Good morning Cheryl. If you’re looking for thick salsa, you’ve come to the right place! Our salsa is thick and tasty! The extra effort is well worth the results. There isn’t any reason you couldn’t use a pressure canner with this recipe. Let us know how it turns out.
I really believe that salsa is best when only a few key ingredients are involved. While there are literally millions of salsa recipes, many with dozens of ingredients, I still believe in my mantra, that simple is always best. For my salsa recipe I like to stick with the key ingredients, which in my book are tomatoes, garlic, onions, cilantro, chiles or jalapeños and a little bit of lime juice for some tanginess.
I would like to make this, although we just finished off a jar of LF (roasted) salsa and it was REAL good. The only problem would be getting tomatoes in winter, so this homemade salsa would be great. Thanks.
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.
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I just made this using jalapeños instead of serrano. I used a larger onion and one more tomato. Now I boiled then simmered but it didn’t get as red as the photo above. Is this normal or did I do something wrong? How do I get that deep red tone?
Q. Do you know how long that will be good for once it is canned? All your other recipes have expiration dates – well, at date ranges. I’m trying to be careful with the labelling so I don’t have problems in March like, ‘Was this bottled last year or three years ago?’ (I’m ashamed to say, it has happened…)
1 Sterilize jars and lids in water bath: Place steamer rack in the bottom of a large (16-qt) stock pot or canning pot. Place new or clean mason jars on the rack. Fill the jars with water and fill the pot with just enough water to come to the top of the jars. Heat water to a simmer. Simmer for 10 minutes. (Keep the jars warm while preparing the salsa.)
Use a ladle to fill the hot jars with the hot salsa, leaving ¼ inch head space. Close the lids and place the jars in a boiling water bath for 15 minutes. Make sure the jars are fully submerged under water with several inches of water above them. Remove the jars and let them rest undisturbed for 24 hours before moving them.
Before meeting Gloria I assumed that salsa or picante sauce would be too difficult and time consuming to prepare at home. How wrong I was! I´m forever grateful to Gloria for generously sharing her family recipe with us, and thus with all of you.
Go green the next time you make salsa with this recipe featuring green tomatoes, jalapeño, avocado, and cilantro. Serve with tortilla chips as an appetizer or use as a topping for grilled chicken or fish.
Combine tomatoes, red onion, yellow onion, green chilies, lime juice, cilantro, garlic, cumin, and salt in a food processor. Pulse processor until mixture is combined, yet remains chunky. Transfer to a bowl, cover with plastic wrap, and refrigerate at least 1 hour.
I did not peel them, but after food processing I didn’t think the peels were a problem. The farmer I purchased the Romas from cringed when I said I didn’t peel them. “Unsightly” he said. I don’t mind!
Place all ingredients in a food processor or blender, with the tomatoes, chilies, and onion on the bottom (closest to the blade). Pulse a couple of times to chop up the larger chunks, and then puree until salsa reaches desired texture. Taste the salsa and season with additional salt or honey, as desired.
If you are going to grill or broil the tomatoes, I recommend coring them first. Grilling is best with whole plum tomatoes; grill them on high direct heat until blackened in parts and the peels are cracked.
In a blender or food processor, combine roasted vegetables, whole peeled tomatoes, garlic, lime juice, cilantro, cumin, salt, and pepper. Pulse to chop and combine, making sure not to overwork mixture. After about 4-8 pulses, check consistency. If you prefer a thinner salsa, add reserved tomato juice.
Pepper varieties can be mixed and matched in this recipe, but do not change total amount of peppers. The recipe as written produces a medium-hot salsa. Use more hot peppers and fewer mild peppers for a fierier salsa. Some examples of mild peppers include bell, banana, and Anaheim. Hot peppers include habanero, jalapeño, and Serrano. Do not change the total amount of peppers or the recipe may not be safe for canning.
Hi Jeri Lou! I mentioned that step in the pictured instructions but left it out in the recipe box – it’s now added 🙂 There has been a lot of discussion about canning and bacteria in some of my other canning posts. The fact of the matter is, bacteria cannot survive or form in an airtight space. Still, it never hurts to take extra precautions.
Hi, Mary Jane, I have been searching for the type of salsa that doesn’t use tomatoes. Your description sounds like the salsa I get at my local taco truck. I would love your Gma’s recipe. Hope you’ll post to this site! And, Dana, this is very similar to the salsa I make all the time. The only difference is I put in chipotle and adobo sauce to give it an extra smokiness and kick! Thanks
I just made a double batch. I liked the look of the recipe, and just jumped in! We grow heirloom tomatoes, so I used green zebras, sunny orange ane black plums. Since they are much jucier than Romas, I drained off a lot of liquid and boiled it down, then added it at the end. Worked great. Thanks Katie
This post is FULL of canning information, tips and equipment recommendations with affiliate links. Thank you for supporting Homemade Food junkie when you click the links and purchase we receive a small commision. You pay exactly the same as you would if you search it out yourself. If you’re new to food preservation I hope you find it useful.
The USDA does accept that if you take an approved, tested recipe and make minor alterations to ingredients that does affect the preserving properties, that should be ok. But there are a lot of if’s in that statement. For example, substituting 1 teaspoon of ground chili spice for 1/2 teaspoon of ground black pepper is probably fine, but substituting 1 cup of apple juice for 1 cup of lemon juice would not be. Unless you really know what you’re doing, you should probably stick to the approved recipes. The preserving recipes I publish, like the one above, are all from the USDA, universities or established canning authorities. Granny probably never did lab cultures and bacteria counts to test that her recipe was safe; you were her test guinea pig, and that’s not as reliable as a culture (next time you might get sick)
You will benefit from a canning funnel and essentials when filling your jars. They are just a few dollars, last forever and are infinitely handy in the kitchen for filling canning jars and freezer bags.
The name says it all. Awesome salsa, Great flavor. We added serrano peppers in place of the jalapeños to make it a little hotter. Doubling the recipe we canned 7 qtrs. Everyone loves it. Thanks for sharing
The USDA says the only change you can safely make in this salsa recipe is to change the amount of spices and herbs. Do not alter the proportions of vegetables to acid and tomatoes because it might make the salsa unsafe. Do not substitute vinegar for the lemon juice.
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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.
I am a big fan of the Pioneer Woman’s salsa recipe and it’s great when fresh tomatoes aren’t available. However, since tomatoes are SO good and so cheap in the summer, I’ve really wanted to make a recipe using all fresh ingredients instead of canned for my version.
This is a fantastic and super simple recipe! I doubled the recipe because I consider salsa to be a food group in and of itself and wanted to have some for a few I also doubled the jalapeño as I like more kick. I must disagree with one of the other reviewers in that I found the flavor to be better the second day and still better the day after that! So much so that the next time I make it, I will make it the day before I need it so the flavors can meld overnight.
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Used your recipe – produced 5 pints of thick and chunky salsa for canning last night. Had a tiny bit leftover that I just tasted – YUM! My changes – Didn’t have Anaheim peppers – so used “banana” type peppers (it’s what I had on hand!) and I only used 2 jalapenos, one seeded, the other everything. I had help with all the chopping, etc., so it was not as time-consuming as I expected. Thanks!!
Good morning! I’m having a great weekend and I hope that all of you are too! Last night we took Landen out for sushi for his birthday dinner and then for yogurt…best night of eats EVER. Brad and I also made some of his famous homemade garden salsa. It is so good that I could pretty much put it on anything; eggs, salad, wraps, burgers, sweet potato, and definitely chips.
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.
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