1 tablespoon sugar (optional – you use Stevia (in a prepared form like Truvia, it measures same as sugar; if you use another form, you’ll need do your own conversion) – or Splenda, if you prefer, if you are on a sugar-restricted diet, or simply omit the sugar)
Tomatoes have enough acid to require only a water bath for processing; but by the time you add the other ingredients which have no acidity, you’ve got a food that can spoil easily. That’s why most salsa recipes include a couple of cups of vinegar or lemon juice (both very acidic).
We have made a lot of salsa over the years and thought we would try this recipe as we do not like thin, watery salsa. Not only does this salsa have excellent consistency, but it has the best balance of intense flavors we have ever canned. We did add a tablespoon of brown sugar for a tad bit of flavor.
Many of us begin a vegetable garden with dreams of preserving the harvest dancing in our heads. Even if you don’t grow food, the fresh ingredients for homemade salsa are abundant at farmers markets and farm stands during the growing season. Stock up with enough to can a batch of homemade salsa and enjoy the delicious flavors of summer all winter long.
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.
The name says 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
Thank you for sharing this recipe. We love it. And, I cannot tell you how excited we are to begin canning, today, for the coming year. I have to admit that we are thrilled to be making only this recipe. Needless to say – so are our tasters!
I have a question. I noticed from the pictures that the tomatoes when cooked look like the consistency of tomato sauce, no chunks …..however in your last picture of the finished product there is lots of tomato chunks (my kinda salsa) – how is this done?
This smooth salsa has lots of smoky flavor because the peppers and vegetables are roasted in the oven before they’re pureed. If this salsa is too spicy for you, try replacing the habanero chiles with a milder pepper (like jalapeño) instead.
Lou: I purchased cilantro transplants last year and found out the hard way that cilantro doesn’t like root disturbance. They bolted about a week after planting them in the garden. This year, I am planning on growing batches of cilantro in soil blocks so I can alway have some new plants ready to plop in the garden. Hopefully I can keep some going all season.
I love this recipe because it is hearty and made from all fresh ingredients. We’ve all devoured it this week, including Hailey. If I wasn’t planning on sharing with her, I would have added another jalapeno to kick up the spice factor, which you may want to consider doing.
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.