“easy cooked salsa recipe fresh tomatoes cherry tomato salsa recipe canning”

Made this last night so that I can take it to a party tomorrow. I’m thinking I need to make more. I couldn’t stop sampling it!!! It is delicious and I’m totally throwing out all my other recipes for salsa!!!
I made this salsa over the weekend and canned it. Didn’t see the last sentence on the recipe that said not to can. What should I do with all the salsa that is now in ball jars? Do I need to throw it all out? It has been sitting out for two days.
Simple, fresh and easy to make. A winning Mexican restaurant style salsa prepared with plum tomatoes, onion cilantro, and serrano peppers. Fresh tomatoes, not canned, star in this recipe. In Mexico, it is known as salsa roja (red sauce) or salsa de mesa (table sauce). And just like in the U.S., it is served in every restaurant before your meal with tortilla chips.
The recipe we used is similar to the one on the Ball Canning website since it has been tested for canning safety.  The recipe makes about three pint jars but it can be easily multiplied based on how many green tomatoes you have. We made seven batches of this salsa, which produced 48 pints of canned salsa.
Thanks for trying the recipe and I’m glad it came out great for you! I haven’t tried freezing it so can’t say for sure. I know there are ways to ‘can’ salsa using sterile jars, a water bath, etc. but you’d need to google for more info on that because I haven’t canned it either.
This recipe was adapted from an extension service recipe, and by ‘adapted’ I mean roasting instead of boiling the vegetables initially to increase flavor (like our safe-to-can roasted sauce), keeping the same pepper-onion ratio to tomatillos/tomatoes, but increasing the peppers and decreasing the onions, as well as adjusting the dry spices. If you would like a more garlic flavor, for instance, it will have to be added as dry garlic powder when canning or added as fresh when serving.
Hi Robyn, I haven’t tried freezing it but I’m assuming since it’s a fresh salsa the tomatoes might have a “soft” texture to them when you defrost and not be as fresh. If you do end up freezing it, I would love to know how it works out for you!
We set out to solve the problem of watery salsa with our salsa recipe, trying numerous techniques before stumbling upon one that worked: draining diced tomatoes (skin, seeds, and all) in a colander. Next, we fixed the spotlight on the supporting ingredients in a typical salsa recipe, choosing red onions over white, yellow, and sweet onions for their color and flavor; jalapeño chiles over serrano, habanero, and poblano chiles because of their wide availability, slight vegetal flavor, and moderate heat; and lime juice over red wine vinegar, rice vinegar, or lemon juice for its authentic flavor.
Preheat broiler. Place tomatoes, cut side up, on a rimmed baking sheet and sprinkle evenly with 1 teaspoon salt. Add jalapeño, garlic, and onion to baking sheet. Place baking sheet in broiler and cook until tomatoes, jalapeños, garlic, and onion have slightly blackened, about 20 minutes, flipping jalapeño and garlic half way through. Remove from broiler and let sit until cool enough to handle, about 10 minutes.
I made this and doubled the recipe. I did not get the 8 pints I was planning on. When I was making it, it seemed really thick and like not enough, so I added 3 cups of water to get a better consistency and volume. Then I added the lime juice, and boy, it tasted sour at first, but mellowed a bit as it simmered. In the end, I only got six pints. I think my tomatillos didn’t give off enough juice or something? I’ll have to try this again, but I’m thinking I may need more tomatillos for this recipe next time.
Hi Heather – from all the reading I did on that recipe, the lady who created the recipe, Annie, developed it and had it tested at her local extension office years ago. There are a lot of threads on the Garden web forum – I looked for a few minutes and couldn’t find the original thread I had read but here’s a couple that might help (there’s LOTS of discussion on there about the proper way to make the salsa without messing up the pH levels and making it unsafe):
Combine all ingredients except cumin, oregano, and cilantro in a large pot and bring to a boil, stirring frequently, then reduce heat and simmer 10 minutes. Add spices and simmer for another 20 minutes or to desired consistency, stirring occasionally. Ladle hot into pint jars, leaving 1/2- inch headspace. Adjust lids and process in a boiling water
I just made this wonderful salsa a couple of days ago with roma tomatoes. I 4X the recipe and ended up with 32 pints of salsa. We liked it so very much I am thinking of doing more with the 1 1/2 bushels of regular tomatoes that I have. Do you think that the regular tomatoes would have too much liquid in them or would the draining take care of that problem? I didn’t add the paste last time so I would probably add it for sure to make it thicker.

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