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.
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!! 🙂
I really believe that salsa is best when only a few key ingredients are involved. While there are literally millions of salsa recipes, many with dozens of ingredients, I still believe in my mantra, that simple is always best. For my salsa recipe I like to stick with the key ingredients, which in my book are tomatoes, garlic, onions, cilantro, chiles or jalapeños and a little bit of lime juice for some tanginess.
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Hi, I’m gad to see this blog still up and running. I have been canning salsa for years with an old-school hand me down recipe (which we love) but my recipe instructs to put 1 tbsp. lime juice per jar (quart)… not added to salsa mixture. I have tomatoes ‘draining’ tonight and am going to try the apple cider vinegar this time around. I have not read this recipe before and an curious the taste comparison… I have read that it is safe for water bathing, I’m thinking the time would remain the same.
OK, OK. Before you walk out the door, hear me out. What if I told you there’s an easier way? Well there is! Nowadays, there are so many kitchen gadgets out there designed to make your cooking experience easier, and hence, more enjoyable.
GREAT salsa recipe. My first time making salsa from my own tomatos and peppers, read many different recipes online and in books, decided to try yours first. So good!! This salsa is also amazing before it’s cooked. I filled a container and put it in the fridge and then cooked, canned four pints. Just personal taste, I cut way back on jalapeños, used about two, and really let’s the taste of the tomatoas and green peppers shine. Thanks very much for sharing this!
Place the tomatoes, onions and garlic on a baking sheet and roast for 15 minutes or just until the onions and tomatoes start to get a little char on them. Remove the baking sheet from the oven and let the tomatoes cool for about 5 minutes.
Made my second batch today. First batch was a just over a week ago and yielded 8 jars. It was quickly apparent this was not enough!! lol Family is raving about this recipe. I didn’t add the sugar either time, don’t miss it. I used the jalepenos with all the seeds and membranes the first time. Quite spicy but not unbearable. This time around, I used the seeds and membranes from 3 of 5 of the jalepenos (per batch; I doubled the recipe this time, hoping to keep some in the house for more than a couple of weeks.) It’s perfect to my taste.. probably a medium to hot level compared to store bought. My family doesn’t like chunky salsa so I threw the tomatoes in the food processor for a couple of pulses, and used the food processor for the peppers, and onions. SUCH a great tasting recipe. All I hear are complaints that we keep running out of nacho chips 😉 Thanks for sharing!!
This salsa verde is fresh, bright and not too salty like those store-bought versions. I tried making it with raw tomatillos, but they’re borderline sour. Roasting them really brings out their best side. Tomatillos look like small green tomatoes with husks, but they aren’t tomatoes—they’re cousins. I’ve had an easy time finding them at grocery stores lately.
Katie, a 35 minute processing time is TOO long for salsa- the reason your canned tomatoes need that long is because you don’t add a cup of vinegar. Do a quick Google search to find that all the reputable salsa recipes call for 15 minute processing time (extension services, and the Ball Blue Book are two)- even for the recipes that have tomato paste added. I know you said it will make you feel better to go longer, but there are good reasons not to: energy costs and over-cooking the salsa are two good ones.
Serve Green Tomato Salsa as an appetizer https://great-salsa.com/blog/ chips or a topping on Green Tomato Chile Verde. This recipe only calls for 6 ingredients and comes together in a snap. We love the mix of flavors from the tomatoes, onion, cilantro, and jalapeño.
I JUST made this!! Oh my gosh! I have always wanted to make my own salsa. It is the best ever. Better than any restaurant and I added a touch more garlic and cilantro just because I love them both but other than that, stuck to the recipe above! Delicious!
I made the salsa this last weekend with tomatoes from the garden about half slicers and half roma. I followed your easy method which works great for a working mom. But for some reason it turned out not very tomatoey, good spice, thickness, beautiful. I went ahead and canned it because I thought it might get better with time, and was scared to add tomato paste putting everything off balance. Were my tomatoes not ripe enough?
Now to the topic at hand – I’ve had the same concerns as you, especially since my dear husband is Mexican! We loved the canned salsa I made for the first week or two, then it was too vinegary, so now I use it for stuff like zucchini squash to use it up. Haven’t tried it again because, well we don’t have enough tomatoes yet and am leery about the vinegar and how to make it spicy enough. I never thought to skimp on the onions to compensate!!!
