The Best Homemade Salsa {Fresh or For Canning}
A step-by-step canning guide to the best homemade salsa on the planet! This is the only salsa I make because it is perfect for eating right away and even better when canned and put on the shelves to enjoy all year long.
Oh my goodness, this is the best homemade salsa ever.
I’ve been wanting to share it for a long time and finally put a step-by-step canning guide together for those that are new to canning or hesitant to try it (spoiler alert: it’s easy, and I really mean that).
With perfectly balanced flavors, somehow this salsa has become my go-to – both for canning and for eating right away.
It is fantastic and I’m always asked for the recipe when I decide to part with a jar.
I think Brian would revolt if I decided to change salsa loyalties.
You may not realize it, but salsa can be a very personal thing.
I used to kind of roll my eyes at people who got heated (no pun intended) over which homemade salsa recipe is the best (most of the aforementioned people don’t give out their secret recipes so I’ve had to end my friendship with them).
Now that I have The One, I have started to understand the passion, excitement and drama surrounding salsa.
I’d pretty much arm wrestle anyone who is willing just to prove that this is the best salsa ever.
Of course, I’d lose (wimpy arms) so we’d have to settle it over a taste test, and I am 100% more confident in that test than in the arm wrestle results.
Making and canning salsa is definitely not hard, but there are a few things to keep in mind:
1) Use a tested recipe. Canning is a great and fun (yes, I’m a nerd) way to preserve food and keep it on your shelves, but there are many food safety concerns related to canning and it’s important to use a recipe that’s been tested to ensure the pH levels are safe over time.
2) The variety of tomatoes doesn’t necessarily matter for this recipe, but the method does. This recipe calls for draining the peeled, chopped tomatoes and you’ll definitely want to follow this step otherwise your salsa will be watery.
3) Peeling tomatoes is the pits, but it must be done for this recipe (both from a texture and bacteria standpoint). I know my grandmother will roll in her grave, but I don’t use the traditional cut an X in the tomato, plunge it into boiling water and then submerge in an ice bath method.
Instead, I cut the tomatoes in half, place them cut-side down on a baking sheet, pop them under the hot oven broiler for 3-4 minutes (watch closely!) and the skins will wrinkle right up when the pan is removed, and after they are cooled, the skins will peel off really easily.
It’s brilliantly simple and has made me get over the dread of peeling tomatoes; it’s the only way I do it.
4) When it comes to my step-by-step guide below, I have used a steam bath canner to process the salsa. Disclaimer: Even though I prefer to use a steam bath canner (and so do lots of other home canners), many people and resources say there isn’t enough research about steam canners to know if they are safe enough to use.
So do your research and keep in mind that a water bath canner can definitely be used instead.
You’ll find a lot of information for both sides of the debate, so decide what feels right to you. I’m certainly not saying a steam canner is the only way to go.
UPDATE: Thanks to Janet in the comments for letting me know steam canners HAVE been approved by a national extension office and the National Center for Home Food Preservation for processing times under 45 minutes (here’s the article).
There are lots of other details and notes down below in the homemade salsa recipe and the step-by-step guide, so make sure to read thoroughly and feel free to ask any questions in the comments.
Mostly, I want you to know that canning salsa is easy (and therapeutic; seriously, I love canning) and even more than that, this may be the only salsa recipe you’ll ever need.
As written, it’s not spicy – just perfectly balanced with all the delicious flavors of salsa.
If you’ve been on the hunt for the perfect salsa recipe, this is it, baby.
So if you have homegrown tomatoes or know where to find some (please ask before you pick), this homemade salsa should be top on your list of recipes to make.
I hope you love it!
And I’m curious to know, after all this salsa talk, do you already have a favorite salsa recipe?
More importantly, would you arm wrestle to defend its title?
A List of Canning Tools I Use For this Recipe:
*several products below are affiliate links to Amazon where I’ve bought the product from
-this over-the-sink colander is awesome for draining the tomatoes
-my trusty Breville food processor (love of my life after I had two Cuisinart food processors die sudden deaths on me) does all the chopping
-this simple canning toolset has just about everything I need for filling and handling the jars
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.
When I used a combination of Roma/paste tomatoes and everyday garden tomatoes (don’t know the exact variety, but in this batch, Romas probably made up about 1/3 of the total amount of tomatoes), I needed almost six pounds of tomatoes to equal 2 1/2 cups of drained tomatoes. That’s because my non-paste tomatoes have a ton of liquid that drains off. Today, I measured 2 pounds of JUST paste tomatoes (about 12-14 small to medium Romas from my garden) and after taking the skins off, crushing lightly and letting drain, I had a little over 1 cup of drained tomatoes to use for this salsa. I do tend to err on the side of over-draining, as an FYI.
I’ll add notes to the recipe and in the comment thread below. Basically, a lot will depend on the variety of tomatoes you have and you should really just use the weight measure as a guideline since it may vary quite a bit.
Tomatoes: the exact weight of tomatoes will depend on the variety you use. I like to use roma (paste tomatoes) if I have them because the water content is less but any kind of tomato will work. The key is to peel the tomatoes and let them drain. See the step-by-step tutorial below the recipe for a visual. I like to pull out and discard the thicker white core of the tomatoes. UPDATE: Since many of you have asked about a weight measure for the 10 cups of tomatoes, as I've been canning the salsa the last few days, I've done a little experimenting/research. Basically, I've found it varies GREATLY depending on variety. When I used SIX pounds of garden tomatoes + Roma (the paste tomatoes probably only made up about 1/3 of the total), after taking the skins off, lightly crushing, and draining, the yield of tomatoes to use in this recipe was about 2 1/2 cups. When I used TWO pounds of only Roma/paste tomatoes, after taking the skins off, lightly crushing, and draining, the yield of tomatoes to use was a little over one cup. I tend to err on the side of over draining the tomatoes, if anything, so that makes a difference as well. For me, because I usually use paste tomatoes in this recipe, I would plan on around 18-20 pounds (give or take) of Roma/paste tomatoes to get the 10 cups for this recipe...and even more if using tomatoes with a higher water/lower flesh content. Salt: if you don't have canning or pickling salt and would prefer not to buy it, you can use coarse, kosher salt (or experiment with table salt) but make sure it doesn't have added iodine or any other additives. Peeling the Tomatoes: I don't like messing with a water bath and bowl of ice water to peel the tomatoes; instead, I cut them in half and place them cut side down on a large baking sheet (really cram them in there in a single layer). I broil them for 3-4 minutes until the skins begin to pucker. Once they come out of the oven, the skins will wrinkle and peel right off and the baking sheet is easily cleaned. For this recipe, I use about three sheet pans of tomatoes (again the exact amount will depend on variety). Chopping: for easy and fast chopping, I throw the onion, green pepper, jalapeños and garlic in the food processor and process until chopped to the desired size. PH: as with all canning recipes, this recipe has been developed and tested specifically to make sure the pH level is safe for canning. Don't alter the amount of acidity (vinegar). You CAN substitute some of the vinegar for bottled lemon juice if you want to play around with flavor. Dried spices won't affect pH, so you can also experiment with those, but the amount of vegetables and tomatoes and acidity need to stay the same. Canning Method: I have not canned this recipe in a pressure canner, but I have given details in the post above about steam canners vs. water bath canners. Please do your own research to decide what method is best for you. Quantity: this recipe can be doubled or tripled (make sure you have a big pot ready!) or halved. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.The Best Homemade Salsa
Ingredients
Instructions
Notes
Recommended Products
The recipe stated that the tomato paste was optional if you want a thicker salsa. Is that correct? I would have thought the added paste would make it thicker.
Can you use white of red wine vinegar instead of apple cider vinegar?
I’m not a big fan of Apple cider vinegar. Can I substitute with white vinegar or red wine vinegar?
I haven’t subbed a different kind of vinegar, but you could definitely experiment (lots of people in the comments have used a different type of vinegar)
An excellent recipe! Used 5lbs of tomatoes but probably really need 7lbs to account for taking out core to get the full 10 cups. No issues though. Used jalapenos with some seeds and membranes still in tact, red pepper instead of green (just a personally preference), kosher salt instead of pickling salt. 1-6oz can tomato paste and all of the other ingredients as listed. 1 can tomato paste gave the salsa just the right amount of consistency…not runny nor thick. Yield was 9 pints. Absolutely great flavor. Spicy then sweet then spicy and sweet again. Obviously used some sugar as the tomatoes were early and not full summer variety. Next time will roast red peppers before adding.
Well done ma’am!
I made this salsa last summer and it has been an absolute hit! I need to replenish our stash but with two little ones and another on the way I’m feeling a little more on the tired side.
Do you know if this recipe can be made with canned tomatoes?!
I haven’t tried it with canned tomatoes, but I believe others have. I think the consensus is that the taste is much better/fresher using fresh tomatoes instead of canned.
The best recipe! I threw all my others away. I made a different recipe last then I made this one. I had to make a second batch of this one as it went so fast. Btw I still have jars of the other recipe this one is all gone. This is the only recipe I’ll be making this year. Thank you so much for sharing.
I tried making this salsa for the first time last week – WHAT A HIT!
For real, my family went crazy about it. My brother could not believe it was homemade!
Hi I’m very new to canning this was my 1st time do I need to reheat this when I open the jars to eat. Gave it 5 stars very delicious Thank you
No, you don’t need to reheat.
Thank you very much
Hi Mel! I have made your salsa recipe for the last 3 summers with great results. We love it! This past summer, I made a mistake, though. I was multi-tasking, and accidentally added my iodized table salt instead of the pickling salt that was right. next. to. me. on the cupboard. Ugh. I know your recipe notes state to NOT use iodized salt. I tried to scoop out as much as I could, but by then, much of it had dissolved into the juices. I also added canning salt, but I have been afraid to eat it in case it is unsafe. What do you think — eat it or toss it?!
Hi Carol! The canning safety is fine with iodized salt – so the salsa should be safe to eat. The reason I don’t use iodized salt in my canning is because it can give a funny off-taste (and alter the color).
Wonderful! Thanks, Mel!
I found this recipe in 2020 and made 60+ pint jars of salsa. It’s BY FAR the best canned salsa recipe out there. We are going through it so fast. I will definitely be using this recipe each year!
Also, loved all the tips and pics for making the process as easy as possible. The broiler method to remove the tomato skins is genius!
Hello! I love this recipe. Not fond of the bell peppers, can i use a substitute like maybe more hot peppers in place of them? Also, can i use canned already peeled tomatoes for this recipe so long as its the proper quantity? Thank you
Hi Stephanie, I don’t know if canned tomatoes will work (sorry). I haven’t tried it. You can substitute a different kind of pepper at the same quantity as the bell peppers.
Started growing veggies due to Covid and have loads of cherry and Roma tomatoes. We’ve made margarita pizza a few times and looked up the first salsa recipe with Easy in its name. This one delivered the goods! We used bottled minced garlic, shallots, and lots of black pepper. Just added avocado cubes since we grow those too. Thanks for sharing recipe.
Hi Mel,
I canned this the other day and it’s fantastic, I’ve been trying for YEARS to find a recipe that mimics a salsa I had at a friends house during my childhood and this is it!
If I wanted to bump the spiciness of the salsa up while maintaining canning safety, what would you recommend?
Hi William, you can use spicier peppers (like habanero or others) at the same equivalent as the jalapenos.
Are the instructions the same if you don’t want to bottle it, just it eat fresh?
Yes, should be – although you could cut down the vinegar to taste since it won’t be needed for canning safety.
Trust me, I know salsa. This is the GOAT! I have had to make 3 recipes in one year!
I make this every year and everytime I bring it out when we have company they rave about how good it is. I always put mine in the blender after cooking it to make it a smooth salsa.
I freeze my stragglers from late in the year and make salsa now. The skin peels right off when ran under warm water. I have a variety of tomatoes from roma to better boy. Would my thawed, drained stragglers work for this? Brosie
Just wondering if this can be made with canned tomatoes during the winter months?
I haven’t tried that so I’m not sure – canned tomatoes will affect flavor but I don’t know how it impacts canning safety.
Thank you for the MVP tip with the tomatoes!!
Hi! I am allergic to garlic. I was hoping to make this and leave the garlic out, but wanted to double check that it would still be safe to water bath can it? Thank you!!
Yes, it’s still safe to can if the garlic is left out.
I was very disappointed. The sugar and vinegar ruined the flavor of the tomatoes and spices. I was sad to waste 7 pounds of tomatoes this way.
Sorry if I’ve already posted this, but seriously, this is amazing salsa. This is the third time I’ve made it and the first time I halved the sugar. Just thought I’d try it. But, oh so good. You have made this so simple with all of you tips. Thank you …. again.
This was AMAZING! I only wish I would have tried this sooner. I’ve been using a family friends recipe and not loving it, so when my neighbour dropped more hot peppers off to me I decided to try this since it’s tailored for steam canning (yay!) and wow- so good!
Yes it is the best!
This is a very good recipe. The blended flavors are perfect.
This recipe is delicious! I’ve made three batches this season and everyone who tries it loves it. I used half vinegar, half lime juice based on what I had on hand. Also, the trick to halve and roast the tomatoes to remove the skin is BRILLIANT. No more water baths! I didn’t bother chopping the tomatoes. I squished them in my hands after peeling them, then let them drained. If there were too many chunks I quickly ran my immersion blender through the bowl. Thank you!
One cannot can salsa in quart jars…according to the experts…
Recipe sounds awesome. I made some Peach Tomato salsa this season and it was a disppointment! Mostly like a relish as the onions were overpowering…and it was a lot of work. I am going to try this one next time. 🙂
I’m new at canning, do I put the jars of salsa in a steam bath that is already steaming.
You can add the jars to the steam or water bath – then bring to a boil. For a water bath canner it needs to be a rolling boil, for a steam bath, the steam needs to be coming out the holes on both sides of the steam canner in a steady 6-7 inch stream before starting the 10 minute time.
I’m new at canning! This might be a stupid question but, do I bring the steam bath to a boil before I put the jars of salsa into it and then steam for ten minutes.
If you do not use whole tomatoes can you substitute crushed tomatoes?
Like canned crushed tomatoes?
Thanks for this incredible salsa recipe. This is my fifth time making it this summer. In total I have made 40 pints. I used some fresh squeezed lemon juice in place of half the apple cider vinegar. Also added basil at my son’s request. Everyone who trys it have Saud best ever and asking for recipe. Thanks again.
