Fresh cilantro would decrease the acidity, Rose, so I’d be careful – maybe 1/4 c. but then decrease the onions or peppers by a couple tablespoons or increase the vinegar by a tablespoon? I like to play it safe – I know many people can salsa that’s full of fresh ingredients, but food is just not worth playing with for me, so I try to go by the book. Personally, if we want cilantro, we add it when we use it – it tastes fresher then, too. 🙂
Salsa is a versatile condiment that can go on chips, burritos, eggs, or even mixed in with ranch for a healthier salad dressing. Salsa is naturally low in calories and speeds up the body’s metabolism, making it a fantastic addition to your diet. Commercial salsas can be loaded with sodium and contain preservatives, so making your own easy homemade salsa recipe is a good idea. Plus, fresh always tastes better!
I didn’t read through all 329 comments (WOW!) but was wondering how long you think this will keep in the fridge? It made almost a full quart mason jar so I’m thinking of sharing with my mom 🙂 Im going to make the Tex-Mex Rice & Beans this week and use this instead of fresh tomatoes and we will eat chips and salsa, but I dont want it to spoil before we can use it. Thank you!
I always get asked what kind of crackers/chips I eat with dips. There is only one possible answer: Mary’s Crackers from Mary’s Gone Crackers. I am obsessed/in love/can’t picture my life without them. I quit eating gluten about a year ago and to date I haven’t found any gluten-free crackers that taste better than Mary’s Crackers. P.S. I’m not paid to say any of this, I just really, really love them.
Oh this looks delicious Mel! Your recipe is so, so similar to mine! We go through it like it’s water. I made sure I canned plenty last summer to get us through the winter. I have tomatoes coming out of my ears again this year. Looks like I need to get busy! I kind of cheat though and don’t put mine in a steam bath. I just let my salsa come to a boil and keep my jars in a warm oven and the lids in simmering water. I pour the boiling salsa into the warm bottles, then put the lid on and screw the ring on and tip the bottles upside down and let them sit overnight. The lids seal every time. Don’t call the canning police on me !
I’m really looking forward to trying your salsa recipe, this year is the first year I’ll be canning and there are now 2 of your recipes I’d like to try. Is it possible to replace citric acid for the vinegar in this recipes? I already plan on using the citric acid for your canned roasted tomato sauce. Thanks!
Linda, glad the cooking saved your day! It always picks me up too. As for the jelly jars, they should be just fine. Just follow the same guidelines and leave the same headspace. I’ve canned this salsa in both pints and quarts, and can’t imagine the half pint jelly jars will make any difference. I think you can get away with less processing time doing half pints (just 10), but just do the full 15 minutes to be safe. It won’t affect the salsa any.
Tried more than a few salsa recipes out there and tried a couple batches of this one this weekend. Really good balance of heat and acid but added a bit more peppers and onion (used red and white cuz I like lots of goodies in my salsa). Left out the tomato sauce on the second batch and still was great (used the paste for both batches). Used some perfect field toms (well drained) and will try with roma’s next. This is a GREAT salsa and now my “go to” recipe! thanks!
Before meeting Gloria I assumed that salsa or picante sauce would be too difficult and time consuming to prepare at home. How wrong I was! I´m forever grateful to Gloria for generously sharing her family recipe with us, and thus with all of you.
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.
Hi Judith. So I called my extension office about the safety of adding corn to the salsa recipe. They said not to do it. Corn, black beans, and the like require pressure canning and are not safe for water bath canning. They recommended just mixing some corn into the salsa later when you open up a jar to eat.
Juicy watermelon replaces tomatoes in this salsa that’s simultaneously cool and spicy hot — perfect for a summer barbeque. Serve it with tortilla chips, or use it as a topping for grilled chicken or fish.
I know girl, me too! I looovvvee salsa and grew https://great-salsa.com/category/canning/ here in Texas eating it in Mexican restaurants…it is very different than pico de gallo and I always ask to “hold the pico”…but bring on the salsa! Oh and I know, traditionally, salsa uses canned tomatoes or Roma tomatoes, but I just couldn’t resist using these…it was just so simple and delish!