Wednesday, September 3, 2008

Salsa

Since there's an abundance of tomatoes and peppers out there right now, I thought I would share my salsa recipe. It's a recipe I got from my sister Kathy about twenty years ago...and is a staple at our home. I cook up a large batch in fall and we enjoy it year-round.  This is a zippy salsa; if you prefer yours on the mild side, remove all the seeds and ribs from inside the jalapeno peppers.
 

Salsa
  • 10 cups tomatoes (peeled, chopped and drained)
  • 8 small jalapeno peppers chopped (remove seeds for less heat) 
  • 3 cups chopped onions
  • 1 cup chopped green peppers 
  • 3 cloves garlic minced
  • 1/2 cup chopped cilantro
  • 1 1/3 cups vinegar 
  • 1 can 12 oz. can tomato paste 
  • 1 tsp. cumin 
  • 1 Tablespoon red pepper flakes 
  • 3 Tablespoons pickling salt 
  • 3 Tablespoons brown sugar
  1. Combine all ingredients and simmer for 1 hour.
  2. Ladle into jars; tighten lids and process for 20 minutes in hot water bath.
*Optional : Stir in 1/3 cup cornstarch diluted in cold water and simmer for several minutes to thicken salsa before filling jars. 



*This also makes a wonderful, tasty fresh salsa.  Place chopped veggies in a large bowl.  Mix vinegar, tomato paste, herbs and seasonings and add to chopped vegetables. Stir to combine.  Keeps well in the refrigerator for a week.


30 comments:

  1. I'm waiting on my tomatoes to ripen..this sounds like a great recipe, Judy. And it's zippy..I like that!

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  2. This salsa sounds great! I canned a LOT of tomatoes last year, but am just starting to go at it again. I've made some spaghetti sauce and today is tomato soup (canned). I'm hoping next will be salsa, and I think I'll give this one a try, it sounds great!

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  3. Yes, salsa is a staple at our house too! This is similar to mine, a little zippier, I think.
    I find that jalapeno peppers are not all the same, so I keep tasting it as it cooks. I process mine in the canner. Thanks, Judy!

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  4. I've been waiting for this one.
    I will add salsa to my To Do List.
    I will wait for a rainy day and enjoy the beautiful weather.
    Salsa is a staple in our home also, but I prefer the homemade style.

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  5. oh oh oh...that is so good to know. After my FIRST canning experience last week it is good to know that I can 'can' these without processing in a canner!..Great

    So just to clarify...this is NOT a refigerator salsa right? These can be stored just as it in the pantry?

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  6. This salsa looks awesome. I am going to make this today. Do you scald and peel the tomotoes, or just use as is.

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  7. I've been searching for a great salsa recipe.

    This looks great. Have you ever frozen or canned it?

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  8. I picked up some nice beef steak tomatoes for BLT's for yesterdays lunch. .they were fantastic. .maybe I should make my own salsa this year. . I wonder if it would be zippy enough .. Terry loves his salsa HOT. .
    I usually make fresh salsa as I go and freeze what we don't use in a week or so .. to use in cooking.
    Your recipe looks so yummy.

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  9. This is the best. I just made a batch. And it's so good...It equivalents about 7 pints.
    Try it!!

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  10. Your recipe sounds great! And yes it is safe without processing in a canner; I've done it for as long as I can remember and no-one ever got ill from my canned goods.
    Here's my recipe:

    Home Made Salsa

    3 cups Onions, chopped
    16 cups Tomatoes, chopped
    5 cups Green peppers, chopped
    2 Tbsp Salt
    1 Tbsp Chili powder
    4 cloves Garlic, minced
    2 tsp Cumin, seed
    ½ cup Vinegar
    1 can Tomato Sauce
    2 tsp Parsley flakes
    1/3 jar Jalapeno peppers (or about 1/3 cup cut fresh Jalapenos seeds and all)
    5 Tbsp Cornstarch

    Combine all but vinegar and cornstarch, in a large pot. Boil for ½ hour. Dissolve cornstarch in vinegar, making sure no lumps, add to salsa; stirring well. Fill Jars within ½ inch top with salsa. Microwave on High for 1 min and put on the lid and close tightly.

