Tomatoes are a borderline acid / low acid fruit (see this page about tomato acidity for more information) – adding lemon juice helps, processing according to the specified times (determined by the USDA) in the water bath canner almost eliminates spoilage. You should the acid level of the sauce, by adding 2 tablespoons of lemon juice or 1/2 teaspoon of citric acid per quart of sauce. (or half that, for pint jars)
[…] For one thing, salsa is serious business around here. I may have mentioned my Tostitos addiction at some point? And runny food processor made salsa is not going to cut it. I’m sorry, it’s just not. This recipe is the best homemade salsa EVER. […]
Here’s one of my favorite recipes for that: Crockpot Canning Salsa. It preserves all the tastes of a summer garden in one container: tomatoes, onions, cilantro, and three kinds of peppers. And it makes a nice big batch, so you can cook up a whole winter’s supply in one go.
Individually chop all the peppers, onions, garlic, and cilantro and put them in a large bowl. A food processor comes in real handy here, but you can do it by hand as well. The processor helps, because I like my salsa pretty smooth, but you can make it chunky style too, that just depends on your personal preference.
So I made the salsa the other night. Everyone loves it. I added a extra haberno and one extra tomato paste. Squeezed out 6 pints. First time making salsa and your recipe nailed exactly what I was looking for. Thanks again
This tomato salsa recipe for canning is packed with tomato, peppers, onions, and just enough spicy tingle to tickle your taste buds. Open a jar any time and enjoy with tortilla chips or with your favorite Mexican inspired meals.
Samantha, it really depends on the tomatoes. We started with really red ripe tomatoes. If the tomatoes are a little more pale the salsa tends to be on the orange side. It will be just as tasty though. Cheers!
@Carl. My wife is Mexican and I’ve traveled there many times; particularly the state of Michoacán where she’s from. In Mexico, the sauce that you make is called a “Salsa Cruda” (Raw Sauce). It is perfectly fine to make it without frying/simmering since it’s just one of the MANY ways to make a sauce in the Mexican kitchen. I must say that adding cumin to a sauce is more typical of Tex Mex than the authentic Mexican style sauce. Also, lime is only added to something such as pico de gallo. Salsa verde is another sauce that made by cooking tomatillos, jalapeños and a couple garlic cloves in slightly boiling water for about 10 min. Once the tomatillos are cooked, you add them with a little bit of the cooking water, the chilies, garlic, a piece of white onion, cilantro and salt to a food processor. This is carefully processed due to the hot liquid. Tomatillos can be pretty acidic so a pinch of sugar can be added to counter that. I’ve been in a ranch in Michoacán where they cooked a goat over a wood fire. I saw them make the “birria” (typical Mexican sauce for roasted meats) over the same wood fire. It picked up the smoke taste and I’ll tell you, it was the best BBQ goat that I EVER had!
I think I have remedied the fruitworm problem. The husband and I were actually able to harvest enough cherry tomatoes to make a nice shish kebab last weekend and two homegrown roma tomatoes and a jalapeno pepper went into the making of this garden fresh salsa.
Hahaha, we haven’t been to the Beltline Bar in forever. Mostly we don’t like the hour long wait time! We have been going to El Arriero on 28th st near Woodland Mall. My son loves the salsa and he has eaten salsa with a spoon too!
Add the seasonings and bring to a gentle simmer, just to get it hot (180 F, if you have a thermometer). Keeping it at 180 F for 30 minutes prior to water bath processing kills any bacteria and enzymes. Adjust the heat to maintain 180 F and simmer for 30 minutes, stirring occasionally.
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Really good! I’ve tried and tried to make salsa never with any success. When you said to seed it I thought why not peel it as well! So I dumped all my various heirlooms that I hadn’t eaten yet into boiling water for 30 seconds or so and peeled and seeded them. I also used what peppers I had on hand: a mira pepper (like a small sweeter bell) a banana pepper, and a hot purple pepper. made a mild/medium spiciness. I agree with others, double the batch! I might leave out the sugar next time to see how it tastes.
Very good Damn salsa! Want to switch it up and try this recipe a little different? I made this with no cumin and I substituted lime juice instead of lemon. It gives it a more authentic flavor. (I’m from the southwest) leave the cumin for the main dish. (Although very good) Call it The Best Damn Salsa With Lime!)
“Every summer(and winter too) my co-worker ask for me to bring this in for a snack. A friend of mine once took it to the local Farmers Market as a way of selling her produce. One man offered to buy the whole gallon container just to take home!”
This is AWESOME! I have been making salsa for 20 years and this is by far the best I have ever made. I used lemon juice in stead of lime juice it is great. I grew my own peppers and tomatoes. Thank you thank you.
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!
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)
turned out great. made second batch replacing the cumin with two other ingredients both smell great and made it a bit more chunky. we used a walla walla sweet onion. and organic cilantro. house was very aromatic. how long do you let them sit?
This recipe is really Brad’s and I actually posted it a couple of years ago, but we’ve updated the recipe slightly and, of course, the photos too. Garden tomatoes are the star of the show in this salsa, but if you’re not lucky enough to have a garden full of tomatoes, I suggest buying your tomatoes from a Farmer’s Market. You’ll be surprised what a difference in flavor it makes.