I have made salsa using this recipe twice now and its absolutely the best salsa I have ever eaten. I gave a jar to a few friends and they agree. They keep asking me when I’m making more. Luckily I have a large amount of Roma tomatoes from my garden this year. I planted extra so I would have enough to make this salsa. Thank you for this excellent recipe.
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.
I MADE THIS WHEN MY SON WAS HOME FROM COLLEGE DURING WINTER BREAK. IT WAS A HUGE HIT. HE IS COMING HOME THIS WEEKEND AND REQUESTED THE SALSA. CAN’T WAIT TO TRY IT WITH FRESH GARDEN TOMATOES THIS SUMMER. THANKS FOR THE GREAT RECIPES!!
I never make comments on websites but I have to say that this recipe is really really good! I had to stray a bit because we did not have enough tomatoes from the garden, so I added about 30-40% roasted Tomatillos. Next time I will go and buy enough tomatoes so I can triple the recipe. This really is the best canned salsa I have ever made by a long shot! Thanks for sharing the recipe.
Combine all the ingredients in a bowl. If you prefer a smoother texture―more like jarred―pulse half the salsa in a food processor, then combine it with the remaining chunky half. Cover tightly and refrigerate for up to 5 days.
Remove the jars once processed to a towel on your counter to dry. Away from cold drafts. The jars will make little tingy popping sounds as they seal. Music to my ears! The lid tops have a raised part that depresses when they seal. Leave the jars alone until they are room temperature. The seals need time to set. It’s not recommended to move hot sealed jars.
My mouth is watering by just looking at these pictures! I will definitely going to try it this weekend. Thank you very much for the awesome recipe! Your YouTube video is so fun to watch. You deserve more subscribers and more views! Keep the awesome vides coming!
Don’t be fooled: Strawberries are the star here. But, throw in cool and creamy avocado, crunchy baby radishes, lime juice, and cilantro and you’ll have a brand new favorite salsa that will leave everyone at the party asking for the recipe. Serve over our Grilled Chicken Cutlets at dinnertime or with hearty pita chips when you’re looking for the perfect appetizer.
For many years I had in-laws from Mexico – great cooks – and also a live-in housekeeper from there. The latter also cooked for us. Salsa fresca aka pico de gallo is intended to be just that. Fresh. It is not intended to be hot. The chiles add a little pop, but are not supposed to prevail. Think of it as a piquant fresh vegetable chutney.
On adjusting recipes: I know you want to “make this your own,” but with canning recipes you can only do so much. It’s important for food safety to have the proper ratio of acidic to non-acidic foods. The tomatoes are acidic, but the peppers, onions, and garlic are not. That’s why you must add the vinegar, and you can’t really mess with the amounts of peppers.You could, however, fiddle with green peppers and colored bells, or sub some of the jalapenos out for a milder pepper if you don’t like it so spicy. Just don’t be too generous with your helpings and overdo the amounts. That’s one thing I love about this recipe – it gives quantities in cups, rather than forcing me to scratch my head and wonder which onion is “small” and which green pepper fits the “medium” category.See this article on Modifying Canning Recipes and Food Safety for more details.
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.
I have checked out all kinds of recipes online and your recipe is the winner I am gonna make a batch tonite I was wondering if I could use citric acid (food grade of course) instead of the lime juice and vinegar?
No, no, no. This is some white people shit. The stuff I get at Mexican Restaurants is wayyy better. I don’t know what it is. I made this recipe 3 times and it never tastes how I like it. It isn’t bad salsa but not the way It’s made at a resturant. At least near me.
2 cups bottled lemon or lime juice or lemon juice (see this page for an explanation) (if you are using a mix, be sure to follow their recipe; the packet mixes often use vinegar instead of lemon juice). See this study comparing all 3.
Haha… I love it! I will definitely try lime next time, but I don’t think my husband will let me leave the cumin out. He loves that stuff. Glad you enjoyed the recipe and be sure to try it again when you can get garden fresh tomatoes!
