This was the best salsa I’ve ever made. Just like the salsa at my favorite Mexican restaurant. I used a jalapeno and took all the seeds out b/c I had a kid eating. Had virtually no heat. Leave the seeds in the peppers if you want heat.
I can lots of salsa every season. Not going to say it isn’t a lot of work. It is a labor of love. Make a big batch, no preservatives in it. You can eat it all winter long. I add black beans and corn to mine, it is lunch in a jar. It last 1 year after canning, but you will eat it up before a year goes by.
Think salsa is just for chips? Think again! While we love the ease of throwing together a simple appetizer for hungry family and friends with one of our salsa recipes, chips, and guacamole; you can also use salsa as a tasty topping on your favorite tacos, grilled chicken, or fish. The possibilities are endless. If you’re crunched for time, but still want homemade flavor, start with a store-bought fresh salsa and stir in a few fresh ingredients like roasted corn, cilantro, and chopped red onion. If time is no object and you’re starting from scratch we recommend allowing plenty of time for your salsa mixture to chill in the refrigerator. This will help the flavors meld leaving you with a salsa recipe that is a surefire crowd pleaser.
Sugar is added to many spaghetti sauce and salsa recipes to cut the acidic taste of the tomatoes. It won’t make the canning “bad” like forgetting the vinegar would, so as long as you like the flavor – and I bet it will work out just fine – you’re golden! 🙂 Katie
This recipe comes at the perfect time. My tomatoes are just about ripe and I was just looking in my canning cookbooks tonight for a salsa recipe and didn’t find one I liked. Can’t wait to try this one!
Hi Judith. So I called my extension office about the safety of adding corn to the salsa recipe. They said not to do it. Corn, black beans, and the like require pressure canning and are not safe for water bath canning. They recommended just mixing some corn into the salsa later when you open up a jar to eat.
This salsa looks delicious. I’ve been needing a yummy fresh salsa recipes if my tomatoes ever ripen 🙁 Don’t feel bad about your garden, mine hasn’t been doing well either. Except my tomato plants, but they’re too busy growing to be taller than I am instead of making me some beautiful fruit. I can hardly hold them back but I’m sure I’ll get some tomatoes soon 🙂
I like you have made great salsa in the past and it was runny I am in the process of making your recipe now and just need to know when putting jars in water bath , do I put water over the top of jars to process? The picture shows less than that . Can’t wait to dig a chip into it!
If you’ve never attempted home preserving methods you need a good reference book. ‘Putting food by’ is my go to overall home preserving book. Putting Food By needs to be in the cupboard of every new home preserver. It covers Everything! Freezing, root cellaring, drying, it’s in there! Recipes too!
With fresh ingredients available from the garden or farmers market, and a food processor, it is easy to whip up a batch of fresh salsa. This is a simple go to recipe. This recipe makes about 3 cups of garden fresh salsa. Store the extra in the refrigerator for up to 4 days.
Prepare your jars and lids by washing in warm, soapy water and rinsing thoroughly. Place jar rack into water bath canner, set jars in the canner, add water, and boil jars for 10 minutes to sterilize. Warm your lids in a small pot over low heat. Keep jars and lids warm until ready to use.
We used six tomatoes of varying size and shape. One of those tomatoes is pretty crazy looking and had some yucky part that had to be cut off. Even though we are going to put the veggies in the food processor, we give them a little chop. Do what you like, but I know it works well doing it our way. 😉
In the summer, I use fresh tomatoes and have strayed from the basic formula. Into my salsa goes all kinds of fresh vegetables. Cucumbers! Sweet peppers! Garlic! All local and organic. But sometimes when my fresh tomato stash isn’t as full as I’d like, I go ahead and use organic canned tomatoes. Just make sure to drain them and give the tomatoes a bit of a squeeze to remove all of that liquid. I freeze the liquid to use later in soups and stews, so don’t throw out all of that tomato-y goodness!
Connect with EpicuriousLike Epicurious on FacebookFollow Epicurious on TwitterFollow Epicurious on PinterestFollow Epicurious on TumblrWatch Epicurious on YouTubeFollow Epicurious on Google+Follow Epicurious on InstagramSubscribe to Epicurious RSS feeds
Peel the tomatoes by bringing a large saucepan of water to a boil and filling a large bowl with ice water. Dip your tomatoes into the boiling water until the skins crack and loosen – about 30-60 seconds. Remove the tomatoes from the pot and place in the bowl of ice water to cool. Peel and chop your tomatoes once they are cool enough to handle.
