I *JUST* put this together in my food processor and tasted it–amazing! I used fire roasted tomatoes w/ green chilis (instead of Rotel) and a large shallot (instead of small onion) since that’s what I had on hand, FYI. It is reminiscent of the salsa at my favorite Tex-Mex restaurant in my hometown–not watery, not chunky, and wonderfully fresh. I can’t wait to try it after the flavors marry for a few hours in the fridge–I hope it lasts that long!
Love, love,love your easy ideas for putting up and preserving fresh produce. I did send a note previously to say learning from my mom( bless her heart) was awesome, but tedious. Now, with your site, I can still do a lot of preserved foods, without all the work. That to me means the world. Thank you again,
I have checked out all kinds of recipes online and your recipe is the winner I am gonna make a batch tonite I was wondering if I could use citric acid (food grade of course) instead of the lime juice and vinegar?
This Hispanic has tried making salsa before with all of them fails! I don’t know how, lol, but I did in the past. I found your recipe and I was thinking somehow I will fail this one too, NOPE not this time. Your recipe is so good, the jalapeños I had were extra big so I only added one. Thank you thank you thank you for helping me achieve the best tasting salsa! So greatful for you sharing your recipe!
Thanks Theresa. People have been canning with your mom’s method for many years. And it probably does work well for your family. But it is not a recommended as safe process from the food safety police as it provides for a chance of bacteria growth in your canned jars. For legal reasons, I can’t recommended any process not blessed by the local food extensions. Sure you understand that. But I appreciate you sharing with me.
What’s the secret behind this addictive salsa? Roasting! It brings out an incredible depth of flavor you can’t get any other way. Pro tip: remove the jalapeno seeds for salsa that’s spicy without being SPICY (know what we mean?).
Yes, Lori! Any canning recipe can be frozen from a safety standpoint (texture changes are the main concern), and salsa is a good choice for that. I’ve frozen leftover batches before and the only thing I’ve noticed is that it might be a bit more watery after thawing, but I just drained it a bit and we still enjoyed it.
I was looking for a salsa recipe, but feel like i found a relative. My maiden name is beer salsa recipe and you are bald like my grandpa, dad and look a crazy amount like my bald brother. Did your family originate in Hungary? Santa Ana? Its not there anymore. Only respond if you are comfortable with this. Take care.
Nothing is better than a bowl of fresh salsa! Thanks for providing an exact measurement of ingredients. I usually wander out to the garden to harvest most of these ingredients and just toss them together randomly.
[…] 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 […]
This is the BEST salsa! The Verde is great too. I didn’t habe Serranos so used jalapenos. Salsa wasn’t “right” so sent son to store, added Serranos. Perfection! Note i use both peppers in recipe. When people come in and see tomatillos on counter they get very happy! This recipe had enhanced our lives bc it’s great. Freezes well and i can use non gmo organic ingredients. Thank you.
I think you can sub lime juice for the vinegar, but I’m not 100% sure. The tomato sauce is necessary for the canning safety (based on the original recipe that was tested in a lab) but the tomato paste is not.
Sometime late September I made a batch of salsa using this recipe. It WAS the best salsa I’ve ever had. Like you said just the right balance of flavors and not too spicy. I have a jar to a friend and her guests loved it too. I don’t have much left so will make sure I make more next. The tomatoes I used were from my garden – two varieties plus some Roma tomatoes. It’s the mix of tomatoes that helps make this recipe so good. Thanks to you for making it available.
The tomatoes, peppers, onions, and cilantro in this homemade fresh salsa for canning recipe puts the store-bought stuff to shame! It’s a family favorite of ours, and one I spent several hours making last week.
This is a really delicious BASIC salsa recipe. I have no idea why anyone would say it tastes disgusting. You have to make sure you have fresh ingredients though, particularly, fresh, and tasty, tomatoes. You can’t make tasty salsa without tasty ingredients! I use a jalepeno (and remove some of the seeds for my kids) and extra garlic every time. Salt plentifully. We serve it with everything Mexican – tonight chicken enchiladas, but also with carnitas tacos, chicken/steak fajitas. Love it!
I’ve made this salsa 3 different times since discovering it on pinterest! I love it. The first time it was super hot, I had no honey and ended up using sugar to calm it down. The second time I had craved it, but morning sickness kicked in and most of it got wasted. 🙁 This time baby is over morning sickness and craves spicy foods! Made it tonight. Delicious! I froze half of it so it doesn’t get wasted. Also think I will start leaving out the cilantro, I really dislike the flavor of it. Other than that I LOVE this salsa!
Combine whole tomatoes, Rotel, paste, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you’d like—about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.