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  11. i made this today for my family. i changed it a bit. i used 5 jalapenos seeds and ribs removed , 1 tsp of red pepper flakes, 2 cups white onion, 1 cup purple onion and 4 differnet types and colors of tomatoes. made 3 quarts and 1 pint jar. what a wonderfil recipe. this will be my go to recipe for no on. thx so much!! ~*B*~

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  12. I made this salsa recipe yesterday and we had it with tortilla chips today. It was terrific. It's a keeper!

    Jody

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  13. Hi there! I've been a lurker for awhile. I just made the salsa last night and it tastes great but I'm worried I didn't can or "seal" it right.
    Can you tell me a bit more about what I need to do to seal it and how long it will last?
    I poured the salsa into hot jars but what do you mean about then seal it?

    Thanks!!!

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  14. I so appreciate your comment Emily.
    I'll try to answer your question.
    Generally when I can, I take my jars out of the dishwasher, as hot as they can be...and when you put the hot Salsa into the jars and leave 1/2" space on top, put your Kerr lids and rings and turn tight immediately, it will seal itself...

    You know when it is sealed because there is a slight indentation in the lid. That is for Salsa only..
    If canning peaches you need to use the canning hot water bath system..
    Hopefully that helps you.

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  15. I have good luck with canning tomatoes and the juice without using the canning process, but anytime I've added things like onions, peppers, etc. I've had to put them in the cooker or lose to spoilage.

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  16. Judy-I have a countertop full of ripe beautiful tomatoes and your recipe for the Salsa is just what I was looking for. I'm new to canning this year and your site was very helpful! I found site while preparing a "Father's Day Party" Thanks for the helpful advise and great recipes!

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  17. I made this salsa last year. My neighbors all tasted the salsa right after I made it. My neighbors now all use THIS recipe. WARNING: MAKE LOTS OF BATCHES. It disappears really quick and it totally sucks to run out of this salsa in the middle of the winter, because you can't go back to store bought after this. My kids normally don't like jalapeno heat, but love it in this salsa and my husband even said I can go ahead and add more ribs and seeds this year! EXCELLENT!

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  18. I just got dont making this and all i can say is that I have made alot of salsas and threw them all out..Not this one...this one is awesome..Thanks..

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  19. "zippy" sounds right up my alley. I can't wait for garden season & this year's glut of tomatoes to try this. Will try it without the cilantro though; am I the only one on earth that doesn't like that herb? ;)

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  20. I made this salsa and it is so good. It is nice and chunky, not runny like other homemade salsa I have had. I love the flavour in it. Thanks for the great recipe! ~Kathy

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  21. It's a big hit with my family!!! I made this large batch and didn't simmer it. I left it uncooked and places them in jars and put them in the refrigerator. It didn't spoil at all and the flavors were fantastic. Thank you Ladies for your recipes I enjoy your blog immensely.

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  22. Hi! Thanks for the recipe, I use it all the time. I take the easy route and use canned diced tomatos. That way I can make a batch in the winter time too.

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  23. I have been looking for a good salsa recipe that has cilantro as an Ingredient for quite some time....I think this is it!! Thanks :D

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  24. I canned this salsa recipe, and realized while cleaning up that I realized that I may have forgotten to add the vinegar. Will my salsa be contaminated? I've also read elsewhere to use lemon juice instead? and no cornstarch?

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    Replies
    1. I would think the vinegar is part of the overall flavour...but I'm sure you can salvage your salsa even if you forgot to add it. Use it as a zippy tomato sauce! Cornstarch is totally optional...I add it to thicken the salsa a bit.

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  25. I made this salsa last year and had great reviews from family members who received some at Christmas. I am plannning on making it again in the next couple of weeks. It has terrific flavour and has just a little heat to it from the jalopeno peppers but not over the top. Everyone loved it.

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  26. How many jars (and what size), does this recipe make?

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    Replies
    1. You should get about 6 or 7 X 500ml (2 cup) jars of salsa from one recipe.

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  27. Has become an all time favorite recipe. Beyond delicious -thank you!!!!'

    paket umroh Januari 2015

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  28. Well here it is 6 years later almost to the day and this is still my go to recipe for salsa. My family and I just love it! Thank you for a great recipe.

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