Good, simple recipe that works well. Watch out for the salt content: add just a little then more if you need it. The recipe leaves you with a lot of liquid – it might be a good idea to pour off some before serving.
I was surfing for a good recipe source & picked a very basic dish. I then looked for one that had not been played with too much, and then I found you & Gloria’s salsa. Success! I also started my food journey at a young age, with my grandmother as my tutor& guide.
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.
This made some damned good salsa! We https://great-salsa.com/category/chiles/ 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!
Drop 4 or 5 tomatoes at a time into the boiling water. Wait 2 minutes then remove from water using a slotted spoon. Slip the skins off (set them aside to make tomato powder), place tomatoes in a colander, and repeat until all tomatoes have been skinned. Discard water.
Chop up your onions, jalapeños, and any other peppers you’re using to whatever size you want (if you don’t like big chunks, you can use a food processor) and add them to the saucepot with the tomatoes.
This healthy take on the traditional chips-and-salsa combo is nearly fat-free and super-refreshing. The antioxidant-rich salsa is delicious served right after it’s made, but the flavors meld nicely after a day or two in the refrigerator.
Hi Heather – from all the reading I did on that recipe, the lady who created the recipe, Annie, developed it and had it tested at her local extension office years ago. There are a lot of threads on the Garden web forum – I looked for a few minutes and couldn’t find the original thread I had read but here’s a couple that might help (there’s LOTS of discussion on there about the proper way to make the salsa without messing up the pH levels and making it unsafe):
I’ll add notes to the recipe and in the comment thread below. Basically, a lot will depend on the variety of tomatoes you have and you should really just use the weight measure as a guideline since it may vary quite a bit.
How long do you find this will last in the fridge? I’m doing a Fix 21 program and would like to make a batch to add to my meals when I need some variety aside from broccoli (which I do enjoy, just not every night :))
When I finally did find my favorite salsa for canning, there was no going back – every August and September I make enough batches to see us through to the next season. Store-bought canned salsa can’t hold a candle to this!
The humble tomato packs a nutritious punch. One medium tomato has about as much fiber as a slice of whole wheat bread. Tomatoes are also a good source of vitamins C and A, plus contain potassium and phosphorous.
My husband is a 2 jalapeno kind of guy, all ribs and seeds go in. He always threatens me to add a whole habanero pepper until I threaten him that I will touch his eyes with my jalapeno fingers, which reminds me… always, aLwAyS, ALWAYS wash your hands after handling a spicy pepper… it could cause great bodily harm to your eyes and skin. Trust me on this. One day, maybe.
Salsa very rarely causes problems or spoils (and I’ve known people to ‘create’ their own canned recipes that are WAY out of balance), so no cause for freaking out, Christina! That said, I always like to err on the side of safety, which is why I talk about it and do my best to make sure my recipes are safe. Your ratios sound okay (and any type of vinegar is fine, as long as it’s 5% acidity), since you use more tomatoes which are higher acid and less low-acid things like onion and peppers (did you add garlic?) and your ingredients are all less than half to match your vinegar, so go ahead and enjoy your salsa. 🙂
I have the same question about leaving skins on. My Roma tomatoes are all puny, and I’d rather blend them all up than peel them. Also what about using cherry tomatoes if I have a bazillion of them? Just blend? Thanks!
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.
This lively summer recipe can be served with tortilla chips as an appetizer, or with chicken or fish as a fresh and flavorful side dish. Made with corn, black beans, tomato, onion, pepper, and avocado, this salsa has the most amazing balance of textures in a great presentation.
I have made this salsa for the last several summers and we love it! This year I have a bunch of extra peaches and I was wondering if you have ever added fruit to this recipe? My understanding from the class I took through the extension service is that it is not a problem to add fruit to a salsa as it is an acidic ingredient. I just wondered if you had ever tried.
