Excellent fresh salsa, so much better than store bought. I used a bit less sugar as my yellow & red tomatoes fresh from the garden were sweet. I added a little good olive oil based on other reviews, this recipe is a keeper!
Wash, peel, seed, and chop your ingredients first, then measure or weigh them. A kitchen scale comes in very handy when preserving the harvest. I have included both weight and cup measurements in the recipe below. Select one method of measuring and stick with it throughout the recipe so the ratio of ingredients remains the same.
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No, this salsa is not suitable for canning, the acidity has not been tested and with the addition of all those non-acidic veggies it is likely not below the pH of 4.6 required for safe canning. By canning a low acid mix like this you create a perfect environment for clostridium botulinum the bacteria that leads to botulism. When I can salsa I use recipes from the National Centre of Home Food Preservation. http://nchfp.uga.edu/how/can3_tomato.html Be safe and enjoy your salsa!
Good question Nancy. You will have better results using fresh tomatoes instead of canned. The canned tomatoes may not hold their texture well and not produce a thick and chunky salsa texture. You can use store bought Roma tomatoes instead of fresh garden tomatoes. They won’t taste as good of course, but will still do the trick.
Serve this citrusy salsa with chips, or spoon it atop sautéed chicken breast or fish. If you want to make the salsa ahead, omit the cilantro and avocado, and stir them in just before serving. If you find blood oranges, substitute them for regular oranges for color.
Tomatoes – about 15 lbs (yes, quite a few – you remove the skins, seeds and a lot of the water, so it takes a lot to start.) You’ll need about 3 quarts of prepared chopped tomatoes. This makes about 8 pints of salsa! If you only want to make a single jar, see this page instead!
I have made salsa over the years and have always just frozen the batch in individual plastic containers until ready to use. Not very interested in the canning process anymore. Any problem with doing the same with your recipe.
I grew up in Southern California, so Mexican food has always been one of my favorites. This salsa is extremely mild, so it’s a good choice if you’re trying Mexican food for the first time. It’s also tasty over baked whitefish or sole.
This recipe is FANTASTIC!!! I have tried others and have not been satisfied with the consistency. This recipe really does end up thick and chunky and delicious. I added some mini-bell peppers (red, yellow, and orange) and only used half the cilantro, (I made a double batch). Almost everything else I left the same and the consistency, flavor and spice was fantastic. I will use this recipe again and again. Thank you so much for posting!
Well I’m proud to say that that war has finally come to an end. I recently found a recipe in a canning magazine which provided the best of home-canned and store bought salsas. They simply called it, “Chunky Homemade Salsa.” I’ve tweaked it a bit, added a little extra, and renamed it to be more appropriately named, “Best Home Canned Thick and Chunky Salsa.”
This salsa was wonderful. My husband says it’s the best he’s ever tasted. I kept the sugar in but only used about half the amount called for in the recipe. I also added a little salt and some red pepper flakes.
The tomatoes are coming in fast and furious and we know the dangers of frosty nights are just around the corner. Sadly, there’s only so much fresh salsa we can eat at any given time – it’s time to squirrel some of that spicy chip enhancer away for the winter months.
No, no, no. This is some white people shit. The stuff I get at Mexican Restaurants is wayyy better. don’t know what it is. I made this recipe 3 times and it never tastes how I like it. It isn’t bad salsa but not the way It’s made at a resturant. At least near me.
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.
This is the BEST salsa! The Verde is great too. I didn’t habe Serranos so used jalapenos. Salsa wasn’t “right” so sent son to store, added Serranos. Perfection! Note i use both peppers in recipe. When people come in and see tomatillos on counter they get very happy! This recipe had enhanced our lives bc it’s great. Freezes well and i can use non gmo organic ingredients. Thank you.
Awesome! Glad you like it Leslie! Your pepper mix sounds good. We just pulled the last of our peppers from the garden yesterday. We sliced them up (bells, sweet carmens, and pasillas) and mixed with sliced onions to freeze for future fajita meals. Gotta love having a garden!
Great texture (not runny) and great taste. Everyone that I’ve had try it says it’s the best salsa they have ever had. I make as is, however if it want it extra hot I add 1T ground habanero powder to the whole batch. I just ate my last jar today so thank goodness my tomatoes have finally started ripening! Thank you for sharing this recipe.
The humble tomato packs a nutritious punch. One medium tomato has about as much fiber as a slice of whole wheat bread. Tomatoes are also a good source of vitamins C and A, plus contain potassium and phosphorous.