Add the seasonings and bring to a gentle simmer, just to get it hot (180 F, if you have a thermometer). Keeping it at 180 F for 30 minutes prior to water bath processing kills any bacteria and enzymes. Adjust the heat to maintain 180 F and simmer for 30 minutes, stirring occasionally.
karinagw, that sounds like some spicy salsa you´re whipping up! Makes my mouth water just thinking of it. Of course, simmering time depends on burner heat level and the type of pot used. We use a skillet which is shallow enough to make a quick job of simmering. Enjoy the salsa and wine and thanks for your comment!
Joshua and Gloria, expats living in Peru, still have a powerful connection with Mexico. Gloria, who was born in the United States to parents of Mexican descent, prepares family recipes passed down from generation to generation.
Combine all the ingredients in a bowl. If you prefer a smoother texture―more like jarred―pulse half the salsa in food processor, then combine it with the remaining chunky half. Cover tightly and refrigerate for up to 5 days.
Can you can this particular recipe for salsa or is there another close version that could be canned? Also, how long does this keep in the refrigerator? Thank you in advnce for any and all comments on this topic.
P.S. I am gathering my garden vegetables today to make your salsa tomorrow! Will let you know what we think! We have a large family so it will be a tripled batch (at least) to make several quart jars. So looking forward to it!!
Yo preparé una salsa. Fue muy picante y muy bueno. Fue salado y dulce pero se ve delicioso. Tenia bueno sabor. El jalapeño y los pimientos son muy picantes. Yo encanta la comida picante y la salsa. Mi salsa es mas jugoso que mi amigo Will salsa. Salsa es bueno para fiestas. Salsa es mas cremoso que otro salsa.
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!
Making this recipe is time well spent: You’ll be rewarded with lots of smoky-garlicky-peppery sauce, which keeps in the fridge for up to two weeks or in the freezer for a couple of months. There are lots of delicious ways to use it: Dip veggies or steamed shrimp in it, use it to flavor omelets, thin it with a little vinegar and water for salad dressing, try it as a sandwich spread, or smear it over pizza dough for a Spanish pie.
With tomatoes so abundant in gardens and Farmer’s Markets right now, why not make a batch yourself? You don’t even need to can it — this freezes well so you can enjoy the taste of summer all year long!
Pepper varieties can be mixed and matched in this recipe, but do not change total amount of peppers. The recipe as written produces a medium-hot salsa. Use more hot peppers and fewer mild peppers for a fierier salsa. Some examples of mild peppers include bell, banana, and Anaheim. Hot peppers include habanero, jalapeño, and Serrano. Do not change the total amount of peppers or the recipe may not be safe for canning.
“My family begs me to make this during football season, with or without company coming over. It’s so easy to make, that I don’t mind. Use caution with the jalapeno pepper, however. I recommend using kitchen or disposable gloves. These amounts are the flavor my family likes, but you can use less or more jalapeno pepper depending on your tastes.”
“This recipe is so close to the Salsa served at Pappasitos that you will swear you are there. Every time I serve this people ask for the recipe. Best part is that it is so easy and doesn’t require fresh tomatoes so it works all winter.”
I’ve never made salsa before but wanted to after I got some tomatoes from a family member. I just did a search on pinterest and this one came up. I made it today and you’re right, it’s the best damn salsa ever!!! My kids, who are little (6, 4 and 2), could not stop eating it. I had to share with a neighbor and she said it’s the best one she’s tried. Thank you! This is my new go to recipe for salsa!
I love this recipe! It is my favorite! I have to admit I tweaked it a bit with a TBSP of Cumin. It gave it a smoky taste. I have also frozen the salsa. It is still really good, but I tend to drain off some of the liquid. It might be a bit less spicy, but overall it works very well! I freeze it in canning jars.
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
I totally agree, achowlife! My neighbour, though a blogger wasn’t a food blogger (but I’m totally okay with that!) – the only bummer is that she moved to New Zealand in February, so I’m blogger-neighbourless now. Boo!