Hi! I look forward to trying this recipe! I am new to canning and have a ball automatic home canning system. Will this automatic canner work with this recipe?
Thanks!
I’m not familiar with that system, so I’m not sure – but if it works for recipes that use a water bath/steam bath, it should work fine!
Thanks Mel! I appreciate your blog and finding an “easier way” for peeling the tomatoes. I was dreading making red tomato anything. I am new to canning and this recipe sounds like a great way for me to start!
Hello, this salsa is the BEST! I ran out of the standard mason jars and I can’t find them anywhere. Can I use a Lug lid jar for this recipe? If so, can I process them in a steam canner or would I need to use the water bath method?
I’m not familiar with those types of lids so I’m not sure, sorry!
Do I need to process the jars for longer if they are quart jars?
Yes, quart jars should be processed for 30 minutes adjusting for higher elevations.
My understanding is that there are no guidelines from reliable sources regarding processing quarts. NCHFP as well as Ball and Bernardin only approve canning in pint and half pint sized jars!
Can I use a homemade tomato sauce?
I’m curious too!
Sorry for the delayed response, yes, I think you could use homemade tomato sauce.
I’m thinking about doing quarts since there are no pints anywhere! Do you know what the processing time would be? (We refuse store bought salsa since finding this recipe!) thanks!
I believe the processing time for quarts is 30 minutes (adjust for higher elevation)
I just made your salsa recipe, and it “separated” (1-2 liquid at the bottom of my jars)
Is there a reason for this and can I fix it post processing?
I’ve never had that happen, so I’m not entirely sure. If it’s within 24 hours of processing you could try opening the jars, simmering again (if the salsa is super thin you can add tomato paste if you left it out the first round) and reprocessing.
Mine does that if I don’t drain my tomatoes multiple times. It won’t hurt. It will just give you a thinner salsa.
Thank you for this recipe! Do you think I could substitute half the ACV for fresh lime juice? I like a limey salsa, but I’m worried the acidity level will be affected to much.
I’ve read in the comments that it is safe to sub in lime juice for the apple cider vinegar, but I believe it should be bottled lime juice for consistent acidity (you might try googling a reputable canning site to find out for sure)
I just made this and it is delicious! My only concern is I did not realize I should drain the tomatoes so I have included all the juice. I am fine with a less thick salsa as long as it is still safe to can. I already have them in the water bath boiling away and they are almost done. Do you think they will still be safe? Thank you!
Yes, it will still be safe with the tomato juice.
So…i wasnt really paying attention and i added 3 cups.of red pepper and 3 cups of green pepper lol will this affect the ph?
Yes, it will. Doubling the peppers (since they are a low acid ingredient) will lower the pH and make it unsafe for processing in a water or steam bath canner.
I made this salsa with the amount of salt stated (2 1/2 Tablespoons) and it was waaaay too salty! Even for my salt loving husband. I made another batch with 2 teaspoons and it was amazing. Maybe a typo??? I also added crushed coriander in place of the cilantro – just a taste preference.
Did you use the canning/pickling salt called for in the recipe? It’s not a typo but the result may be different if you are using a different type of salt.
Been wanting to try some canned salsa for a while, time to go for it and try this one!. ..quick question: how many jars would this make?
8-9 pints (the yield is right underneath the recipe title for future reference).
I can’t have sugar. Can you substitute stevia for the sugar?
I think so, Johanna.
I will try it and let you know.
Hi! I just made your salsa (which is amazing) but I only added 2 of the jalapeños… will that throw off the ph? If so, what is the effect?
No, it will be fine. You can take out low acid ingredients without affecting the canning safety.
I *really* want to try this recipe, but I have that weird gene that makes cilantro taste like soap. Is the cilantro over-the-top in the flavor? Can I use half the amount or just cut it out completely?
You can cut it in half or leave it out – either is fine.
you can also use parsley
I have that weird “gene”as well, but I did use it. Actually think it needs it. Never got that weird soap taste! Salsa was amazing!!
Fantastic! Love to have found a big batch salsa to can finally after 25+ years 🙂
If I am shy a few cups of fresh tomatoes can I drain and use canned tomatoes to make up the difference?
I am not 100% sure, but I think that should be ok.
Do you have the nutritional information for this recipe? I made this and ran out of romas and ended up using cherry tomatoes. It turned out great everyone loved it. The only thing I did different was blend it all after cooking and before processing.
Mine turned out really acidic! Help! Maybe my tomatoes were too ripe?? I followed the recipe exactly besides the tomato variety, I only used garden tomatoes, no Roma’s. I drained a ton of liquid off though. Thoughts??
It might just be a taste preference, Kaylene. The type of tomatoes shouldn’t affect the flavor *too* much. Others have had good success subbing out half of the vinegar for lime juice.
For PH purposes is it ok to use store bought tomato sauce and paste if they come in glass jars as opposed to canned?
I think that’s fine.
I usually buy grocery store products mostly in glass jars. For PH reasons does it matter if the store bought tomato sauce and paste come in glass jars? Or do you suggest specifically buying the canned variety?
I don’t know if there is a difference in pH between cans and jars; it should be fine.
My sister has been making this for years and I finally got her to teach me….it’s AMAZING!!! Thank you!
Hi, do you know if I can do anything other than green pepper? Green chili’s? Can I leave it out? Thank you!
You can leave it out or substitute with an equal amount of bell pepper (any other variety). It will change the flavor of the salsa if you leave it out.
I wish that one batch fit could be processed at one time in canner or water bath. Do you just typically do the 7 jars, then put 1 jar in fridge unsealed?
I’m almost always doubling or tripling the recipe. I only fill the jars I’m using to immediately process and keep the rest of the salsa hot on the stove until it’s time to fill and process more jars.
We’ve been doing a lot of canning and on a whim made this recipe. Very nice. I love spicy recipes so I did add a few more jalapenos. Thank you for the recipe
So can this be salvaged or discarded? All jars sealed. Can I open them boil for 20 minutes and then reprocess after adding the sauce. I had made 4 batches .
This recipe is based on the popular “Annie’s Salsa” and there may be more information on other threads about that salsa what to do if the tomato sauce is left out. A quick google search may help you. I don’t want to lead you astray or cause anyone to get sick. I’m not sure if the salsa has enough acidity with the tomato paste alone.
This is the best salsa, however recipe I found on the internet that was your recipe did not say that the tomatoe sauce was a must in this recipe. I left it out and added the tomatoe paste for thicker salsa. Is this going to be safe to eat? Enough PH? I canned this about 2 weeks ago. Can it be opened, sauce added boiled 20 min and reprocessed? What to do?
The other recipe I found from you for this salsa says the tomatoe sauce is a must. Which is right?
Please respond.
Hi Verna, the tomato sauce has ALWAYS been required in this recipe. That has not changed. I added a note next to the tomato sauce saying “not optional” last month because so many people asked in the comment section if they could leave it out. I always specifically label optional ingredients (like I did with the tomato paste in this recipe). It’s not recommended to leave ingredients out of canning recipes because it can affect canning safety. I’m not sure if the salsa is safe to eat without the tomato sauce – I think it needs the acidity for proper canning safety.
The sauce added is to help with fluidity of the salsa for better heat distribution during canning. I read that somewhere about Annie’s Salsa, maybe on the original page for it but I can’t find it now. The sauce is preferred over using tomato juice, and even if you add tomato paste, the sauce still provides fluidity to allow all the chunks to move around a bit during the boiling process while canning.
Hello, do you add the cilantro always when you process your jars for canning and saving for months at a time? I have never used Cilantro in my salsa when canning it but instead only using it fresh. Thank you for your help. We are excited to try this recipe.
Yes, I always add the cilantro before processing the salsa but you can add it after you open the jar.
This is Such an excellent recipe! This is the best salsa recipe I’ve ever canned. The flavors were so well balanced, really delicious. Thickening with tomato paste took it over the top. This will be my only salsa recipe going forward. Thank you for sharing all your hard work in developing this recipe. It is Much appreciated!
Hello, so excited to try this!
I had an old recipe that is similar but lost it.
A couple of quick questions.
Can I vary the types of peppers as long as the quantity is the sam
I like to do different varieties by adding to the base:
1. Can I add black beans & corn
2. Roasted garlic
3. Fire roast some of the tomatoes.
Thank you! Anita
HI Anita, yes you can vary the peppers as long as the quantity is the same. Adding black beans and corn will lower the pH of the salsa making it less acidic and unsafe for water bath canning. Roasted garlic and/or roasted tomatoes should be fine.
I made this recipe and canned 9 jars of salsa. I opened a jar a week later and do not like the flavor! It tastes really acidic. I’m wondering if some of my tomatoes were too ripe?? Everyone else raves about this recipe and I wanted to love it. I’m new to canning though, maybe I did something wrong. I followed the recipe exactly, besides the variety of tomatoes—I didn’t use Roma. Any help? I’d love to get it right.
Thank you for this recipe. It is delicious. Only change I made was blistering the peppers to remove the skin also added 1/2 tsp of dried crushed hot pepper to add a bit more heat. Best salsa recipe ever!!!
Well—-I lost the arm wrestle! 😀
Terrific recipe … thanks for sharing!
I have not tried this recipe yet but plan on making it tonight . I would like to add celery . Will this be fine in reference to canning.
No, the celery will affect the pH (since it is a low acid food) making the salsa unsafe for canning.
This looks delicious and I will try it this week. Just wondering if it is ok to add some chopped mangos into this recipe?
Adding an ingredient like mangos will change the pH of the salsa and isn’t recommended for safe canning.
made it and love it , little to hot for some
Hi Mel,
we made the recipe exactly as listed and it turned out perfect!!
My family has a new favorite salsa now.
I was wondering if I can completely eliminate the sugar and replace 1 jalapeno pepper for 2 habanero peppers? I like my salsa hot and not too sweet.
Yes, both of those things would still keep the integrity of the canning safety! Glad you liked it!
I have an onion allergy in our house and need to make this without them. How much will it affect the Ph level for canning purposes? Thanks!
I believe you can leave out the onions since they are low acid, but I’m not sure.
Love the flavor of this recipe!!
I was about 1/2 a cup of tomatoes short, but I added the tomato paste to thicken it and followed all the other instructions. Will this throw off the PH balance for canning?
I think it should be fine.
I made this last weekend and am in the middle of now making a double batch; I have a TON of maters and peppers that I picked yesterday as we just had our first frost this morning. The ACV def loses its tang within about 48 hours. I did 1/2C lime juice. We like spicy salsa so I did 1C jalapeños & 3/4C bell. All research I have done (USDA, ball, etc) says you can use any combo of peppers, but as stated in this recipe; your ratios of peppers, onions & tomatoes & ACV must not be altered. I REALLY like this salsa. And love the broil method for peeling tomatoes; I found it pretty important to have similar thickness of tomato halves on each sheet. Thanks for this awesome recipe!
This is my favorite salsa recipe! I have tried many over the past 15+ years and this is the best!!!! I keep having to share the recipe cause it’s so good! Thank you!
I made this a few days ago and thought it was amazing right out of the pan. I followed the recipe except substituted 1/4 lime juice for some of the apple cider. I opened a jar two days later and it was much thicker. Next time I’ll omit the tomato paste. Any thought on how to add juice to the salsa without taking away the flavors.? Thanks so much for sharing this recipe!
This is delicious! I will add half the sugar next time, but oh boy! Love the kick after the sweet. Your suggestion to broil the tomatoes was spot on. So much easier. We only had enough tomatoes for a 1/2 batch. We used one green pepper, one ancho chili, and 2 jalapenos. It’s so good. Many thanks!
Is it ok to alter the ratio of hot to sweet peppers to make a hotter salsa? Can red bell peppers be substituted for green?
Can’t wait to try this!
I think so if it’s the same ratio/amount of peppers.
If I froze this instead of canning how long do you think it would good after thawing? Or how long is it good if used fresh?
I’m not sure – but my guess is probably a week in the fridge.
Made this yesterday with a couple of my own adaptions and it turned out really great. The only things I did different was I made it hot and i also subbed the bell peppers for fire roasted Poblano peppers from my garden that i roasted over a wood fire. The salsa came out absolutely fantastic and I will be making this again next fall when my tomatoes come in. .
I can’t thank you enough for your recipe!! The flavor and texture are amazing. Best salsa I ever made… and my friends and family love it. Oh yeah..now my house smells wonderful too!! Thanks again
I have made two batches of your salsa recipe this summer! This recipe is AMAZING! Everyone loves it! It’s so easy.
Thank you so much for such a great recipe! “Thank You” just doesn’t really cut it, but I’m at a loss for other words to express how grateful I am!
Karen
We just processed our salsa last night. How long to we have to wait until we can enjoy it?!
You can eat it right away but I suggest waiting a week or two – it gives the flavors a chance to blend and mellow.
Hi – thanks for posting this recipe… so glad i found it since i am a fresh salsa lover and until now haven’t found a canning recipe i love. Will be making this today!!! Question – I make all of my own tomato sauce (Pasta sauce) from garden tomatoes. I also make plain un-seasoned jarred Tomato base. This is unseasoned and a little thinner than pasta sauce. PH is high in both. I am guessing the sauce you use for this recipe is commercial; is it unseasoned sauce from a can Or ‘seasoned’ pasta sauce from a jar?? I was thinking of using the tomato base and thickening it up a bit before using. Your thoughts? Many thanks!!!
The tomato sauce I use is unseasoned tomato sauce from a can.
Perfect!! Thanks so much!!
Additional note…I didn’t have tomato sauce so used 16.5 ozs tomato paste plus about 6 ozs water. Rinsed out cans. I added 1/4 cup sugar instead of 1/3. Otherwise I followed the recipe. Is my batch safe.
I did the same thing Rebecca. However, when I did this the recipe it did not say the tomato sauce was “not optional”. As I had canned tomato paste on hand, and not tomato sauce, I used that instead and omitted the tomato sauce assuming it was optional. Is my batch now unsafe?
I made this last night, and I just now realized that I read the recipe wrong. I added about 16 ounces of tomato paste and ommited the tomatoe sauce!! I know it says the tomatoe sauce is necessary for PH, will the tomatoe paste provide that or is my whole batch ruined????
