“homemade margarita salsa recipe -homemade salsa recipe using canned tomatoes”

Hi Danielle – thanks for being interested! I’ve been posting a few updates to Facebook and Instagram but the latest total was over $32,000! It’s been incredible. Additionally the eBook has raised almost $15,000!

However, if you recently canned them, you’re okay to keep it – you don’t have to throw it away! qdoba green salsa recipe improperly canned just means they can’t be stored at room temp for months and months. Just move the cans to a refrigerator for storage for a month or two. For longer storage, transfer the salsa to freezer-safe containers (leaving room to expand) and freeze. Salsa freezes well! If you have more ingredients, definitely try again using this recipe and the updates I now use in preparation if you have a food processor. 🙂

I have been searching, searching, searching for a recipe for salsa that can be canned and still tastes fresh from the garden, and I’m so glad I came across this recipe! I have to admit, I’m a bit nervous about it keeping all winter, especially since I’m getting ready to make about 8-10 times the amount. I know you’ve addressed shelf life in your comments but any reassurance would be so appreciated. Thanks so much for the recipe! I gave it a trial run yesterday, and it was delicious! Just added a couple tsps. of cumin since we’re a cumin-loving family.

If you are going to grill or broil the tomatoes, I recommend coring them first. Grilling is best with whole plum tomatoes; grill them on high direct heat until blackened in parts and the peels are cracked.

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Jami I am a new canner and i have been researching the 15 pints of salsa i recently canned. I did not put lemon juice in, I did not measure ingredients and I used fresh cilantro, and parsley, and then I did all this in a water bath. The more research I do, the more I think I might have to dump all this out and try again.

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Hi Robyn, I haven’t tried freezing it but I’m assuming since it’s a fresh salsa the tomatoes might have a “soft” texture to them when you defrost and not be as fresh. If you do end up freezing it, I would love to know how it works out for you!

It doesn’t take much effort to whip up delicious bites that leave an impression. I really think anyone can cook, if they want to. I hope you find a few favorites here that you want to make again and again! Cheers!! – Colleen

Yes, I do this every year! Saves me when I’m behind on my canning or waiting for more to ripen so I have a large enough batch. I usually let them sit at room temp overnight before I need to use them because they can take a while to thaw and frozen hands hurt 🙂 . I wouldn’t eat them like fresh tomatoes, but it works great for any canning recipes.

Thanks for the comment! The salsa will keep at least through the week so you should be fine to make it ahead. The honey is optional and feel free to use as little or as much as you’d like to get it how you like it!

I hope you enjoy it, Katie. Unfortunately citric acid can’t be directly subbed for vinegar in salsa. There are no tested recipes for that. However you can sub bottled lemon or bottled lime juice for the vinegar (same amount) and some prefer that flavor (I think I mention that in the recipe?).

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If I had any complaints about this salsa recipe (which I don’t), it would be how long it takes to make a batch. There’s about 1.5 hours of prep time, plus around 2 hours of cooking time from start to finish. Because of this, I strongly encourage you to double or triple the recipe and just make a day out of it.

2. Put butter and 1 cup sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to medium-low; mix in egg, milk, and vanilla.

Glad to see someone knows how to make salsa that tastes like salsa.Most home-made recipes usually taste like tomatoes or are nothing but spicy hot. It’s kinda like you either blasted by the tomatoes taste or burn your taste buds off. Good recipe.Of course,being a Texan I modified it just a bit for the taste I’m used to.

This recipe is FANTASTIC!!! I have tried others and have not been satisfied with the consistency. This recipe really does end up thick and chunky and delicious. I added some mini-bell peppers (red, yellow, and orange) and only used half the cilantro, (I made a double batch). Almost everything else I left the same and the consistency, flavor and spice was fantastic. I will use this recipe again and again. Thank you so much for posting!

Tomatoes – 10 cups peeled, cored, chopped tomatoes, which takes about about 8 lbs (yes, quite a few – you remove the skins, seeds and a lot of the water, so it takes a lot to start.)  If you only want to make a single jar, see this page instead!

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 just wanted to say thank you for sharing this recipe it really is the best salsa. My family is very picky when it comes to salsa, especially my husband. We tend to pick favorite Mexican restaurants more by their salsa than the menu items. This salsa is delicious and very much like a restaurant style salsa. I’m making my 3rd batch now and I’m excited to have this on hand for my family. Thank you, for sharing!

We tried this last night in Berlin. We couldn’t find a Poblano, but used a Spitzpaprika (similar to an Anaheim pepper where I’m from) instead. We also only had one Jalapeno, so we added a tiny bit of Birdseye to even it out. It gave it a sneak attack, starts sweet, then bites you later. Love it.

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.

With the Super Bowl just around the corner, this would be a great easy appetizer to watch the big game. Make sure you’ve got something to serve at half time because this won’t last through the first quarter.

Hi. I found this recipe on Pinterest and thought I would let you know of another recipe if you need your fix NOW! Here in SoCal, the Krogers grocery store is Ralphs and they have a Ralphs brand Salsa Style Diced Tomatos, which already has the onions and chiles in it. I assume other Kroger stores have it as their own brand. Add 2 T white vinegar and 1 tsp mesquite liquid smoke, hit it with a stick blender, and you have a deadringer for the salsa they serve at Chevy’s restaurant.

Transfer to airtight container and serve immediately with chips. However, I prefer to refrigerate salsa for 1 day prior to serving because I prefer chilled salsa and because the flavors marry, mellow, and the flavor improves on the second and third day. Salsa will likely keep up to 1 week airtight in the fridge; however, we’ve always eaten a batch within 3 days.

You know that salsa you get at Mexican restaurants the minute you walk in with lots of chips, well that’s my favorite salsa ever and I’ve never been able to get that out of a jar. But salsa is simple enough that you can make yourself at home with a handful of fresh ingredients.

My favorite “fresh” salsa is The Pioneer Woman’s Restaurant Salsa. My husband would like me to make it three times a month so we never run out. I just make sure I buy Muir Glen whole tomatoes so it tastes good every time.

oh girl…you are giving me salsa cravings! I always thought I was a chunky pico de gallo salsa type girl, until I started making it like this. I’ve never added rotel to mine, and honey either! changing it up next time! I love seeing those specks of heavenly cilantro!

Other modifications: I used 4 cups chopped onions instead of 3, and roasted my peppers and garlic under the broiler. Instead of trying to measure the cilantro, I just used the whole bunch. Placed everything in my Ninja for easy chopping .

If using canned tomatoes, you say to use 28oz can. But for fresh, use 10-12 tomatoes? I can’t imagine there are 10-12 in a 28oz can. Am I missing something? This recipe looks amazing so just want to get it right. I’m going to be using fresh tomatoes vs canned.

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I’ve made salsa very similar to your recipe for years. People never believe me when I tell them it is mostly from canned tomatoes and takes only 5 minutes. I also like to use the fire-roasted tomatoes with garlic, too. Adds another layer of smokey flavor!

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