The measurements you have there would feed how many people?? LOL i am clueless about how much i would have to make. We are having a potluck at work and i need to feed 9 witches.. so how much would i need? hehe
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.
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Using an immersion blender or food processor, carefully purée the salsa to a smoother consistency. In a food processor and working in batches, pulse 8 – 10 times and when all finished, return to the pot. Taste for seasonings and if too vinegary, add another tablespoon or so of sugar. If too sweet, add a little more vinegar to balance. Bring blended salsa back to a boil and simmer a few more minutes.
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.
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I love this salsa! It’s very similar in taste to my recipe, but much simpler. I make it all the time. I never buy jarred salsa anymore, as this is just as good as all the Mexican restaurants around here….even better than a few. The only problem is I could probably eat the whole batch myself because it’s so addicting!
I just wanted to say my husband and I absolutely love this recipie! I was worried it wouldn’t be chunky enough. It was! Last summer was my first year canning and if I can do this anyone can. I will always use this recipie from this day forward! My only regret…I didn’t make it sooner at the beginning of tomato season. So I didn’t Make enough. Only got like 3 large jars and they didn’t last long. Next year I will start early and make more. Thank you for sharing your recipie for people like me!!
Something that might help cut the process of “cooking down the tomatoes” time. One day while searching for something to store chopped tomatoes in till I was ready to make and can my mother in laws bbq sauce “en masse” early the next morning, my eyes fell on my sun tea jug. I dumped the tomatoes inside and promptly filled both sun tea jugs that I had and set both in the fridge overnight. The next morning I had floating pulp and inspiration hit …. since the water boils off anyhow, why not cut out the proverbial “middle man” and drain off that water before (!) I started the cooking process??!!! You talk about making a huge difference in the amount of time! Wow! The flavor did not change and it still had some cooking time to it to cook off the liquid from the onions and peppers I’d added to it. And then I hit upon an idea to keep me from being tied to the stove to stir, stir, stir … my crockpot with the lid cocked to the side did an excellent job and I only had to stir occasionally, I canned 10 pints of thick bbq sauce last year and so far this year, 24 quarts of tomatoes. I have more than enough tomatoes to make a couple batches of your salsa. I will be using the same “liquid removal trick” and “crockpot cooking trick”. Give the trick a try, anything that frees you up to make more yummy salsa is a good thing!
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…
Hi Pam, honestly, I don’t know how that would work. All the vegetables have different levels of acidity – and that’s what makes a recipe have the correct pH balance for food safety. You might be better off googling a homemade salsa recipe without bell pepper.
I just made this wonderful salsa a couple of days ago with roma tomatoes. I 4X the recipe and ended up with 32 pints of salsa. We liked it so very much I am thinking of doing more with the 1 1/2 bushels of regular tomatoes that I have. Do you think that the regular tomatoes would have too much liquid in them or would the draining take care of that problem? I didn’t add the paste last time so I would probably add it for sure to make it thicker.
This is absolutely the first salsa I’ve ever made, and canned. Perfect! The best I’ve tasted. I’ve just begun gardening, and was able to use all ingredients from my own garden. Successful and delicious!
It looks good, fresh, but a little too blended. We like our SALSA chunky! Plus we make 3 different temperatures…SISSY, FIRE IN THE HOLE, AND LAVA JOE!!! Plus you can cook with our salsa as well…spaghetti, chili, red beans and rice to mention a few. Check out After Midnight Salsa online, or on Facebook when you have time…. Great recipe thought Mtn Momma 🙂 Jimmy
I have done salsa for quite a few years but I never cook mine down I just bottle it fresh into hot bottles and then water bath it for 30 minutes. I haven’t had any trouble with my salsa or any one die but now I am concerned because every receipe I read cooks it down. What do you think
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wow–no ro-tel in canada? its just inconceivable to someone from oklahoma usa. i hope at least you live close to mango habanero salsa recipe canning border lol. best of luck in your search for it from one old guy cook to nord de ligne. tom
Best homemade salsa EVER!! I get compliments from everyone who tries it–including a Hispanic friend from Mexico. I love it and will be growing a huge salsa garden every year for the purpose of making this recipe!
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Dang, sorry to hear that Rod. Not sure why it would be so vinegary. I just made a quadruple batch last weekend and everything turned out perfectly again. Double check your measurements is all I can think of. Glad to hear it is normally a hit recipe though.
UPDATE: Thanks to Janet in the comments for letting me know steam canners HAVE been approved by a national extension office and the National Center for Home Food Preservation for processing times under 45 minutes (here’s the article).
I made it tonight…tried some off the spoon ….pretty tasty…I added some Serrano peppers and more jalapeños to make it more spicy…hands are burning but my mouth is watering….thanks…used tomatoes from my garden
Wow!! This recipe is pure perfection!! Thank you so much for sharing this wonderful recipe, so glad I ran across this. Everything is so balanced flavor wise. To me, this is better than a restaurant salsa!! My go-to recipe for sure!!
Thanks for sharing the recipe. We loves this. Not only is it easy, but it is delicious. I make it frequently and my husband and it has usually disappeared within a couple of days. I was just ready to make another batch and realized that I ought to thank you. 🙂
This quick-and-easy salsa tastes great as an accompaniment to meat dishes as well as with chips. I teach kindergarten and my husband is a county Extension agent. We’ve lived down here in the Imperial Valley for 30 years. I say “down here” because Holtville is 15 feet below sea level!
Oh, the ads should NOT be printing, Stacy! Clear your browser history/cache. That should do the trick. I tried it on my computer (Safari and Chrome) and the ads aren’t printing. I agree, that’s annoying. If you can’t get it to work, let me know and I’ll troubleshoot on my end.
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