I honestly don’t know, Rebecca. I know from reading how this recipe was tested that the tomato sauce is necessary for canning safety and the tomato paste is optional, but I don’t know how it impacts the recipe if those two ingredients are swapped, left out, or substituted. Sorry!
Don’t forget to slide a chopstick or one of the canning small spatula things down the insides of the jar a few times to remove any air bubbles before you wipe the rim and put the lid on.
OMG this is the best salsa recipe ever. Been making this salsa for 3 years now. Everybody asked for the recipe and I will not give it out. This year me and my mom made 140 quarts. Almost 8 bushels of Roma tomatoes. We make it hot and regular. For hot I put about 2
OMG been making this salsa for the last 3 years . Hands down best salsa ever. Everyone who’s tried my salsa wants the recipe and I will not give out the recipe. Me and my mom did 140 quarts this year almost 8 bushels of Roma tomatoes. We make regular and hot. For hot I put about 2 habanero pepper chopped up in each jar. Only thing I put more in was cilantro and garlic. We got people love the salsa so much we are selling it fast. Once again thanks for the recipe.
I love this recipe and have made it so many times. It is a perfect mix and have added more hot peppers when making for my brother and less for my husband. So quick and so easy. I do use a pressure canner the same as I make my canned tomatoes and works out perfectly. I am also a nerd as I love canning and making jam. So rewarding.
This recipe is now my go to for salsa!! I have tried many recipes, but this one is the only one that made my husband & I say “OMG YUM!!”. I followed exactly except for the peppers – I used a habanero from our garden & also added 3 c. of corn and 2 cans of black beans – SO SO SOOOOO good!!!
Draining the tomatoes made a huge difference for me. We did not do this last year and it took literal hours of boiling to get rid of the water, which also made the flavor suffer quite a bit.
Will be making this again for sure. Thank you!
Hi Chelsea, thanks for the review – just keep in mind that adding corn and black beans will lower the pH of the salsa making it unsafe to can using a water or steam bath.
What is the difference between a can of sauce an just adding more tomatoes?
The consistency of tomato sauce is different than using more chopped tomatoes.
Do you process this 15 minutes total or after the water bath starts boiling start timing?
Start the timing of the processing after the water bath is at a rolling boil.
Can you freeze this salsa recipe and the spaghetti sauce recipe you posted?
Yes
How prominent is the ACV taste in the salsa? I typically use white vinegar because I’m not a huge fan of ACV taste. Should I substitute for this recipe or does it not taste strongly once combined with the other ingredients?
The day I made it , I found it had a tangy taste from the vinegar. After processing in the water bath and letting it sit for a couple days it went away. We had it tonight in quesadillas and it was delicious. I also halved the recipe.
So glad to hear you say that because I tried it the night I made it (let it chill) and all I could taste was vinegar. I considered dumping them all. I was regretting not using some lemon juice, but hopefully it won’t taste as strong later!
Oh my dear lord! This is the best salsa recipe ever!! I just finished making it and I used all the optional ingredients. The only thing I left out was the cilantro and that’s because every store was sold out. I honestly don’t miss it though because it’s so delicious! I’m printing this and making it again when more of my tomatoes ripen. Thank you so much for this awesome recipe!
I just finished putting salsa in jars. I went with 1 cup apple cider vinegar and 1/4 cup of lime.
I wanted a bit of a lime taste. Plus I used honey instead of sugar. The only thing I measured was the cider and lime. The rest I just tossed in and did some taste testing. It taste awesome and my kitchen smells wonderful.
Love this recipe! I did add corn but after reading the comments, I will add when serving. I am not a fan of fresh garlic, so I used my roasted garlic. Will this mess up the ph balance? Besides adding corn, I followed all of the other ingredients as listed. I feel another batch coming on!
Hi Stevie – if you add corn, you shouldn’t water or steam bath to process the salsa because the acidity won’t be high enough making it unsafe for canning. Roasted garlic should be just fine as a sub for regular garlic. 🙂
Thanks! I have been intimidated by the canning process. My kids we’re coming into town and I wanted to make a good salsa. I found this, made it and it was wonderful. I since I canned it, I was able to send some home!
Hi,
I appreciate how much help you have been providing with this recipe and responding to all the comments. Thank you!
I made a batch today and ended up with 6.5 pints instead of 8-9. I followed the measurements except for less sugar and slightly less bell
Pepper. Any ideas on what went wrong?
Thanks
Hi Stephen, how much less sugar did you add? If you decreased the sugar and bell peppers, it probably accounted for the lesser number of jars. Also, did you measure the tomatoes after draining and chopping?
I used about 2-3 tbsp of sugar and 1.25 of poblano instead of bell peppers. I did measure after draining, but maybe I didn’t wait long enough.
Thanks
Can I use citric acid instead of tomato sauce?
I wouldn’t suggest doing that – it will affect the taste and consistency quite a bit not to mention the canning safety.
Hi Mel. I plan to make your tomato salsa recipe in a few days. I’m waiting for the tomatoes to ripen and I’m gathering the other ingredients. I love your idea for peeling tomatoes.
My concern and suggestion is – – do not cook your tomatoes in an aluminum pan. The acid in the tomatoes reacts with the aluminum creating an inferior product and can pit and discolor the aluminum cookware. I’ll take my aluminum cookie sheet and line it with parchment paper before I broil the tomatoes and I’ll use my stainless steel pan for simmering the ingredients.
Can you completely leave the green bell pepper out? Without affecting the ph?
Yes, but it will definitely affect the overall balance of flavors to do so – just keep that in mind.
I was a whole pint short in the end. I hope it doesn’t screw up the ph too much.
I really can’t stand apple cider vinegar. Why not use lime juice?
Wondering the same thing
This is my question – are lemon and lime juice equal. I did find this “Though lime and lemon have similar acidic levels, it is proven that limes are more acidic than lemons due to slightly lower pH values. According to experts, lemon juice has pH between 2.00 and 2.60, whereas lime juice has pH between 2.00 and 2.35.” So…???
I have heard you can sub lime juice for the vinegar safely but I haven’t heard that lemon juice can be subbed safely.
This is the best salsa recipe, ever. I made it for the first time and I’m not going to even can the first batch! It’s disappearing so fast. Thanks for the amazing recipe!
Can I use several cans of tomato paste to make it thicker?
You want to be careful with the thickness – if it’s too thick the heat can’t penetrate the salsa during processing effectively which may mean it doesn’t heat to the proper temperature for canning safety. It should still slosh around a bit in the jar.
I made this with my home grown romas and absolutely love it. My whole family loves it, so much that I went out and bought more tomatoes and made a second batch today. Thank you so much for your recipe and lessons on the importance of ph balances. I didn’t know that about salsa canning. I’ve only ever done jams. Again, thank you.
I had my doubts because of the amount of vinegar so I took direction from others and used a 1/4 cup of lime juice and reduced the vinegar by same. Your right, this is the best canned salsa I’ve ever had. Thanks for the recipe!
Hey. I have a quick question. My husband loves a spicy salsa. I put 7 jalepenos in last time and he said he would like it hotter. Wondering if habeneros would be okay to use??
Yes, you can use habaneros.
I made your salsa and every person who has tried it has said ‘Its off the charts amazing!’ Thank you for creating and the recipe has been shared forward many, many times!!!
I just made this and realized I forgot the tomato sauce. I ended up with 5 jars. Will this mess up the ph? Thanks for your help.
Hi Stephen, from what I understand the tomato sauce is necessary for safe canning/pH (the tomato paste is optional). You can open the jars, add the tomato sauce, simmer, refill the clean jars and reprocess.
Thank you!
Thank you!
So excited to try this! Approximately how many pint jars will this recipe make? Thanks!
8-9 pints
Can you skip the peeling of the tomatoes step???
I think you can, although the texture/taste of the salsa will be different if leaving the peels on.
Be careful — I believe that you need to peel the tomatoes because the skins can harbor bacteria.
How many pints of salsa does this recipe make?
8-9 pints (the yield is right below the recipe title in the recipe box).
Do you peel, chop, drain and then measure out the 10 cups?
Yes, measure them after they have been peeled, drained and chopped.
Can you make this without adding the tomato sauce and paste?
From what I understand, the tomato sauce is necessary for proper canning pH but the tomato paste is optional.
Just made a 1.5 batch recipe of this salsa today. So delish and the hubby loved it too. Only tried it fresh; my cans are still cooling on the counter. Excited to pop one open! Peeling was somewhat time consuming but the texture is great in the salsa! I’ll definitely make this recipe again.
I made this and it’s absolutely delicious. Just wanted to ask about draining the tomatoes since much of the natural acidity of the tomatoes is in the juice and lots of canning safety info seems to suggest that draining tomatoes reduces their acidity. I’m assuming the amount of vinegar in this recipe would offset the acidity lost from draining off the juice? I’m fairly new to canning and just trying to wrap my head around it all.
I’m wondering when you said you only tried it fresh, does that mean after you boiled it, you kept some out before canning the rest? I’m asking because I have not tried canning before and was wanting to make this just for two people to enjoy with chips. If I make it and decide not to can it, do you know how long it lasts and if it’s safe or do I have to can it?
Thank you,
Patti
Approximately how many pounds of tomatoes does it take to get 10 ready cups? I looked and could not find the answer, so I thought I would ask.
I just found it LOL. I am excited to try the recipe. I will let you know how it go’s. Thank you for sharing the recipe.
Can I use orange or yellow peppers instead of the green peppers? Also, my husband is allergic to cinlantro. Will it affect the ph if we leave it out? Can you substitue garlic powder for pressed garlic in this recipe?
Yes, you can use another variety of bell pepper and it’s ok to leave out the cilantro. I haven’t subbed in garlic powder, but that is probably fine, too.
I went to make this and when I pulled out my garlic bulbs, I found out that they were dried out. So I subbed in garlic powder (1/4 tsp per clove) and it worked great!
Is it ok to use more than 1 can of tomato paste to thicken it?
Hi Laura, I wouldn’t increase the amount of tomato paste because if the salsa is too thick, it may not process thoroughly making it unsafe to store at room temperature.
Do I have to add cilantro? I don’t like it.
I was wondering the same thing
I left it out since we don’t like it either, and the salsa tastes amazing!
No, you can leave it out.
I would like to know the quantity you get from your recipe, it’s not in the post.
8-9 pints (the yield is right below the recipe title in the recipe box)
I double the batch get 7 to 8 quarts
I made this recipe and it’s really good! I traditional Mexican cooling, limes and lime juice feature prominently so I used fresh squeezed lime juice in place of most of the vinegar (ratio: 3/4 lime juice & 1/4 vinegar). Salsa was so good, I thought my husband was going to eat most of it before it got in the jars! Roasting the tomatoes is genius, by the way.
This is delicious. Used one cup vinegar and a quarter cup lime juice. Only added 3T sugar, and wished I’d added only one – these tomatoes I grew must be very sweet. Got almost exactly eight pints. Thank you for this fabulous recipe!
Definitely a great salsa – I made last year. I didn’t have an easy go of peeling and removing the membranes but muddled through. If you are putting veggies in food processor to chop, do you do individually so you get the right amount?
Yes, I put them in their ingredient by ingredient.
What is the cup measurement for the jalapenos? I would think the amount would vary due to size?
I’m not sure, I usually use medium jalapenos (not super small and not super large). I know that’s not very specific but there is some leeway with the exact amount and most of it depends on how spicy you want the salsa.
This is a great recipe, used 2 tablespoons of salt and a little it’s sugar. The best part of this recipe is if you remove the seeds from the jalapeño the salsa is tasty and mild, if you leave the seeds in its tasty and spicy.
I’ve been making this salsa the last few years and my whole family loves it. My mom claims I make the best salsa ever. My question is, where I live we are currently having a canning supplies shortage. And seals are impossible to find. The next victim of 2020 haha! So, I do have some at home leftover from last year. So, if I were to can this in quart jars instead of pints, would that alter the time spent in the water bath? I figured if I did quarts I could can double the amount with less seals. Or would you not recommend this?
Yes, you can use quart jars! (The shortage of lids and canning supplies is crazy!) It’s recommended to process quarts for 30 minutes. 🙂
I didn’t realize this about the quarts. I made it last night and processed quarts 15 minutes. They all sealed, but should I reprocess tonight? If so, can I start the jars “cold”? As in, the salsa won’t be hot? Thank you!
You might want to google “reprocessing salsa” or something like that because I’m not entirely sure what the best method is for reprocessing (I do know it has to be within 24 hours).
This is the second year we’ve used this recipe. It is delicious! Just the right combination of ingredients and spices. Using Roma tomatoes it does come out to be about 20 pounds. We decided to add the seeds of 1/2 the jalapeños to give it a little heat. Thanks for a great recipe!
I just finished making your salsa recipe. It’s so delicious!! It was my first time ever making salsa and it won’t be my last. We have many more tomatoes ripping. Guess I know what I’ll be doing in the coming days. So glad I stumbled across your page!
I used your recipe exactly and although good….. it tastes too vinegary….
I tasted some from a jar that I didn’t process, but put in the fridge to enjoy this evening. Would it taste too vinegary just because it wasn’t processed?
The vinegar taste definitely mellows with time (and is less pronounced in the processed jars).
I agree. I made some last night and I’m not happy with the vinegar taste and I only did 1 cup.
I have been using this recipe for three years now! I would process the quarts for 20 minutes but I wouldn’t go 30. I can this recipe in quarts all the time and usually triple it cause we go through it so fast! I usually use 8 jalapeños per 10 cups of tomatoes which is about 2 cups cause we like the heat! If I triple the recipe I don’t quite triple the vinegar otherwise it is way too vinegary! I agree, lids are in short supply this year!
If you don’t add as much vinegar do you need to work about the acid for the canning safety?
Is it necessary to use the tomato sauce. I hope not because i did not add it. Also, I use a pressure canner do u know how long i would process pint jars of your salsa. And i have a tomato juicer it is not ne essaryCVto peel the tomatoes with the juicer isCVthis ok to use the juicer. We love the recipe..
Yes, the amount of vinegar is important.
I used 3/4 cup lime juice and 1/2 cup ACV and it turned out amazing.
I wound up with only about 8 cups of tomato’s from my garden, but had already mixed all of the other ingredients in a pot. Is it still safe to can these with less tomato’s but the same amount of everything else?
Unfortunately, the safest plan is to make sure you have the right amount of tomatoes as they add some of the necessary acidity for canning safety.
