As if you needed any more good news, this homemade salsa can be prepared in about 5 minutes at any time of year! In the summer it’s delicious with seasonally ripe tomatoes, peppers, and herbs, but it’s also easy to make in the off-season with a can of tomatoes and canned chilies. Don’t let the weather stop you from enjoying fresh chips and salsa whenever a craving strikes…
Just wondering if you can use jalapenos instead of serrano peppers. Also, can you not use canned plum tomatoes if they have the white lining? I think this counteracts the metallic taste. And…no garlic?
Hi, just one https://great-salsa.com/category/canning/ Last week I canned 11 pints and it came out fantastic. But got to thinking. My batch got a little too think after the cook down. So I added a cup of water to the batch to give it a little liquid. Is that OK? I thought being drained it would be acceptable to add back a little water. Thanks again for the great recipe.
I prefer my salsa to have that fresh tomato taste, but it can’t be chunky. And it cannot taste like tomato puree. This is salsa, not sauce. Yes, I do know that I’m picky. Anyone else out there that is particular in their salsa must haves?
Toss the squeezed (Squozen? 🙂 tomatoes into a colander or drainer, while you work on others. This helps more of the water to drain off. You may want to save the liquid: if you then pass it through a sieve, screen or cheesecloth, you have fresh tomato juice; great to drink cold or use in cooking! By draining the water off now, you’ll end up with a thicker spaghetti sauce in less cooking time! And that preserves vitamins (and your sanity).
I don’t understand why you have to cook the tomatoes for an hour and a half. If you’re draining them, that should reduce cooking time. There’d be absolutely very little nutrition left in these tomatoes don’t you think?
Linda, glad the cooking saved your day! It always picks me up too. As for the jelly jars, they should be just fine. Just follow the same guidelines and leave the same headspace. I’ve canned this salsa in both pints and quarts, and can’t imagine the half pint jelly jars will make any difference. I think you can get away with less processing time doing half pints (just 10), but just do the full 15 minutes to be safe. It won’t affect the salsa any.
My homemade version would likely go bad faster than the store bough variety, but I kept my last batch for a little over a week, and it was still good! Store bought would likely last longer, which is why I still buy some of that too.
You just want to make sure it has come to a boil so it’s thoroughly hot when adding to the jars. You may want to do the peeling and hand-chopping of the tomatoes and hand-chop the peppers and onions to be bigger, bring to a boil and then heat for 15 minutes.
Some roasted tomatillo salsas I’ve tried taste too roasted/smoky, but not this one. You can also control just how roasted those tomatillos get when you roast them yourself. I think it turned out just right with the times specified in the recipe below.
I did make it and it was delicious. I actually froze the tomatoes until I had time to use them. I washed them and froze them whole in gallon size freezer bags. When time to use, I defrosted tomatoes on counter top for about two hours, the skin came off easily and chopping the tomatoes up wasn’t a mess because it was still semi frozen. This method worked perfectly actually. Then I followed the instructions for this recipe. The salsa turned out perfect. Very tasty. I canned several for later enjoyment. Excellent recipe, thanks for sharing!
Sometimes I have to remind myself that simple is best. Scratch that—I’m always reminding myself that simple can be better. It’s hard for us analytical perfectionist types to keep things simple. To let them be. To give up control over the outcome and accept that so many variables are outside of our reach.
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Made with the freshest of ingredients, Avocado-Mango Salsa stands alone as an appetizer with your favorite chips, or serve this salsa as a topping on your favorite white chili. Here, we served it with White Lightning Chicken Chili.
Canning Recipe: Canning salsa is a lot of work, no question about it. However, the results are excellent, and I love being able to dig into a bowl of summery salsa in the middle of the winter. Recipe from Seasonal Ontario Food.
Your no till gardening, tho I think we’ll have to till once to make the garden bed!! If we are diligent to do it now we can plastic cover it over-winter. So, I’ve decided not to buy a tiller, just rent it – thanks to your post I came across today!! 🙂
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.
I have been searching, searching, searching for a recipe for salsa that can be canned and still tastes fresh from the garden, and I’m so glad I came across this recipe! I have to admit, I’m a bit nervous about it keeping all winter, especially since I’m getting ready to make about 8-10 times the amount. I know you’ve addressed shelf life in your comments but any reassurance would be so appreciated. Thanks so much for the recipe! I gave it a trial run yesterday, and it was delicious! Just added a couple tsps. of cumin since we’re a cumin-loving family.
So I made the salsa the other night. Everyone loves it. I added a extra haberno and one extra tomato paste. Squeezed out 6 pints. First time making salsa and your recipe nailed exactly what I was looking for. Thanks again
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!
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This flavorful salsa is almost too pretty to eat. Fresh peaches, tomatoes, and watermelon are tossed in a mixture of pepper jelly, and lime juice for the ultimate summer dish. This recipe is hearty enough to serve alone, or spoon it over your favorite grilled chicken or fish recipe for a quick and easy mealtime stunner.
Why canned tomatoes? Quality canned tomatoes are picked at their peak and stay that way. If you can find fire roasted tomatoes awesome…if not this will still be delicious! You can always use the bounty from your garden in place of canned…that works as well!
Homemade Salsa: This recipe came from my Granny C, literally she told me over the phone and I have it scribbled down on a scrap piece of paper, but I haven’t misplaced it because it is the best homemade cooked salsa I have ever eaten. Trust me that’s saying something. I live in Texas and eat Mexican food at least 1 time a week, seriously I know my salsa. Recipe found at Newlyweds!
“Albeit using canned tomatoes really makes this speedy, using fresh tomatoes very special. And it really doesn’t take that much longer. Other than that, I followed the recipe; don’t be tempted to use dried oregano — it doesn’t work.”