Hatch chiles are long, pointed green chiles from New Mexico that can also be red, yellow, orange, or brown when ripe. They’re only available in August and September, so if you’re a salsa fiend, buy lots, and then roast and freeze them so you can use them throughout the year. They are said to get hotter as they age, so stick with green if you want mildness. The char from broiled vegetables adds smokiness to this simple salsa.
Love this!!! I do the small batches. It does not last long at all. Heading out today to pick up more tomatoes as mine did not do well this summer. But I have 15+ pepper plants still bearing fruit in the middle of October in north east Ohio, from habanero to mexibells to sweets. I use 3 each of 3 varieties from my garden in this recipe. I leave skins on tomatoes and seeds in peppers! I ladle out excess tomato water for later use in other recipes. Once the pint jar is opened it usually ends up empty!!
You are most welcome Sarah. Glad you and your family like the salsa. I too have used my Cuisinart to save time and labor. I just did small amounts at a time and quick little pulses to try to make larger chunks. Worked OK but nothing beats a manual knife. Anyway, thanks for the comment. Happy eating!
Chop the jalapeno peppers. If you like your salsa hot, leave the white pith/membranes. Contrary to popular belief, it’s not the seeds that are hot, it’s the white pith that surrounds them. It’s always recommended that you use gloves while handling chili peppers.
Hey there. Thanks so much for this. I’m needing to move toward a salt free diet but we love Tex-Mex food! This sounds lovely. This way I can gage my own spices. I’m going to try this tomorrow. Cheers.
This garden fresh salsa recipe takes advantage of seasonal ingredients. It is so easy to make, just toss the ingredients into a food processor or blender, pulse it to the consistency you like, and enjoy.
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.
This is easy and fresh—spin it Italian by using EVOO and RedWine or BalsamicVinegar and Lots of Fresh Basil replacing the cilantro for Bruschestta or spin it Mid Easterrn adding Cukes, Mint and Dill with Toasted Pitas.–Watch the oil and the sugar– this is meant to be light! Summer tomatoes RULE!
I made a double batch last night and my husband can’t get over how delicious this recipe is! It truly IS thick!! I am in the middle of another batch only this time I tripled it. That way I should be done for a year. Thank you SO much for sharing this recipe and taking the time to experiment to find that “just right” recipe! I really appreciate it!
Hi Martha. I haven’t tried, but I don’t see any reason why you couldn’t use green tomatoes. It’s my understanding that green have more acidity than red, so safety shouldn’t be a concern. They are obviously more sour, not being ripe, so you may have to adjust the sugar content accordingly. You may be able to skip the “draining” step as well, being that green tomatoes have less water in them than red rip ones do. Before you bottle and process, taste the batch and adjust your sugar and spices from there. The taste after cooking should be pretty much the same as after processing. Anyhow, if you give it a try, let me know how it turns out. I’m curious to know.
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This was a delicious way to use ripe tomatoes. I decided to make this at the last minute to serve with pork carnitas, rice, and tortillas. I’m so glad I did – this salsa made the meal. It had a full, robust flavor and was the perfect complement to the other items served.
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
The best way to peel tomatoes is to get a large pot of water boiling and then place the tomatoes in the boiling water for 30 seconds. (Some suggest placing them in ice water next, but that isn’t necessary for this recipe) When you remove the tomatoes from the boiling water their skins will start to split (you may need to assist them by piercing them with the tip of a knife) and they can then be easily peeled.
I love your post here. (you sound kinda like me and how I operate) 🙂 Looks like you have a blog that I should check out. I like the way you write and found myself reading every word. Now, I’m off to try this recipe!
Angela: I am glad peppers freeze well. Last year I was planning to can a large batch of salsa, but lost all my tomatoes to late blight. The peppers were measured out, chopped and frozen for later use. Worked out in the end.
I know this is a good recipe because it is basically the same as my own recipe. I would recommend roasting the peppers for extra flavor and even experimenting with different peppers, like chipotle peppers (yum–very tasty!) Also I prefer using Texas sweet onions (the large sweet yellow onions) rather than purple onions. The lime juice and cilantro really give it a fresh taste. Sea salt is also a very good ingredient.