When we were invited to a picnic with friends last weekend, I was tasked with bringing a side dish. On my weekly shopping trip to Kroger, I grabbed the ingredients for this homemade salsa, as well as a couple of bags of the Mission Organics Tortilla Chips. Only the finest for my friends and family!
Hey Andrea – I remember reading somewhere that salsa shouldn’t be canned in quarts because of the density (it doesn’t get hot enough, I believe, when processing) but you could definitely try googling to see if you come up with information that will help you. Good luck!
How long do you find this will last in the fridge? I’m doing a Fix 21 program and would like to make a batch to add to my meals when I need some variety aside from broccoli (which I do enjoy, just not every night :))
Have sterilized pint jars and lids and screw caps ready (they should all be washed in very hot water). Use a canning funnel and ladle hot salsa into jars, leaving a ½-inch head space. Wipe rims clean with a damp cloth and carefully place lid on and screw cap in place. Process in a boiling water bath for 15 minutes, then place upright on counter for 24 hours (see recipe notes for link to USDA Canning Guidelines). You will hear popping sounds as the jars seal. If after 24 hours, any haven’t sealed, put in refrigerator to use now.
Put all of this into a stock pot. I used a dutch oven for this batch and it was just the right size. Next you need to add your minced garlic, vinegar, salt and cilantro. Stir it up well and place on the stovetop on high until it starts to boil.
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.
Yum. Simple, straight forward. This tastes like what I grew up with in Texas. It is exceptional with garden-fresh tomatoes. But sadly, the flavors wane substantially after just 1 day – make enough for now, but don’t bother saving the leftovers – they will be mediocre tomorrow.
Back to the salsa…I was asked to do a little tutorial on some salsa canning basics for a church activity. Attendees were asked to bring salsa they’ve made fresh or canned to share for refreshments after the activity. I was pleased to see that the salsa I brought (this recipe) was the first one gone. I kept hearing people ask “which one is Katie’s??” That sure makes a girl feel good!
I have been using your recipe for several years now. We love it!!! My husband especially. I usually can between 35-50 pints of this salsa. I grow my own tomatoes, onions, peppers, jalapenos, and garlic. Can’t wait to make some more soon. I am down to 3 jars from last year. I need to start rationing!
Use your jar lifter to place the jars into the canner leaving space in between them. Once jars are all in canner, adjust the water level so it is at least one inch above the jar tops. Add more boiling water if needed so the water level is at least one inch above the jar tops. When adding water, use the hot water from the small pot your lids were in. Pour the water around the jars and not directly onto them.
…I don’t I have a way to measure out my tomatoes in pounds and it seems I have 16 cups w/o the liquid so I want to be sure to divide your recipe exactly … I was really hoping to do this canning today because I got all the ingredients together and Have taken over the kitchen! Haha.
The recipe looks good except for adding factory canned tomato sauce and paste! Ugh. I make my own and would use it. If I didn’t make my own I would simply cook it longer to thicken. You sort of lose the whole meaning of “home canned” if you add factory food in it, don’t you think?
I found this recipe back in January when you posted it and I forgot to leave a comment. THANK YOU! This is my favorite salsa recipe! We make this ALL the time and my family is always begging me to make them some when I visit. I usually double or triple the batch. A few things that I’ve done differently that work great: I buy the garlic in a jar already chopped in the produce section. I
I am going to try this recipe today using roma tomatoes. I just wanted to add, most recipes call for de-seeding and squeezing out all tomato juice from the tomatoes. I have learned that you can cook down the juice and seeds, ( one year I had 2 quarts of tomato liquid …slowly cooked down to 1 half pint ) this way all my ingredients were fresh garden and not canned. The thickened tomato seed juice was so close to paste that it thickened the salsa I made. I just incorporated it into my tomatoes measurements. Trying that with your recipe. Ty
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.”
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I had save this recipe cause I knew it would be good, and it proved to be the best one I’ve ever made. My ratios of spices and peppers were a little altered, and I had a can of Muir Glen fire roasted, crushed tomatoes which added a little more depth perhaps, but it’s a big winner. I filed this in “Make Again” for sure! Thank you – love your emails.
No need to add water. It’s the juice from the tomatoes and the lemon or lime juice. Personally, I used lime. I did not use paste either. But this recipe was spot on. Absolutely delicious! I used fresh Cayenne peppers out of the garden instead of jalapeño as well.
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