Hi,
I could only get access to preserved jalapenos, will these still work in this recipe?
Do they have sugar added?
No, no added sugar, just salt and vinegar
I was wondering the same thing. It’s so hard for me to cut fresh jalapeños.
What kind of tomato sauce do you use/ recommend?!
I use Hunt’s brand most often.
I’m wondering if I can use tomato sauce I canned myself instead of store bought sauce? I ask because I would be using something I canned into something I’m canning. ??
I’m not 100% sure, but I think the answer is yes.
I’m going to use my home canned tomato sauce. I’m going to make a bit of tomato paste to thicken just a little. As Mel said though, not TOO thick. I’ve been canning for decades and can’t imagine why you couldn’t as long as it was canned properly in the first place. I always check the inside of the lid to make sure it’s not funky and I don’t save anything home canned over 5 seasons.
I would like to add corn to this . Would that change the ph?, making it not suitable for canning ..
thanks , Pam
Unfortunately, adding a low acid ingredient like corn will affect the pH and I can’t recommend it as it could change the pH and alter the food safety.
You can always add corn before you serve. I always add a few fresh ingredients with my canned salsa, and it’s turns out great
Great tips and information on canning salsa. I usually dread going to recipe blogs because there is so much non-related fluff, so I was so happy to find your page.
Wondering where you got this recipe from? I only make tested recipes— it looks amazing and has great reviews but wanted to be sure!
The recipe source is linked directly below the recipe box. 🙂
Hoping for a fast answer…I’m going to use quart size jars so does anything change? And it doesn’t say the kind of onion….are purple onions ok? I have made this but forget and used pints before
I made this recipe, yesterday, following the recipe as printed, except I substituted 1/4 cup of lime juice and used 1 cup of vinegar instead of 1 1/4 cup of vinegar and used 1= 6 oz. can of tomato paste, as others suggested. I said to myself ” this had better be good “, because it was a little labor intensive and took most of the day. It was absolutely delicious! Thank you for the recipe, as this was the first time that I have canned salsa!
Great recipe. First time making salsa. It turned out really well. Husband loved it. I did 1 1/2 batches .Loved the zip of the vinegar.
At what point do you take the seeds out? Do you scoop them out before roasting? I’m going to be making this recipe today. I’m so excited I’ve never made salsa before.
I leave the seeds in.
Can salsa just be frozen rather than canned? Would it be watery and gross once thawed? Any recommendations?
The texture does change if frozen and you’ll have more liquid once you defrost it to eat.
Any reason why I couldn’t put this in quart bottles instead of pint? If so, how long to process it? I will probably use steam bath. Water bath would be possible also. Thanks.
Yes, you can use quart jars. I haven’t used quart jars but down in the thread, others have recommended processing for 30 minutes.
I made this recipe today and it is delicious. I made it almost exactly as written with the seeds from only one of the jalapeño peppers added. I used 1/2 red bell pepper with the green bell pepper to equal 1-3/4 cups. My concern is I processed 8 pints in steam canner and have a bowl leftover that probably equals another 2 pints. Not sure why I had so much. Hubby loves it so I will definitely be making again. Thank you.
Question about freezing the tomatoes before peeling…Can I also freeze the peppers and jalepenos? The steam canner won’t arrive for 2 weeks and I don’t want my ingredients from the farmers market to go bad before it arrives (and it’s too flipping hot here in central California to do a water bath). Thanks!!
Yes, I think so!
If I add more hot peppers will it change the pH too much? Will it still be safe to can?
It kind of depends on how many – from what I understand, adding another jalapeno or two won’t make a difference but if you add a significant amount it can lower the pH. My best recommendation for canning safety is to follow the recipe. 🙂
Made this Salsa last week (first time canning alone without my Momma’s help) with a wide variety of tomatoes, jalapeños & bell peppers from my own garden—also added a couple other peppers from the garden. Turned out fabulous, the only thing I would change is to add half the tomato paste—like it not so thick. But besides that the texture & taste was GREAT, highly recommend this recipe & appreciate all your extra tips/notes!!
I made this last fall and it really is the BEST salsa! We have enjoyed it all year long. I will likely be making more this fall because going back to store bought salad just doesn’t seem right after trying this! Yum!
Thank you, thank you!!! This is amazing salsa!!!!
Can I cut this recipe in half? As I do not have enough tomatoes???
Yes.
Hey! I’ve made this salsa from my garden vegetables 3 years running and it ALWAYS gets great reviews! I was wondering if adding a mango or 2 would be ok? Not sure how or if that would effect the pH and shelf life. Thanks 🙂
Unfortunately adding another ingredient like that can change the pH and I’m not sure if it’s safe or not to can. Sorry!
Is it necessary to use the tomato sauce. I hope not because i did not add it. Also, I use a pressure canner do u know how long i would process pint jars of your salsa. And i have a tomato juicer it is not ne essaryCVto peel the tomatoes with the juicer isCVthis ok to use the juicer. We love the recipe..
Hi Deborah, from what I understand the tomato sauce IS necessary for the proper pH (the tomato paste is optional). I have not pressure canned this salsa so I don’t have a recommendation, but there are a lot of other commenters who have chimed in about pressure canning down in the comment thread.
I would like to can a homemade fresh salsa recipe of my sisters who’s no longer with us. How do I make this existing recipe safe for canning?
Pressure can it!
But if it was me I’d just do it. It’s likely highly acidic. But pressure canning would assure you safety.
Can I substitute lime juice for vinegar?
If you read through the comments below many have substituted some lime juice for vinegar (I haven’t done that myself)
I am new to salsa making and have a ton of tomatoes this year and want to try to make salsa. I have to have no sodium due to heart failure. Could I make this well loved recipe with no salt? Thank you for your time.
It will definitely affect the taste and flavor, but as I understand it, you can leave the salt out and still can the salsa safely.
I understand now. It took us forever but it is SO addictive. Worth all the effort!! I started yesterday and was discouraged, ready to quit but I’m so glad we persevered! Discouraged because I messed up a whole pan of beautiful paste tomatoes. I think we were crushing them not gently enough and too much of the paste was going out the wrong side of the fine mesh colander. So I at least salvaged what I could and just cooked that tiny amount down to make my own 4-5 ounces of paste. Then I kind of ruined the second pan of heirloom black tomatoes … again finger crushing a bit too vigorously and it just had so many SEEDS and I thought oh no, that’s going to be gross, was I supposed to remove the seeds?? so I food milled it (also a mistake) and ended up with thin sauce. Then I gave up for the day and refrigerated my mistakes. Today I resumed and figured it out … leave the seeds, don’t worry you don’t even see them in the end. I cooked my mistake sauce down a bit and used that as the required sauce, plus my mistake paste to thicken. I did an entire sheet pan of black cherry tomatoes because I had so many and that’s when I figured out to not really crush them with my fingers, just sort of slide the skins off (I actually did discard the seeds from the cherry tomatoes) and not mash them around too much in the colander, just gently stir. For the larger tomatoes, I removed the core before putting them under the broiler, (they needed 4-5 minutes broiling) then after removing the skins, chopped them into chunks, leaving the seeds. I was shocked at how many tomatoes I ended up using to get only 8 cups well-drained. Now I understand the comments expressing frustration because I almost quit I was so discouraged feeling like I was wasting all my beautiful heirloom organic tomatoes that I grow from seed! But it wasn’t a waste. Plus I saved the juice and will can that as well for making rice and soups later if I feel inspired. I just can’t throw it all away. So anyhow, I adjusted the entire recipe down to 80% and used 1/2 lime juice, 1/2 apple cider vinegar. It’s really good. Really, really good.
It looks like folks absolutely adore this recipe! I was scrolling through the gobs of comments and didn’t see a question about the sugar. Could I use stevia or another alternative sweetener in lieu of regular sugar?
I’m afraid I don’t know if/how sugar substitutions are safe in canning recipes. A quick google search might turn up a few more answers.
Yes. Very good and easy! Lots of chopping, which my husband (the tomato growing, salsa loving man) did!!! This batch yielded 6pts in the canner and a cup (for sampling)!!!!
Really like this recipe…But I do have a question. When you say the tomato paste is optional does that still make everything safe for canning? Thanks!
It still makes everything safe. It’s purpose is to help thicken the salsa if you like. The vinegar/acid measurement is what’s important. I usually do a 6 oz can of paste.
Yes, leaving the tomato paste out still makes the recipe safe for canning.
Just got through canning this salsa. I must say it is delicious. I will look no more for a perfect salsa recipe because this one is it. I did can the juice that was drained off of the tomatoes, it makes great tomatoe juice.
I follow the recipe, still hot—anxious for tomorrow!
Added extra 4 cloves garlic. Off another recipe, I roasted the halved tomatoes 25 minutes each pan, giving a really nice roasted taste, if you like that. Don’t throw away the juice or skins!!! Read on.
Saved all the tomato juice—filled a pitcher. Threw all the skins in my Blend-Tec with the juice. Homemade tomato soup with all the garden tomato left overs! Used every bit of the tomato.
Still have to work out a recipe for that, but the juice and roasted skins taste amazing alone.
How long should the water bath be if using half pint jars?
I would suggest the same amount of time as the pint jars.
I’m waiting for the pressure to drop now. I made this salsa and it’s delicious. Not watery and great flavor. I pressure canned it using the guidelines for pasta sauce that came with my canner. 11 pounds pressure for 20 minutes. Thank you for a great recipe.
I’ve made & canned this salsa twice in two weeks! It’s fantastic! One batch spicy by adding extra jalepenos with seeds and one batch mild/medium following the recipe exactly. Both times, to get 10 cups of chopped tomatoes, (actually a cup or two more, but I’d rather have more than not enough!) I used 3 baking sheets of tomatoes that I broiled to remove the skin. One sheet pan was all Roma and the other two were a mix of large garden tomatoes. After straining, I pulsed the tomatoes in my food processor to keep them a bit chunky. Perfect! Definitely keeping this recipe!
This salsa is FANTABULOUS!!! I’ve made two batches in 2 days. I am using random species of tomato, Celebrity, Jet star, Pink Lady. Next year I’ll plant more Romas. I did increase the amount of jalapenos as we like a bit of heat.
Thanks for the great tip on peeling tomatoes. I’ll be using it often.
Great Salsa. I chopped instead of using a food processor as I like chunky salsa. Nice flavour and texture! Recommend this recipe.
What is the shelf life for this salsa?
Once properly canned, I think it’s best eaten within a year. I’m not entirely sure when it becomes “not safe” to eat…probably a couple of years.
My second time making your recipe. The first batch is great. However with this batch vinegar is the first thing you taste. I added a bit more sugar but it did not tone down the vinegar flavor.
I went directly by the recipe, measurements, etc. but did not add the optional tomato paste. I’m still cooking waiting on the cilantro and jalapeno addition.
Will time reduce vinegar taste?
Yes, time definitely mellows the vinegar and balances the flavors.
Really grateful for this recipe – incredibly tasty and the paste added wonderful depth & texture. I did use mostly lime juice (1 cup) with the rest ACV due to taste.
What size of jalapeños should I use?
I usually use small to medium jalapenos
OH MY WORD!!! This was my first time making salsa. I followed the recipe as stated. My daughter helped me and we could not stop eating some once it cooled. I wouldn’t change a thing, she said she’d prefer a little less sugar and adding a little more of the Jalapeno centers. I typically prefer mild salsa and she prefers a spicy medium. This is now a summer favorite to make.
Hands down the BEST salsa recipe ever! Two questions: If tomatoes are prepared, drained and stored in the refrigerator the day before canning does this diminish the flavor of the salsa at all? Also, can this recipe be water bath processed in 1/2 pint jars for the same amount of time as pint jars, without sacrificing food safety? Thanks!
Thanks, Linda! Yes, you can process the salsa in 1/2 pint jars and it should be fine. I haven’t tried preparing the tomatoes a day ahead of time, but I think it should work just fine!
I drain the tomatoes over a bowl. Then freeze the tomato water to use in soups and stews. Seems a waste to let it all go down the drain
First time to make salsa. I had looked at several recipes before chosing your recipe. My family LOVED it.
Weeks later I was going to use to use my tomatoes for chili sauce. I decided “no” we’ll probably eat more salsa. Lol
I want to run tomatoes through food processor along with onions. Will I still use 10 cups of pulsed tomatoes?
Thank you
I would measure 10 cups of drained tomatoes and then run them through the food processor – that way you make sure to have the right amount. 🙂
Does changing the cilantro affect the pH? If not, would someone who really loves cilantro want to add more?
Adding more cilantro could change the pH but I’m not sure how much extra you’d have to add to affect that. I think you could add a bit more (maybe up to 1/2 cup) and be fine, but that’s just a guess. Because food safety is really important with canning, it’s probably best to follow the recipe since it’s been tested for pH/safety.
I added much more. Cilantro should not affect PH
What happens if I forgot to add the vinegar and my jars are already processed and cooled?
You’ll probably need to open them back up, add the vinegar and reprocess. The salsa won’t be shelf stable/food safe without the vinegar.
What about some lime juice (instead of lemon) in place of some of the vinegar? Will that mess with the ph?
I believe you can do 1/2 lime juice and 1/2 vinegar without affecting the pH (based on a comment down thread from someone who works at their county extension office).
Do i have to add sauce and paste to the recipe? I don’t want to have to put anything store bought into my salsa. I plan on using Amish paste tomatoes and they usually are pretty thick/no juice tomatoes.
Altering the recipe might affect the canning safety. From my understanding, the tomato sauce is necessary for the pH levels (tomato paste is optional).
I was wondering the same! Wouldn’t sauce just be paste with some water?
Do i have to add sauce and paste to the recipe? I don’t want to have to put anything store bought into my salsa. I plan on using Amish paste tomatoes and they usually are pretty thick/no juice tomatoes.
I’m excited to try this recipe! I was reading through the comments to see what people used for tomato sauce but couldn’t find any mention. Do you use tomato sauce that is flavoured at all? Is it possible to emit the tomato sauce and just use paste?
The tomato sauce isn’t optional but the tomato paste is (all of this is based on canning safety; I can’t recommend using the tomato paste without the tomato sauce because I don’t know how it affects the pH).
Thanks for your answer Mel! Is it just plain tomato sauce or does it have spices in it? I guess I’m confused because the tomato sauces that I usually see are the ones that have italian herbs in them.
