That said, I’ll be canning salsa again this weekend and intend to fully enjoy the finished product! Try making your own sourdough tortilla chips via the instructions at the GNOWFGLINS eCourse on sourdough (yum!).
This is absolutely the best salsa I have ever tasted and enjoyed. I’ve made 3 batches already and planning on another batch tomorrow. YUMMY!!!!!!! Thanks for a super recipe. I don’t ever want to run out of it.
Active comments on a post that is from so long ago is testament to a great recipe!! This recipe is very similar to my signature salsa: Rotel, diced tomatoes, onion, garlic, lime, salt, & pepper. Mine is left chunky rather than processed smooth. I just had to share my secret ingredient which everyone raves over. Rather than cilantro I use fresh mint from the garden. It gives it an unmistakable flavor and slight cooling on the tongue to accompany the heat of the salsa.
That’s just what happens with a simple recipe made with natural ingredients. You can pick up https://great-salsa.com/category/fruit/ tomatillo, squeeze it to gauge ripeness and peel back the husk to look for bright green skin, but you don’t know how flavorful it really is until you taste it. Add eleven more tomatillos to the mix, plus jalapeño that may or may not be crazy spicy, plus onion and cilantro of varying freshness, and you’ll never make a batch of salsa that tastes quite like another.
turned out great. made second batch replacing the cumin with two other ingredients both smell great and made it a bit more chunky. we used a walla walla sweet onion. and organic cilantro. house was very aromatic. how long do you let them sit?
My husband and I have been using this recipe for our canned salsa for three years now. Your recipe is easy to follow and delicious. Our friends and family love the salsa as do we and I would never dream of looking for a different recipe. It’s perfect! Thanks for posting it!!
I don’t like messing with a water bath and bowl of ice water to peel the tomatoes; instead, I cut them in half and place them cut side down on a large baking sheet (really cram them in there in a single layer). I broil them for 3-4 minutes until the skins begin to pucker. Once they come out of the oven, the skins will wrinkle and peel right off and the baking sheet is easily cleaned. For this recipe, I use about three sheet pans of tomatoes (again the exact amount will depend on variety).
Salsa very rarely causes problems or spoils (and I’ve known people to ‘create’ their own canned recipes that are WAY out of balance), so no cause for freaking out, Christina! That said, I always like to err on the side of safety, which is why I talk about it and do my best to make sure my recipes are safe. Your ratios sound okay (and any type of vinegar is fine, as long as it’s 5% acidity), since you use more tomatoes which are higher acid and less low-acid things like onion and peppers (did you add garlic?) and your ingredients are all less than half to match your vinegar, so go ahead and enjoy your salsa. 🙂
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!
This is the perfect amount of measurements to suit our taste, but feel free to adjust the lime juice or cilantro to your liking. With the tablespoon of fresh chopped jalapeno, it gives a nice kick to it without feeling overpowering. Feel free to adjust.
I also referenced the Ball cookbook which states that fresh lime juice can safely be used in salsa recipes, and since I wanted a fresh lime trade in my salsa, I used only 1 cup apple cider vinegar and the juice from 4 fresh limes.
I like you have made great salsa in the past and it was runny I am in the process of making your recipe now and just need to know when putting jars in water bath , do I put water over the top of jars to process? The picture shows less than that . Can’t wait to dig a chip into it!