This easy salsa great for kids’ lunches, parties, and family meals. The salsa is made with canned petite or regular diced tomatoes, so there’s far less chopping involved. But feel free to use fresh tomatoes, especially if they’re in season.
Hi there! This salsa looks wonderful and it might be exactly what my husband is looking for (something less “tomato-y” on his taste buds). I’m wondering though if there is a good way to make a smaller amount to test it out. Would cutting everything in half work or would that alter the taste too much? I’d appreciate any thoughts or wisdom you have to share! 🙂
Love this!!! I do the small batches. It does not last long at all. Heading out today to pick up more tomatoes as mine did not do well this summer. But I have 15+ pepper plants still bearing fruit in the middle of October in north east Ohio, from habanero to mexibells to sweets. I use 3 each of 3 varieties from my garden in this recipe. I leave skins on tomatoes and seeds in peppers! I ladle out excess tomato water for later use in other recipes. Once the pint jar is opened it usually ends up empty!!
A note about tomatoes: you do not have to peel them, but most people prefer doing so. To quickly and easily peel them: give them a quick rinse to wash them off. Then drop them into a pot of boiling water for about a minute or until you see them crack and peeling. Remove with a slotted spoon into a large bowl of very cold ice water. Now you can easily remove the peel and the core. I usually put the chopped tomatoes into my 2 quart pitcher to measure the tomatoes.
Ladle hot salsa into hot, sterilized pint canning jars, leaving a 1/2-inch headspace. Wipe jar rims clean with a damp towel; place lids on jars, and secure in place by hand tightening the bands onto the jars.
Yum. Simple, straight forward. This tastes like what I grew up with in Texas. It is exceptional with garden-fresh tomatoes. But sadly, the flavors wane substantially after just 1 day – make enough for now, but don’t bother saving the leftovers – they will be mediocre tomorrow.
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!
I tried this recipe last night and was shocked at how good it is! I make a salsa that takes forever and this was so easy, but the flavor was not lacking. Thank you for sharing such an easy recipe with all of us!
Hi. I found this recipe on Pinterest and thought I would let you know of another recipe if you need your fix NOW! Here in SoCal, the Krogers grocery store is Ralphs and they have a Ralphs brand Salsa Style Diced Tomatos, which already has the onions and chiles in it. I assume other Kroger stores have it as their own brand. Add 2 T white vinegar and 1 tsp mesquite liquid smoke, hit it with a stick blender, and you have a deadringer for the salsa they serve at Chevy’s restaurant.
Use your jar lifter to place the jars into the canner leaving space in between them. Once jars are all in canner, adjust the water level so it is at least one inch above the jar tops. Add more boiling water if needed so the water level is at least one inch above the jar tops. When adding water, use the hot water from the small pot your lids were in. Pour the water around the jars and not directly onto them.
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Just finished canning a batch of this salsa. Thank you for the recipe! I had some banana peppers so I used them in place of the Anaheim peppers. I also used roma tomatoes and San Marzano tomatoes (both plum tomatoes) from our garden. I did drain the juice from my cut tomatoes, but added some back into the pot while making my salsa because it was quite thick even before adding the tomato paste. I didn’t have any cumin seeds, so I added about a half a teaspoon of ground cumin. Wasn’t sure if this was too much, but it seems to taste fine. This is a great recipe.
I read once you can freeze whole tomatoes and use them later.. me being lazy last year decided to do that with my abundance of garden tomatoes. Have you ever tried that? I’m wondering if I can pull them out and make this..?
I have the same question about leaving skins on. My Roma tomatoes are all puny, and I’d rather blend them all up than peel them. Also what about using cherry tomatoes if I have a bazillion of them? Just blend? Thanks!
Rachel, you can substitute jalapeños for the serrano chiles and get great results. Try the recipe with 2 jalapeños and if the salsa is too spicy reduce it to one. Removing the seeds and veins from the chiles reduces the heat too. Cheers!
I am still a little scared of canning, enough so that I left a question at this post about headspace in canning jars (for salsa, I think you should leave about 1/2-1 inch, in other words, fill until you reach the bottom of the jar band), and I think you should probably read the canning and food safety post as well.