I just use plain, unseasoned tomato sauce. 🙂
help…after reading here, and my salsas are cooking, (after canning), my question has to do w/ exact measurements: I had 10 cups of peeled, drained, chopped tomatoes, that came from about 10 lbs…. what did I do wrong?
and how exact must the measurements be?
thanks
Phyllis
You didn’t do anything wrong – so much will depend on the variety of tomatoes. As long as you had 10 cups of chopped tomatoes after draining, it should be fine.
Hi… I just made this delicious SALSA… but, I used 10 lbs of plum tomatoes, (enjoyed the recommended peeling method, so much easier than putting in boiling water), and I ended up with 10 8 oz jars….. it was very labor intensive, and I would do the tomatoes one day in advance, and then can them the next day…..(your recommendation of 20 lbs getting down to 8-9 jars seemed wrong for me, and actually, I would make 5 lbs of tomatoes) I can’t imagine dealing w/ 20 lbs of tomatoes…. maybe I am wrong….
nevertheless, there will be some lucky friends who receive a jar here and there….
so… thanks for this recipe…
I added juice from 1/2 lime and a couple extra tablespoons sugar. I also used a potato masher and after the salsa has cooked for 20 minutes or so, I mashed to break up any large pieces of vegetables. My family loves this salsa, and it’s my second year making salsa and using this recipe!
Someone reposted your recipe and made some major adjustments. The vinegar calls for 2.5 instead of 1 1/4 cup and it says cook the salsa for 3-4 hours instead of 20 minutes. I used the incorrect recipe. It you could get it deleted that would be great som no one will make the mistake I made. I plan to make more salsa using the correct recipe.
Awesome Salsa Recipe, and easy to follow. I love cilantro and this recipe highlights that flavor. Thank you.
I’m not a cilantro fan, is it safe to take out?
The cilantro is optional. Many salsa recipes don’t call for it so you can leave it out.
Wonderful salsa recipe! Making it today for the second year in a row. Thanks for sharing your recipe!
Yes, you can leave it out.
Could you tell me roughly how many whole tomatoes were used in this recipe?
That being paste/roma tomaotes. I live in the UK and we use different measurements.
Thank you,
George
Hi George, unfortunately I don’t have an exact number because it changes every time I make it based on the size, shape of the paste tomatoes. I’m sorry I’m not more help!
This is the third year I have made a double batch of this salsa to can. My family loves it!
We loved it! Thanks for the great recipe.
This was the best salsa I’ve ever eaten. Big hit at office and with grandkids.
This salsa is so good. Going to make my second batch tomorrow. If I can in quart jars how long would I water bath? We go through a pint every three days.
I haven’t canned quarts, but a couple people in the comments suggested canning quarts for double the time (30 minutes).
This Salsa recipe has the correct name, “The Best Homemade Salsa.” Mine yielded 10 pints with about 1/2 pint left over for us to enjoy right away with our favorite chips. I added more Jalepanos because we like a little kick. Very tasty. I love all the tips on making this and broiling the tomatoes was the key. It does take a while to prepare everything, but it was worth the time. It is delicious. This recipe is a keeper for me.
I just made this salsa! I can’t wait to try it! I have a question — The recipe made 7 full jars and 1 half jar. I could not process the half jar in the water bath canner, is it safe to save that half jar of salsa and eat it once it cools? The salsa mixture was cooked for 15+ minutes before I canned those 7 jars in the water bath. Let me know if that left over portion is safe to eat as is? Thank you for a very-easy-to-follow salsa canning recipe! It was really fun to make!
Yes, you can definitely eat the salsa without water bath canning it – just keep it in the refrigerator. 🙂
This recipe is so delicious, and a perfect way to use tomatoes and peppers from a bountiful harvest.
Can you swap out the onions for another vegetable? I’m am not an onion fan and prefer to use scallions or even shallots when I cook. Can I reduce the amount of onions and increase, by a like amount, green peppers or even more tomatoes? Your input would be awesome. Thanks in advance. #botulismisforheadaches
Hi Connie, I’m honestly not sure – this recipe has been tested with the amounts given in the recipe and changing out ingredients can affect the canning safety.
Mel, My wife and I used this salsa recipe over the weekend. It was our first time canning anything. Thanks for this great recipe. It turned out great. We didn’t leave the seeds in any jalapeños, so next time I will leave them in one to give it some kick and I’m going to use less vinegar and add some lime juice. I love the flavor of lime. Thanks again!!! Oh, you are 2 for 2 with me. I made your lemon blueberry cake with whipped lemon cream frosting for my wife’s birthday. It was a hit.
Made your salsa yesterday. First time and a friend recommended yours. We tried it today and it was delicious But my husband said he’d like it a little hotter. What should I add?
You can add more jalapenos (and keep the seeds and membranes for a spicier salsa).
Can you add a hotter pepper other than jalapenos?
Can you peel and freeze the tomatoes and then thaw and make the salsa at a later date?
Yes, you sure can! (If you freeze the tomatoes unpeeled, when you thaw them, the peels fall right off!)
Mel, thank you for this recipe. This is the best salsa I’ve ever made. In a moment I will be off to our local tomato farm for another 5 gallon bucket of fresh tomatoes because the hubs is needing another batch but bigger and canned in quart jars. Shew, that was a mouth full. 🙂
This was my first attempt at canning salsa and it turned out phenomenal! Thank you so much for sharing your recipe and all of the photos. Your tomato skinning tip and the food processor are also golden. I will definitely be making this again (and probably soon, since I just ate half a jar by myself).
Hi there,
I’m growing tomatoes and would love to make some homemade salsa with this recipe and then can it for friends and family. However, I do not have a steam canner that this recipe talks about. Is it necessary? Are there other methods I can use to seal and can this salsa without it?
Thanks in advance!
Hi Lauren, you can use a standard water bath canner for this recipe, too. 🙂
BEST SALSA RECIPE–hands down! After trying many different recipes but unable to find what we were looking for we finally found this gem. Perfect in sweet/heat balance, consistency, and taste. Thank you for sharing! We’ve made batches and batches of this chunky liquid gold the last 3 canning seasons, and eat it all winter. I wish we could control ourselves enough to make it last through the spring and summer as well, but it’s just too good. We’ll be making double what we did last Fall. Fingers crossed!
We have trouble with our salsa being to watery. Are you saying paste makes it thicker?
Yes, tomato paste helps with flavor and slightly thickening the salsa.
Oh my! My sister has been craving for salsa since the beginning of lockdown. We can’t find even a single jar and makes her really frustrated. Luckily found this recipe and since we have lots of tomatoes in stock and the ingredients are available in our kitchen, so I need to keep going and satisfy my sister’s cravings!
Hi Mel,
What do you do with the tomato juice that you drain off? Do you use it for something else? It seems a waste to throw it away.
Thanks.
I usually just toss it – sorry I’m not more help! I know others in the comment thread have used it for other purposes.
I add the drained juice to my compost pile.
I can tomato juice to use for soups
This is the best!
I’ve made this recipe 3 times now using different varies of tomatoes from my garden. Since I don’t like green pepper, I substituted red pepper. It’s so good. Friends even think it would go with pasta. I’ve added hatch chili’s for even more heat and depth of flavors. Didn’t know how to can it so I’ve followed your recipe and it’s great every time!
I have used this recipe three times. It is my go too. I love the tip on removing the tomatoes. I usually add chiles versus jalapeños. My husband doesnt like jalapeños so I usually add later to one of the pints.
Could I substitute the green peppers for other peppers? (Serrano, Pablano, or Anaheim)
I think so!
Awesome! I was looking for a recipe for Homemade Salsa and found it on your blog again. Just follow the detailed instructions, everything becomes very easy. I was finally able to make it myself at home. Thanks for your sharing
I made this recipe over the summer with garden tomatoes. It is so good! My husband has used it on nearly everything and I gave some away. Making it again and will continue to make it every time we run out. Thank you for going into such detail!
Made this spring of 2019. Homegrown tomatoes and the other ingredients were store bought. We loved it and gave it out to friends. Everyone agrees that it tastes almost exactly like Pace picante sauce. It’s fabulous just fabulous!
Hi. I made exactly as written and although it was good, figured I could just buy next time and save myself. Your explanation on peeling tomatoes is right on. If someone is having problem, just leave them under broiler longer. I have to be honest. If you are w working person with a family expect this to take a good 5 hrs out of your life. I think, just way too much work for something that was ok. I do want to say, Thank You for recipe, I love to try new things, at least once.
This is a great base recipe, excellent as written, but can also be tweaked to make it more to your liking. I love the idea to broil tomatoes to remove skins, saved me so much time instead of blanching. I did about 7-8 cups tomatoes so I adjusted everything else slightly down. I added a hot pepper and couple dashes of hot sauce at the end, to taste. I never had to can it, 5 kids and hubby finished it off in less than a week. I did not add sugar, vine-ripened tomatoes were all the sweet we needed.
I made the salsa with your recipe and we love it I was wondering if it would hurt to add frozen pineapple to the recipe and still be safe for canning ? Thank you so much for sharing your recipe
Hi Glenda, adding ingredients, like other fruits and vegetables, will change the pH levels and can make the salsa unsafe for canning so I wouldn’t recommend adding pineapple (you could definitely add it after opening a jar!)
I made this recipe and we really liked it. However I felt like the apple cider vinegar was a bit overwhelming. At first that is all you can taste is the apple cider vinegar. I think next time I will use white vinegar, and I’m wondering if you can cut it in half, or would that mess with the PH in the recipe.? And the apple cider vinegar does make it a sweeter taste to the salsa.
When the salsa sits for a week or so, the vinegar flavor mellows and all the overall flavors blend really well. However you could sub in another vinegar, but you can’t cut the vinegar in half or it will affect the canning safety.
I have to be honest. After all the work it took just to get 5 cups of tomatoes for this recipe (I decided to halve it, because the peeling and draining just took so long), I was all ready to not like this salsa. BUT it’s SO good. Even my husband, a self-proclaimed salsa-hater, said it was delicious. I shouldn’t be surprised, though. All of your recipes are fantastic. Thanks again!
Just wondering what kind of onion is best to use…white or yellow. Also what is the best brand of paste to use. Can’t wait to try it!!
You can use either white or yellow onions – I’ve used both with good results. I use the Costco brand of tomato paste.
How many and what size jars should I prepare?
It makes 8-9 pints.
I have never made or canned salsa before so I was a little bit nervous about trying it. Your recipe is fabulous! The instructions were super easy and the comments were really helpful. My family loves it. They all requested more jalapenos next time after being really worried about the 5 I put into this batch! Your recipe is definitely going in to my canning repertoire. Thanks again for sharing.
Thank you SO much for sharing this recipe! This was the first time I have attempted to make salsa and it turned out AMAZING! I had a bunch of garden tomatoes to use up (not sure the variety that hubby planted but they weren’t roma). Anyone who doesn’t like this recipe has not followed it or did something very wrong!!
Thanks Mel! Just finished and put in the canner. Smelled and looked wonderful. Can’t wait to try it. Used a few extra jalapeños for bite.
I plan on making this recipe this weekend, but i have a question on the sweetness of this salsa. Is it pretty sweet? Im not very big on sweet salsa, so can i leave the sugar out?
Yes, you can leave the sugar out.
Hi Jaymie…. I don’t like to add sugar either but it was a bit tart without. I slowly added until I liked the taste. Ended up using 1/3 cup as per the recipe!
I made and canned Mel’s tomato Salsa…I’m 82 years old,…..it was so good! My husband and I ate 1 pint between us. Today , l made another 10 pints… Wish there was more.. Made 2o quart tomato juice and 20 pint of Salsa. This is the best recipe that we have ever eaten that is canned……Sincerely Ssndra J.
This is definitely one of the most unique salsa recipes online.
I will try adding apple cider vinegar to my recipe to see how it tastes. The bell pepper will add body to the salsa, but won’t add much taste. But what the heck, I’ll throw some in too. But no tomato sauce or paste.
Love the recipe! I’ve been canning for 51 years now — and worked at my local extension. To answer a few questions — you can use 1/2 lime juice and 1/2 vinegar. But DO NOT reduce the acid or you will have to pressure can. DO NOT add any other veggie – corn, zucchini, more peppers – or you have to pressure can. The ratio of acid to tomatoes must be correct or botulism can result (and that’s a bummer). You must process for the veggie with lowest acid — and you can’t water-bath corn or peppers.
My biggest hint is how to peel tomatoes. Rinse them off, put them on a cookie sheet in the freezer, or even in a plastic bin in the freezer, and FREEZE OVERNIGHT. Then run under warm water – VIOLA!!! skins slip right off and no roasting or burnt fingers. You never complain about peeling tomatoes again. However, the roasting method does give a nice smoky flavor, too.
I love the freezing tip- it would help break down the cell walls so the lycopene would be more available, but still taste like fresh raw tomatoes. It would also release water from the tomatoes making them easier to drain excess water out I always do the boiling water method, but it introduces water, and its messy and a little more dangerous-( at least for a klutz). I really like my salsa to taste as,” raw “as possible.
So I think of my salsa as being more of a starter mix- and like to add some fresh diced tomatoes/cilantro/garlic after I open the jar
Love the recipe!! Third year using it We tweak it just a bit for more heat. Family loves it Can’t make enough!!
This was the blandest, worse salsa I have ever made. Way too sweet with the apple cider vinegar. I didn’t add the sugar, and it was still too sweet. No flavor at all. I am going to try to rescue it by adding pineapple or mango when I open the jars. Just terrible.
We obviously have different tastes which is what makes life interesting. I don’t see any reason to be so harsh in your reply. A simple – I think its bland and I would change it this way would suffice. Come one people – where did civility and the respect for differences of opinion go? Hope the Pineapple and Mango give you want you want.
great response, Scott, however, for some people, nothing will make them happy
the old adage still rings true–if you have nothing nice to say, say nothing. How would you like it if you spent a lot of time putting a recipe on the Internet only to have someone like you trash it and try to make you feel bad? That was very much uncalled for and you should apologize.
I started using your recipe about 3 years ago and I must say it’s FANTASTIC !! My husband takes jars on golf trips , son takes it to work at LG&E to share, the young lady that does my hair can eat more than I can make, lol , I hide a few jars for myself.
Thanks for sharing your recipe – you have made a lot of people in Kentucky very happy.
