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Jarred salsa can be good, but let me tell you, making it fresh… whew… you won’t want jarred anymore. Fresh blows that out of the water. Plus if you’re into canning, I’m sure you could can this salsa yourself and have it fresh year round 🙂 You could also freeze it 🙂
Hi! Thank you for the recipe, I’m very excited to make it. I was wondering, how long is the shelf life? Also, if there sitting on the shelf for more than a month will it drastically change its flavor?
Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Refrigerate after opening.
I read some comments below and came back for a quick reply.. I noticed someone questioning the sugar in the recipe. Please dont omit it. You cant taste the sweetness at all. It is necessary for the salsa to retain its color in the jars for a longer period of time. My late Mother was a GREAT home-,maker and I will never be quite as good a ‘canner’ as she was, but she swore that if you leave out the sugar, that the salsa will darken quicker.
So I started paying attention. I tried https://great-salsa.com/about-us/ I got home a few days later and failed. So then, I had her to my house. I wasn’t going to screw it up this time; I took notes. For over a year now, I have been making my variation of Yesenia’s recipe. And now my dear readers, I am sharing with you. Oh and Yesenia did give me permission. She is not one of those that likes to keep good food a secret!
Sadly, my search for the best recipe wasn’t at an end, though. We found that the salsa wasn’t very spicy and when I took the time to look at the ingredients of bottled lemon juice (it must be bottled – fresh lemon juice doesn’t have the consistent acid level for canning) I saw that it’s full of preservatives! Great. I’ve got all these organically grown vegetables and I’m adding preservatives. Double boo.
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.
It’s the quickest salsa recipe ever, it takes just 5 minutes to whip up and it’s so delicious, fresh and bursting with flavors. You just throw everything in the food processor, give a few pulses, and it’s done. Perfect salsa!
I like mine with a few cloves of garlic added to the mix, and then black beans and corn stirred in after the food processor has done its thing. Never tried the honey, I will have to do that next time.
Plums, jalapeño, basil, red onion, and a splash of lime juice come together to create a quick and fruity salsa that you and your family will love. Serve with our Pan-Grilled Chicken for a quick weeknight meal.
I truly LOVE salsa, but have never made my own. You definitely make it sound SUPER easy, though, so I should probably just give it a try! The next time that I make it to my local Farmer’s Market, I will have to pick up the ingredients that I need :).
Dang, sorry to hear that Rod. Not sure why it would be so vinegary. I just made a quadruple batch last weekend and everything turned out perfectly again. Double check your measurements is all I can think of. Glad to hear it is normally a hit recipe though.
This sounds just like a salsa I just had at a local restaurant. It was slightly sweet too. I loved it! I can’t wait to try this one. Sounds like a great sauce for many one dish meals. Thanks for sharing!
I made 15 quarts of this salsa last weekend. Just opened it today and it is AMAZINGLY good. I followed the recipe exactly and and I agree, it is somewhere between mild and medium. It is not hot. Perfect consistency and flavor. Now that I know how perfect it is, I have to make more while I still have tomatoes from the garden!
It’s been some time since you posted this, but I wanted to add my thanks to the others. I love this! My son is a salsa fiend, and this has been fantastic for snacks and munchies. I also put it on chicken, fish… really, anything. Fabbo. Thank you!
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.
Brittany Dixon is a former health coach turned stay at home mom of two girls. Her goal is to share her passion for healthy eating and natural living alongside the daily challenges and triumphs of motherhood. She is excited to step into the world of homeschooling and continue to share her life through recipes, anecdotes and future travels with her family.
The way my husband says you can tell about the peppers is if they’re ‘woody’ like with lines on them, brown lines – not bad, just lines, that means they’ve aged more and are really spicy. I don’t use those, I give them to him to eat raw. Sometimes they’re even too hot for him.
Fill your jars up making sure to leave about ½” space at the top. Put the lids on your jar and then screw on the tops. After about 10 minutes, check the tops to make sure they are as tight as they can get. Now just wait for the lids to seal themselves. If the lid does not seal, you will need to refrigerate your jar and use it within a week.
Note that it is the vinegar in the salsa ingredients that make this salsa safe for canning using a water bath canning method. Tomatoes are already slightly acidic, and only need a little more acid to be safely canned using this method. But the chiles are not acidic, so they need more vinegar.
Transfer the drained tomatoes to a 7-8 quart stainless-steel, enamel, or nonstick heavy pot. Bring to a boil, then reduce to a simmer. Simmer, uncovered, for about 1.5 hours or until tomatoes are at the desired consistency, stirring often. You’re looking for the same consistency as a thin marinara sauce.
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!