I made this salsa last September when our tomatoes were so abundant we couldn't eat enough to keep up with them. I was excited about making a recipe for salsa with cilantro and lime, which I love, and that did not have sugar or vinegar, which I hate in salsa. When I cooked it up and put it into the jars, I took a taste and thought it might be an epic fail. It was salty and very lime-y. I fretted until I decided to name it, Salsa Margarita. I put it up in the garage. When we opened our first jar a few months later...oh. my. goodness...It was SO GOOD!! It just needed time to sit. This is the best canned salsa recipe I have ever tasted. Our family greedily ate every single jar I put up. I'm making double this year for sure!
Having grown up in Georgia and spent 17 years in West Texas, then back to Georgia, I have tasted so many recipes for salsa. This is by far the BEST recipe ever. To the lady who won't be making it again, she needs to immediately go for a taste IMPLANT. Thank you so much for this recipe. Making the second batch now.
I have canned for years and made so many different types of salsa and hot sauce and it was good. This stuff is the best. we have to make more. authentic taste
Very fresh tasting salsa, the lime gives it a nice flavor (I agree it's certainly a great alternative to vinegar)....the only reason I refrain from all five stars is I feel the recipe is a little too vague. I found myself guessing on ingredient amounts. Would be helpful to give 'cups of chopped tomatoes' or 'cups of chopped peppers' rather than '6 large bell peppers', etc. Especially for a canning recipe, where your ratios are so much more important (for safety reasons). Ultimately, about 50% of my veggies were chopped tomatos, with the other 50% made up of the onions, garlic and peppers. Again, very good salsa....really does come as close to a fresh, Pico de Gallo taste and texture as any canned salsa I've tried. Thanks so much for sharing!
The best of all recipes I tried this year for salsa - I quit searching after this one! I used regular tomatoes from my garden, but I did seed them. I used 1 lb jalapenos seeded + 10 single jalapenos with seeds left in---turned out medium heat...will use 8 with seeds next time. I was worried too much garlic, but it was perfect salsa!! Use fresh limes NOT bottled---makes a difference. So good! My yield was higher than indicated.
I have been canning salsa for years. This was easy and very tasty. My family wanted me to trash my old recipe and make lots of this one to share. Thanks for sharing.
This is a great recipe. Is very easy to vary in heat for everyones taste. My family and friends beg for more!
This is pretty good salsa. I made a half-batch, followed the instructions pretty much exactly. When i first put the mixture into the jars with the salt and lime, i had an "uh oh moment", as it seemed to be too salty... but i perservered and canned it up anyways. Seems the processing and storage allowed the flavours to blend and mellow, because when we opened our first jar a few weeks later, it didn't seem excessively salty after all. I quite like the lime flavour in this, and would say it's about as close to a "fresh salsa" taste as you're going to get in a home-canned product. Good job!
I am sooooo glad I found this recipe. I don't care for vinegar in my salsa, and although I was skeptical about substituting lime juice for the vinegar, I read several articles from scholarly institutions that said it was completely safe as long as you use the correct amount of ingredients. So I made a test batch in late spring using store bought tomatoes, and let it sit for a week or two and I was soooo happy with the taste; it's fresh tasting which in my experience is rare for canned salsa. So today, I picked a lot of tomatoes from our garden and made it again. I did take the time to prep the tomatoes, but I cheated and put the jalapeno, onion, garlic, and cilantro in the food processor and pulsed it a few times. Now it's time to squeeze the limes and get ready to can the salsa, and it will be hard to wait until it's ready. I guarantee that it will be even better tasting using our own fresh tomatoes. Well done Jenny!!!
So I had to scale down the recipe I'm not sure quart wise how many tomatoes I had but I knew mine was less than that. I had 15-20 garden tomatoes, after blanched peel chopped and drained for 6hrs that was the soonest I could get back to it, I had 5 cups of tomatoes. I used 3Tbs of course Sea Salt didn't have pickling salt. I guessed I had 1/3 of the recipe so I reduced everything. 1/2 can of tomato paste, 2 medium onions, 2 med bell peppers which was tricky to peel, I got them mostly peeled, yellow and green, 1head( bulb) garlic, and I guessed 1Tbs Cumin. 1cup chopped cilantro, 5 seeded jalapeños diced and 7 whole diced ones so w/ seeds all jalapenos were tiny size peppers. I used 4-12oz jars w/ 2 Tbs bottled lime juice in each, and 3-8oz w/ 1.5 Tbs of lime juice. So far it tastes awesome w/o the lime, can't wait for it to merry a few weeks and then try the final product! Excited! I'm a salsa snob but I am pretty sure this is going to be Awesome! Total of 72 oz made