This is IT!! Made this last year, and all the jars are gone! My family LOVED it , and this time I am pinning (in case i lose it again!!) I followed the recipe almost to the letter, adding a little extra salt (we like salsa on the salty side) and omitting the cilantro (personal preference, I HATE it, kiddos and hubby can add fresh when it is on their plate)
That’s correct, Book. What’s interesting though is that the largest manufacturer of canning jars and lids (they make Ball, Bernardin, Kerr and Golden Harvest products) recently changed their guidelines to now specifically instruct consumers NOT to boil/sterilize the lids, otherwise a poor seal will result. Instead they recommend extending the processing time to 10 minutes in an effort to kill any bacteria that might be present in the jars.
Salsa is the Spanish word for sauce (and the Italian word for sauce, too, for the bilinguals out there). In modern Mexico, the US and, well, large parts of the world, really, it is generally used a short form expression of salsa picante: a shockingly large group of (you guessed it) piquant sauces ranging in texture from runny over chunky to spreadable and in flavor from mild to brain-numbingly hot.
I haven’t yet tried your salsa recipes. I have been looking for information to can some killer cherry salsa I came up with a few years ago. Have only eaten it fresh, but wanted to can it and have some last throughout the year. So I think from some of the things I have been reading is that I need to use lemon juice, (bottled for strength consistency) to make it acidic so it will not spoil. Or perhaps vinegar. I do already use lime in my salsa, but think it must need the lemon or vinegar too. Basically I just replace tomatoes with cherries and use several different chilies and make it pretty hot.
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I tried this tonight. I made your recipe as written and then added several cups of peaches to the mix. My jalapenos were super spicy so I decided to add a bit of sugar (probably half a cup) to bring out a bit more of the sweetness of the peaches. It was very tasty! My understanding is that all these additions are safe since peaches are adding extra acid and the sugar is just for flavor since there is already plenty of vinegar.
Ultra Gel is ultrafine cornstarch, which is used to thicken the salsa. It is now the preferred product for thickening when canning. I recently purchased Ultra Gel, which is GMO free. Clear Jel is a similar product. When I first made this home canned salsa recipe, it called for cornstarch, but Ultra Gel and Clear Jel are now recommended over corn starch for canning.
Made a half batch last weekend and loved it. My Roma’s finally started ripening this week so we just made a full batch. Instead of putting the tomatoes in the oven to peel the skins, I fired up or grill (Big Green Egg) with some extra hickory chunks and smoked/roasted all of the veggies first. Peeling was still a breeze and now our salsa has a delicious smoky kick to it. Otherwise followed the recipe exactly. Delicious!
It’s pretty good. I did like someone else and halved the vinegar and squeezed five limes into the mix. I gave it four stars because I’m not a big fan of vinegar in salsa recipes. More like 4.5 stars but there is no option. It’s better than store bought and holds up to dipping without dripping on a quality corn chip. I will make this again as it gave me eight pints which is convenient for my hot packing pot. So for a cold wimter night this recipe will find its way to snack and a movie. One thing I didn’t do was using a food processor, tnough I have them, because I wanted my pepper and onion bits to be sliced into little cubes for a more professional look or appeal. Got a really sharp thin six inch damascus steel Japaneese knife which is fun to use as it is precise and makes clean cuts. The bottles look great when packed. So overall, this recipe gets a big thumbs up. I have marked this recipe on my tablet for future use. Again….well done Mel.
I started hunting around for recipes, and came up with several that looked promising, but the one I settled on was from PickYourOwn.org. I just checked the link, and they’ve changed the recipe that’s posted, but I’ll be sticking with the one I have. This makes a mild homemade salsa. In 2013, we made seven batches of home canned salsa. The “boys” love salsa, even now that they have grown up.
