to say thank you for sharing this recipe it really is the best salsa. My family is very picky when it comes to salsa, especially my husband. We tend to pick favorite Mexican restaurants more by their salsa than the menu items. This salsa is delicious and very much like a restaurant style salsa. I’m making my 3rd batch now and I’m excited to have this on hand for my family. Thank you, for sharing!
I’ll add notes to the recipe and in the comment thread below. Basically, a lot will depend on the variety of tomatoes you have and you should really just use the weight measure as a guideline since it may vary quite a bit.
As ubiquitous as it is, you’d think salsa would be a pretty straightforward thing. But it isn’t. It’s tricky. Crafty. Mischievous. There’s a lot of bad salsa out there, and I’m about an inch away from completely giving up on the stuff that’s sold in jars. When it comes to a good salsa, here’s my list of demands:
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