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.
Hey Tiffany! Thanks for your response! Funny that you made the comment that you loved my attitude – I was in the hospital for 3.5 weeks & had a # of nurses who said to me they loved coming to my room because I knew their names & made them feel welcome when most patients ignored them! Attitude is everything! & nurses rock! Thanks to the good wishes & prayers of people like you & perseverance like our James said with the help of OT’s PT’s I have most of the use of my arm & hand back ( hallelujah!) & am walking w/a cane. Hope Rachael’s journey to a new home is quick & successful! Thanks!
Yes, this is the best I have made via canning! My husband and kids ate it up very quickly and now I have a recipe to use for all my tomatoes! Thanks for the great tutorial on how to skin the tomatoes! That really worked great! My search for finding a yummy canned salsa recipe is finally over!! Whew!! You da best!!
Pineapple-Cucumber Salsa offers refreshing flavor with a little bite. Serve as a topping to our Mini Crab Cakes. This tropical topping also pairs beautifully with flaky white fish or grilled chicken. We also love serving it as a refreshing condiment for tacos.
The color varies depending on the tomatoes. So just naturally turn darker when cooked. Did you use plum tomatoes or regular tomatoes? Plum tomatoes will get darker than regular tomatoes. Did use do the step where you cook the salsa in hot oil? This step helps a lot to darken it. Cheers!
Unless it’s pico de gallo, I kind of prefer my salsa to be a little on the runnier side like this. It reminds me of restaurant-style salsa, which is always super hot and spicy and totally delicious! I love this easy recipe, J!
As if you needed any more good news, this homemade salsa can be prepared in about 5 minutes at any time of year! In the summer it’s delicious with seasonally ripe tomatoes, peppers, and herbs, but it’s also easy to make in the off-season with a can of tomatoes and canned chilies. Don’t let the weather stop you from enjoying fresh chips and salsa whenever a craving strikes…
Thanks for the great recipe… I am an “ex-runny salsa guy” thanks to your recipe! I have always received compliments on everything I can up, probably because I use fresh from the garden (or tree, or vine) fruits, veggies and herbs. Getting rockin’ flavor wasn’t my problem, consistency was… not any more.
Woo Hoo!! I’m a definite pushover for kitchen tools. I don’t actually have this one. Shocking, I know. I love the size that it makes the pieces of tomato and onion. So uniform. 🙂 You can’t go wrong with fresh salsa.
Hi Robyn, I haven’t tried freezing it but I’m assuming since it’s a fresh salsa the tomatoes might have a “soft” texture to them when you defrost and not be as fresh. If you do end up freezing it, I would love to know how it works out for you!
Homemade Salsa: This recipe came from my Granny C, literally she told me over the phone and I have it scribbled down on a scrap piece of paper, but I haven’t misplaced it because it is the best homemade cooked salsa I have ever eaten. Trust me that’s saying something. I live in Texas and eat Mexican food at least 1 time a week, seriously I know my salsa. Recipe found at Newlyweds!
To blanch tomatoes, place them in boiling water for 30 to 60 seconds, until the skins start to split. As soon as the skins start splitting, remove the tomatoes and place them in a cold water/ice water bath. This stops the cooking so they don’t get mushy, and makes them cool enough to handle for peeling. Slip off skins.
Very good Damn salsa! Want to switch it up and try this recipe a little different? I made this with no cumin and I substituted lime juice instead of lemon. It gives it a more authentic flavor. (I’m from the southwest) leave the cumin for the main dish. (Although very good) Call it The Best Damn Salsa With Lime!)
@Carl. My wife is Mexican and I’ve traveled there many times; particularly the state of Michoacán where she’s from. In Mexico, the sauce that you make is called a “Salsa Cruda” (Raw Sauce). It is perfectly fine to make it without frying/simmering since it’s just one of the MANY ways to make a sauce in the Mexican kitchen. I must say that adding cumin to a sauce is more typical of Tex Mex than the authentic Mexican style sauce. Also, lime is only added to something such as pico de gallo. Salsa verde is another sauce that made by cooking tomatillos, jalapeños and a couple garlic cloves in slightly boiling water for about 10 min. Once the tomatillos are cooked, you add them with a little bit of the cooking water, the chilies, garlic, a piece of white onion, cilantro and salt to a food processor. This is carefully processed due to the hot liquid. Tomatillos can be pretty acidic so a pinch of sugar can be added to counter that. I’ve been in a ranch in paul newman black bean and corn salsa recipe where they cooked a goat over a wood fire. I saw them make the “birria” (typical Mexican sauce for roasted meats) over the same wood fire. It picked up the smoke taste and I’ll tell you, it was the best BBQ goat that I EVER had!
This semi-homemade salsa comes together in a flash. All you need to do is give corn kernals a good char in a skillet for about 2 minutes. Stir the corn into store-bought salsa, add a hearty dose of cilantro, and this so-simple salsa is ready for noshing. We like serving it with our Pork Tenderloin Wraps, but we don’t think you’ll have any problem finding even more unique and interesting ways to serve it up to friends and family.
Below in a comment from early August it said to get the 10 cups it would be about 8-12 tomatoes. I used about 30 medium size roma type tomatoes (filled 2 large sheet pans) and after peeling, chopping and draining I only end up with 6 cups of tomatoes. Did you meant o say 8-12lbs and not tomatoes or am I doing something wrong ? I ask because I change the ratio of ingredients off of that and do not want to mess the PH if somehow I am measuring wrong though not sure how I would be.
I just made my first batch and it was a hit! Though I roasted all my peppers and only used 1/2 cup. I also used white vinegar instead of apple. I also did not add oregano. It won’t last long that’s for sure! I did hot water bath it to can as well.
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