Next slice the Jalapeno Pepper in half and remove the seeds with a spoon. Finely chop and add to the bowl. Use caution when working with the jalapenos, and wash your hands with soap and water before proceeding.
Good afternoon from the great state of West Virginia. I’ve searched for a week looking for a vesty homemade salsa for canning, I have to say your recipe sounds and looks easy too prepare and looks delicious too!! Thank you so much for sharing your recipe with us 🙂
I made this salsa today; included the cumin, lime and garlic as suggested. However, I had to use diced green chiles instead of the serrano peppers because the peppers are too hot for my family (I like it but…they won out). Mild and delish! Next time I may use roasted romas instead of regular roma tomatoes. Great recipe. Gracias!
I need to start making my own salsa because we buy the jarred stuff use it for our meal and by the time we use it again it’s no longer good. At least when I make it I can control the quantity and fresh always trumps jarred. Love the brightness!
For the All-Raw version: Roughly chop the tomatillos and the chiles. In a blender or food processor, combine the tomatillos, chiles, cilantro and 1/4 cup water. Process to a coarse puree, then scrape into a serving dish. Rinse the onion under cold water, then shake to remove excess moisture. Stir into the salsa and season with salt, usually a generous 1/4 teaspoon.
[…] chunky salsa – I wasn’t satisfied with the salsa recipe I canned last month. This one is so much better! Whatever I did it was the perfect amount of heat, and the consistency is just like restaurant salsa. We will definitely enjoy this come winter. […]
PROCESS both pint and half pint jars in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Hello Marissa. I found you via Moms the Word link up this morning. Nice to meet you. I have to make some salsa. I’ve been meaning to forever. In Florida, tomatoes are coming in and they are perfect right now. Thanks for the good idea and reminder. God bless.
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?
To make the soup, I pour myself a large bowl of the salsa processed in a food processor, add some diced vegetables (I like cucumber, celery, tomatoes and avocado) and adjust the seasoning if needed. It’s so delicious and refreshing, especially on hot summer days. Promise me to give it a try!!
Haha! I can totally relate to that. This last Summer I canned up a STORM. It was my first time canning and even though I was excited about all of the jars full of different goodies, I was kind of nervous about actually eating and of it! So, in a streak of paranoia, I had my husband consult a colleague of his who is a pathologist. I figured since he is an expert on germs he ought to know about the safety of eating canned goods. The pathologist said that as long as the lid hasn’t popped it’s completely safe and he wouldn’t hesitate to eat it or feed it to his own kids. That made me feel a whole lot better 🙂 We’ve been enjoying all the jams, relishes, pickles, apple sauce, and salsas since and…we’re still breathing! Go for it, Tori!
Spicy Version: Let me also tell you that we like things spicy, so this recipe it not for someone that likes things on the mild side. However, the recipe can be adapted by decreasing the amount of spicy ingredients you add. In my opinion this is one of the best salsas I have tasted and reminds of the salsa you get at really great Mexican restaurants…not to mention it is definitely far better than the bottled versions at the grocery store. Recipe found at My Baking Addiction.
The pressure cooking idea worked out good but would work out better if I had only made the single recipe. I didn’t drain the tomatoes while prepping them; rather, I drained them for a few minutes after coming out of the pressure cooker. Next batch I make, I’m going to cook the tomatoes in the pressure cooker for 45 minutes, drain and add all of the ingredients back into the pressure cooker(one less dirty pot is a good thing).
Here is my recipe but just know you can customize it completely to fit your needs. You could skip the jalapeno if you don’t like spicy. You could add black beans or corn to have a different spin. If you like it chunky just add an extra can of diced tomatoes at the end. So many ideas!
Given this is our first year gardening, in pots no less, our plants have not produced standard sized fruits and I’m concerned, they may not continue producing. We’ve been using the tomatoes as they’ve come in, so we’ve not been bombarded by any crops yet, though I know, it’s still early. Maybe if we move here in the next week or so, I may just put the plants right into the ground and see how they do.
This home canned salsa recipe rates an “Awesome!” from friends and family alike. To keep the salsa “canning friendly”, it contains a higher proportion of tomatoes than most fresh salsa recipes, plus added vinegar to lower the pH. (More on Safe mango habanero salsa recipe canning for Canning at the end of the post.)