Yum… I do love me some salsa! This is exactly my recipe except I do not use cumin or honey. I will definitely give this one a try!! Another recipe I’ve made is to throw fresh tomato, onion, jalapeno and garlic into the oven and allow them to roast until the onion is translucent… then toss those with the cilantro, lime juice, salt and pepper into the food processor, toss it into the fridge for a bit to get cold and PRESTO, delish!! The roasted veggies give the salsa a wonderful flavor. YUM, I must make some salsa soon. My tastebuds are dancing!! Thanks for sharing :o)
Tomatoes – about 15 lbs (yes, quite a few – you remove the skins, seeds and a lot of the water, so it takes a lot to start.) You’ll need about 3 quarts of prepared chopped tomatoes. This makes about 8 pints of salsa! If you only want to make a single jar, see this page instead!
Good morning Cheryl. If you’re looking for thick salsa, you’ve come to the right place! Our salsa is thick and tasty! The extra effort is well worth the results. There isn’t any reason you couldn’t use a pressure canner with this recipe. Let us know how it turns out.
I made the salsa this last weekend with tomatoes from the garden about half slicers and half roma. I followed your easy method which works great for a working mom. But for some reason it turned out not very tomatoey, good spice, thickness, beautiful. I went ahead and canned it because I thought it might get better with time, and was scared to add tomato paste putting everything off balance. Were my tomatoes not ripe enough?
Pair our recipe for Watermelon-Mango Salsa with Crunchy Jerk Tacos, or serve with a hearty pita chip for dipping. We love this refreshing salsa anytime of year, but it’s especially suited for summertime picnics and get-togethers. Friends and family will rave over the fresh, tropical flavors with just the right amount of kick.
Thank you so much, very informative. I had some tomatoes home grown that I need to use. We love homemade salsa so i think i will give it a try. Our salsa usually is green and i dont uses vinegar but i guess thats in there for the canning right as well as the paste and salt etc. ?
Whether you are new to growing your own food or have been growing a vegetable garden for years, you will benefit from some planning each year. You will find everything you need to organize and plan your vegetable garden in my PDF eBook, Grow a Good Life Guide to Planning Your Vegetable Garden.
Disclaimer: All content provided on An Oregon Cottage is for informational purposes only. The owner of this blog makes no representations as to the accuracy or completeness of any information on this site or found by following any link on this site.
Homemade Salsa Recipe – This classic healthy salsa recipe is so delicious and super simple to make. Canned tomatoes, green chilis and cilantro are just a few ingredients that make this tasty Mexican dip. #vegan #mexican #vegetarian #appetizer #glutenfree #cleaneating #healthy
Now I know I had questions about this process last year too but this is what I found out. If you do not alter the amount of vinegar and tomatoes, the acid from them will be enough to kill the bacteria and if the lid seals properly, your salsa is safe. HOWEVER, if you want to put them in a hot water bath or pressure cooker, you certainly can.
This is SO similar to mine, I couldn’t believe it when I saw it on Pintrest! People ask me to make it all the time. I’ve never used the honey (but I’m going to try) I roast my garlic first & we like it hot so i use a whole jalapeno & a whole serrano pepper but my “secret” ingredient is to toss in a corn tortilla in the blender with everything. I saw that on a Rick Bayless episode. Oh & I add a pinch of powdered chicken bouillon, I don’t know why, I think I saw my Mother -in-law do it! All in all, GREAT salsa!! 5 stars!
1 tablespoon sugar (optional – you use Stevia (in a prepared form like Truvia, it measures same as sugar; if you use another form, you’ll need do your own conversion) – or Splenda, if you prefer, if you are on a sugar-restricted diet, or simply omit the sugar)
How long do you find this will last in the fridge? I’m doing a Fix 21 program and would like to make a batch to add to my meals when I need some variety aside from broccoli (which I do enjoy, just not every night :))
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.
I use a jar of medium or hot Herdez salsa and two cans of el pato sauce and everything she uses except the honey and tons and tons of lime juice. Makes is so fresh! My fiance calls it cheater salsa (but he keeps asking me to make it!) :p Oh I also add green onions right at the end and leave them as little slices, I like that extra crunch!
