Many of us begin a vegetable garden with dreams of preserving the harvest dancing in our heads. Even if you don’t grow food, the fresh ingredients for homemade salsa are abundant at farmers markets and farm during the growing season. Stock up with enough to can a batch of homemade salsa and enjoy the delicious flavors of summer all winter long.
It is safe to freeze fresh, uncooked salsa, but I wouldn’t recommend it. The texture will change leaving it quite mushy. The tomato peel would separate and be tough compared to all the other ingredients. It would be okay to add to soups or sauces but it wouldn’t be great for salsa and chips.
10 Let jars cool, lids should pop: Remove jars from the water bath and let sit on a counter for several hours until completely cool. The lids should “pop” as the cooling salsa creates a vacuum under the lid and the jars are sealed.
This juicy salsa pulls sweet and savory double duty: Liven up a cheese platter with it, or spoon it over goat cheese or a wheel of Brie. We also love to serve it along with Grilled Pork Chops. Don’t worry about serving this salsa the day-of, allowing the flavors to meld overnight as they chill in the refrigerator will only make it that much sweeter.
With tomatoes so abundant in gardens and Farmer’s Markets right now, why not make a batch yourself? You don’t even need to can it — this freezes well so you can enjoy the taste of summer all year long!
What an awesome recipe! I had been looking for a salsa recipe for some time, found this one and made a single batch. My husband and I tasted it the next day and we both LOVED it. I made a double batch that same day because we knew that we would use that single batch long before fresh tomatoes were in season again. In the second batch, I cut back just a little on the cumin seed (3/4 teaspoon) and added an extra teaspoon of kosher salt. I have shared this recipe with my nieces, who then shared the salsa with their families. A new family favorite! Thank you so much Jothan!
Please correct this recipe before someone gets sick. The vinegar recipe part is way to low. It should be 1 cup not 1/2 cup. 4.0 is way too low it should be 4.6. I would do it before you end up getting in to trouble… serous
To Adjust the Spice Level: The seeds/membranes in the jalapenos holds the heat. For a milder salsa, remove all of the seeds and membranes, for a spicy salsa, leave them in! Replace with green chiles for a milder flavor.
This sounds good. I usually make a salsa with both canned and fresh tomatoes plus the lime (my kids love the lime more than I do). I think I will try this one as mine is great but not quite “restaurant” tasting.
[…] you have a kitchen drowning in tomatoes and peppers, making salsa makes sense! I have Fresh Tomato salsa recipe I made last year. This year I wanted another recipe, more Pace Picante, with no cilantro. I […]
This recipe uses specific amounts of ingredients, balancing the non-acidic ingredients with the amount of added acid needed to make the recipe safe. Do not increase the amount of green chiles beyond 1 1/2 cups, or decrease the amount of tomatoes less than 7 cups.
I made it tonight…tried some off the spoon ….pretty tasty…I added some Serrano peppers and more jalapeños to make it more spicy…hands are burning but my mouth is watering….thanks…used tomatoes from my garden
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.