The USDA says the only change you can safely make in this salsa recipe is to change the amount of spices and herbs. Do not alter the proportions of vegetables to acid and tomatoes because it might make the salsa unsafe. Do not substitute vinegar for the lemon juice.
Great question, Liz…and very timely. I’ve been making batches of this salsa for the last few days and keep forgetting to weigh the tomatoes for a precise measurement. I am making another batch tomorrow and will do so and report back! So much depends on the variety and exact size of the tomato, so I’ll get a weight measure that will take the guesswork out of it. You definitely want to use a full 10 cups of chopped tomatoes for proper pH levels.
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In a food processor or blender, I combine a can of diced tomatoes, a can of Rotel which is seasoned diced tomatoes with green chilies, 1/2 of a small onion, 1/2 of a jalapeno, lime juice, garlic, cilantro, honey and a few spices. Pulse for 30 seconds and that’s it. I’ve been known to throw in half a cucumber and a carrot before too. This is the kind of salsa that you can’t really screw up. You can follow the recipe below as a guideline and do as you like to make it your own.
This is IT!! Made this last year, and all the jars are gone! My family LOVED it , and this time I am pinning (in case i lose it again!!) I followed the recipe almost to the letter, adding a little extra salt (we like salsa on the salty side) and omitting the cilantro (personal preference, I HATE it, kiddos and hubby can add fresh when it is on their plate)
COMBINE tomatoes, green peppers, onions, chili peppers, vinegar, garlic, cilantro, salt and hot pepper sauce, if using, in a large stainless steel saucepan. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and boil gently, stirring frequently, until slightly thickened, about 10 minutes.
I canned 20 half-pints of your recipe today and tonight I’m already down to 18. The kids and their friends raved how it was the best salsa they ever tasted. I added three habs to the second batch and it had a pretty good kick.
Most of the time it’s great, because I never get sick of any one particular recipe, but it kinda stinks, too, because there are a lot of recipes that I haven’t made in FOREVER (like this Easy Beef Lo Mein that Trevor requests at least once a month 😉 )
Basically, everything is going to go into a big pot to be cooked. It doesn’t really matter in what order the ingredients go into the pot. I tend to put the vinegar, tomato paste and spices in first, if only because I’m afraid I’ll forget them at the end and have an incredibly boring (and unsafe) batch of salsa!
This is my favorite salsa recipe! Thank you for sharing it. I has to substitute half lemon half lime today. That should be ok, right? Also, I doubled the batch and got 13 1/2 pints. Last year I also had extra than what the recipe called for. I weigh and measure everything precisely. I notice that after I strain the tomatoes and boil/simmer them that the consistency is still watery. Should I just squeeze the tomatoes after staining? This still should be ok to eat even though it made more?
Hi Carl. I wouldn’t worry too much about it. The skins won’t really hurt anything other than the texture. Skimming them off the top sounds like a good idea, but I wouldn’t worry too much if you don’t get them all. Glad you’re trying the recipe.
PERFECT Game Day food for watching our Pittsburgh Steelers today! My guy’s mom is coming over for an early visit so this would be great to make it’s way on the table! Love all kinds of salsa but yours looks incredibly! Nothing beats homemade!
Thank you for a great salsa recipe! I’ve made it twice now. The first time I did vinegar as stated and it was great but the vinegar taste was a little strong….it will still be gobbled up! The second time around I researched the USDA guide for tomatoes and found it said you can add 1 tablespoon bottled lemon juice to each jar as you fill it! Now to test them and see which we like better!
I love Pico, and this is an excellent choice. For family we frequently use green bell peppers instead of Serrano or hot peppers. The kids and non heat lovers enjoy it. I do not think it keeps well. It is a fresh salsa…
For a smooth salsa, add all ingredients to a food processor and blend until smooth. For a pico de gallo, chop ingredients into smaller chunks and mix together in a bowl. Keep refrigerated until ready to use.
What does it matter if I leave the skins on? It would be one less thing to mess with. I made fresh salsa with the skins on and I did not cook anything. All fresh and delicious! Is there a reasons to cook the salsa for 15 minutes besides softening the veggies?
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.
Ladies, I’m a fan in Scotland just embarking on making use of the blender to make salsa. I intend to put it in a jar in the fridge for multiple uses. How long can I keep a batch in the fridge would you say?? Many thanks, H. 😀
Judy – it’s really up to you but it’s not recommended to can salsa or tomato products with skins on due to the increase in bacteria. I make fresh salsa with the skins on, too (I agree, delicious!) but when canning, I always remove the skins. Yes, the cooking time softens the vegetables and increases the flavor a bit.
I made several batches of your recipe! However, I ran out of tomato sauce for one of the batches and instead used tomato paste and water to dilute it (since paste is thicker than sauce). Should it be ok as far as PH levels, acidity, so it remains safe for canning?
This salsa is really easy – the majority of time is spent prepping the ingredients, though a food processor makes it quicker. It cooks for only 30 minutes, which gives you just the right amount of time to get all the canning equipment in order and jars cleaned. Perfect, right?
Look for large juicy tomatoes when you make salsa. Removing the seeds is easy with a small spoon. Hold the quartered tomato over a bowl to catch the seeds and juice as you scoop them out, and use it in the salsa if you like.
Lift the jars out of the water and let them cool without touching or bumping them in a draft-free place (usually takes overnight) You can then remove the rings if you like, but if you leave them on, at least loosen them quite a bit, so they don’t rust in place due to trapped moisture. Once the jars are cool, you can check that they are sealed verifying that the lid has been sucked down. Just press in the center, gently, with your finger. If it pops up and down (often making a popping sound), it is not sealed. If you put the jar in the refrigerator right away, you can still use it. Some people replace the lid and reprocess the jar, then that’s a bit iffy. If you heat the contents back up, re-jar them (with a new lid) and the full time in the canner, it’s usually ok.
I made this recipe today. The salsas are still in the hot water canner at this moment. Somehow, I came out with 20 pints from your recipe once I started ladling it all out. Not half pints, pints. I used 20 pounds of tomatoes. No I did not make a mistake weighing them. I did forego peeling them, but I cannot imagine how that would have doubled the recipe. Do you think it could have been the reason? I strained probably half of them. The rest I just poured the excess juice off my cutting board before adding the tomatoes to the pot. I sure hope it turns out okay…I figured since the bulk of the excess was undoubtedly tomatoes it would still be acidic enough. I hope it doesn’t taste like chopped tomatoes instead of salsa!
This is almost the same as my recipe. https://great-salsa.com/blog/ from Nicaragua, and one thing they add there which I love doing is adding little bit of white vinegar. After letting the salsa sit for about 5 minutes, it tastes amazing! I usually use the cap of the vinegar container to measure and make sure I don’t add too much.
I bought 25 pounds of scratch and dent canning tomatoes at the farmer’s market today and I’m making this salsa now. (The extra tomatoes will become frozen tomato puree.) I’m very excited to see how this salsa turns out!