Haha, always worth the question! I just don’t know about pH levels and food safety of using canned so you might try googling to see if any of the main canning experts (Ball, NCFHP, etc) have anything to say about it.
Simple, fresh and easy to make. A winning Mexican restaurant style salsa prepared with plum tomatoes, onion cilantro, and serrano peppers. Fresh tomatoes, not canned, star in this recipe. In Mexico, it is known as salsa roja (red sauce) or salsa de mesa (table sauce). And just like in the U.S., it is served in every restaurant before your meal with tortilla chips.
This recipe has become one of my go-to snacks because a) it takes less than 10 minutes to make, b) it’s really delicious and c) it’s incredibly versatile. Like I mentioned in the video, there are 2 ways you can prepare mild salsa. You can either chop everything using a knife or process the ingredients in a food processor for a more liquidy (is that a word?) result.
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.
And when you’re hosting a party, have you ever noticed that the chips and salsa are the first foods to disappear? No matter how many fancy side salads, dips, or canapés folks set out, the chips and salsa are inevitably the most popular. You just can’t go wrong with the simple combo, and today I’ve upped the game. With a fresh and easy homemade salsa, you’ll never go back to the jarred store-bought version again!
UPDATE 09/06/17: Lots of you have asked for a weight measure on the tomatoes. I’ve been canning this salsa the last few days and experimented weighing and measuring tomatoes. The result? Tomatoes are super spicy salsa recipe Meaning, the exact weight (that will yield the 10 cups drained needed in the recipe) is EXTREMELY variable depending on the type of tomato used.
I made this and I like it accept the canned tomato-y taste that kinda overpowers the other flavors.. is there any way to make it taste less like canned tomatoes? Will it lose that taste after it marinades for a while?
I havent tried omitting it, but she was 92 and just KNEW things.. As a matter of fact, I put a teaspoon of sugar in all my canned tomatoes (for soups) as well as the tsp of salt that most recipes require. She did it, I didnt question. Your mom knows best, right??!! Never know it is there.. Trust the recipe..perfect !!
Add all of the ingredients to a food processor and blend until desired consistency. I like mine more saucy, than chunky. Serve either at room temperature or slightly heat up. It is delicious warm! Serve with chips, tacos, omelettes or burritos!
Just found you via Pinterest and the lovely picture of your salsa, which I made as soon as I got home from the store.I just noticed I forgot to add the honey…will remember the next time. This stuff is SO GOOD. I picked up some multigrain chips for this, but can’t stop eating it with just a spoon… Thank you so much for sharing this with us.
Given this is our first year gardening, in pots no less, our plants have not produced standard sized fruits and I’m concerned, they may not continue producing. We’ve been using the tomatoes as they’ve come in, so we’ve not been bombarded by any crops yet, though I know, it’s still early. Maybe if we move here in the next week or so, I may just put the plants right into the ground and see how they do.
Thank you so much, very informative. I had some tomatoes home grown that I need to use. We love homemade salsa so i think i will give it a try. Our salsa usually is green and i dont uses vinegar but i guess thats in there for the canning right as well as the paste and salt etc. ?
What I’m making today is salsa. The kind they serve in restaurants with chips. The kind they sell in jars. The kind you eat during a football game. The kind that’s replaced ketchup as the number one condiment in America.
I also believe that roasting your tomatoes and onions gives the salsa a complexity of flavor. I prefer to roast my own tomatoes rather than buy canned roasted tomatoes. It literally only takes minutes. I like to roast the tomatoes just until they start to slightly char. I did choose canned diced chilies in this recipe only because I wanted a milder salsa with a hint of smokiness, but if you want a spicier salsa, leave out the diced chiles and roast a couple of jalapeños along with the tomatoes. Or you can even use both, totally up to you. Keep in mind though that jalapeños can range wildly in heat level, so I would try them before adding them to the salsa.
Back again today, triple batch with 24lbs of Green Zebra tomatoes. Got a little lazy about this batch and accidentally discovered that leaving the cut tomatoes covered and draining in the fridge overnight seems to eliminate the need for a cookdown. I’m not even sure I’m going to add the tomato paste to this batch. Also, under cover of “taste tests,” I’ve pretty much managed to have salsa for breakfast this morning. That’s health food, right?
Each week there will be recipes that go head-to-head in a friendly competition. Our Easy Homemade Salsa Recipe will be featured beginning September 12th, so head on over and vote, you could win prizes as well!
For spicy salsa, use a ratio of one hot pepper to three large tomatoes. Rocoto is the chile of choice in Peru, but use any chile available in your area. Add more hot peppers or a pepper higher on the Scoville scale for more heat.
Made this salsa yesterday and out turned out amazing! This was my first time canning, and now I’m addicted. I used a variety of whatever tomatoes were ripe in my garden: Roma, Big Beef, and San Marzano.
Fill your jars up making sure to leave about ½” space at the top. Put the lids on your jar and then screw on the tops. After about 10 minutes, check the tops to make sure they are as tight as they can get. Now just wait for the lids to seal themselves. If the lid does not seal, you will need to refrigerate your jar and use it within a week.
So what is this cold soup that I keep talking about? Like I already mentioned, I prefer my salsa chunkier. I did attempt to eat the processed salsa as a dip a few times, but it just didn’t work for me. It reminded me too much of a soup. Since I was left with a large jar of liquidy (again not sure if this word exists) salsa each time, I didn’t want to waste it. So I ate it as a soup. And boy did I grow to love it.
Dip a cold metal spoon into the boiling soft spread. Lift the spoon and hold it horizontally with edge down so that the syrup runs off the edge. As the mixture cooks, the drops will become heavier and will drop off the spoon separately but two at a time. When the two drops join together and “sheet” off the spoon, the gel stage has been reached.
Your Divine One Minute Salsa has been my go to salsa for years, & my whole family loves it! I cannot imagine liking anything better than that, but am interested in giving this new recipe a try. Thx, Mel 🙂
A. Well, Grandma may be sweet, but a lot of her generation died of cancer from smoking, heart attacks from eating too much saturated fat… And food poisoning! 🙂 Jam should get 5 minutes in the boiling water bath, too.