I did a lot of research about the lemon juice, and the reason for bottled is because it’s consistently about 5% acidity- fresh isn’t consistent. I’ve used organic and I’m OK with it, but I’ve not read anything OFFICIAL about it. I think if it’s consistent, it should be OK, and it’s certainly better without the preservatives. I know there are canners who use fresh lemon juice, though, and don’t think it’s a problem- but it’s just not worth it to me to go against the recommendations, though. 🙂
Hey Terry – just keep in mind that it isn’t recommend from a food safety standpoint to keep the jars at room temperature (on a shelf) without properly processing in a water bath, steam bath or pressure canner. Simply letting them seal from the heat of the salsa doesn’t preserve them properly. You can google some of the reputable canning guides for more information but I want to make sure I give that disclaimer so no one gets sick and comes back to blame me. 🙂
i have found adding a small amount of cucumber (just the skin and flesh, not the watery seedy part) to fresh salsa really intensifies/perks up the “fresh flavour” with the cilantro! have never gone back now that i have tried it…learned this tip in Puerto Morelos this year from a local….just add it to the blending stage in a recipe so the flavour is evenly distributed
There are some salsa recipes that harken back to older times in Mexico. This dish is one of the more authentic salsa recipes because it dates back to the Aztec empire. It certainly pulls on those ancient flavors and makes them taste almost brand new. It is truly revolutionizing the salsa world for many people. Here are the ingredients to use in this dish:
A note on chili varieties: Mexican cuisine uses a wide variety of chilies with different names and characteristics – most of them essential to the final result of the dish they are used in. You should be able to rather easily acquire the chilies described in this (and future) post cheaply online. If you’re having trouble finding these chilies, I suggest you stick to a mix of Ancho (a mild, fruity variety) and Chipotle (a hotter, smoked variety). Both are readily available and this blend will still lend you quite a bit of the complexity.
Many Americans and Europeans seem to think that when it comes to salsa making, the only chili for the job is the darling Jalapeño, a practice many Mexican cooks have but overbearing smiles in stock for as they reach instead for their trusted Serrano peppers – a strangely similar but much hotter kind of beast. Others swear by Chipotle peppers in Adobo sauce as a Salsa Roja stable, while tough guys reach for top shelf stuff like the entirely too hot Habanero or even Ghost Peppers.
I literally just made this. It’s soooo good. I did tweak the recipe a bit. I used fire roasted tomatoes along with the tomatoes with Chiles. I ended up using a whole onion and I pretty much doubled (maybe tripled) the cilantro. I also threw in a few dashes of cayenne pepper because I only had one jalepeno and it wasn’t quite enough. And I put in quite a bit of salt. But all these are personal preferances. The recipe was good as written but I made it how I personally like it. I’ll be keeping this one. I have a feeling ill be making it often, because my husband LOVES it.
UPDATE 09/06/17: Lots of you have asked for a weight measure on the tomatoes. I’ve been canning this salsa the last few days and experimented weighing and measuring tomatoes. The result? Tomatoes are unpredictable! Meaning, the exact weight (that will yield the 10 cups drained needed in the recipe) is EXTREMELY variable depending on the type of tomato used.
Water bath canning involves submerging the jars in boiling water for a set period of processing time. It is suitable for high acid foods. Pressure canning (not pressure cooking) involves processing the jars in a sealed pressure canner at elevated temperature and pressure. You must can all low acid foods. You can can high acid foods, but most people just water bath can them. Some folks prefer dealing with the steam over dealing with a big pot of boiling water, which is why I give both options for this recipe. It is heavy on tomatoes and also has added vinegar, which should keep the pH below 4.6.
Explain, please, about tomato peels. My tomatoes are quartered or smaller, still with peels. What are the safety consequences? Also, BTW, thanks for the update on steam canners. I’ve used one for years (and for you canning newcomers, they’re cheap at Goodwill, etc.), with the reluctant, hard-won approval of a food science pro, only on condition of his anonomity (because of that research issue). Glad to know approval is now official!
Oh p.s I ran out of tomatoes – totally misjudged how many I needed for a double batch – so I had to run to store for more. Instead of getting fresh tomatoes, I just got canned crushed tomatoes, and drained them in colander. So my salsa was half fresh tomatoes, and half tinned, and it was super yum. Next time I’ll just use tinned (never as good, I know) when Im lazy and can’t be bothered skinning the tomatoes.
I tried this and loved it! I used one banana pepper, one large jalepinio (sp) and topped the rest of the cup with yellow peppers. I don’t care for green peppers so I just used one cup of them and the second cup of a mix of yellow and orange. I love garlic, so a added 4 cloves total. I used fresh cilantro and oragano. I chopped my tomatoes and tried to remove seeds and extra juice as I went along. It turned out fantastic. This recipe is a keeper. Thank you so much for sharing it!! 5 stars!!