We make salsa using our charcoal grill- just put the tomatoes, green peppers, onions, whatever you want, directly onto the hot coals. After about an hour, take them off and let them cool, then rub off the charred skin (leave some on for more smokey flavor!), put them in a food processor with some seasonings and voila! We usually roast a head (?) of garlic at the same time and throw half of it in the salsa.
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!
I made your salsa last year and it was awesome. For us here on the East Coast of Canada, we found that it required a little too much lime juice, but it turned out sooo good and tomato pepper salsa recipe have had so many compliments. Thank you. Lillian
Q. Do you know how long that will be good for once it is canned? All your other recipes have expiration dates – well, at date ranges. I’m trying to be careful with the labelling so I don’t have problems in March like, ‘Was this bottled last year or three years ago?’ (I’m ashamed to say, it has happened…)
From a flavor perspective, pineapple juice would work fine. However, when canning, the lime juice is for added acidity, required for safe long term storage. I don’t know how the acidity levels in pineapple juice and lime compare, but if they are the same, you should be good. Lemon juice is an equal alternative to lime, so you could try that instead. Hope that helps!
First time making salsa and this looks awesome. But I have what maybe a silly question. You drained tomatoes for 30 min. then put in large pan and bring to boil, Do you have any water in that pan or just the drained tomatoes, and if so how do you keep them from burning to bottom of the pan? Novice here thanks for patience.
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Hi Holly – I’m honestly not sure in regards to food safety. From what I understand, the ingredients that can be altered without affecting food safety are: leaving out the tomato paste (not sure about the tomato sauce), altering the spices like cumin and salt and cilantro, etc., and modifying the amount of jalapenos. I don’t know the pH of radishes and how the would sub in for green peppers – and of course the amount of tomatoes and vinegar (for the main acidity) need to stay the same.
If it’s thicker than you’d like, thin it out with the juice we squeezed out earlier. On the other hand, if it’s too think, you can either add more tomato paste, or let the water simmer off (which could take a while).
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Hi Amy – I can’t really say for sure. I have no idea how/if it would mess with the pH levels for safe canning. You might try to do some searching online for sure, but my best recommendation is to stick with the recipe to ensure proper food safety.
I loved this recipe when I first came across it. Not only the presentation of it with the photos but also the fresh taste of it when I first ever made it. I just couldn’t get enough. I did notice, however, the first time I made it and all the following other times that in general, it seemed pretty watery. I excused it the first time I made it because it was a new recipe I had never tried. Now that I’ve repeated it, I’m noticing it even more. The only thing I’ve done different in the recipe is substituted organic maple syrup for the honey, as I do not eat honey. Is there something else that could be done without really altering this recipe just to thicken it up a bit? Because I’m about to drain this stuff and I don’t want to lose anything good about it.
Hi Lizanne, my husband doesn’t like cilantro either. 🙂 I would say it’s completely fine to leave it out in almost every recipe, except for in this salsa. Some favorites that don’t use it all are these Cheese Enchiladas https://tastesbetterfromscratch.com/2016/08/cheese-enchiladas.html, and my Mexican rice ( https://tastesbetterfromscratch.com/2011/09/authentic-mexican-rice.html). Any other recipe, you can just leave it out entirely and it will still be great! Good luck 🙂
Thanks for the tip. I have planted 36 roma tomato plants and many pepper plants. My family and friends are looking forward to salsa again this year. I plan on making this great recipe again. Many thanks. Lillian
Thanks, I ended up with 24 1/2 pints. I processed them the full time and now they are “popping” away. The taste is PERFECT. My husband is having grilled chicken with a spoonful of salsa across the top.
Carl, thanks for the comments. Glad you like the salsa! As for coring, I usually just cut out the top stem/core, running my knife into the top of the tomato at an angle, essentially cutting a diamond shape out of the tomato, which includes most of the core. I do the same thing for any small tomatoes in the batch. But if yours are too small, just do the best you can. Small plum tomatoes often don’t have much of a hard stem/vine core anyway, so you may just be able to skip this step.
Thank you so much for sharing such a GOOD recipe! I just made it today and it is yummy! I did, however, swap out the jalapenos for Serrano peppers because that is all I had in my garden. I also swapped out cayenne peppers for ancho chile pepper. I do have a question. I noticed some air pockets and wondered if you ever had an issue with that. I wondered if I somehow made it too thick. I used roma tomatoes. Thank you, again!
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