I am still a little scared of canning, enough so that I left a question at this post about headspace in canning jars (for salsa, I think you should leave about 1/2-1 inch, in other words, fill until you reach the bottom of the jar band), and I think you should probably read the canning and food safety post as well.
Salsa may feel fairly new to the condiment scene, but this favorite has been popular for thousands of years. Salsa was even a staple in the Aztec culture, where favored recipes included squash seeds and legumes.
Looks amazing – and truly a great recipe during tomato season. I am always swimming in a sea of tomato plants and there are more tomatoes than recipes – or at least that’s what it feels like at the time. 🙂
Welcome to my site! I help put healthy, seasonal food on tables and agendas. You’ll find my favorite recipes, tips and how to’s for making tasty homemade food & preserves. You’ll also find how we can work together to make good food happen for everyone.
Whether you’re looking for a tasty accompaniment for your baked chicken or grilled shrimp or planning glorious Cinco de Mayo menu, easy salsa recipes are must-haves. (As a bonus, many of our easy salsa recipes also happen to be Healthy Living recipes!) Learn more about many of the star ingredients featured in our easy salsa recipes—like peaches, mangos, tomatoes and corn—by checking out our seasonal primer.
“This amazing salsa recipe is a family favorite, shared by my sister-in-law Rosanna. Great for those summer-fresh veggies! Wear gloves to avoid ‘burns’ from chopping peppers! ENJOY! Fabulous to add in some fresh cilantro and oregano also!”
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.
I’m on the hunt for an out-of-this-world pico de gallo recipe. While this was not it, this will be my go-to base recipe for the time being. Fresh and good. Make sure to drain as much liquid from the tomatoes as possible during seeding and chopping. Let the lime juice and seasonings stand out by eliminating tomato liquid completely. Day 2 the flavor was still good in our case.
Love this recipe – First time I made it (double recipe) I was unable to find anaheims so I used more yellow and some red peppers. I had the family helping chop so we did it manually. The next batch (following the recipe ingredients exactly) I tripled and was on my own so opted for the assistance of the Cuisinart on all chopping except the tomatoes. It was equally as wonderful as the chunky version – much faster and easier on the forearms. This is a new family favourite and going fast…60 lbs of tomatoes next year.
This salsa is fantastic! We made over 40 jars of it this summer, just varying the heat based on which peppers were maturing in the garden. We shared many jars with friends and family, but now my husband is jealously guarding the last dozen jars! Thanks for a really exceptional recipe!
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.