This amazing classic salsa has been a favorite for many years and is a traditional Southwestern-style sauce. It’s full of tomato flavor and perfect for any time you want to serve a tasty salsa. Made from juicy tomatoes, green bell peppers, green onions, and seasoned with lime juice, cilantro, garlic and jalapeno chiles, this pico de gallo-style salsa serves as a great appetizer, snack, or sauce for Mexican night. …MORE+ LESS-
I do have a question though – does this recipe meet or pass any specific canning requirements for salsa? Last year it didn’t stick around long but this year if I make multiple batches some jars may hang around a little longer than others and I’m always paranoid about the safety of canning salsa. (I never give it away unless its fresh and I know they’ll eat it right away…) Any comments would be appreciated!
Yep, my husband and I know the best and worst Mexican restaurants to go to for the chips and salsa. After all, chips and salsa make the meal! I always over-indulge on them at Mexican restaurants, but it’s the best part. I love your homemade salsa, Blair! I could see myself devouring this ALL in no time. Looks so good!
The fantastic thing about a good basic salsa recipe is it’s easy and you can adjust it to your liking! You may also want to whip up a batch of Salsa From the Back of the Envelope and can that too! We eat super nachos all the time with our homemade salsas. Yummy stuff!
If you’re looking for a fresh and flavorful salsa, this recipe is an excellent choice. The combination of diced tomatoes, peppers, and garlic make for a classic fresh salsa. Serve it with tacos, burritos, or as a party dip with tortilla roll-ups or tortilla chips. It is a very good condiment to serve alongside grilled or baked fish fillets, grilled chicken, steaks, and pork chops.
Salsa recipes tend to use jalapeno as the hot peppers but you can experiment with varieties and taste combinations. One year our jalapeno peppers didn’t yield a crop but our hot banana peppers did so we used those instead and it tasted great.
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!
If it makes you feel any better, I’m a gardener as well. I have 10 garden beds, and almost all of them are doing *terribly* this year. I have a gazillion tomatoes and loads of basil, which is excellent, but not a cucumber or melon or bean in site. And peppers! Who are we kidding? No peppers. 🙁 So, you’re not alone. 🙂
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.
On adjusting the heat: You can use seeds in part or all of your jalapenos. Seeds add heat; I leave them in about half the peppers. That’s for “hot” salsa! Also, you can seek out hot peppers with more stripes or “cracks” if you like spicy, as they naturally carry a zing.
On taco night, my husband polishes off half of a 16 oz. jar of “HOT” salsa all by himself. My daughter eats it with her spoon if we tell her she’s cut off on tortillas chips. Did I mention she’s only two years old?
The pressure cooking idea worked out good but would work out better if I had only made the single recipe. I didn’t drain the tomatoes while prepping them; rather, I drained them for a few minutes after coming out of the pressure cooker. Next batch I make, I’m going to cook the tomatoes in the pressure cooker for 45 minutes, drain and add all of the ingredients back into the pressure cooker(one less dirty pot is a good thing).
This flavorful salsa is almost too pretty to eat. Fresh peaches, tomatoes, and watermelon are tossed in a mixture of pepper jelly, and lime juice for the ultimate summer dish. This recipe is hearty enough to serve alone, or spoon it over your favorite grilled chicken or fish recipe for a quick and easy mealtime stunner.
This sounds wonderful! I love homemade salsa, and there is nothing better than garden fresh tomato. My mom has tomato plants but whenever I go home it’s a race to get to the tomato plant before my dog Bentley does. He loves tomatoes and eats them all right off the vines.
We have made a lot of salsa over the years and thought we would try this recipe as we do not like thin, watery salsa. Not only does this salsa have excellent consistency, but it has the best balance of intense flavors we have ever canned. We did add a tablespoon of brown sugar for a tad bit of flavor.
You know that salsa you get at Mexican restaurants the minute you walk in with lots of chips, well that’s my favorite salsa ever and I’ve never been able to get that out of a jar. But salsa is simple enough that you can make yourself at home with a handful of fresh ingredients.
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 boost 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)
I have canned a lot of salsa throughout the years with great success. This year I was looking for a recipe that was thick and a little crunchy and fresh tasting. The recipe is excellent and there’s no need to change a thing unless you want a hotter salsa. I can’t recommend the recipe enough!!! Thank you!!!
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!