“homemade cooked salsa recipe the best homemade salsa recipe ever a spicy perspective”

When I finally did find my favorite salsa for canning, there was no going back – every August and September I make enough batches to see us through to the next season. Store-bought canned salsa can’t hold a candle to this!

O. Em. Gee! I am so super excited I found this. Just poured it out of the blender and I cannot stop eating it. I read the reviews and knew that it was gonna be pretty good but this was above my expectations. Jarred salsa -NEVER AGAIN!! Can’t wait to try this with fresh tomatoes. The recipe is GREAT. BRAVO and thanks for sharing it 🙂 This ones going in my recipe tin FOR SURE!

This amazing classic salsa has been a favorite for many years and is a traditional Southwestern-style sauce. It’s full of tomato flavor and perfect for any time you want to serve a tasty salsa. Made from juicy tomatoes, green bell peppers, green onions, and seasoned with lime juice, cilantro, garlic and jalapeno chiles, this pico https://www.youtube.com/channel/UCEBG6L4px6fNxT0gEi9kmhw gallo-style salsa serves as a great appetizer, snack, or sauce for Mexican night. …MORE+ LESS-

Hey Terry – just keep in mind that it isn’t recommend from a food safety standpoint to keep the jars at room temperature (on a shelf) without properly processing in a water bath, steam bath or pressure canner. Simply letting them seal from the heat of the salsa doesn’t preserve them properly. You can google some of the reputable canning guides for more information but I want to make sure I give that disclaimer so no one gets sick and comes back to blame me. 🙂

I tried this tonight. I made your recipe as written and then added several cups of peaches to the mix. My jalapenos were super spicy so I decided to add a bit of sugar (probably half a cup) to bring out a bit more of the sweetness of the peaches. It was very tasty! My understanding is that all these additions are safe since peaches are adding extra acid and the sugar is just for flavor since there is already plenty of vinegar.

This salsa is amazing! I made it last year but didn’t leave a comment, probably because I was too busy eating all the salsa. Just finished a batch today and thought I would add my two cents that I used about 18 pounds of roma tomatoes to get the 10 cups for this recipe. Perfect salsa every single time! I used 5 jalapenos and it has just a hint of heat, which is perfect for me, a self-proclaimed spice wimp. Thanks for another fool-proof recipe, Mel!

No need to head to southern Oregon for an armwrestle, Ms. Mel! You win hands down on the salsa recipe! My husband and I made one batch lickety-split last evening between my building a house with Habitat for Humanity all day and Beauty and the Beast at the Oregon Shakespeare Festival at 8:00 pm! Luckily he was here to chop the onions, peppers, garlic because rather than 7 jalapeno peppers he said, “Let’s try one and add more when we eat it should we choose.” Smart Man, indeed! Our jalapenos, fresh from the garden, must be the very hot type as even with just one, there is still some kick to the salsa! I’ve given small jars to some of my foodie friends here in the hood to get their opinions and share the love!. Suffice it to say that I am “home” with your recipe! Thanks for sharing so completely. I too am a new Steam Canning advocate. As a Master Recycler as well, the idea of using so much less water is right up my alley and for years we’ve known steam is hotter than boiling. I’m off to Toastmasters, my belly full, healthy and happy! I really appreciate your site and your presentation style!

The addition of tomato paste and sauce is the ticket. Gives the salsa a richness, and helps to thicken. Just perfect. The cumin and black pepper take it up another notch. Making first thing on Monday, and will triple the recipe. Dont forget to drain those tomatoes guys, it is KEY as mentioned in the article. This is one GREAT recipe!!

The first time I canned homemade salsa (around 13 years ago, I think), I used recipes from the Ball Blue Book (one batch of each) and some “mild” Tam jalapeno peppers. Those “mild” peppers ate through two pairs of rubber gloves and filled the house with fumes so strong that I could hardly breathe and my husband started tearing immediately as he soon as he entered the house when he came from work. The salsa was thin and watery, strong on vinegar, and not too tasty. I gave up on salsa for quite a few years – I couldn’t put myself through that again.

This healthy take on the traditional chips-and-salsa combo is nearly fat-free and super-refreshing. The antioxidant-rich salsa is delicious served right after it’s made, but the flavors meld nicely after a day or two in the refrigerator.

Leave a Reply

Your email address will not be published. Required fields are marked *