GREAT salsa recipe. My first time making salsa from my own tomatos and peppers, read many different recipes online and in books, decided to try yours first. So good!! This salsa is also amazing before it’s cooked. I filled a container and put it in the fridge and then cooked, canned four pints. Just personal taste, I cut way back on jalapeños, used about two, and really let’s the taste of the tomatoas and green peppers shine. Thanks very much for sharing this!
Do you know exactly how much this makes? I need 2 and a half cups for an enchilada recipe and it would be great! Just didn’t know if I needed to double the recipe to get this amount. Thanks for sharing!
Hi Patty. I have not personally had it tested, however, I took the original recipe from Better Homes and Gardens. I changed up the pepper mix, but left total pepper quantity the same. I added more salt, and added dried paprika. It is my understanding that the addition of dried spices/herbs doesn’t affect the overall acidity in canning, and neither does salt quantity. So, I am very comfortable with the safety of this recipe, and have been eating it for 3 years will no ill effect.
Made it. Loved it. Hooked on it now. I adore getting a new salsa recipe, and while appearing simple, this one is wicked good. I go to a Mexican Restaurant (not a chain) 4 states away, twice a year just because their salsa is to die for. I drag back two big styrofoam “to go” soda cups full of the stuff, but it only lasts maybe 48 hours. LOL
Kelley, thanks so much for this wonderful recipe…just now made it and it is the best ever!! I will never buy any salsa again. We love homemade pico de gallo and salsas, but this is my fave and so easy!
Process your salsa for fifteen minutes. When the processing time is over, turn off the heat, remove the lid to the canner or stockpot, and let everything sit for another five minutes. Then, using a jar lifter (or tongs) remove the jars from the canner or stockpot and place them on the towel. Make sure to leave an inch or two of space between the jars to help them cool. Once you’ve set your jars on the towel, do not move them until after they are cool and you have checked the seals – doing so could prevent the lids from sealing properly.
The addition of tomato paste and sauce is the ticket. Gives the salsa a richness, and helps to thicken. Just perfect. The cumin and black pepper take it up another notch. Making first thing on Monday, and will triple the recipe. Dont forget to drain those tomatoes guys, it is KEY as mentioned in the article. This is one GREAT recipe!!
Canning jars (pint size or 8 ounce size), includes lids and rings 4 pint jars or 8 eight-ounce jars $8.00/dozen Grocery stores, like Publix, Kroger and Safeway and local “big box” stores; sometimes Big Lots and even hardware stores $3.00
Love this recipe! Thank you for sharing!!! Hoping to make the salsa a little bit thicker this year. Can I add tomato paste to thicken? Or would I need to increase the ACV in it? If so, how much more ACV should I put in?
Scooped up on a chip or in a taco, peach salsa makes everything taste like summer. It’s also great served with chicken or fish, and since it comes together in a food processor, it really takes almost no time to make. —Shawna Laufer, Ft. Myers, Florida
Awesome Barb! Glad it turned out so good. I do love this salsa recipe. Your modification ideas sound pretty good too. As for shelf life, I got the base for this recipe in a Better Homes and Gardens book, and mostly just modified the spices and such, so I would say its pretty safe. I’m still eating mine a year after it was canned and I haven’t killed myself off yet! You should be good for a year as well too.
Yesterday I told myself I was going to make some salsa to can, but I didn’t have a good recipe for it. Then I checked your post and you delivered once again! Thanks for your psychic skills. 🙂 I can’t wait to try this.
My wife and I have made 20 pints of this and doing the tomatoes to do another batch. This IS the salsa we have ever had including restaurants. I give this 10 and recipe is printed off for next season. Thanks for sharing recipe. Mike
I’m new to canning and trying to understand pressure canning versus water bath. If you add corn and black beans to this salsa which are low acid, can you just pressure can it to make it safe? Thank you in advance for any help!
I followed Cassie’s idea with roasting the tomatoes briefly in oven for 18 minutes. Skin slipped right off. Microwaved half a dozen ears of corn, 3 minutes per ear, sliced off the kernels from the cob and added to the mix. Next year I will roast on the grille to see how that changes the taste. This is a nice mild to medium basic recipe you can tweet in so many ways.