IMPORTANT: Follow the directions carefully for each recipe. Use the amounts of each vegetable listed in the recipe. Add the amount of vinegar or lemon juice listed. You may change the amount of spices, if desired. Do not can salsas that do not follow these or other research tested recipes. (They may be frozen or stored in the refrigerator). Do not thicken salsas with flour or cornstarch before canning. Thickening makes it harder for the contents to reach the right temperature during processing and impacts safety. After you open a jar to use, you may pour off some of the liquid, add tomato paste or thicken with cornstarch. reference: Reference: the University of Missouri.
I adapted this recipe from one in a cookbook I received a long time ago, and now, I can’t imagine a get-together at my house without this quick and healthy appetizer. —Becky Oliver, Fairplay, Colorado
Roasted Yellow Tomato Salsa Recipe with Cilantro: If you cannot find these tiny heirloom yellow tomatoes, any grape or cherry tomatoes will do. The roasting coaxes fresh tomato salsa from bright and acidic into complex, subtle and sweet. If you don’t care for cilantro, try using basil instead, and serve this salsa as a bruschetta on toasted gluten-free bread rubbed with a clove of fresh garlic. Recipe found at Karina’s Kitchen.
Q. Do you know how long that will be good for once it is canned? All your other recipes have expiration dates – well, at date ranges. I’m trying to be careful with the labelling so I don’t have problems in March like, ‘Was this bottled last year or three years ago?’ (I’m ashamed to say, it has happened…)
Wow this is good! I doubled the recipe, and even though I forgot the jalepeno, the Rotel really does give some nice heat. The honey, fresh lime and cilantro really freshen it up. This will be my go to salsa recipe. Thanks!!!
I have not made your salsa recipe yet, but am going to try it when my tomatoes are ready! I wanted to ask if you have ever used the oven to process your canning? Or know any food safety issues about using it? Would love to hear your thoughts and recommendations! Someone suggested it to me years ago and I thought it made sense, same temp as boiling water and in the oven for same amount of time, or longer maybe. Thanks
I like your method for skinning the tomatoes, I just do not know if it will work for pressure canning salsa ? Cooling them quick keeps them from cooking any further after blanching . Also if pressure canning you can add more cilantro and chilies ( chipotles in adobo ) are a excellent addition . Cheers !
I made my own salsa for the first time this summer and was amazed at how easy it was and how fresh it tasted. Now that I get the hang of it, I’m trying lots of variations (different chiles, spices, more/less garlic, cilantro, etc.). Thanks for such a simple, un-intimidating recipe!
OH! And your peeling method??? Wow wow wow THANK YOU! When I can tomato sauce, I freeze the whole tomatoes first. Then as they thaw the skins slip off, and the mushy tomatoes are perfect for cooking down into sauce. But I am so excited to do this instead of the blanching method!
I used the pressure canner and after the timer went off and the canner cooled (decompressed too) I pulled out the jars and noticed the head space was way bigger . I let them cool over night and now I see like moisture on the inside of the jars where the extra head space is. Is the salsa still safe to eat?
I *JUST* put this together in my food processor and tasted it–amazing! I used fire roasted tomatoes w/ green chilis (instead of Rotel) and a large shallot (instead of small onion) since that’s what I had on hand, FYI. It is reminiscent of the salsa at my favorite Tex-Mex restaurant in my hometown–not watery, not chunky, and wonderfully fresh. I can’t wait to try it after the flavors marry for a few hours in the fridge–I hope it lasts that long!
Hey Tiffany! Thanks for your response! Funny that you made the comment that you loved my attitude – I was in the hospital for 3.5 weeks & had a # of nurses who said to me they loved coming paul newman black bean and corn salsa recipe my room because I knew their names & made them feel welcome when most patients ignored them! Attitude is everything! & nurses rock! Thanks to the good wishes & prayers of people like you & perseverance like our James said with the help of OT’s PT’s I have most of the use of my arm & hand back ( hallelujah!) & am walking w/a cane. Hope Rachael’s journey to a new home is quick & successful! Thanks!
Happy Holidays LP. I used red onion simply for color presentation. The flavor is the same regardless of onion color. Same for the peppers. As for the jalapeños, you’re right. Fine dice is the way to go.
LADLE hot salsa into hot jars, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot salsa. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
Once the salsa is blended, you are going to fry it in 2 tablespoons of hot cooking oil. To fry it you just pour it into the hot oil. This step is important to develop the flavor of the salsa and helps bind it. Don’t skip it.