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Hi excited to try this recipe ! Do I have to boil the tomatoes for 20 minutes or can I get by with just heating til it’s hot. I often find canned salsas are a little over cooked by the time they go through the cooking and the canning processing time. Thank, Melissa
Is it conceited if I say we’re kind of salsa connoisseurs around here? I suppose it’s not even that we have particularly trained palates, but more because of a deep love of spicy, Mexican foods that makes us qualified.
I have made salsa over the years and have always just frozen the batch in individual plastic containers until ready to use. Not very interested in the canning process anymore. Any problem with doing the same with your recipe.
Although the jarred stuff can be found at every turn, making fresh, homemade salsa takes little effort and there’s no better way to bring the fresh flavors of the garden together with such versatility.
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!
While you can go that route, I find that it yields a watery, flavorless salsa, and I’m obviously not down for that. So, instead, I tested multiple canned-tomato varieties as a base and found fire-roasted tomatoes to be the best fit!
Making this right this very second. Following exactly to start with..except am throwing in a couple of Thai peppers along with the 4 smallish jalapenos…which I may regret…them things are supposed to be killer hot. I will say, that it is taking significantly longer than the 10 minutes prep time for the water to simmer off (step 2), but I’m in no huge hurry….I have wine.
Yum! I can’t wait until our garden veggies are ready! We planted 3 kinds of peppers, 3 different tomatoes, cucumber, zucchini, 2 types of squash, lettuce, peas, green beans, and pumpkins! The hubs also hss several raspberry, blackberry, and blueberry bushes, and 3 grape vines! Hoping to make some wine 🙂
Hi Jeri Lou! I mentioned that step in the pictured instructions but left it out in the recipe box – it’s now added 🙂 There has been a lot of discussion about canning and bacteria in some of my other canning posts. The fact of the matter is, bacteria cannot survive or form in an airtight space. Still, it never hurts to take extra precautions.
I am tasting this before it goes into the jars for the water bath. It tastes sweet? The tomatoes are a cross between roma and regular red tomatoes. Everything is garden fresh, any ideas of why it is tasting so sweet?
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.
Hi, just one question. Last week I canned 11 pints and it came out fantastic. But got to My batch got a little too think after the cook down. So I added a cup of water to the batch to give it a little liquid. Is that OK? I thought being drained it would be acceptable to add back a little water. Thanks again for the great recipe.