Love this recipe – it is excellent. It needs no tweaks or adjustments as it is written. I did however have an abundance of tomato’s and daughters who like to raid the salsa shelf for their college dorms. So, I made extra this year and played (that’s what we all do right? take perfection and twist it a bit). I roasted the Anaheim peppers and Jalapenos on my grill. Then placed them in a paper back until softened, cored and removed seeds than chopped in the food processor. I then mixed the Apple Cider Vinegar and White Vinegar at 3/4 cups white and 1/2 cup Apple. I added a 1/2 teaspoon more ground pepper to bring out the roasted accent and add a little punch. I added one more garlic clove as well. All I’m going to say next is WOW – Thanks for the great recipe Mel.
Yummy!- that sounds so good! I gussy mine up after I open it – I’m a cilantro junky. I wonder if anyone has a good green salsa recipe- I want to try using those little green things with the dry papery skins- I know how to say it but don’t know how to spell it- tomatios?
Can i cut this recipe in half as i dont not think i have enough tomatoes
Yes
I find the cumin quite overpowering in this recipe. Next time, I will cut it back quite a bit. However, my boyfriend loves it! Prep is tedious but definitely worth all of the work in the end!
If I’m not going to can this and just make it to eat over the next few days should I make any changes to the recipe?
You could change anything you want at that point since canning safety doesn’t matter. I’d probably cut down the vinegar just a bit.
About how many pints does this recipe make? I looked but couldn’t see it in your instructions. Excited to try this!
8-9 pints.
I made your salsa recipe and it’s really delicious. I’ve been looking for the one recipe and this is really where it’s at. I did something cool with the strained juice that I thought you might appreciate. Since I grew the romas from seed it seemed such a shame to drain off all that yummy juice which was a few quarts. So I put the juice in a glass pan in the oven overnight at 175. In the morning I had a thick condensed syrup that was sweet and incredibly flavorful. I then froze them in cubes that I will use in stir frys, soups, and bases for anything. I have pics to share if you are interested and if you want to incorporate it into your recipe!!
Such a great idea! Thank you for sharing!
Love this recipe.
Is it ok to simmer for longer than 10 minutes or will that affect the PH? I have found when I simmer recipes longer 30 – 60 minutes the flavor is much better.
Is it safe to do that with this recipe?
Yes, you can simmer for longer than 10 minutes.
I doubled this recipe and used 6 Carolina reaper peppers! (Hottest pepper in the world) all home grown ingredients!! Very good! Very hot!!
The tomatoes will break down more if you cook longer than 30 minutes. If you want break chunks of tomatoes, cook less (they’ll cool throughout the canning process too.) But if you don’t mind more of a mush type tomato you could cook for longer. I know what you’re saying though, if you simmer a pot of barbecue sauce or chili for longer the flavors really meld together.
Can you put tomatoes, etc. in a non stick pot to cook?
It probably depends on the brand of the pot, so I would check with the manufacturer (but I think it should be ok).
Do you a scale for the ingredients to make 7 pints?
For those who have made this recipe without changes, was there any heat to it? Our family doesn’t like ANY heat! Thanks!
We made this and there was heat to it. Our first batch we added the 5 jalapenos and then the next 2 batches we did 3. It was still a little spicy. Maybe do 2. Keep in mind if you taste it while it’s warm it was a little spicier than after it was canned and cooled.
Best salsa I’ve ever had!
I wanted to use up tomatoes I’d frozen last year so used those. Added 6oz tomato paste instead of 12. Perfect consistency.
Thanks for this salsa recipe! My husband LOVES it and cannot get enough of it!! The only difference I did was to also had a few chilies we had in our garden too, he likes the heat.
I like the recipe.
I do not like , whatsoever, at all, putting tomatoes under a broiler. The heat doesn’t get the sides of the tomato and I needed to use a knife to not waste half the tomato!!
I would NEVER recommend peeling tomatoes this way. Ridiculous. Won’t rate this, even though the recipe is good.
Did you try putting them in an oven on 525° until the skins are wrinkly? That’s what works for me. I’ve done it with large tomatoes, cherry tomatoes and grape tomatoes with success.
Hi Jay – sounds like leaving the tomatoes under the broiler for longer will help.
This will be my first time making salsa. My question is: when measuring the onion, green peppers, garlic- do I measure before OR after I put them into the food processor?
Measure them after they have been chopped.
I found that if you leave enough space between the tomatoes it works very well. Just don’t crowd them. Waaaaay better than the water method which I did for years til I tried the oven method. I also notch the tomatoes ( take the stems off)when I cut them in half which may make a difference.
I’ve never made salsa before, but could we add tomatillos to this recipe? Would that affect the safety of it? Do you think the flavor would be good?
Unfortunately, I don’t know how adding tomatillos would affect the pH. Sorry!
I have a TON of cherry tomatoes from my garden. Could I use these? I don’t think it’ll be easy to remove the skins, so could I leave them on?
Thanks!
I don’t know how leaving the skins on will affect taste or pH so I can’t really give a good recommendation. Sorry!
This recipe was terrific! My neighbor had a ton of cherry & grape tomatoes she was giving away so I decided to put them to good use. Granted, the smaller sizes meant they took longer than full size ones to cut and take the skins off, but they were free and worked just fine! And they were sweeter so I didn’t even need to add any sugar).
I loved the step-by-step photo instructions and the tip about broiling instead of boiling was a huge time saver. You rock, Mel!
After the canning process is completed the jars should sit untouched for 12 hours. Then remove the rings or bands to see if the lid with the button on the top is sealed on. You should never push the button down if the water bath was properly done the button will automatically seal. You will hear it make a “bing” sound.
“don’t push the button down”
P.S. shouldn’t there be lime added to all tomato canning recipes?
Do you pressure can this or water bath? If pressure what pressure do you use?
Thanks can’t wait to try it.
I water bath can this salsa (I haven’t pressure canned it).
What do you use for “tomato sauce”??
It’s smooth, pureed tomatoes (comes in a can labeled tomato sauce here in the US).
I have a lot of Anaheims I want to use. How many can I add without changing oh levels?
I meant ph
I believe you can use them in place of the green pepper (adding additional Anaheim peppers on top of the green peppers in the recipe will change the pH).
Can you use homemade tomato sauce?
I’m honestly not sure – it really depends on what the consistency is and also if it has the same pH as canned tomato sauce so the recipe is still safe for canning. But my gut feeling is yes, it should work.
just use the juice that naturally drips from your smashed tomatoes… just put a container underneath. Seems silly to add canned tomato juice when it’s readily handy.
This is the perfect recipe to use up fresh tomatoes from the garden. Absolutely delicious! Perfect amount of salt, sugar, and acid. It addictive! I will definitely make this again. (Works in half batches as well)
Have you ever added lime juice?
I haven’t, but I believe others have experimented (detailed in the comments below).
How much does this recipe make?
8-9 pints.
I have canned for years, I have always made my family recipe of chili sauce. This year my youngest child let me know he doesn’t like the chili sauce “it’s too sweet” he said. Why don’t you make salsa? Honestly, I love salsa but I can’t eat hot spicey food and everyone else’s mild is way too hot for me, and I don’t like thin runny salsa. I read through the recipe and it just made sense…I made it and I absolutely love. I let my son try some and he accused me of “rebottleing” Pace’s salsa. Thank you for sharing your recipe it is going to be up there next to the several generations old chili sauce.
Kandice, did you put the jalapenos in? Our family doesn’t like ANY heat! Like you, other peoples’ mild is too hot! Was it hot at all? (I’m afraid of altering the PH if I leave them out.) Thanks!
The actual pepper is not hot at all just great flavor. The heat is all in the seeds. If you’re sure to take all the seeds out it will not be hot at all. I made half with seeds half without… it’s amazing =)
Hi I am going to can some sals tomorrow. Do you think lime juice would work instead of vinegar? Also can you add things to this recipe like beans or mango? Or should I just stick to the original recipe.
Others in the comment thread have added their experience and thoughts about using lime juice – I’m not sure how it changes the safety/pH levels to sub in lime juice for the vinegar so I can’t whole heartedly recommend the change. Also, adding other ingredients, particularly low acidity foods, will change the pH levels so that it isn’t safe for water bath canning.
just heard this weird thing about limes- It was a story about scurvy and how the sailors in the British Navy died of scurvy after the Navy stopped buying lemons because they could get limes for free- limes do not have the same amout of Vit C-
don’t know about how that would affect the ph, You could use ph paper to check the ph of your recipe.
I made this today, I only used 3 Jalapeños and left seed in 1 1/2 of them before I put thru my processor and added extra garlic. I used regular tomatoes so I had extra juice. As we like our Salsa a bit runny and chunky. I did add an extra 12 oz can of paste to thicken up a bit. The flavor is on point,
Also Thank You for the tip on peeling the tomatoes, so much easier!! This was my first time canning salsa I will definitely use this recipe when I make more
For me, the apple cider vinegar was so overpowering. None of the other flavors came through. What did I do wrong?
Do you know how long to water bath if using quart jars instead pints?
I don’t – but you could probably google a recommendation.
Salsa should never be made in quart jars to stay safe. ♀️
I have a question if whether you can substitute white vinegar for the apple cider vinegar?
Yes…it will change the flavor, but other types of vinegar will work.
Is it safe to leave out the bell peppers (I don’t like them).
I don’t know, the recipe as written has been tested in a lab for food safety so leaving out or altering any ingredient significantly can make a difference. I’m sorry I’m not more help.
This salsa is amazing!! I omitted the cilantro because some family members don’t like it. My three kids loved it!! And thanks for the tip with peeling the tomatoes, it works amazing!! Made doing batches of diced tomatoes significantly easier too!!! I would say it is a medium spice level with the called for jalapeños as well.
Hi Mel,
I am not new to canning but, would like to know if I can and how long to process this in a pressure cooker?
Thanks
I’m not sure – I’ve never pressure canned this. Sorry! You might try googling a recommendation.
You should NEVER pressure cook tomatoes.
why not?
I just searched the internet and didn’t find any information to validate your claim, Patty. Why do you say not to pressure can tomatoes?
Is it safe to change the type of peppers you add for the “5 cups of jalapenos”? I have a mixture of hot peppers in my garden I would like to use up as well as jalapenos. Thanks!
Yes, you can change up the type of pepper as long as you don’t drastically increase the quantity (also, the recipe does NOT call for 5 cups of jalapenos – just 5 individual jalapeno peppers).
Well, as a first time salsa canner I blew it. Prepped all my tomatoes, thinking I had more than enough, but ended up with just less than 4 cups and an overload of fresh cut up veggies. Now I’ll move on to making a batch of fresh salsa for the refrigerator. Should I cook up all the ingredients or just mix and cool?
I think this salsa tastes best after it has simmered.
I made this salsa last year and we loved it! I will absolutely be using this recipe again this year and making much much more. Thank you!
Could I use the “juice” for tomato juice if I didn’t put cooking spray on the pans when broiling them or do you think that there is to little pulp for it to be used as tomato juice?
I’d love to make more but am in a time crunch. Can whole peeled canned tomatoes be substituted?
You can try (I haven’t so I don’t know how it would affect texture and flavor)
Thx, i’m going to try it fresh first for taste but wondered if this would change the acidity. From what I have researched, canned tomatoes in tomato juice have the same acidity. BTW, my niece worked with your husband at a certain cheese company in Wisconsin years ago – she turned me to your recipes which really are foolproof!
Let me know how it turns out! And thanks for mentioning that…small world! So happy you found your way here. 🙂
I’ve been making salsa for years. Being from Texas I love it hot but also make mild because some people don’t want to burn their mouths. But, I’ve never peeled my tomatoes at all. I clean them and cut the butt end and core out, pulsate in Vitamix and then cool with jalapeños, Serrano’s, Anaheim, and some hot chili peppers, with cilantro, onion, garlic, salt, a little vinegar, and not much lemon juice. Cook it up, and can it. I like the skins and haven’t had any complaints.
Just curious if you tried canned tomatoes and if it worked. If so, what size and how many cans did you use? Were they diced or whole?
I haven’t tried using canned tomatoes in this recipe but I think others have down below in the comments.
I am using my home grown produce for this recipe. However, my Jalapeno’s are much smaller than store bought. How can I be sure to use enough to be safe for canning?
Using less jalapenos won’t compromise the safety of the salsa.
How long will this last in the fridge?
Probably a week or so.
Amazing salsa!!! Now I need to make more because I loved it so much. I used 20# all Roma tomatoes, drained them very well and got 10 cups tomatoes. I also used 8 jalapeño peppers because I had them and the jalapeños seem much milder ( I still cut out the ribs and seeds). Otherwise followed the recipe and got 10 pints salsa with about a third of a jar extra for taste testing.
The tomato prep took me a long time – especially cutting out the white core. I had 6 cookie sheets of tomatoes too. By far the longest part of recipe but worth it.
I haven’t made the recipe yet but I have a question about the processing.
I put my washed canning jars in the oven at approximately 300F until they are very hot.
I would make the salsa in my big stock pot and bring it to a boil, then let it simmer.
I would take a jar out of the oven, fill it with the hot salsa and put the lid on.
The lids are in a pot of simmering water to soften the rubber.
When done, the jars start popping as they seal.
I always do my canned tomato’s this way and have never had a problem with any of them going bad.
Hi Deborah – the hot jars of salsa still need to be processed correctly in a steam or water bath to be considered “safe”
Hi! Its my first time canning Salsa.I forgot to process mine last night after making…..is it too late? The jars sealed & sat on the counter all night.
Hmmm, I definitely would process them – otherwise they won’t be food safe.
What can I sub for the apple cider vinegar?
You can try another variety of vinegar.
What an awesome recipe! The only changes that I made were to add a tiny bit more salt, an extra jalapeno pepper, and 1/4 cup of Splenda. I also was short by 2 cups of tomatoes, so I added two 28-oz cans of San Marzano peeled tomatoes (tomatoes only, no sauce). (I didn’t want to recalculate the other ingredients.)
The prep took me longer as I had very few Roma tomatoes and mostly regular, juicy ones, and I minced the jalapenos and garlic by hand. But it was worth every bit of effort. I got just about 9 jars of salsa and am getting ready to use the water bath to can them. Even my salsa-loving (and picky) husband approved!
Thanks so much, Mel!
