What kind of apple cider do you recommend using? I used Bragg’s and the taste of vinegar was so strong it was nearly inedible. I had to use baking soda to even out the flavor. (I’m not going to can this batch, just because I’m not sure the acidity is correct with my adjustments.) I followed the recipe precisely so I know I didn’t add too much vinegar. Any thoughts?
So I started paying attention. I tried when I got home a few days later and failed. So then, I had her to my house. I wasn’t going to screw it up this time; I took notes. For over a year now, I have been making my variation of Yesenia’s recipe. And now my dear readers, I am sharing with you. Oh and Yesenia did give me permission. She is not one of those that likes to keep good food a secret!
I do have a question though – does this recipe meet or pass any specific canning requirements for salsa? Last year it didn’t stick around long but this year if I make multiple batches some jars may hang around a little longer than others and I’m always paranoid about the safety of canning salsa. (I never give it away unless its fresh and I know they’ll eat it right away…) Any comments would be appreciated!
I’d never heard of sriracha sauce before today, read it in one blog post and had to look it up and in the few hours since then I’ve come across it THREE more times. Makes me wonder if I’ve just kind of skipped over the word before because I didn’t know what I was. Mad.
I’m making this for the third time today. I fiddled with the peppers a little on each batch, as I have a few madly productive poblano plants this year. Given your mention of adjustments to the original recipe and my own subsequent pepper shenanigans, I let each of the first two batches sit for a few weeks after canning and then checked ph, and I’m pleased to report that both batches were unambiguously acidic enough for HWB canning. Oh, and delicious. I mean, really delicious, to the point where it’s difficult to express how good this salsa is without resorting to profanity. 200lbs and counting of tomatoes from the garden this year, and this is easily the biggest hit out of all experiments so far. Thank you!
A friend is teaching me to can this year. She had found your recipe and thought it was the best she had ever made so we spent a day making it. We used whatever type hot peppers we found in three different
[…] chunky salsa – I wasn’t satisfied with the salsa recipe I canned last month. This one is so much better! Whatever I did it was the perfect amount of heat, and the consistency is just like restaurant salsa. We will definitely enjoy this come winter. […]
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!
Yes, I think so. I’m not sure how the texture fares…or the flavor…but I know several people in the comments have frozen it (I believe they cut down on the vinegar slightly since it doesn’t need as much acidity if it’s not being canned).
[ All About Home Canning, Freezing and Making Jams, Pickles, Sauces, etc. ] [FAQs – Answers to common questions and problems] [Recommended books about home canning, jam making, drying and preserving!] [Free canning publications to download and print]
I made this salsa today; included the cumin, lime and garlic as suggested. However, I had to use diced green chiles instead of the serrano peppers because the peppers are too hot for my family (I like it but…they won out). Mild and delish! Next time I may use roasted romas instead of regular roma tomatoes. Great recipe. Gracias!
Few months ago I picked up Organic Fresh Tomato Salsa at Costco and it totally changed my salsa makin’ life! It’s the best tasting salsa EVER. I mean, I’ve had my share of salsas but this stuff does not compare to anything else. I don’t know if it’s the extra veggies in the mix or what but something about it that is uncontrollably good. It’s the perfect combination of fresh, zesty, with touch of heat and ton of cilantro. Pair it with your favorite bag of tortilla chips and you have one of easiest and freshest appetizers of the summer!
You can taste it at this point to see how spicy it is (every year my peppers are different, depending on our summer weather) and add cayenne pepper if you’d like to increase the spiciness (again, dry ingredients are fine to add – you just can’t add anything else fresh).
Tomatillo Salsa (Canning): This salsa smells impossibly sour while you’re cooking it down, but fret not… all will be well when the simmering is done. Don’t be tempted to skimp on the acids; they’re necessary for safely preserving this naturally low-acid food. Recipe found at Married…With Dinner.
Last year was the first year my girls and I made salsa. My friend Angie has an awesome recipe that she shared with me and we tweaked it for our own tastes. We made several different batches and added a different level of “hotness” to each one. I’ve noted at the bottom what you can add/subtract to get the spiciness you want.
I’m making your salsa today. Your ingredients are right on with the ingredients I use to make it fresh. The only difference for me is, I had an abundance of tomatoes this summer. I cored them and froze them whole. I just put them in my stockpot and will cook them down until the water is just about gone. I’ll use my emulsion hand blender to run through the peels. I’ll add the other ingredients after this, that way I still get a little chunkiness. I did the process yesterday with pizza sauce (canned) and used about 2 gallons of tomatoes. Turned out great.
I made this the other day for my kids to have with chips for a after school snack. It turned out wonderful! My 11 year old daughter pretty much devoured the first bowl by herself! And me and my 10 year old son finished off the second bowl the next night with dinner. It was the best salsa ever. Spicy and just the right consistency of everything. Easy salsa to make takes about 5 mins max. Thanks for sharing will be making this a lot more. Followed the recipe exactly with the exception of using dried cilantro and 1 1/2 tab. of bottled lime juice. Everyone loved it including my paul newman black bean and corn salsa recipe blog is AMAZING!! I love to cook but I am a beginner at this point. All other blogs explain the recipes however you still feel a bit lost and unsure. This is great! I Love how everything is explained with pictures.