Hahaha, we haven’t been to the Beltline Bar in forever. Mostly we don’t like the hour long wait time! We have been going to El Arriero on 28th st near Woodland Mall. My son loves the salsa and he has eaten salsa with a spoon too!
I have canned a lot of salsa throughout the years with great success. This year I was looking for a recipe that was thick and a little crunchy and fresh tasting. The recipe is excellent and there’s no need to change a thing unless you want a hotter salsa. I can’t recommend the recipe enough!!! Thank you!!!
This actually is the exact recipe I received from the friend. I wouldn’t change processing times without mentioning it. The other recipe I used processed for 30 minutes. ??? The salsa was great last year, not overcooked at all! Strange. I’ll have to look up some other recipes to decide if I want to shorten the time. I’m all nervous about some aspects of canning now! Thanks for the note, and the resources. 🙂 Katie
I too often forget the air bubble step. You and I should be fine, but it is a better practice to make sure you get the air out, as this could affect the headspace while processing, thus affecting the amount of processing time required to get all the air out. This recipe includes an extra 5 minutes processing time just in case anyway, so you’ll likely be fine with the jars you forgot on. Just try to do on your next batch.
Hi! I’m Katie, and I’m the chief mess-maker around here trying to journey to better stewardship of my family’s health and the environment – while balancing a budget and limited time (did I mention I have 4 kids?).
The directions with this salsa recipe state: Process 35 minutes. Now that I’ve updated yesterday’s canning tomatoes post with correct, safe information (you should check it out for sure), I would recommend finding a board-approved salsa recipe online and using their processing times. For me, I’m going to process 35 minutes for pints and 40 for quarts and call it good, but I’m crazy like that.
Editor’s note: Chef Roberto Santibañez, the chef/owner of Fonda in Brooklyn, New York shared this recipe as part of a festive taco party menu he created for Epicurious. He recommends serving this salsa with his Carnitas or Carne Adobada Tacos .
Hi Linda. About a year ago I got into family history work, so I can actually answer your question. My Yeager (Jaeger) ancestors originally came from Faltz Germany. They left in 1766 to settle the Norka river area in Saratov Russia, taking Catherine the Great up on her “generous” relocation offer. After years of struggle, many started leaving the area. My great grandparents left in 1890 to come to the U.S. They settled in Portland, OR. Others settled in Denver. So we may not be direct ancestral relatives, but could be connected somewhere along the lines.
Excellent, simple salsa recipe! Fresh, in-season produce make all the difference and are absolutely critical in achieving a good outcome. There is no way this is flavorless unless flavorless ingredients were used. Tastes better the longer it sits. HIGHLY recommend!
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I am very excited to try this recipe. I, too, have made several batches of “runny” salsa; I like the thick stuff! I’m going to have a bumper crop of great tomatoes, so I will be busy! Thanks for the recipe!
I love home canned salsa, especially when made from fresh garden tomatoes and peppers out of my garden. But I’ve always been frustrated with these salsas always being runny and thin, even if the recipe calls it chunky. I’ve also been disappointed with the strong vinegar flavor that most home-canned recipes usually have. Comparatively, the store bought stuff is always really thick and chunky, and never has much of a vinegar flavor, but inevitably, it never has a really good fresh tomato flavor. It’s been a lose lose battle for me between store bought and home-canned salsas for years.
I am a big fan of the Pioneer Woman’s salsa recipe and it’s great when fresh tomatoes aren’t available. However, since tomatoes are SO good and so cheap in the summer, I’ve really wanted to make a recipe using all fresh ingredients instead of canned for my version.
There always a debate as to which kinds of tomatoes are the best for making salsa. The answer is simply this: The best tomatoes are ripe tomatoes. Whichever ones you can find that have the most flavor. If they happen to have a higher water content, that’s fine. We’ll drain them.