This is the absolute BEST salsa recipe, hence the name 🙂 The first batch I made, I removed the jalapeno seeds and membranes. My family loved it! I made a comment that I can make it “warmer” which made it like a medium heat. Again, family loved it! Then I went all in and added the whole jalapeno, flesh and all of the seeds and membranes.
I gave out jars to friends and coworkers and they brought the jars back for refills!
One of my husband’s coworkers opened her jar at work and it was gone in less than 30 minutes.
Needless to say, made my 4th batch this past weekend and I’m sure I’ll be making more before the yummy tomatoes run out this fall.
THANK YOU!
When you added more jalapenos, did you still take the seeds and out? Or did you add in too? Wondering how many to put in for a medium-hot salsa.
5 jalapenos without inners and seeds is the perfect amount of spice for me. But spouse is looking for hotter. I’m wondering if just adding the inners and seeds of 5 is enough to bump up the slice level or if I should add more jalapenos too.
want to make this when our tomatoes are done in the garden, was curious, I like the flavor of green chilies, is there anything i can substitute to add green chilies from a can? dont want the ph to change, or will it not effect the ph, also, the green bell peppers, can i do colored peppers for these? like the orange yellow, etc?
Yes, you can sub in other colors of peppers for the green pepper. As for adding green chiles (from a can), that will affect the pH. I don’t know for sure how much or if it will still be safe for canning. Sorry.
Is the pasta sauce a requirement ? ….
I’d like to know this as well…so you need tomatoes and the tomato sauce?
Yes, you need the tomato sauce for proper canning safety (the tomato paste is optional).
I followed the recipe as specified with just one tiny little adjustment. I added two more jalapeños as we like spicier salsa. The tomatoes I used from our garden were all of the juicy varieties, no paste types. I started with approximately 20 pounds of tomatoes and ended up with 14 pints of salsa of medium consistency. I diced the first half and put them into a colander as I chopped. I then realized this was going to take me well into the night, so used my Breville to grind up the remaining ingredients and added back the hand diced tomatoes. A ton of liquid had drained off, which was a good thing. The salsa turned out great! Thanks for the recipe.
Good thing no one can see in through my LR window, ’cause I’m tipping the bowl up to my face to get all the juice! Didn’t have enough tomatoes for the recipe, came out to 1 1/2 c. crushed and drained … so was doing math all the way along, basically dividing by 5 LOL … no jalapeno, forgot to buy but used some flaked pepper, taste is fantastic. Obviously did not can but put a small jar in the freezer, will try again. Thanks once again, Mel!
Made the salsa today with tomatoes and peppers from my garden. Best salsa I had ever canned! The salsa has a wonderful texture, and the taste is fantastic! The only changes I make to this recipe is the amount of cilantro, which I threw in the whole bunch. My husband and I love cilantro. This recipe is for keeps. Thank you, Mel, for sharing!
I plan to pressure can this recipe. I would like to also make a batch adding my orchard peaches. Would this be ok since I am pressure canning anyway??
I’m not sure, Nancy – sorry!
Yes you absolutely can pressure can this recipe . I have been pressure canning the same exact recipe for years . I pressure can the salsa for 15 min. @ 10 pounds of pressure, that is for my elevation . It is actually “Annie’s Salsa Recipe which she tested for quite some time to get it just right . I do like the process Mel that you suggest about freezing the tomatoes first then skinning them, will save a lot of time. Annie’s recipe is one of the best !
This is my second year making this salsa and it is so good. Here’s my tip – It’s hard to figure out if I’ll yield 10 cups of tomatoes from what I start with. So, I measure the tomatoes (after draining) and adjust the rest of the recipe accordingly. For example, yesterday I had 8 cups of tomatoes, instead of 10. So, I multiplied (with a calculator) all the other ingredients by 0.8 or 80%. So, the ratio of all the ingredients, pH level, etc stayed the same.
I’m new to canning here. I just want to make sure I am using the right size jars. From your pictures it looks like half pint jars but the recipe says it yields 8-9 pints. Just want to verify before I start.
The pictures are actually pint size jars. 🙂
Do you think it would it be okay to use the “juice” that you get from the tomatoes when you broil them for tomato juice if you don’t spray the pan with anything or do you think it would not have enough pulp?
It’s pretty watery – more like tomato water than tomato juice.
I was wondering if I use 30 cups of tomatoes do I triple the recipe?
If that is 30 cups of peeled, chopped and drained tomatoes, then yes, you’d want to triple all the other ingredients.
I want to make a salsa that is low FODMAP friendly for canning (no onion, no garlic). I know the pH is a delicate issue and you shouldn’t increase veggies to acid ratio, but if I just took out the onion altogether and added some chive for flavor and a small amount of garlic infused olive oil, could I still safely can it you think? If anything I can only imagine it would be more acidic not less?
My gut feeling is yes, it should be fine because the acidity is high – just to be safe, you might try googling other FODMAP canned salsa recipes to see how they compare.
will it effect the ph or balance of preserving if I add more jalapenos?
As long as it isn’t cups extra, it should be fine.
I wish you would make this possible to save on Pinterest so i can keep my recipes together!
This is a fabulous recipe! Each summer, I always have an over-abundance of tomatoes in my garden so I was really happy when I came across this recipe. I canned several jars and gave some of them away to friends and family. Needless to say, it was a huge hit. So a great big THANK YOU to you, Mel!
I do have one question. Can I add canned corn and canned black beans to this recipe and have it remain safe for canning? I’m concerned that by adding these two ingredients it may alter the pH level.
Unfortunately, adding those two ingredients would affect the pH and I don’t think it would stay safe for canning without other adjustments.
Can I use citric acid from Ball instead of the vinegar? And can I use 7 cups of diced tomatoes and then 3 cups of the natural juices to make 10 cups for a thinner salsa?
I’m not sure if the citric acid will work in terms of flavor/canning safety. You could experiment with the tomatoes and juice to see how that works.
What if I just want to make salsa for a party this weekend? Shrink the batch and refrigerate?
Yes, you can definitely do that.
Wouldn’t upping the amount of onions throw off the pH and make it less acidic for safe canning?
What do you do with tomatoes while you are waiting to have enough from the garden to make a batch? Do you peel and freeze? Freeze straight from the garden? Hope they make it in the fridge?
That’s a great question, Lynette. I pop them in a freezer bag in the freezer. When they thaw, the skins come right off so there’s no need to go to the extra work of broiling them or popping them in a water bath to get the skins off!
Would it be okay if the romas were frozen first? I have been freezing mine because I was getting so many at first and did not want them to waste and didn’t have time to do any canning at the time.
Thank you,
Ashley Foss
Yes! I’ve used frozen and thawed roma tomatoes for this salsa.
Tried your homemade canned salsa recipe today. Pretty good. Better than store-bought salsa, for sure. Unfortunately, I didn’t get it hot enough. If I make it again, I’ll forego removing the seeds from any of the peppers. I actually prefer the fresh salsa I make that uses canned tomatoes. I’m not stingy about sharing the recipe; here it is: 2 cans of tomatoes (see note below);
4 medium jalapeno peppers OR same amount of other hot peppers (remove seeds if less heat is desired, but wear gloves!);
1 medium onion;
1 Tbsp. black pepper;
1/2 tsp. garlic powder OR 2 to 3 cloves of garlic;
1/2 tsp. cumin;
1/2 tsp. to 1 tsp. salt;
cilantro to taste;
juice of 1 lime.
Add to blender or food processor and pulse until chunky.
NOTE: The tomatoes make or break this recipe. I recommend tomatoes canned in their own juices (in other words, tomatoes NOT canned in tomato sauce) with no sugar added; store brands sometimes work better than name brands. I’ve had good luck with Hunt’s Diced Tomatoes in the past, but I think they may be adding sugar to their diced tomatoes now.
Can you use lime juice instead of lemon?
Great recipe very easy, I am a wimp when it comes to spice foods so I only used 2 peppers and left seeds in, Next time I make it I won’t use sugar, My family said it was way to sweet but flavor was amazing.
Great recipe very easy, I am a wimp when it comes to spice foods so I only used 2 peppers and left seeds in, Next time I make it I won’t use sugar, My family said it was way to sweet but flavor was amazing.
Do you have to drain the tomatoes for this recipe? I like my salsa thinner and usually don’t drain them. Thanks!
You can experiment not draining – it will make the salsa much thinner (which may affect the overall flavor and could impact the pH).
What do you mean by tomato sauce?
I would like to use 1/2 pint jars and I am using a pressure canner. Would you please let me know how to adjust the time? Thanks!
I’m honestly not sure since I haven’t tried it and I don’t know how it would affect the canning safety – you might try googling to see what other salsa recipes recommend for 1/2 pint jars.
Absolutely by far the best salsa recipe. While canning I was eating it right out of the pan. Thank you for the recipe. The only one I will ever use.
How long do you have to wait before eating the salsa?
You can eat it immediately but the taste and flavor gets better over a little bit of time.
This salsa is great!!! I was looking for a good recipe to use for canning and this just happened to be the first one I tried. I will not be looking for anymore recipes! My husband and I are very happy with this one. Can’t wait to get more tomatoes out of my garden and make more
Can you use lime juice instead of lemon?
I haven’t tried that, but you could experiment.
I have to agree “this is the best salsa recipe” I have ever used. My husband and I made it and it flew off our pantry shelf. I did, however, substitute the bell pepper with green chilis. Oh, and the broiling the tomatoes is the BEST way to get the skins off. I wont ever use the boiling water method again.
Thank you for sharing.
This is an amazingly simple recipe for even a novice canner. I upped the amount of onions to 4 cups, left in the seeds on two of the peppers, went to 2/3 cup cilantro and went with three teaspoons of cumin… I like spicy :). Also, the “almost 20 pounds” is right for medium sized (not Roma) slicer-type tomatoes – I had 19.75 pounds and ended up with 8 pints. Love this recipe!
Hi, just wondering how long this will last once canned? I’d like to make several using the fresh summer veggies, and then give as Christmas gifts.
If properly canned and stored in a cool dry spot, it should last up to a year
Can you give processing time for quarts? Tks!
I only ever process in pints so I’m not sure; you might try googling a canned salsa recipe for quarts to compare.
This recipe is a winner
Wow!!! I made this yesterday and it was soooo good. Absolutely delicious!! Perfect thickness for dipping chips. Next batch I will try to bump up the heat some as it was very mild and had no bite . My husband has already asked me to make more, which I plan to do soon. I used mostly red and a few yellow slicing tomatoes from our garden. Left out the sugar completely as the tomatoes were pretty sweet. I used one 6oz can if tomato paste just to thicken it up a bit. I followed the recipe with all the other ingredients but I did make a change to the liquid. I used 1 cup of apple cider vinegar 5% and 1/2 cup of bottled lime juice. Could you please advise me if you think this had enough acid to be safe before I make another batch. Thank you for such a wonderful and delicious salsa recipe.
Hey there! Unfortunately I can’t advise on canning safety if the acidity is changed from the original recipe. Sorry about that!
I made this salsa last night using mostly home grown tomatoes and about six roma tomatoes. I used less sugar and could have probably used even less because my tomatoes were so deliciously ripe! This sals is really delicious and not spicy at all. Next time I think I’ll add a little more jalapeños because I like a little zing. This is going to be a make again!
This was my first time making salsa. I used all the ingredients but the sugar and tomato paste. I opted to save my juice from the tomatoes, hated to waste all that flavor. It turned out perfect, not to thin and not too thick. The best salsa recipe by far. My tomatoes were fresh from my garden. The whole family loves it! Thanks!
I rarely comment on internet recipes but this one is fantastic. I’m an occasional canner and o found myself having purchased way too many tomatoes at the grocery store. Even using those marginal tomatoes, this was delicious. I let the skinless tomatoes drain for a few hours while I did yard work. I made a half batch and followed the recipe exactly, except that I added more powdered chipotle spice. Thank you so much for the recipe!
Would there be any effect if you jarred this in quart jars rather than pints?
The processing time will need to be increased – I think many people have done so in the comment thread (there is some concern about canning safety if using quart jars since they are bigger and the salsa may not heat too high enough temp)
Mel, I have read your entire recipe and all your tips sounds great and I’m ready to give it a try. I do have one big question my husband and I cannot stand the taste of cilantro or oregano. Do you have any other ideas on what spice we could use in place of it . I was thinking smoked paprika might be nice, but would like to know if you have a good secondary . I am waiting on your response before I jump off into this. It will be my first canning experience ,pray for me ,and I love the idea of doing the tomatoes in the oven thanks so much.
Hi Sharon, I’d suggest something mild like parsley (you can leave out the cilantro if you like)
Can I boil the jars for 15 minutes in a covered pot of water if I don’t have a steam canner?
Yes, you can process the salsa in a water bath canner.
Be careful to have a rack or crumpled foil under the jars so the jars are not sitting directly on the bottom of the pan. Last year I made salsa in my giant soup pot that way. This Year I graduated to a water bath canner!
As a professional chef, I have been gardening, cooking and canning my own foods for years. I live on 80 acres so have the advantage of raising my own vegetables, fruits, eggs and meats. I bring this up now to point out the importance of fresh ingredients and “by hand preparation.” I have every “toy” a kitchen could dream of but my favorite tools are my knives. Processors and blenders are faster but that’s where it ends. I understand that time is precious and shortcuts are helpful.
The only thing that you can do to improve this recipe is to take the time to prepare your ingredients with care and consistency. I cut everything for this recipe by hand first: tomatoes, peppers, onions, garlic……everything. No seeds left in anything. Your finished product will be beautiful. I use red, yellow and green peppers, equally, for color. Fresh garlic…nothing out of a jar.
I just finished making 45 pints and am thrilled to have this recipe. I have had several favorite salsa recipes over the years but each time I find a better one……it moves to the “winner’s circle.” This is a true winner!
Thank you for sharing it.
Hi, I’m new to the canning world but I made my first batch of salsa and it had a real vinagry taste to it. What did I do wrong so I won’t do it again? I followed the recipe step by step. Please Help!!!
Kelli
If you followed the recipe step by step, it may be that you won’t like the taste or flavor of this one??
Kelli, just give it a couple months in storage. Most times, as the flavors have time to blend, the vinegary taste will subside somewhat
Hi Mel one more question and I’ll quit bugging. Lol. I did a 1/2 batch and used about 10 pounds of Roma’s based on what I read on recipe tips however after running tomatoes through blender after they drained for 30 minutes it took less than 5 lbs to get 5 cups. Did I do something wrong? By the way it smells absolutely yummy.
