I read once you can freeze whole tomatoes and use them later.. me being lazy last year decided to do that with my abundance of garden tomatoes. Have you ever tried that? I’m wondering if I can pull them out and make this..?
Why bottled lemon or lime juice? Bottled juice is uniformly acidic, something that’s important for food safety. Foods like salsa that are canned in a water bath do not reach the temperature of pressure-canned foods, and thus rely on things like lemon or lime juice (or vinegar) to raise the acidity to a level that prevents the growth of botulism. So do NOT skip this ingredient!
wow–no ro-tel in canada? its just inconceivable to someone from oklahoma usa. i hope at least you live close to the border lol. best of luck in your search for it from one old guy cook to nord de ligne. tom
This ones a keeper! Just started a garden this year and I didn’t know what to do with all the tomatoes and peppers I got out of it. I don’t cook often, didn’t know anything about making salsa or canning, but this recipe is easy to follow and if I can do it, anyone can. Expect a lot of complements on it when you share it! I will definitely make a bigger batch next go around. Thank you for sharing your recipe!
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.
I love, love, love this salsa. I’ve made it several times and it’s been runny, so this time I drained out some of the juice from https://www.youtube.com/channel/UCEBG6L4px6fNxT0gEi9kmhw can of tomatoes (not the Rotel). Perfection!!! Thank you thank you!
“My husband and I love fresh salsa, so we decided to try making our own. We just started by adding ingredients, till it tasted the way we wanted. Since then, we have been growing a SALSA GARDEN in the backyard, so we can enjoy our homemade salsa all summer long!!”
I’ve never seen a salsa recipe like that – and it’s a good thing! I love the creativity of this recipe, and I think my favorite part is the charring of the vegetables. I bet that really amps up the flavor! Great recipe, Amy!
A. Yes, salsa, tends to be at peak quality for about 6 months, then ok for another 6 months. After that, the USDA says it is still safe to eat as long as the seal is intact, but it darkens and becomes mushier than most people would like! So, if you have an older jar, and there’s no leakage, a good seal, and everything looks ok, open it and try!
The USDA says the only change you can safely make in this salsa recipe is to change the amount of spices and herbs. Do not alter the proportions of vegetables to acid and tomatoes because it might make the salsa unsafe. Do not substitute vinegar for the lemon juice.
Thanks for the tip. I have planted 36 roma tomato plants and many pepper plants. My family and friends are looking forward to salsa again this year. I plan on making this great recipe again. Many thanks. Lillian
10 Let jars cool, lids should pop: Remove jars from the water bath and let sit on a counter for several hours until completely cool. The lids should “pop” as the cooling salsa creates a vacuum under the lid and the jars are sealed.
I was planning a party and thought it might be fun to try a different kind of avocado salsa. This recipe was an absolute success. Scoop it up with chips, spoon it over chicken or steak, or eat it on its own! —Susan Vandermeer, Ogden, Utah
Used this for my first time canning salsa. So far so good. I did change the spices just a bit because I do not like cumin and I left out the celery (didn’t see that on the ingredient list when I made my shopping list) but added more onion to make up the difference. added 1/4 cup dried red pepper flakes because we like things SPICY!!!! I didn’t have enough for the last pint so I put it in a bowl in the fridge to cool and once it cooled Oh my! The best salsa ever!!!!! I used lime juice instead of vinegar because that is what my mom always did. the spicy with the lime juice and cilantro is just such a good combo! I also generously doubled the cilantro as we can’t get enough of it. How long do you let your jars sit before you open them to eat the salsa?
The color varies depending on the tomatoes. So just naturally turn darker when cooked. Did you use plum tomatoes or regular tomatoes? Plum tomatoes will get darker than regular tomatoes. Did use do the step where you cook the salsa in hot oil? This step helps a lot to darken it. Cheers!
I made this and it’s amazing! I left Texas about a year ago and have been missing authentic Tex-Mex salsa so much… until I found this recipe! I use 4 jalapenos, and leave some seeds in, to make it a little spicier 🙂
I’ve been wanting to share it for a long time and finally put a step-by-step canning guide together for those that are new to canning or hesitant to try it (spoiler alert: it’s easy, and I really mean that).
