“My mother-in-law shared this recipe with me,” comments Mary Blott from Mukwonago, Wisconsin. “Almost every time I ask, what I can bring to a party, I’m told to bring this crunchy colorful salsa.” TIP: “For the best results, prepare and serve it on the same day.” recommends Mary. “And you may want to make a double batch, because a single batch just won’t do.
Hi Laurie thanks for such a detailed article w your recipe…I am chopping today but a bit confused about TOM. measurement…in one reply above u said approx. 6quarts which is 24 C. …in another reply you say 58 C. !!! Did you mean you fill your 8qt. Pot twice?( a few inches from the top…) did I misread?
If you don’t have canning or pickling salt and would prefer not to buy it, you can use coarse, kosher salt (or experiment with table salt) but make sure it doesn’t have added iodine or any other additives.
Wash, peel, seed, and chop your ingredients first, then measure or weigh them. A kitchen scale comes in very handy when preserving the harvest. I have included both weight and cup measurements in the recipe below. Select one method of measuring and stick with it throughout the recipe so the ratio of ingredients remains the same.
We just sampled this salsa and it is absolutely fantastic!!! I thought that all of the ingredients complimented each other. Way to go Mel! This is my third year in a row making red salsa. I make it to enjoy at home and to share with family and I also enter certain canned specialties each year in our local state fair. Two years ago I won Third place for my red salsa. Last year I did not receive a ribbon. This year I suspect I’ll be in good running for ribbon contention! Our North Carolina State Fair is held in October. I’ll be sure to let you know the outcome!
I grew up in Southern California, so Mexican food has always been one of my favorites. This salsa is extremely mild, so it’s a good choice if you’re trying Mexican food for the first time. It’s also tasty over baked whitefish or sole.
It’s safe to make up your own recipes in some cases, too, but you have to be follow the rules. For instance, a mixed berry jam would be safe because berries generally have a low pH, and the sugar in jam ties up free water, which bacteria need to breed. Thick product and high pH product can easily get dangerous, especially in combination.
Hi, I’m gad to see this blog still up and running. I have been canning salsa for years with an old-school hand me down recipe (which we love) but my recipe instructs to put 1 tbsp. lime juice per jar (quart)… not added to salsa mixture. I have tomatoes ‘draining’ tonight and am going to try the apple cider vinegar this time around. I have not read this recipe before and an curious the taste comparison… I have read that it is safe for water bathing, I’m thinking the time would remain the same.
I have got to try this recipe next year. We didn’t have a garden this year, but next year I WILL have a garden, even if it’s in containers. I love home canned everything. No preservatives and I know what is in there.
In the photos it looks like you used red onion. Is that your recommendation? And is that green pepper I see? Also, how fine do you cut the spicy peppers? I don’t want someone to get a big spicy mouthful!
You just want to make sure it has come to a boil so it’s thoroughly hot when adding to the jars. You may want to do the peeling and hand-chopping of the tomatoes and hand-chop the peppers and onions to be bigger, bring to a boil and then heat for 15 minutes.
Canning jars (pint size, wide mouth), includes lids and rings 9 jars $8.00/dozen Grocery stores, like Publix, Kroger and Safeway and local “big box” stores; sometimes Big Lots and even hardware stores $6.00
Can’t wait to try this! On another note, do you know how I can get your recipes to print without the ad in the middle? The ad used to show up but wouldn’t print. Now it’s printing and I can’t get rid of it. I’ve tried going to “ad options” but I believe that just changes the types of ads I see, not taking the ads away. It’s just annoying that a lot of the recipes are printing in 2 pages now because of it. Any direction you can give would be great. Thanks!
The way my husband says you can tell about the peppers is if they’re ‘woody’ like with lines on them, brown lines – not bad, just lines, that means they’ve aged more and are really spicy. I don’t use those, I give them to him to eat raw. Sometimes they’re even too hot for him.
Fill pint jars with salsa leaving a 1/2-inch headspace, attach lids and place in canner. Bring to a boil and process pint jars for 20 minutes. Remove from canner, cool completely, check seals, label and store in a dark, cool pantry for a year to a year and a half.
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 https://great-salsa.com/blog/ time to make. —Shawna Laufer, Ft. Myers, Florida
Fixed your egg and ham casserole tonight. It was a smash hit! I have been looking for a fresh salsa recipe and this sounds great! I just was wondering, do you have to use honey and why do you use honey? I’m a diabetic so I was just wondering.
If you are working alone, you can squeeze the tomatoes and put them to drain in a colander while you prepare the rest of the ingredients. In our kitchen, the boys chop tomatoes while I prep the rest of the ingredients.
Even so, a pressure canner affords greater safety that a boiling water bath, and is more versatile. But if you follow my recipe and use vinegar or lemon juice as stated in the recipe, the boiling water bath will work fine.
If you’ve been hunting for a unique salsa recipe that will dazzle taste buds, look no further. Just a few simple ingredients (grapes, bell pepper, green onions, bell pepper, lime juice, and red pepper jelly) come together to create a sweet and spicy concoction that we know you’ll love. Serve atop waffle-cut sweet potato fries, as we did here, or with your favorite hearty pita chip.
yes you can tell if you have hot jalapenos if they are dark green they are hot so get the lighter green ones i know only because i made some salsa and didnt know why it was so hot .now i just buy the lighter ones hope that helps.
I made your salsa last year and it was awesome. For us here on the East Coast of Canada, we found that it required a little too much lime juice, but it turned out sooo good and I have had so many compliments. Thank you. Lillian
The vinegar in salsa also makes the consistency fluid enough for the heat to penetrate the bottle in the canning process. This is needed because of all the added low-acid ingredients (the peppers, onions, and garlic) – when canning tomato sauce this isn’t necessary, so the citric acid works.
This looks delicious, Mel! We must be on the same wave-length because I am canning salsa today already! We have a recipe we love and when I branch out my family rebels, but yours looks worth trying for sure! There is nothing like seeing all those pretty jars all lined up when they are finished!
Sorry to send you an essay – but 2 questions: do you think we could NOT clean the peppers (still skimping on onions), and use organic lemon juice? Santa Cruz makes it, but I have yet to find the ability to swallow their price… But I will when we get the tomatoes.
1) Use a tested recipe. Canning is a great and fun (yes, I’m a nerd) way to preserve food and keep it on your shelves, but there are many food safety concerns related to canning and it’s important to use a recipe that’s been tested to ensure the pH levels are safe over time.
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. 🙂