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.
A food processor makes chopping easier and less time consuming. Seed and cut the peppers into chunks, weigh them, then pulse the peppers into smaller pieces in the food processor. Add the chopped peppers to your saucepan. Chop your onions into pieces, weigh them, pulse in the food processor, and add to your saucepan. Skin your tomatoes, cut into smaller pieces, weigh them, pulse in the food processor, and add to your saucepan.
Hi Kari. The tomatoes in the can are small to medium sized tomatoes, and there are plenty in there. I tested the recipe using canned, not fresh, so I can’t say for absolute certain, but my best guess would be to start with 8 small to medium tomatoes and make the salsa as directed. Taste it and use your best judgement as to if it needs more tomatoes or not.
Instead, I cut the tomatoes in half, place them cut-side down on a baking sheet, pop them under the hot oven broiler for 3-4 minutes (watch closely!) and the skins will wrinkle right up when the pan is removed, and after they are cooled, the skins will peel off really easily.
Thank you! I’ve been looking for a good recipe for canned salsa. I love to make it fresh, but don’t always have time for that. I don’t love sugar in salsa. After trying a recipe once, I almost always omit the sugar the next time (same goes for any kind of pizza or spaghetti sauce). How crucial is the sugar?
UPDATE: Since many of you have asked about a weight measure for the 10 cups of tomatoes, as I’ve been canning the salsa the last few days, I’ve done a little experimenting/research. Basically, I’ve found it varies GREATLY depending on variety. When I used SIX pounds of garden tomatoes + Roma (the paste tomatoes probably only made up about 1/3 of the total), after taking the skins off, lightly crushing, and draining, the yield of tomatoes to use in this recipe was about 2 1/2 cups. When I used TWO pounds of only Roma/paste tomatoes, after taking the skins off, lightly crushing, and draining, the yield of tomatoes to use was a little over one cup. I tend to err on the side of over draining the tomatoes, if anything, so that makes a difference as well. For me, because I usually use paste tomatoes in this recipe, I would plan on around 18-20 pounds (give or take) of Roma/paste tomatoes to get the 10 cups for this recipe…and even more if using tomatoes with a higher water/lower flesh content.
I love, love, love this salsa. I’ve made it several times and it’s been runny, so this time I drained out some of the juice from the can of tomatoes (not the Rotel). Perfection!!! Thank you thank you!
I just made and canned homemade salsa for the first time last week. I used this recipe: http://www.theyummylife.com/roasted_salsa … it is amazing. I was surprised how easy and delicious it was. Thanks for sharing your recipe. I’ll have to compare the two and see what the differences are. If yours looks milder I may give it a try.
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In the event that some of your jars do not seal properly, you can reprocess them. To do so, remove the band and lid and empty your salsa into a saucepot. Reheat them by bringing them up to a boil, then ladle them into a clean, hot jar as before. Place a new, hot lid on the jar (make sure you wipe the rim off!), hand-tighten the band, and process them again for the full fifteen minutes.
So if you typically use romas, how many pounds (approximately) do you need to end up with 10 cups of chopped/peeled/drained tomotoes? I have a (fresh) salsa recipe I love, but your post has me intrigued…
There are some other interesting ingredients in here as well. She adds poblano peppers with the jalapeños, chicken bouillon powder instead of salt, and 1 cup of canned rotel tomatoes. She also adds chopped fresh cabbage, which I omit. The recipe will make a large bowl. You can half it if you want, but what’s the point? You’ll eat it within a few days. And if you’re making it for a crowd, it will be gone before you even https://great-salsa.com/category/mexican-food/ the rest of your meal. My husband and I agree that it tastes even better the next day. Save leftovers! ENJOY!!!!
Oh goodness! Well I hope I didn’t mess it up too much. I did drain the half I chopped in the food processor. The half I cut by hand I just poured off the juice from the cutting board prior to adding the tomatoes to the pot. The sample I had prior to processing them was yummy! We will find out when they cool.
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.
The best part of this salsa is how fast, easy, and goofproof it is. Add all the ingredients to your blender or food processor, blend, and you’re done in under two minutes. Stop, taste-test, and tweak based on your own personal preferences. After you’ve blended it and gotten it just right, feel free to stir in a handful of black beans or corn. 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. Over time the flavors really marry and mellow. We love this salsa so much more than any restaurant or storebought salsa. Love it when homemade, easy recipes trump all the others.
I have canned a lot of salsa throughout the years with great success. This year I was looking for a recipe that was thick and a little crunchy and fresh tasting. The recipe is excellent and there’s no need to change a thing unless you want a hotter salsa. I can’t recommend the recipe enough!!! Thank you!!!
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
6 Blend salsa if you want it to be more smooth: If you want your salsa to be more smooth than chunky, use an immersion blender to pulse it a few times, or working in batches ladle about half of it into a blender and purée.
Put all the ingredients in the base of a food processor or good blender and pulse to combine for 30 seconds or so until all the ingredients are finely chopped and salsa is desired consistency. Taste for seasoning and adjust to taste. Serve with chips or over tacos.
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I never make comments on websites but I have to say that this recipe is really really good! I had to stray a bit because we did not have enough tomatoes from the garden, so I added about 30-40% roasted Tomatillos. Next time I will go and buy enough tomatoes so I can triple the recipe. This really is the best canned salsa I have ever made by a long shot! Thanks for sharing the recipe.
This is as simple as it gets here folks! I know you’re eyeing those cans of tomatoes but honestly unless you want pico, then the whole peeled tomatoes are what. If you can your own whole peeled tomatoes then you are the bomb and will you ship me some?
Homemade Salsa with fresh ingredients and full of flavor, just like the one you’re served at your favorite restaurant! This restaurant style salsa is made with roasted tomatoes and onions which enhances all the flavors. Delicious and simple!
The one thing I learned when teaching myself to can salsa was that in order to use a water-bath canner to make salsa shelf stable, it’s important to use a recipe from a trusted source that uses USDA guidelines. This is because there are so many low-acid ingredients in salsa (peppers, onions, and garlic) that it creates a delicate balance between the acid (tomatoes and usually another ingredient like vinegar or lemon juice) and the low-acid ingredients.
Try sliceing tomatoes and layering them in a colinder with salt between each layer. Let sit over night in a cool place (not in the frig.) covered with a cloth. Try an outside sink so the juice gets away from the tomatoes, then proceed with yoiur favoriate recipe.
Hi Erin. I believe Romero peppers are real sweet, aren’t they? Aneheims are more like a mildly spicy green bell pepper. The Romeros will probably be just fine, but will make the salsa a little sweeter, which may not be a bad thing. A closer substitute would probably be poblano peppers or yellow wax/hungarian peppers. But the nice thing about salsa is that you can use any peppers you like….just keep the quantity measurements the same when canning.