This chunky, smoky salsa tastes amazing with tortilla chips. Roasted tomatoes, garlic, onion and jalapeno are blended with cilantro and cumin to create one of the tastiest and easiest Mexican-inspired recipes you’ll ever try.
Spread a kitchen towel on the counter. Use your jar lifter to remove warm jars from canner, drain, and line up on the towel. Use your canning ladle and funnel and add the salsa to the warm jars leaving 1/4-inch headspace. Wipe the rims. Use your magnetic lid lifter to lift lids out of the warm water, center lid on the jar, and screw on band until it is fingertip tight.
Place all ingredients in a food processor or blender, with the tomatoes, chilies, and onion on the bottom (closest to the blade). Pulse a couple of times to chop up the larger chunks, and then puree until salsa reaches desired texture. Taste the salsa and season with additional salt or honey, as desired.
Comments from a visitor on September 15, 2011: “I made your salsa recipe last night and we LOVED it! I look forward to canning some for the winter! Thank you for sharing! (I never removed tomato seeds/water when I make spaghetti sauce until reading your site. It cut my cooking time and I can’t wait to taste the new, thicker sauce!) ”
Remove lids, one at a time, from the simmering water, quickly dry off, and place on top of filled jar. Then, screw on the band (hold the lid in place with one finger in the center, and use the other hand to screw on the band).
Haha! I can totally relate to that. This last Summer I canned up a STORM. It was my first time canning and even though I was excited about all of the jars full of different goodies, I was kind of nervous about actually eating and of it! So, in a streak of paranoia, I had my husband consult a colleague of his who is a pathologist. I figured since he is an expert on germs he ought to know about the safety of eating canned goods. The pathologist said that as long as the lid hasn’t popped it’s completely safe and he wouldn’t hesitate to eat it or feed it to his own kids. That made me feel a whole lot better 🙂 We’ve been enjoying all the jams, relishes, pickles, apple sauce, and salsas since and…we’re still breathing! Go for it, Tori!
Use your jar lifter to place the jars into the canner leaving space in between them. Once jars are all in canner, adjust the water level so it is at least one inch above the jar tops. Add more boiling water if needed so the water level is at least one inch above the jar tops. When adding water, use the hot water from the small pot your lids were in. Pour the water around the jars and not directly onto them.
The first year I made salsa, I used the boiling water method of removing the tomato skins. I no longer do that!! For me, the way to go is to broil the tomato halves after coring and washing at 425F for roughly 18 min
Last week my dad made his favorite tomato juice. This week we made and canned some simple tomato and green chile salsa, which I expect will be great to pull out in the middle of winter and munch with some tortilla chips (if the jars last that long, we go through salsa pretty quickly around here.)
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.
Let me introduce you to the easiest salsa you’ve ever met. It literally comes together in under 5 minutes. Not only is it easy peasy to prepare but it’s down right delicious. Unlike pico de gallo, it’s more like a salsa you’d get in a Mexican restaurant served with chips before you get dinner.
There’s nothing better than to head to your garden or even market, grab some fresh vegetables and whip up an easy recipe. This Easy Homemade Salsa Recipe is perfect for your home Tailgating Parties, game night or even to serve at your next cook out.
Instead of using jalapeno peppers, use Serrano peppers for a better flavor. They are a bit more powerful and spicy so you have to be careful and experiment with how hot you want the salsa to get. My rule of thumb is one medium seedless and veinless Serrano is mild, three with seeds and veins is spicy. You cab adjust the heat by keeping or removing the seeds and veins. Wear gloves and don’t touch your eyes, even hours after you work with the hot peppers of any type. Water doesn’t clean that from your hands, rubbing alcohol does.
I continued looking for the perfect canned salsa recipe and finally found the one that is now our favorite in a book from the library that published only tested recipes (I wish I had the title, but I just copied the recipe all those years ago before blogging). It used just one small can of tomato paste and only 3/4 cup of vinegar, so it’s still thick and the vinegar doesn’t overpower the flavor. (NOTE: according to the USDA, it is safe to substitute bottled lemon juice for the vinegar in this recipe if you wish, but NOT the other way – it is not safe to substitute vinegar for lemon juice in other recipes, since lemon is more acidic than vinegar.)
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!
Hi, Sommer, I was pointed to your blog by Cory Kowalski. I immediately saved your detox soup recipe AND the salsa one. I love salsa and love making it, but I can’t eat as much as I’d like to because I have kidney disease (and tomatoes aren’t good for me). I am going to try making a salsa with an extra dose of tomatilos, substituting them for some https://great-salsa.com/category/recipes/ the tomatoes. I’ll let you know how it comes out. BTW, I can’t find a ‘follow’ button on your site — except pointing to Pinterest, which I know nothing about.
Yes, I get 4-5 pints normally, though it does seem to depend on if I’m exact with the tomato measurements. For example, I always weigh them first and then cut and core – maybe I’m losing more flesh when I seed them, or having to cut some spots off. Then after processing if I’m 1/2 cup or so more than the measured amount, I throw them in, since the tomatoes are the acidic veggie and so more can be added. Lots of variables when canning!
Back to the salsa…I was asked to do a little tutorial on some salsa canning basics for a church activity. Attendees were asked to bring salsa they’ve made fresh or canned to share for refreshments after the activity. I was pleased to see that the salsa I brought (this recipe) was the first one gone. I kept hearing people ask “which one is Katie’s??” That sure makes a girl feel good!
I’m an American living in Australia and have been looking for an easy salsa recipe. (Mexican isn’t easily found, here.) Can you give me a suggestion to replace the Rotel tomatoes? We don’t have this here. Thanks.
This 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.
Just a comment. Several people have asked in the Q & A forum if the cup of lemon juice is necessary. It definitely is, as tomato varieties now lack the acid that tomatoes used to have, and it’s not considered safe to can them without an acidifying agent such as bottled (not fresh) lemon juice. You could use vinegar or citric acid, but lemon juice tastes better and citric acid is not as easy to find as lemon juice is. This is similar to a recipe I have used, which is really tasty with the lemon juice.
Before I get started with those, I soak all my peppers in a sink full of water with a squirt of Biokleen produce wash (see my review here). The peppers were too floaty, so I sunk them with the tomatoes, thus multitasking my sink anyway.
One can indeed use a pressure canner for canning salsa . I always use Roma tomatoes and never use the tomatoe paste (optional) in the recipe . It never turns out to liquidity or mushy ,not ever . Very certain the reason for that is the Roma’s are a meaty tomato. I have tried the water bath method as well with this recipe , both have the same consistency. I pressure can at 10 lbs. of pressure for 15 min. Adjust lbs. of pressure for your elevation .
Combine the drained tomatoes and reserved 1/4 cup of juice with the diced green chile peppers, green onion, and the parsley or cilantro. Add the lime juice or lemon juice, the freshly ground pepper, garlic, and salt.
A step-by-step canning guide to the best homemade salsa on the planet! This is the only salsa I make because it is perfect for eating right away and even better when canned and put on the shelves to enjoy all year long.