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.
After years of canning different salsa recipes I went on a quest last year to make and identify the best salsa recipe. This was a serious test – my canning team (aka – my sister and best friend) can paul newman black bean and corn salsa recipe and can a lot; and, salsa is the most anticipated and loved of our canning products. We needed to ensure consistently high quality batches of salsa year after year. Thus, our quest!
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.
* – This assumes you already have the pots, pans, ladles, and reusable equipment. Note that you can reuse the jars! Many products are sold in jars that will take the lids and rings for canning. For example, Classico spaghetti sauce is in quart sized jars that work with Ball and Kerr lids and rings
This is a very good salsa recipe. Simple ingredients are boiled and blended to created a flavorful, spicy mixture that’s great with tortilla chips and on Mexican-style foods. The amounts of onions and jalapenos may be varied; canned crushed tomatoes may be substituted for fresh.
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.
Made this tonight. Absolutely delicious! Loved the tip about the tomato skins. I have never heard this before. I was there with your grandmother. Not any more! Thank you for sharing this recipe. God bless,
The name says it all. Awesome salsa, Great flavor. We added serrano peppers in place of the jalapeños to make it a little hotter. Doubling the recipe we canned 7 qtrs. Everyone loves it. Thanks for sharing
Note that it is not essential that the chile peppers be cooked through, only that the outer tough skin is blistered and blackened. This is what will help with flavor. Also it will make it easy to peel the chiles.
Made your recipe last week exactly as written, except for the jalapenos. Used 12 jalapenos and left seeds in. Turned out perfect. The sugar and the spices gave it a great sweet heat. I’m 67 years old and this is the best salsa I’ve ever made. Thank You for sharing your recipe.
Hey Andrea – I remember reading somewhere that salsa shouldn’t be canned in quarts because of the density (it doesn’t get hot enough, I believe, when processing) but you could definitely try googling to see if you come up with information that will help you. Good luck!
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!
This salsa is fantastic! We made over 40 jars of it this summer, just varying the heat based on which peppers were maturing in the garden. We shared many jars with friends and family, but now my husband is jealously guarding the last dozen jars! Thanks for a really exceptional recipe!
Cool, thanks Terri. It is a winner recipe for sure. You can use citric acid instead, but I’m not of the ratio. Keep in mind that the lime juice doublse as a flavor component. I prefer fresh squeezed for that, but do what you prefer or have on hand. The thick and chunky part will stay the same regardless. Hope you enjoy!