I doubled this recipe for a crowd. Made the following modifications: 1. Doubled the garlic. 2. Omitted sugar. 3. Added half of a ripe fresh pineapple, trimmed & cored. (I used this amount for the doubled recipe, so just 1/4 for the regular recipe.) 4. Threw all ingredients in the food processor (did not pre-chop much)and whirled it around until it was salsa-like. I got RAVE reviews on this salsa & it’s so wonderfully fresh. After the pineapple, the doubled recipe yielded about 6 cups.
Thanks Theresa. People have been canning with your mom’s method for many years. And it probably does work well for your family. But it is not a recommended as safe process from the food safety police as it provides for a chance of bacteria growth in your canned jars. For legal reasons, I can’t recommended any process not blessed by the local food extensions. Sure you understand that. But I appreciate you sharing with me.
We like a chopped texture for our salsa, with the liquid partially stained and saved to make a fresh salsa for immediate consumption. I use Roma style tomatoes as they are less watery than eating tomatoes. If they don’t come from my own garden, I get them from a local farm stand or farmers market, these are best quality,fresh and flavorful. Never use market tomatoes as they are expensive, bred for shipping, not flavor, and tend to disappoint when used In a project.Salsa is too much work to be disappointed with the result. I use cider vinegar including some extra plus lemon or lime. The only thing I back Down is the chili pepper I use one can mild chopped chiles because I am allergic to peppers, I can tolerate that much. My husband is perfectly happy to lace his bowl with what ever hot sauce or seasonings I have on the shelf. The reason I add extra vinegar and citrus is so I can can it in a boiling water bath canner. I find that canning the salsa this way results In taste, crunch and fresh looking appearance. Where pressure canning results in an overcooked spaghetti sauce look and taste. MikasMom
Fill inexpensive, reusable glass jars with Spring Salsa and chips for easy carrying. This colorful salsa of corn, tomatoes, and cilantro would be equally delicious served over salad greens or in warm tortillas with grilled chicken.
Back again today, triple batch with 24lbs of Green Zebra tomatoes. Got a little lazy about this batch and accidentally discovered that leaving the cut tomatoes covered and draining in the fridge overnight seems to eliminate the need for a cookdown. I’m not even sure I’m going to add the tomato paste to this batch. Also, under cover of “taste tests,” I’ve pretty much managed to have salsa for breakfast this morning. That’s health food, right?
C Call, I think you’re a little confused on pH levels. From canning 101: “The way food scientists determine whether something is high or low in acid is by pH. If something has a pH of 4.6 or below, it is deemed high in acid and is safe for water bath canning. If the pH is 4.7 or above, it is considered low in acid.” This salsa registers at 4.0 – which is below 4.6 – so it has an even higher acidity level than is necessary to be safe. In other words, this salsa is well within the limits for safe canning.
Thanks for the tip. I have planted 36 roma tomato plants and many pepper plants. My family and friends are looking forward to salsa again this year. I plan on making this great recipe again. Many thanks. Lillian
On food processing for salsa: Make short layers instead of trying to pack it full. It’s easier to get larger pieces that way instead of mush. Also, use the pulse instead of just turning it on. The impact of gravity between each pulse also avoids mush.
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…
Also, FYI… When I was trying to leave my comment.. A really annoying box kept coming up in front of the screen asking me to follow you. Not that I mind being asked that because I like your blog… But it made it where I couldn’t even type anything and I just went to my notes in iPhone and typed my comment that way and then copied and pasted it (I had to do the same thing for this comment too) . Just thought you should know cause sure you don’t want your followers to have such difficulties giving feedback 🙂
Oh man, my aunt taught me to make a mean fresh salsa (she’s Mexican) and ever since I have such a hard time enjoying anything from the store. I never thought to use canned tomatoes though. Great tip for getting through the winter!
This Hispanic has tried making salsa before with all of them fails! I don’t know how, lol, but I did in the past. I found your recipe and I was thinking somehow I will fail this one too, NOPE not this time. Your recipe is so good, the jalapeños I had were extra big so I only added one. Thank you thank you thank you for helping me achieve the best tasting salsa! So greatful for you sharing your recipe!
Hi just came across this recipe and will try but wondering if anyone has added fresh corn to the recipe??? I have corn from the garden I could use.. cant wait to try this……. I wish I wasn’t busy I want to try this today…..
Now, I have had quite a few salsas that are wonderful. Some are sweet and some are spicy and some are more eclectic (the mango/pineapple salsas, tomatillo, green tomato, etc.). I just love salsa, and there are many salsa recipes that I have enjoyed.
Why bottled lemon or lime juice? Bottled juice is uniformly acidic, something that’s important for food safety. Foods like salsa that are canned in a water bath do not reach the temperature of pressure-canned foods, and thus rely on things like lemon or lime juice (or vinegar) to raise the acidity to a level that prevents the growth of botulism. So do NOT skip this ingredient!
Made this for our annual Halloween Bash! And it was GONE! A perfect fresh salsa, and so easy to make. So many people asked for the recipe. I did use only one small habanero. Still super spicy. It is a keeper and is now my ONLY tomato salsa recipe. No more roasting, baking or complications.
Here is a tasty homemade salsa to accompany your crispy tortilla chips. Many salsa recipes call for canned tomatoes and chilies (i.e., already cooked). I find that using fresh ingredients, and then cooking the salsa briefly, yields the best flavor. It sweetens the tomatoes and brings out their flavor. (Note, canned tomatoes have also been semi-cooked) The other purpose cooking it serves is to bring the mixture up to the required temperature for canning.
This 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.
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. 🙂
Use your jar lifter to place the jars into the canner leaving space in between them. Once jars are all in canner, adjust the water level so it is at least one inch above the jar tops. Add more boiling water if needed so the water level is at least one inch above the jar tops. When adding water, use the hot water from the small pot your lids were in. Pour the water around the jars and not directly onto them.
karinagw, that sounds like some spicy salsa you´re whipping up! Makes my mouth water just thinking of it. Of course, simmering time depends on burner heat level and the type of pot used. We use a skillet which is shallow enough to make a quick job of simmering. Enjoy the salsa and wine and thanks for your comment!
Homemade Salsa is one of our favorite things to snack on. It’s perfect to put out for guests to munch on and it’s a great topping to add to all of our favorite Mexican inspired dishes (like Taco Tater Tot Casserole).
A friend is teaching me to can this year. She had found your recipe and thought it was the best she had ever made so we spent a day making it. We used whatever type hot peppers we found in three different
6 Blend salsa if you want it to be more smooth: If you want your salsa to be more smooth than chunky, use an immersion blender to pulse it a few times, or working in batches ladle about half of it into a blender and purée.