Just a comment. Several people have asked in the Q & A forum if the cup of lemon juice is necessary. It definitely is, as tomato varieties now lack the acid that tomatoes used to have, and it's not considered safe to can them without an acidifying agent such as bottled (not fresh) lemon juice. You could use vinegar or citric acid, but lemon juice tastes better and citric acid is not as easy to find as lemon juice is. This is similar to a recipe I have used, which is really tasty with the lemon juice.
My husband had never canned until now. This Salsa recipe was excellent. Just the right amount of peppers for heat. We omit the salt for heart reasons. This is excellent. Great flavor.
very good salsa. Do not put tomatoes in cuisinart. they get too chopped up. I like my salsa a little thicker, so I will drain some liquid when using. otherwise good.
Simple ingredients, easy to make and VERY flavorful! We used heirloom tomatoes from our garden (Bloody Butchers, Marglobes and a few Mortgage Lifters). Also used lemon and lime juice instead of just lemon juice otherwise we followed the recipe as given. We made a little more than 7 pints (canned) and also had a bit left over to enjoy fresh. <br/><br/>We hand chopped everything because we like our salsa a bit more chunky than you'd get with the food processor. Also recommend using a slotted spoon to drain off the extra liquid when putting it in jars for canning. <br/><br/>Thanks for sharing the recipe. Just goes to show you that delicious food doesn't have to be complicated . We'll definitely make more before the end of the gardening season!
I made this last night. I didn't add the chili peppers though and I used a ton of cherry tomatoes instead. Turned out amazing!! I did have to strain it to get a lot of the juice out but it was worth it! SOOO GOOD!!!
Being a novice at canning, I wish the recipe had clarified the importance of using not only bottled lemon juice, but a full one cup. We followed the recipe, but don't like the citrus taste so opted for less lemon juice and used fresh lemons. Now I have to pHone test my salsa, and possibly throw it out. Sure, maybe I should have known that, but I also wish it had been in the recipe.
I've read on other salsa recipes that mixture should be cooked first to avoid botulism. I'd rather as I don't want tomato mush. Has everyone jarred with cold ingredients?
I really love the flavor of this salsa. I added a little cumin and made is spicier. Has anyone tested this recipe to see if it meets the pH needed for canned foods?
I have made this twice now and I love it!! You can't go wrong!! Thank you for sharing it!!
this will be my first time trying this. since tomato sizes vary so much, can anyone tell me approx. how many pounds??? we grew roma tomatoes to make salsa...