…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.
I have made this salsa for the last several summers and we love it! This year I have a bunch of extra peaches and I was wondering if you have ever added fruit to this recipe? My understanding from the class I took through the extension service is that it is not a problem to add fruit to a salsa as it is an acidic ingredient. I just wondered if you had ever tried.
Wearing gloves, peel poblano peppers, the blackened skins should come right off. Pull out stem and discard. Cut poblanos open and remove seeds. Finely chop peeled and seeded poblanos. You should have 1 cup, and no more than 1½ cups, again, for canning purposes.
Joshua and Gloria, expats living in Peru, still have a powerful connection with Mexico. Gloria, who was born in the United States to parents of Mexican descent, prepares family recipes passed down from generation to generation.
Made this recipe today and it was our first attempt at salsa from homegrown veggies from our garden. Very easy to follow the directions and it is delicious. We already planning our second batch. Thnx
I’ve never seen a salsa recipe like that – and it’s a good thing! I love the creativity of this recipe, and I think my favorite part is the charring of the vegetables. I bet that really amps up the flavor! Great recipe, Amy!
“I just made this recipe and it is delicious. I used about 1/2 cup sliced jarred jalapenos for nachos instead of roasting the jalapenos and also used a can of fire roasted stewed tomatoes because it used less sugar. I used a regular 28 oz. can of tomatoes also. This is a winner. Tastes just like the salsa you get in restaurants. We loved it. I highly recommend this recipe as a Volunteer Field Editor for Taste of Home.”
I rarely leave comments and feedback on recipes, but I had to stop by and tell you…I found this on Pinterest and made it this weekend for family and friends. Every single person LOVED it!!! I’m not kidding, it was the hit of the party! I’ve never made salsa before and I don’t think I’ll buy it again! It was SO easy and it’s fantastic! I doubled the recipe and followed it just as written. Thank you for such a great recipe! 🙂
I have 2 Victorio brand steam canners that I love hard. They both have temperature gauges on top and show when you are in the correct qdoba green salsa recipe range to start timing. It’s been life changing! I had two other steam canners without the gauges that I got rid of and replaced with these. I have also found by watching the temp gauges that I can turn the heat down to med-low and still keep the temp in the correct range. Yay! It saves propane! (I can outside on my camp stove.)
This is SO similar to mine, I couldn’t believe it when I saw it on Pintrest! People ask me to make it all the time. I’ve never used the honey (but I’m going to try) I roast my garlic first & we like it hot so i use a whole jalapeno & a whole serrano pepper but my “secret” ingredient is to toss in a corn tortilla in the blender with everything. I saw that on a Rick Bayless episode. Oh & I add a pinch of powdered chicken bouillon, I don’t know why, I think I saw my Mother -in-law do it! All in all, GREAT salsa!! 5 stars!
I made this last year with home grown walla walla onions and the yellow peppers. The salsa was wonderful although a little sweet. My girlfriend thought maybe the onions and the yellow pepper. Any suggestions as to what I might do to take the too sweet out? Other then that it was the best ever.
4Ladle hot into clean, hot jars, leaving ½-inch headspace. Remove air bubbles, adjust headspace if needed, and wipe rims with a dampened clean paper towel. Adjust lids and process 15 minutes using a boiling water bath method. At altitudes of 1000 feet or higher, increase processing time 1 minute for each 1000 feet of altitude.
To water bath can the salsa: Put the jars in the canner and keep them covered with at least 1 inch of water. Keep the water boiling. Process the jars in a boiling-water bath for 15 minutes for 8 oz and pints and 20 minutes for quarts.
Thanks for sharing the recipe. We loves this. Not only is it easy, but it is delicious. I make it frequently and my husband and it has usually disappeared within a couple of days. I was just ready to make another batch and realized that I ought to thank you. 🙂
I tried this recipe for the first this year (and also my first time canning food). I followed the instructions but I only got one jar and a half (1L jar though). Is that normal? If not, what did I did wrong? The taste is very good though. I just wish I could have more cans of salsa!
Best part about this recipe, is that I have a supply of great tasting fresh salsa that we’ll be enjoying all Winter. We’ve already opened one jar and you’d think it had just been freshly made minutes ago.
Thanks so much for posting this and sharing your amazing recipe. I have been successfully using your recipe for a couple of years now! My husband loves this salsa! I quadrupled the recipe. I also cut back the Jalapeños!
I like to keep a big jar of the homemade salsa in my refrigerator for up to a week. I serve the chips and salsa with quick weeknight dinners like quesadillas or tacos, and Keith loves them as a side with his sandwiches at lunch. The kids even dip veggies in the salsa for afternoon snacks. I’m not exaggerating when I say that this is truly a kitchen staple — whether we’re hosting a party or not!
Love, love,love your easy ideas for putting up and preserving fresh produce. I did send a note previously to say learning from my mom( bless her heart) was awesome, but tedious. Now, with your site, I can still do a lot of preserved foods, without all the work. That to me means the world. Thank you again,