Editors' Pick
Wonderful Salsa
"This is the best salsa recipe I've found so far and I've tried about a dozen. I got it from one of the local hospital cookbooks that are sold in my area. I changed it a bit and have been canning it for years. The reason I plant a garden is for this salsa. We would be lost without it. Hope you like it as much as we do. One of our members who is a food scientist took this salsa to work, tested the pH and found it measured under 4.0 (well within the safety limit for boiling water bath processing)."
photo by Izy Hossack
- Ready In:
- 1hr 15mins
- Ingredients:
- 12
- Yields:
-
3 quarts
- Serves:
- 96
ingredients
- 8 cups tomatoes, peeled, chopped and drained
- 2 1⁄2 cups onions, chopped
- 1 1⁄2 cups green peppers
- 1 cup jalapeno pepper, chopped
- 6 garlic cloves, minced
- 2 teaspoons cumin
- 2 teaspoons pepper
- 1⁄8 cup canning salt
- 1⁄3 cup sugar
- 1⁄3 cup vinegar
- 1 (15 ounce) can tomato sauce
- 1 (12 ounce) can tomato paste
directions
- Mix all together and bring to a slow boil for 10 minute.
- Seal in jars and cook in hot water bath for 10 minute.
- This is a medium salsa. This is also a chunky salsa so if you want a smoother salsa cut your veggies into smaller pieces.
- Yields 3-6 quarts or pints.
Questions & Replies
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The tomato juice and the tomato paste is that measurement in weight or liquid measurement? -
Do I NEED to peel the tomatoes? -
Hi guys, has anyone added corn or black beans to this recipe? Wowza if not do so!! Next level deliciousness for my family ?? -
Since I don't do any canning. Does freezing the salsa ruin the taste or texture? Thanks for any feedback...Britt -
Do you boil the tomatoes first to peal
see 22 more questions
Reviews
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This is the best. I've made two batches and used Cherry Tomatoes from my garden. For the second batch, I added one extra teaspoon of Cumin and a little more hot peppers to make it hotter, more like a Medium hot. I also froze the salsa instead of canning it and used the Gladware containers. I had read a warning from the Cooperative Extension not to can salsa because the vegetables in it make it unsafe to can. I will make this salsa for years to come.
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This is an exceptional recipe for a canned salsa. My only change was to lessen the sugar. If your tomatoes are fairly sweet (home-grown, off the vine) you really don't need sugar. My family isn't in to HOT, but we didn't find this recipe hot at all - even when made exactly as given. Very mild, but with a little zip. ADDED NOTE: After I drained all the juices off the vegetables, I canned that separately as vegetable broth for soups later. it had a nice "zippy" flavor that will enhance winter soups. -
I am a food scientist so I took some salsa to work and tested the pH. The pH is around 3.93 meaning that it is indeed safe to can in a water bath. As long as the pH is below 4.6, it can be canned safely in a water bath. Also, I made another batch last night and cut the salt in half and I think it is much more balanced now! Thanks for the great recipe!!!
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This is an excellent recipe but our tastes are for a slightly hotter salsa. To the basic recipe I added 1 to 3 hot peppers (habeneros or chili peppers) increased the cumin 1/2 to 1 teaspoon and added cilantro.
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I have been looking for a salsa that not only had a good consistancy, but also kept its flavor after being canned. This recipe is it! It truly is Wonderful Salsa!
see 512 more reviews
Tweaks
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Recommend leaving out the sugar, add cilantro, use extra tomatoes in place of the tomato sauce and tomato paste and it may need more salt. If you eat salsa like my family, you don't need to boil and jar/can it because it will be gone within a week.
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Love this salsa and have made it many times. I reduce the tomato by two cups and swap in two cups of fire roasted Hatch green chili (fresh or frozen not canned). I also cut the sugar to 1-2T and cut the salt in half (I'm a heart patient and need to watch sodium). Great stuff!
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Note to self: do not ever add sugar to salsa. It destroys the flavor! -
After draining the tomatoes, I reduced the juice to a thin sauce and added it back into the salsa with the 15 oz can of tomato sauce. I omitted the tomato paste (I don't like the flavor of canned tomato paste). I added all the seeds from the Jalapenos and 5-6 Serranos. In the last batch, I added Habaneros for an extra kick. I used fresh squeezed lime juice instead of vinegar, only 1-2 T sugar, 3/4 t cumin and 1/2 bunch of fresh chopped cilantro at the end before ladling into the jars.
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Use sugar sparingly. I used only a tablespoon or two. If you like some heat be sure you add some hot peppers. Along with the jalapeños I added one habernero, some Serrano and a caribe and you could just barely taste any heat. I added some fresh cilantro at the end of the cooking. I cooked this for about an hour and blended it so there were no chunks. Great flavor.
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RECIPE SUBMITTED BY
Jazze22
Tilden, Nebraska