The first time I canned homemade salsa (around 13 years ago, I think), I used recipes from the Ball Blue Book (one batch of each) and some “mild” Tam jalapeno peppers. Those “mild” peppers ate through two pairs of rubber gloves and filled the house with fumes so strong that I could hardly breathe and my husband started tearing immediately as he soon as he entered the house when he came from work. The salsa was thin and watery, strong on vinegar, and not too tasty. I gave up on salsa for quite a few years – I couldn’t put myself through that again.
I just made this recipe, but halved it. Now I’m kinda freaked about the vinegar I added and if it’s enough. I had 5 cups of tomatoes, 1/2 onion, 1 jalepenos , and 6 ounces of the canned paste. I added 1/3 cup white wine vinegar ( all I had) and a squirt of lime juice.
I did adapt the recipe it by increasing the peppers by 1/2 cup, and then decreasing the onion by a 1/2 cup to keep the recipe in balance. This makes the salsa a bit more spicy, which we like. I also added a few more dry seasonings which is okay to change in canning recipes since it doesn’t affect acidity.
Hi Jenn, with only a tablespoon of sugar in the entire batch I have no idea why it would have been too sweet. It may just seem sweet because it wasn’t hot and perhaps hot salsas are what you’re used to? The heat factor is related to the jalapenos – did you see the recipe note about the membranes? That’s where they heat lies so if you want a hot salsa leave the membranes intact. Be sure also to use the freshest jalapenos you can find, otherwise they tend to lose some of their heat.
This is the best salsa I have ever tasted and the first one I have made. Made a ton of batches last year and still enjoying it. Only change I made was red onions instead of white based on personal preference. I have people begging for another jar! I obliged of course.
I have a salsa recipe that I have made for a few years now, it requires a lot of chopping! You can definitely tell it is homemade. I was so excited to see this recipe! I tried it tonight and my family LOVED it! They said they would have thought it was from a jar, but they were at the table while I was making it! Thanks for sharing!
Remove the tomatoes (from water, grill or broiler) and let cool to the touch. Remove and discard the peels. Cut away any cores if you haven’t done so already. Chop the tomatoes taking care to save any juices that may come out of them.
For the All-Raw version: Roughly chop the tomatillos and the chiles. In a blender or food processor, combine the tomatillos, chiles, cilantro and 1/4 cup water. Process to a coarse puree, then scrape into a serving dish. Rinse the onion under cold water, then shake to remove excess moisture. Stir into the salsa and season with salt, usually a generous 1/4 teaspoon.
Make your Salsa Day fun by inviting your friends to join in on the preparation, and reward them with containers to take home and freeze. While everyone is chopping and stirring, definitely turn on some contra music for added fun!
Just made this salsa. Husband says it’s the best ever. I went to store to pick up Cilantro as it was the only ingredient I didn’t have on hand. I forgot to add it. It still is the best. I canned 8 pints and drained off almost all liquid when filling jars. I plan to add cilantro as we use it. It is amazing!
A food processor makes short work of herbs and garlic; you should toss these ingredients into the processor before you add the tomatoes. Use it to puree half or all of the tomatoes (you may prefer to keep some tomatoes chunky).
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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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Hey thanks Brian! We love hearing from satisfied readers. Glad you like the salsa! I hope you try some other Bald recipes too. They’re all delicious. We have some great outdoor recipes under our camping section, and loads of other tasty treats throughout the site. Enjoy!
Making this right this very second. Following exactly to start with..except am throwing in a couple of Thai peppers along with the 4 smallish jalapenos…which I may regret…them things are supposed to be killer hot. I will say, that it is taking significantly longer than the 10 minutes prep time for the water to simmer off (step 2), but I’m in no huge hurry….I have wine.
going to make my first batch tonight of this. My kids eat salsa and chips like its the best in the world. From all the reviews I saw, sounds like a winner. I wanted to spice the heat up, but wife said no! maybe will do my own batch since i like fire. will let you know how it turns out.