Note: I usually run my jars through the dishwasher and try to time it so they are done and warm when I’m ready to fill jars. Never fill cold jars with hot salsa! The difference in temperatures may cause the glass to break.
I do have a question though – does this recipe meet or pass any specific canning requirements for salsa? Last year it didn’t stick around long but this year if I make multiple batches some jars may hang around a little longer than others and I’m always paranoid about the safety of canning salsa. (I never give it away unless its fresh and I know they’ll eat it right away…) Any comments would be appreciated!
4. Bake cake 60 minutes or until center is 205 degrees, measured with your meat thermometer. The cake will be golden brown and firm to the touch. Let cool in pie plate on a wire rack. Cut into wedges and serve with whipped cream. Cake can be stored at room temperature, loosely covered, up to 2 days.
Add all ingredients (except optional corn and beans) to the canister of a blender or food processor in the order listed. Pulse or blend on high power until texture is as smooth as desired. If you have a very strong blender, you probably don’t need to pre-chop the ingredients before adding them to the blender, but I do just to make sure I don’t get large random, accidentally unblended chunks of any one ingredient.
The cumin is the secret ingredient. You definitely can’t leave it out else it tastes like tomato sauce that went bad. I substituted sugar for honey and added green onions and used lemon instead of lime. it was delicious.
Love this recipe – First time I made it (double recipe) I was unable to find anaheims so I used more yellow and some red peppers. I had the family helping chop so we did it manually. The next batch (following the recipe ingredients exactly) I tripled and was on my own so opted for the assistance of the Cuisinart on all chopping except the tomatoes. It was equally as wonderful as the chunky version – much faster and easier on the forearms. This is a new family favourite and going fast…60 lbs of tomatoes next year.
Thanks for the heads up on that, I’ll fix it! And yes, this is a popular recipe around the internet for good reason. So, for some reason, I didn’t think it was recommended to can salsa in a pressure canner (or perhaps it’s just that it’s not well publicized on the timing). How long do you process your pints of salsa in a pressure canner?
Leslie, thanks for sharing that quote. There’s a lot of truth there. I’m so sorry to hear of your stroke. Prayers to you as you continue finding recovery and adapt to life now. I love your positive attitude.
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).
Good morning Cheryl. If you’re looking for thick salsa, you’ve come to the right place! Our salsa is thick and tasty! The extra effort is well worth the results. There isn’t any reason you couldn’t use a pressure canner with this recipe. Let us know how it turns out.
The first year I made salsa, I used the boiling water method of removing the tomato skins. I no longer do that!! For me, the way to go is to broil the tomato halves after coring and washing at 425F for roughly 18 min
The salsa is extremely hard to resist right out of the blender, but if you can make it a day in advance and store it in the fridge, it’s so much better the second and third day. I’ve never been able to get it to last past the third day.
“awesome recipe: I used 1 large can diced tomatoes drained, and 2 cans fire roasted tomatoes-only 1 drained. added 1/4 tsp cumin and 1 TBLSP fresh squeezed lime. did not do the peppers in a pan. I just pulsed them with the rest of the other ingredients. absolutely loved it. just want to know how well this recipe does when canning in a hot water bath. thank you soooooo much.”
Turn your skillet into a Mexican comal, aka https://great-salsa.com/category/recipes/ by slowly charring onions, garlic, and peppers in a dry skillet. We like to use this traditional dry char technique because it coaxes sweet, earthy flavors from the vegetables and gives them just a hint of smokiness.
Hi Lauren. Your “small air bubble” batch of salsa should be fine. Eat and enjoy! As for storage time, most canning books tell you to store in a dark cool place for up to a year. That’s sound advice, as canned food starts to loose its nutritional value after that. However, I’ve eaten a few jars of this salsa that were 2 and 3 years old, and they still tasted great and had a good texture. They maybe just weren’t as “fresh” feeling. That all being said, if your gift recipients like salsa, it probably won’t last more than a week or two!
This is fantastic! It took me the better part of the day after shopping for ingredients, and it was worth every effort. I love thick salsa and this recipe is a winner. Thanks for making this available on your site.
