Great texture (not runny) and great taste. Everyone that I’ve had try it says it’s the best salsa they have ever had. I make as is, however if it want it extra hot I add 1T ground habanero powder to the whole I just ate my last jar today so thank goodness my tomatoes have finally started ripening! Thank you for sharing this recipe.
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I made your salsa today. When my husband got home from work he saw that there was a little left in the bottom of the pot and scarfed it down. He said under no circumstances are we to share these jars with anyone! Excellent recipe. Thank you so much ! I tamed it down a bit by using less jalapeno and more bell pepper. It was a perfect amount of heat for us !!
The Polish Linguisa tomato is an heirloom variety that is one of the best tasting paste tomatoes around. The three to four inch long fruits are very meaty, which make them perfect for sauces and for drying. It’s also very good sliced for salads and sandwiches.
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.
Thanks for this great recipe! My friend gave me a big box of her garden fresh tomatoes and I scoured the Internet looking for just the right recipe. I settled on your version and substituted a few of the jalapeño peppers with smokey chipotle peppers and it turned out very well for my first crack at homemade salsa! Thanks again for sharing!
I love that you used roasted canned tomatoes as that makes the process sooooo much easier. It lends such a vibrant red color too! Because of the tedious nature of skinning fresh tomatoes, I never make fresh salsa, but I think you’ve changed my mind. Such a peeeerty salsa ?!
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
The humble tomato packs a nutritious punch. One medium tomato has about as much fiber as a slice of whole wheat bread. Tomatoes are also a good source of vitamins C and A, plus contain potassium and phosphorous.
Remove the tomatoes (from water, grill or broiler) and let cool to the touch. Remove and discard the peels. Cut away any cores if you haven’t done so already. Chop the tomatoes taking care to save any juices that may come out of them.
I’m a Catholic wife and mother of four who wants the best of nutrition and living for her family. I believe that God calls us to be good stewards of all His gifts as we work to feed our families: time, finances, the good green earth, and of course, our healthy bodies. I’m the founder and boss lady here at Kitchen Stewardship — welcome aboard!
Just a wild guess, but I would think the amount of garlic would be so small that it would be insignificant. Plus, garlic isn’t going to add acid which is the important part. Good tip about hot peppers! 🙂 Katie
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 am Lisa, a thirty-something-year old “bride” living in the Jackson, Mississippi, metro area. By day I am a wife, mother, and freelance writer. By night, I am a cook, amateur photographer, and food blogger. Read More…
Hmmmm…I’ve never minded the vinegar flavor if it was evident, but maybe it was just different for me. ?? Is it possible that the peppers and tomatoes were measured before chopping finely instead of after? That would explain both the low quantity and the high vinegar, wrong ratio.
The tomatoes come last, just because I want to be the most gentle with them, but I guess it’s not all that important. Everything thus far goes from the food processor to the 4-cup measuring cup, then into the pot.
This amazing classic salsa has been a favorite for many years and is a traditional Southwestern-style sauce. It’s full of tomato flavor and perfect for any time you want to serve a tasty salsa. Made from juicy tomatoes, green bell peppers, green onions, and seasoned with lime juice, cilantro, garlic and jalapeno chiles, this pico de gallo-style salsa serves as a great appetizer, snack, or sauce for Mexican night. …MORE+ LESS-
Bring a large pot of water to a rapid boil. Carefully drop the tomatoes in the boiling water for 30 seconds them remove. Peel the skins and squeeze the seeds to remove them along with excess water. Place the tomatoes in a colander to drain. Chop the tomatoes.
Used your recipe – produced 5 pints of thick and chunky salsa for canning last night. Had a tiny bit leftover that I just tasted – YUM! My changes – Didn’t have Anaheim peppers – so used “banana” type peppers (it’s what I had on hand!) and I only used 2 jalapenos, one seeded, the other everything. I had help with all the chopping, etc., so it was not as time-consuming as I expected. Thanks!!
Peppers from the freezer are a mainstay of cooking in the winter – along with sliced celery and storage onions! They are all three very versatile, and when combined represent the holy trinity of cooking.
Think salsa is just for chips? Think again! While we love the ease of throwing together a simple appetizer for hungry family and friends with one of our salsa recipes, chips, and guacamole; you can also use salsa as a tasty topping on your favorite tacos, grilled chicken, or fish. The possibilities are endless. If you’re crunched for time, but still want homemade flavor, start with a store-bought fresh salsa and stir in a few fresh ingredients like roasted corn, cilantro, and chopped red onion. If time is no object and you’re starting from scratch we recommend allowing plenty of time for your salsa mixture to chill in the refrigerator. This will help the flavors meld leaving you with a salsa recipe that is a surefire crowd pleaser.
“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.”
Wish I did, Tammy. We are actually going to start making some different canned marinara sauces to create the perfect sauce for The Bald Gourmet, so check back again soon. Our garden tomatoes are quite plentiful this year….
Chips and dip are an instant party hit, and there’s just not a more popular combination than the classic: tortilla chips with salsa! This Fresh 5-Minute Homemade Salsa takes advantage of seasonal ingredients and adds a little kick to your next get-together or weeknight dinner!
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This is the perfect salsa for dipping tortilla chips, Frito chips, or even kale chips! It would also make a delicious addition to things like our Mexican Quinoa Salad Cups, Black Bean Butternut Squash Enchiladas, Best Damn Vegan Nachos, Sweet Potato Kale Chip Nachos, or Plantain Black Bean Tacos.
A. Well, Grandma may be sweet, but a lot of her generation died of cancer from smoking, heart attacks from eating too much saturated fat… And food poisoning! 🙂 Jam should get 5 minutes in the boiling water bath, too.