No worries on the questions! That’s what I’m here for. I don’t think you did anything wrong – it will depend so much on variety (even among Romas) so it’s ok if you got 5 cups with less pounds. If you feel like the tomatoes still needed longer draining you might try that next time (did it seem watery?), but it sounds like you did just fine.
No ma’am, had perfect texture and perfect thickness, was just worried about the pH levels
Do you use homemade or store bought tomato sauce? Will it make a difference? Thanks!
Hi, is it safe to make a 1/2 batch by cutting all ingredients in half? is it ok to use the dry cilantro leaves instead (bottled)?
Yes!
Getting ready to try this recipe. Will canned peeled tomatoes, canned tomato sauce, and canned tomato paste effect pH levels?
Probably but I can’t tell you exactly how since it would have to be tested – using all canned tomatoes in place of the fresh will make a difference in both pH and flavor.
Approximately how many pint jars are needed for this recipe
8-9 pints.
Can I substitute the vinegar for lime juice instead of lemon? I’ve always made my salsa with limes but haven’t tried canning it yet.
I’m not sure how that affects pH, Laurie so I can’t say for sure. Sorry!
a quick google search indicates that limes are more acidic than lemons…
Lemons: 2.2 – 2.4
Limes: 1.8 – 2.0
Apple cider vinegar: 2.78? 3.3 to 3.5?
It would seem that a substitution of lime juice for apple cider vinegar would be ok…right? It would make the salsa more acidic.
I can’t say 100%, but yes, as long as it is more acidic instead of less, technically it should be ok.
If I use quart jars instead of pints, do I need to adjust the processing time in the steamer? This will be the first time my steamer is used. Looking forward to tasting. Thank you.
Yes, you’ll need to add time, but I don’t know how much exactly. You might try googling “steam canning salsa in quart jars” to get a good time reference!
My husband and I made this and absolutely love it!! We’ll be making this for a longtime! Thinking about adding corn in a batch! Thank you for posting!
My salsa is a bit thick , can I use some water to thine it down a bit?
I’m not sure – a lot depends on how much water you add because it can affect the pH of the salsa before canning (if the salsa has already been canned, yes, you can add water after a jar is opened).
If you want to thin out your salsa if you feel it’s too thick for your preference, next time save your dained tomato liquid and add it to thin out your recipe. The acidity pH will not change since it’s part of the tomato’s makeup, unlike just plain water. I always save the drianed liquid from tomatoes to use in other recipes, it freezes extremely well for future use.
I love this recipe! Since I don’t like green peppers I substituted fresh roast red and pobano peppers. Amazing. Wondering if adding more roasted peppers would counteract with the canning ratios.
This salsa is wonderful. My wife, who does not care for tomatoes asked if she can take all of the jard to college with her. Thank you!
So do I measure the 10 cups of tomatoes after I have peeled, cored and drained them?
Yes
Absolutely one of the best salsa recipes i have tried!!!
Your recipe is original one? My kids love it so much, and I intend to do it again next week! Thank you, Mel!
I’m not a fan of bell pepper; will leaving it out throw off the pH?
It should be fine since it won’t decrease the acidity – but the flavor will definitely be different.
Thank you; I appreciate it!
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!
You’d have to talk to a food safety or canning expert to really know the implications of using tomatoes with the skins on. I’ve heard it can decrease the pH and compromise canning safety but other sources will tell you it’s fine (keep in mind keeping the skins on can affect flavor, too).
How can i do this without a canner?
You can make it and keep it in the refrigerator for a week or so (or freeze it). Without a canner, there isn’t a way to make it safe to keep at room temperature on the shelf.
Since your only cooking this for 10 mins, is the onions and peppers still hard? Can I cook for longer if need be
Yeah it depends on how you really want it. You can cook the onions and peppers to your liking. But they really aren’t that hard cuz they do get cooked for a few minutes and then they sit in liquid till you eat it. Just depends on how you want your salsa to taste. I’d also say if you cook them to much they will get soggy and gross.
Yes, you can cook longer if you’d like.
Best salsa ever!
This was my first time making any salsa. 38 pounds of slicing tomatoes from the garden translated to 25 cups of tomatoes, in turn 23 pints of salsa. I used all lemon juice, no vinegar, no sugar. Excellent flavor! Looking forward to enjoying it. It will be hard to give any jars away. 🙂
Really, really good! I have made several batches this season, and am on my last two pot batch tonight, Hubby loves it! I added smoked paprika as well. All veggies from my garden but the organic garlic that was grown locally, yum, yum yum! Very tasty as a raw salsa too, having a hard time not eating it as I cook it down.
Hello may I ask how much smoked paprika you added?
Thank you so much!
Cheryl
Would you know how long it keeps in fridge when opened? I made this recipe yesterday and it is sooooo goood i had to restrain myself. I made the recipe before cooking supper, go figure! haha. Definitely a keeper, I will also teach my daughters to make it so it stays in the family! It was my first time canning with a bath, and it was a success. Thank you for your guide, sincerely.
About a week or so!
Love this recipe and the great visuals, I made it as stated above. It is delicious, my Dad loves it too, we can together and we can’t seem to stop eating this salsa. I tend to like it spicier so would add more jalapenos to part of the recipe next time, I might experiment with part bottled lemon juice (safer for canning as pH is consistent) and part vinegar. The flavors are wonderful. Thank you for the great recipe.
This recipe makes excellent salsa!!!. Some might find it a bit spicy but I love it!
I’ve come across salsa recipes that call for “fire roasted tomatoes”, which are tomatoes that are cooked exactly like you say in the oven, except they are left until blackened, which infuses them with a smoky flavor. The peels, like in your recipe, are removed afterwards. Have you ever made this recipe with fire roasted tomatoes?
I haven’t but it sounds like it would add interesting flavor.
Fire roasted tomatoes are actually a little sweeter in taste than standard tomatoes, due to enhancement of the natural sugars in the tomatoes during the “fire roasting” process. I use a year round salsa recipe out of the Ball canning and preserving cookbook, that calls for “store bought canned” tomatoes, hence “year round”. I use canned fire roasted tomatoes to add a different flavor, along with canned chipotle peppers in adobo sauce to give the salsa a slight smokey spice bite. Chipotle peppers are actually ,”smoked” jalapeno peppers. My salsa variation gives a nice flavor twist, I like it anyways.
Hi, I came across your recipe and am eager to try it, but have never done any canning before, so I dont have a canner. I’ve tried doing a little research, and am a little overwhelmed, so I thought I would ask the source. Is this recipe safe to can in a water bath method, just covering it with boiling water for the recommended time in a big pot? Forgive me if that is a stupid question! Thanks so much, I cant wait to try it!!
Hi Markelle, yes you can safely can this salsa using a water bath for the jars.
Thank you! I’m making my first batch right now and cant wait to try it!
Mel, Regarding how many pounds of tomatoes one would need to get 10 cups after removing the peel and the seeds and draining well.
It does depend on the kind of tomato. I just recently bought 20 pounds of Ox Heart paste tomatoes , and I got 15 cups of usable tomatoes for my Salsa.
This salsa is the best! It is just the right blend of ingredients. It does use a lot of tomatoes though. I’m going to plan ahead and plant more in my garden next year just for this recipe.
I’m getting ready to make this salsa. Is it safe to use a different variety of pepper than jalapeños? I have a habanero plant in my garden and I want to use them for extra heat.
Yes, you can change up the jalapenos with habaneros.
Hello just made a batch of salsa, can’t wait to try it, how long after canning, will it be ready to eat?
Anytime!
16 bottles of salsa later, I realised this recipe is amazing!!!! Yum!!!Took a bit to covert it to Ozzie measurements but definitely definitely thinking of making another batch!!!!Thankyou soooo much for sharing this recipe!!
I have never made salsa. This was the first recipe I picked and will be the only one I need. It is surely the best salsa I have ever had
OMG! This IS the best salsa!!! I used Romas to make a tomato sauce for the recipe. I used regular fresh tomatoes from the garden and skinned, chopped, and squeezed juice from them. I followed the recipe exactly except for no sugar. I think the 100% apple cider vinegar is important (not apple cider flavored vinegar). Thanks so much for sharing your excellent salsa recipe.
I know some might consider this a big “no no”, but can one use canned tomatoes in this recipe?
I haven’t tried it, but I believe others in the comments might have.
Yes, you can use “store bought” canned tomatoes. I use a salsa recipe out of the Ball canning and preserving cookbook that is a “year round” salsa recipe calling for commercially canned tomatoes. I feel it’s a very good recipe, making it frequently.
I have doubled and tripled this recipe ! I’ve modified it to use less sugar and vinegar ; more garlic cilantro peppers ( hot) and added 1/2 cup lime juice to make up for less vinegar
It is phenomenal!!
This is an amazing, super fresh tasting recipe. I did not use any sugar in mine and used all Roma tomatoes. I used the recommended amount of tomato paste and anaheim peppers (all I had available) Honestly, it’s a garden in a jar.
Peeling tomatoes after a few minutes under the broiler is brilliant!
When you say tomato sauce, do you mean ketchup? Or passata? Or something else?
Thanks
I’m not sure what passata is, but tomato sauce comes in a can and is a thick blend of pureed tomatoes.
Delicious! The best salsa recipe! I had yet to like a homemade salsa but this recipe is AMAZING!
Can you use red pepper for green pepper in this? Forgot the green peppers at the store
I’m not 100% positive, but I think red bell peppers should sub fine for green.
Any color “sweet pepper” can be used. I use a mix of green, red, orange, and yellow sweet bell peppers in my salsa recipe to add some color. This year I planted a couple “purple” bell pepper plants and will be using them in my next batch of salsa. I also add a small can of chipotle peppers in adobo sauce along with jalapeno peppers to add a slight smokey spice bite.
I added a tea spoon of fine ground hot pepper. now thats the slight hot I like and no tomato paste. I like it wet …Great recipe. the first time I ever made salsa and I am glad I found the perfect recipe.. on top of it all. its just like a recipe of a so called semi friend. that had his own recipe I liked and he wouldnt give it up. well ..he can bite this. now!! I got it. if not better ..ha ha !! you and your grand mother knew your stuff… Thanks !!
This is a fantastic recipe and I love the tip to broil the tomatoes to peel them….it worked great! I ended up using about 35 medium size vine grown tomatoes to make 10 cups of chopped, drained tomatoes. We don’t care for cilantro, so I substituted Italian parsley instead. I also added 1 or 2 tablespoon of lime juice in place of some of the vinegar. Love the flavour of this salsa and will definitely make this recipe again.
I found this on Pinterest a few weeks ago & it has been my go to for this season’s canning! Hubs loves it & I’ve lost track of how many jars we have put up. Thanks for a great recipe!
Hello, I’ve been canning food for 45 years, including many salsas–but I do have to say that this is definitely a keeper and I’ll be using it in the future–thanks! I made a half batch as I was at the tail end of my tomatoes at 9:00 Monday night and had just enough to make half of your recipe. I made the “new” version with less vinegar and with sugar in it–it’s just wonderful! Only changes I made were to use Poblano hot peppers which are milder than Jalapenos and less of them as I wanted a more mild salsa and to sub out 2 tablespoons of lime juice for 2 tablespoons of the cider vinegar. Made for a bright, tasty salsa!
If I could suggest–instead of all the calculating and worry about PH in this, or other recipes due to minor changes–I bought an electronic PH liquid meter from Amazon for about $12.99 and you just dip it in the liquid food, pool, or aquarium–and instant PH! Your salsa with my lime juice exchange was a comforting 3.6 PH. I would never just make up a canning recipe and depend on that inexpensive meter to be safe, but it lets me double check on all my tomatoes & water bath canning and the recipes I carefully choose for safety from Pinterest.
Also, I personally only fill & finish two jars at a time and put them in the canner on the rack then do two more till canner is full & I can lower rack into bottom. I highly recommend new canners who need to think about each step and work more slowly, only do one at a time to keep them hot.
Some of the online recipes and comments totally scare me to think what some people are doing, either by direct choice or lack of canning knowledge, that endangers their families’ lives! There was a lot of unexplained illness and death in the old days that I think could be partly due to food storage issues. It’s the opposite of the Lottery–you want to be the 1 in a million to win the lottery, but you DON’T want to be the 1 in a million to win the botulism contaminated canning jar! Canning is one process that you MUST follow the safety rules whether you’re a natural rule follower or a rebel!
First Best Salsa!! Is the 10 cups of tomatoes measured after you drain them? Can you omit the tomatoe sauce and paste without affecting the PH? I did it that way and it’s yummy! Just want to make sure it’s safe since I. Did 17 jars!
The tomato paste is optional but the tomato sauce is important for proper pH levels (and I measure the 10 cups of tomatoes after draining).
Made this salsa and love it. Followed directions exactly except I used 3/4 c vinegar and 1/2 c lime juice.
It’s a keeper for sure. Not too spicey for me as I am not a fan of hot Spicey. At first I thought it might be a tad too sweet but after canning process its perfect. I used Romas there is a hybrid I like to grow that produces much larger tomatoes also I used the paste as I like a thicker salsa. Thank you so much for this recipe. Will be making another batch for sure.
Can I substitute the jalapenos for cyans?
Making my second batch today: Absolutely delicious, thank you for posting it! I also broil my tomatoes to peel the skins, great tip. I love the fact you don’t need to add sugar.
I am canning salsa my plan is to add baby carrots just prior to the water bath. My recipe (BEST EVER) calls for sweet baby carrots but I don’t wana cook them in the salsa I want them as fresh as possible. I hope it works, I’ve been canning for 30 years but have never attempted my salsa… I’ll keep you posted. I just maybe on to something. LOL Also, my home email is not the email I provided that is my biz email.
Home email- denisekestell@icloud.com
Could I sub some lime juice for part of the vinegar? I haven’t made this yet but it seems a little light on cilantro for our taste. Would adding more affect the ph? Thanks!
Adding or subbing in ingredients can affect the pH; I can’t really offer input on how much cilantro you could add and still keep it “safe.” And I believe others have added lime juice for part of the vinegar, but I haven’t tried that myself.
I made it as written only added half the juice and no paste….yum! Thank you this salsa is amazing! I’m making the second batch to can today. We couldn’t stop eating it even before we canned it. Thank you again for sharing.