I made a double batch last night and my husband can’t get over how delicious this recipe is! It truly IS thick!! I am in the middle of another batch only this time I tripled it. That way I should be done for a year. Thank you SO much for sharing this recipe and taking the time to experiment to find that “just right” recipe! I really appreciate it!
Haha… I love it! I will definitely try lime next time, but I don’t think my husband will let me leave the cumin out. He loves that stuff. Glad you enjoyed the recipe and be sure to try it again when you can get garden fresh tomatoes!
Fill your large saucepot with water and bring it to a boil. Then place a few (4 or 5) tomatoes in the water at a time. Start your timer, and leave them in for about 45 seconds. Then, immediately transfer them over to a bowl of ice water. After they’ve cooled (just a few seconds), the skins will slide right off.
Sometimes I have to remind myself that simple is best. Scratch that—I’m always reminding myself that simple can be better. It’s hard for us analytical perfectionist types to keep things simple. To let them be. To give up control over the outcome and accept that so many variables are outside of our reach.
Although living in Northwest Indiana, you would think we would be huge Notre Dame Football fans. However, our loyalty is to our son’s college, Manchester. We are thankful he is close by, only a couple hour drive and we can visit for football games. Nick is part of the Baseball team at Manchester, but he also played football in High School, so we enjoy going to the games almost every weekend.
When the salsa is done, you can just take the easy route and store it in the freezer. But if you have the time and the equipment, canning it works even better. It’s more work, for sure. But when you open up a jar on a cold, gray January day and that tomato aroma comes rolling out just like the smell of summertime, you’ll be so glad you made the effort.
If there’s one vegetable gardeners love more than any other, it’s tomatoes. They’re not that hard to grow, and they taste sooooooo much better when they’re fresh off the vine. Some people even call them a “gateway vegetable,” because so many people start out growing just tomatoes before they move on to a full-scale garden.
I love this salsa! It’s very similar in taste to my recipe, but much simpler. I make it all the time. I never buy jarred salsa anymore, as this is just as good as all the Mexican restaurants around here….even better than a few. The only problem is I could probably eat the whole batch myself because it’s so addicting!
My homemade version would likely go bad faster than the store bough variety, but I kept my last batch for a little over a week, and it was still good! Store bought would likely last longer, which is why I still buy some of that too.
Either works equally well. The salsa mix for canning has the advantage of being tested and easy. It’s basically corn starch, onion powder, salt and seasoning. It doesn’t have any preservative to improve the canning, so the advantage is only that it is easier. However, I like my custom-made from fresh seasonings better, so here is the recipe for that:
This made some damned good salsa! We had a salsa competition at my work and I needed a recipe that would make a lot of salsa. I had only made salsa once before and it didn’t turn out as good as this recipe. I omitted the yellow bell peppers simply because I didn’t care for them. I also added a small amount of sugar to give the salsa a bit of sweetness. This salsa won the competition!
This was incredible to make. I’m so thankful I found this recipe. I did double it as I had enough tomatoes from the garden to do so. I even let them sit overnight in the fridge in a container to help them lose a bit more water content. I also used different peppers. I did half green bell peppers and half poblano. I didn’t have enough sweet bell peppers yet in my garden. I also didn’t have any jalapeños so I subbed in the heatless habaneros I grew just for the purpose of trying them in salsa. They were perfect. All the flavor of the habanero but none of the burn. Bought the seeds from Bakers Creek for those wondering about them. I’ve been asked by my family to forgo all of the chili sauce and stewed tomatoes I also make from my garden bounty and to just make the salsa. Thank you again for such a wonderful recipe. I have been going about it so wrong for years.
[…] brimming with red balls of beautiful fruit. I’ve already preserved about fifteen jars of my Homemade Salsa and today I’ll be making batches of Tomato Sauce for this Winter. I love being able to pull […]
Jars may be reprocessed, but you should check the headspace, wipe the rims clean and probably use new lids if the original ones appear malformed. I wouldn’t put them right back in again, because whatever caused the failure the first time will probably cause a failure again.