On adjusting recipes: I know you want to “make this your own,” but with canning recipes you can only do so much. It’s important for food safety to have the proper ratio of acidic to non-acidic foods. The tomatoes are acidic, but the peppers, onions, and garlic are not. That’s why you must add the vinegar, and you can’t really mess with the amounts of peppers.You could, however, fiddle with green peppers and colored bells, or sub some of the jalapenos out for a milder pepper if you don’t like it so spicy. Just don’t be too generous with your helpings and overdo the amounts. That’s one thing I love about this recipe – it gives quantities in cups, rather than forcing me to scratch my head and wonder which onion is “small” and which green pepper fits the “medium” category.See this article on Modifying Canning Recipes and Food Safety for more details.
Made this tonight. Absolutely delicious! Loved the tip about the tomato skins. I have never heard this before. I was there with your grandmother. Not any more! Thank you for sharing this recipe. God bless,
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.
Canning jars (pint size, wide mouth), includes lids and rings 9 jars $8.00/dozen Grocery stores, like Publix, Kroger and Safeway and local “big box” stores; sometimes Big Lots and even hardware stores $6.00
This was so good and so fast!! I didn’t have rotel on hand so I took another posters advice and used two cans of diced tomatoes and doubled the salt and jalapeno. I WILL be making this exactly as the recipe states because I’m sure it’s delicious as is. I am no longer hungry for the taco’s I was gong to make because of this addicting salsa!
I’ve been wanting to share it for a long time and finally put a step-by-step canning guide together for those that are new to canning or hesitant to try it (spoiler alert: it’s easy, and I really mean that).
Strangeaslife, the acidity of lemon juice lifts and freshens the flavor of the salsa. If you’re going to can the salsa, it also increases the acidity level which is important for safe canning. Thank you for taking the time to comment.
Just made this tonight, and it is delicious! My husband and I were both a little unsure about using canned tomatoes, but it is as good as any salsa I have had with fresh tomatoes. I also like that you can alter the heat level by adding more or less jalapeños. Now I am just wondering if it would freeze well.
The one thing I learned when teaching myself to can salsa was that in order to use a water-bath canner to make salsa shelf stable, it’s important to use a recipe from a trusted source that uses USDA guidelines. This is because there are so many low-acid ingredients in salsa (peppers, onions, and garlic) that it creates a delicate balance between the acid (tomatoes and usually another ingredient like vinegar or lemon juice) and the low-acid ingredients.
Zippy red pepper jelly sends Fresh Chery Salsa over the top. Serve Fresh Cherry Salsa over chicken, pork, with chips, or with our Pulled Pork Griddle Cakes. Crushed red pepper gives an unexpected dose of heat, but feel free to add more or less than what the recipe calls for depending on your taste.
I made this today without the salt due to a low sodium diet restriction. I think it tastes good without it, really fresh. I’m letting it set for another day in refrigerator before indulging. Thanks for the recipe!
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 https://www.youtube.com/channel/UCEBG6L4px6fNxT0gEi9kmhw back with a report for you on that?