Thanks for the rating. I make so much of this in the summer! I think we will never eat it all, but it never lasts through until the next tomato season. This is the salsa I use in my salsa chicken recipe. It’s yummy, too. Super Easy!
Ladle hot salsa into hot, sterilized pint canning jars, leaving a 1/2-inch headspace. Wipe jar rims clean with a damp towel; place lids on jars, and secure in place by hand tightening the bands onto the jars.
Awesome salsa recipe! I will be using this year after year to preserve the tomatoes from my garden. This time I made a double batch, but I will probably quadruple it next time as it is a lot of prep work. Thanks for this great addition to my recipe book!
This recipe is, hands down the most delicious salsa I have made and one of the most delicious I have ever tasted. It is truly thick and not runny, which was exactly what I was looking for. I didn’t change anything in the recipe, nor will I in the future. (except I doubled the recipe) I had planned to give most of them away as Christmas gifts, but instead I gave away more of my hot pickled carrots and kept a lot of these for my family!
Yo preparé una salsa. Fue muy picante y muy bueno. Fue salado y dulce pero se ve delicioso. Tenia bueno sabor. El jalapeño y los pimientos son muy picantes. Yo encanta la comida picante y la salsa. Mi salsa es mas jugoso que mi amigo Will salsa. Salsa es bueno para fiestas. Salsa es mas cremoso que otro salsa.
Just finished making this great salsa I love it my husband thinks I need to add more peppers. I did add some of my carrots from the garden. I had a bumper crop of Heirloom tomatoes and added lots of yellow, green, red and orange bell peppers for color. Thanks so much for the great recipe.
Hi Shirley. I think the trick here is the original coarse chop on the tomatoes. They will break down some as they cook, but many will keep together in nice bite sized chunks too. You have to stir as they cook so that they don’t scorch, but do so gently so you don’t break the chunks apart too much. Much of the liquid you see in the pictures will reduce, making a thicker salsa with chucks of tomatoes, peppers, and onions in it.
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This salsa is a perfect summer snack! For ease, I don’t worry about seeding the tomatoes and pulse the ingredients in the food processor; if my family deems it too “juicy,” we strain off a bit of the liquid and then add the lime juice.
Awesome Barb! Glad it turned out so good. I do love this salsa recipe. Your modification ideas sound pretty good too. As for shelf life, I got the base for this recipe in a Better Homes and Gardens book, and mostly just modified the spices and such, so I would say its pretty safe. I’m still eating mine a year after it was canned and I haven’t killed myself off yet! You should be good for a year as well too.
Love this recipe! Thank you for sharing!!! Hoping to make the salsa a little bit thicker this year. Can I add tomato paste to thicken? Or would I need to increase the ACV in it? If so, how much more ACV should I put in?
I can’t wait to try this recipe but was wanting to use lime instead of the vinegar. I saw an earlier post stating to use bottled lime juice and not fresh. Is it 1/2 cup of lime juice as well? In researching pH’s, it looks like lime juice is ever more acidic than vinegar. So I’m assuming that it would be at least 1/2 cup then add to taste?
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.
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Using canning tongs, gently transfer the jars to the canner, taking care to keep them vertical. When all the jars are in the canner, there should be at least 1 inch water covering them; if you need more, add water from the kettle until the jars are sufficiently covered. Bring the water to a full rolling boil, and process for 10 minutes.
First let me say I normally don’t comment or rate recipes, as many times the raters did not even try the recipe and gives it 5 undeserved stars, “because the recipe sounds so good”, or “the pictures make me want to try it”. Or on the other hand they give a recipe only one or two stars after they completely change the recipe and then blame the author for a bad tasteless fare. Your recipe here as written needs to be changed completely (the name that is) you should call this “The Best Damned Freaking Chunky Salsa Sauce in the Universe !!” This stuff is good, and being a self professed Salsa connoisseur I am qualified to make that judgment! I did not add the cilantro as I don’t like the taste of it, and because I refrigerated it I did not add as much lime or vinegar as one would have to do for canning. The family loved it and also proclaimed this as some of the best Salsa they ever had. Have this recipe bookmarked and will definitely make again. Thanks for some good stuff! Oh by the way you look exactly like my brother Larry!
Wash tomatoes. Remove stems and cores with a knife. Bring at least 4 inches of water to a boil in a large kettle. Immerse tomatoes, a few at a time, into boiling water for about a minute, or until the skins start to crack and peel off the flesh. Immediately dip tomatoes into cold water, and drain in a colander. Slip off the skins, and discard. Coarsely chop the tomatoes; place in a large colander set in sink, and allow to stand for 30 minutes. This will allow much of the tomato juice to strain out. (place the colander over a large bowl if you wish to save the juice for something else)