I made your salsa last year and it was amazing. It was the first to go off the pantry shelf https://great-salsa.com/category/canning/ I’ll definitely be making it again this year if my garden produces like it did last year. My husband likes strong flavors so I think I added more cumin and cilantro. We also really like the smokiness of chipotle so next year I think I may add some of those as well.
STORAGE SUGGESTIONS: This salsa verde should keep well in the refrigerator, covered, for at least 1 week. If you added avocado, it will keep well for about 3 days—be sure to press plastic wrap against the top surface to prevent oxidation.
Great texture (not runny) and great taste. Everyone that I’ve had try it says it’s the best salsa they have ever had. I make as is, however if it want it extra hot I add 1T ground habanero powder to the whole batch. I just ate my last jar today so thank goodness my tomatoes have finally started ripening! Thank you for sharing this recipe.
Wife, mom, business owner, volunteer, lover of chocolate, procrastinator of cleaning, experiencing life in my 40’s and not putting off to tomorrow what I’ve wanted to do for a long time. I stop lookin’ and get cookin’ in all areas of life.
My friend Molly makes a killer salsa and after having hers a couple of times, I decided to make something similar. I started with a can of fire roasted tomatoes that I was staring at one day in my supermarket and took it from there.
Ha! That’s too funny! Sometimes I just see the perfect related post title from a friend and don’t even check it out b/c I know all their stuff is great. I wonder if Donielle got more or less visits b/c people though it was an odd salsa? Whoops! Glad I could give you a chuckle, anyway!
I made my own salsa for the first time this summer and was amazed at how easy it was and how fresh it tasted. Now that I get the hang of it, I’m trying lots of variations (different chiles, spices, more/less garlic, cilantro, etc.). Thanks for such a simple, un-intimidating recipe!
What an awesome recipe! I had been looking for a salsa recipe for some time, found this one and made a single batch. My husband and I tasted it the next day and we both LOVED it. I made a double batch that same day because we knew that we would use that single batch long before fresh tomatoes were in season again. In the second batch, I cut back just a little on the cumin seed (3/4 teaspoon) and added an extra teaspoon of kosher salt. I have shared this recipe with my nieces, who then shared the salsa with their families. A new family favorite! Thank you so much Jothan!
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).
Heat a small ungreased cast-iron skillet over high heat. With a small sharp knife, pierce jalapenos; add to hot skillet. Cook for 15-20 minutes or until peppers are blistered and blackened, turning occasionally.
Hi Jeri Lou! I mentioned that step in the pictured instructions but left it out in the recipe box – it’s now added 🙂 There has been a lot of discussion about canning and bacteria in some of my other canning posts. The fact of the matter is, bacteria cannot survive or form in an airtight space. Still, it never hurts to take extra precautions.
Hi Theresa. Yes, you can double or triple the recipe for a larger batch. This recipe takes more time than others, but is so worth the effort. You picked a good one to start canning with. I hope you enjoy the results!
Yes, Lori! Any canning recipe can be frozen from a safety standpoint (texture changes are the main concern), and salsa is a good choice for that. I’ve frozen leftover batches before and the only thing I’ve noticed is that it might be a bit more watery after thawing, but I just drained it a bit and we still enjoyed it.
I made this today without the salt due to a low sodium diet restriction. I think it tastes good without it, really fresh. I’m letting it set for another day in refrigerator before indulging. Thanks for the recipe!
I’m so excited to try this recipe out. The reviews are fantastic! It’s my first year canning and I was wondering if I can use quart size bottles? We go through salsa like crazy around here. Will I need to adjust the processing time at all? Thank you so much. I know anything you blog about will be amazing and turns out every time!
Add the seasonings and bring to a gentle simmer, just to get it hot (180 F, if you have a thermometer). Keeping it at 180 F for 30 minutes prior to water bath processing kills any bacteria and enzymes. Adjust the heat to maintain 180 F and simmer for 30 minutes, stirring occasionally.
Hi, I’m Brittany! I’m a former health coach turned SAHM to my two sweet girls. Here you’ll find delicious food, talk about the daily challenges and triumphs of motherhood, our journey into homeschooling, and our family travel adventures. I’m so glad you’re here!
As I mentioned above, I picked up the Missions Organics Tortilla Chips and all of the ingredients for my homemade salsa at my local Kroger in Charlottesville. You can use the store locator to find the chips in your area, and be sure to check out the additional recipe ideas as well. They’ve got Tequila Guacamole and Cheese Nachos as well as Chimichurri Steak Tacos! Oh my YUM.
Instead, I cut the tomatoes in half, place them cut-side down on a baking sheet, pop them under the hot oven broiler for 3-4 minutes (watch closely!) and the skins will wrinkle right up when the pan is removed, and after they are cooled, the skins will peel off really easily.
We lived in West Texas for 18 years and now live in NE Pennsylvania. Didn’t have to worry about Salsa in Texas as there was a Mexican restaurant on almost every corner. Not so in PA. I have been making my Salsa (Mexican Chili) from a good Mexican friend of ours now for 12 years with some adjustments, 1 large can of Furmano’s whole tomatoes, jalapenos, cumin, coriander, salt fresh cilantro (when we can get it), minced garlic, diced yellow onions, lemon and lime juice, and some other spices. Will have to say it is VERY good.Have had many people Rave about it who are transplants like myself from Texas and California.
“This is a nice recipe to use if you are new to canning. I received this recipe at my bridal shower. I’ve tried lots of salsa recipes and this one is the one I always return to. I also like the fact that it uses basic ingredients… nothing too hard-to-find. You can use your favorite canning method for this. Following the instructions on the box of jars is always a good place to start. It looks like a lot of instructions below, but it really isnt- I just want to make it as easy as possible for a beginner.”
I didn’t take your comment as being mean in any way. You want people to be safe and so do I. If I felt this method was unsafe, I would not have shared it. I did add to my post and to the recipe that canning or a hot water bath can be used as well.
I really like this. i have made it three times in the past 4 days. last night i got a baking dish threw in half cup brown rice, cup of chicken broth, 1/3 cup corn, then slathered this salsa on top of my frozen chicken and covered it then let it cook for like an hr and a half OMGolly! it was fantastic.
I’m always searching for restaurant style salsa at grocery stores, and after making it last night, this is exactly what I’ve been looking for! I live in Houston where we have some of the great Mexican restaurants, and this salsa was absolutely comparable. Thanks!
And for those of you wondering, can you use canned tomatoes? Yes. I have used fire-roasted canned, too, to supplement the tomatoes I had on hand. I just add the canned at the end of cooking down my fresh tomatoes. I even made a batch with all my left over tomatoes from saucers, beefsteaks, cherries…I throw into a food processor with skins on. We like it with all the bits of skins, too. Cuts down the time by a lot for making big batches like me!
Sadly, I just put up all my hot peppers yesterday so there won’t be any salsa for me. But I am printing and stashing this recipe for next fall when I’m up to my eye teeth in peppers and tomatoes again. Love the change to smoked paprika – it’s one of my favorite little game changers in chili and Mexican rice. Really beautiful photo (you know I watch those) and did I hear there’s a new bowl coming??
Back again today, triple batch with 24lbs of Green Zebra tomatoes. Got a little lazy about this batch and accidentally discovered that leaving the cut tomatoes covered and draining in the fridge overnight seems to eliminate the need for a cookdown. I’m not even sure I’m going to add the tomato paste to this batch. Also, under cover of “taste tests,” I’ve pretty much managed to have salsa for breakfast this morning. That’s health food, right?