This is a recipe I came up with by combining two of my favorite recipes into one awesome recipe. You can make this salsa as hot as you want by adding more peppers.
This is a recipe I came up with by combining two of my favorite recipes into one awesome recipe. You can make this salsa as hot as you want by adding more peppers.
3 stars as written, 5 stars with minor alterations. I took the advice of others, and cut the sugar in half, and it was still too tad sweet for my taste. Tried to remedy with about 3 T. bottled lime juice, but still a bit sweet. Sugar should be omitted, but the lime is a nice addition. The heat of the salsa (somewhere between mild and medium) is good, but I like a little more kick. In subsequent batches, I adjusted the ingredients more to my liking, being mindful of the acid / non-acid ingredient ratios for safety reasons. The addition of the lime juice allowed me to use 5-6 cloves of fresh minced garlic (instead of garlic powder) and 2 T. of freshly minced cilantro. I stuck with the 3 cups of mixed onions, but played with the peppers. Keeping the total amount at about 2 1/2 cups, I used 4 jalapenos, 2 banana peppers, and then 2 green bells. I also upped the cumin to 2 tsp. Cooking for 3 hours is ridiculous... to do so would leave you with no texture to your salsa at all! After chopping all the veg, I placed them in a colander over a bowl for an hour to drain excess moisture. When I mixed all the ingredients in the pot, I boiled for about 15-20 minutes, which is plenty long enough for safety issues.Read More
3 stars as written, 5 stars with minor alterations. I took the advice of others, and cut the sugar in half, and it was still too tad sweet for my taste. Tried to remedy with about 3 T. bottled lime juice, but still a bit sweet. Sugar should be omitted, but the lime is a nice addition. The heat of the salsa (somewhere between mild and medium) is good, but I like a little more kick. In subsequent batches, I adjusted the ingredients more to my liking, being mindful of the acid / non-acid ingredient ratios for safety reasons. The addition of the lime juice allowed me to use 5-6 cloves of fresh minced garlic (instead of garlic powder) and 2 T. of freshly minced cilantro. I stuck with the 3 cups of mixed onions, but played with the peppers. Keeping the total amount at about 2 1/2 cups, I used 4 jalapenos, 2 banana peppers, and then 2 green bells. I also upped the cumin to 2 tsp. Cooking for 3 hours is ridiculous... to do so would leave you with no texture to your salsa at all! After chopping all the veg, I placed them in a colander over a bowl for an hour to drain excess moisture. When I mixed all the ingredients in the pot, I boiled for about 15-20 minutes, which is plenty long enough for safety issues.
Taste is fantastic. family wondered why in the world I was spending 10 hrs on my feet to make something we can get at walmart for a few dollars. Cause it's ROCKIN! They agreed- it turned out great and we ate a lot fresh. This was a fun way to use up extra produce from the garden. I'm completely new to canning but it wasn't hard. Instead of cooking off the water I ladled it out carefully so as not to pick up the chunks. Worked like a charm. But (I'm very frugal) I saved the juice and made "taco soup" with it later. To the salsa I also added chopped fresh oregano & parsley from the garden, and more cumin b/c we like that flavor. Tomato paste is essential- makes it thick and rich. I had no idea what "6 lbs" of tomatoes was b/c we had no scale... I "guesstemated" But later discovered this to be a dangerous thing in canning. Tomatoes provide the acid that kills Clostridium botulinum (the little anaerobic buggers that make the tasteless toxin responsible for deadly Botulism) thus having the right proportion to the low-acid onions and peppers is ESSENTIAL. Learning after the fact, I had a mild freak-out b/c I had added extra onions (we grew A LOT) & extra peppers to my batch. I ended up throwing out all my hard work which, as a frugal woman was EXTREMELY painful. But...this was NOT the recipes fault, this was MY fault. I had to write this in the review to save my fellow newbies from a similar mistake. FOLLOW THE RECIPE! Or use a pressure canner.
We love salsa to eat and share with friends and neighbors so we went to a farm and bought three cases of tomatoes. We made this recipe four times over a week, with adjustments as we sampled and evaluated. Our conclusion was that this is an excellent recipe that offers you a pleasantly sweet upfront taste followed by gentle or more heat as you choose. You can make adjustments within bounds that won't alter the acidic balance necessary for preservation. You can use three cups of onion, any kind. Two and a half cups of peppers, hot or mild or any mixture, with seeds or not, depending on your heat preference. We liked lemon juice instead of vinegar for flavor and an additional boost of acidity just in case. We added a teaspoon and a half of oregano, a standard in a former recipe. We reduced the sugar to a tabespoon of each white and brown sugars and it was still plenty sweet. Plus, we found that using roma tomatoes for half of the tomatoes yielded a thicker, less watery salsa that we preferred. We also used one of those choppers that allows you to push vegetables through a sharp grid. We used the smaller grid instead of the coarser one because that too seemed to contribute to a better consistency. From here on, this is our go-to salsa recipe.
Ok here is my only warning, I changed a few things and after 6 batches here is my current, onions same, tomatoes same, I have used sweet peppers and banana same amount little difference, 1 8 oz can paste, 2T apple cider vinegar, adds sweet to allow for less sugar, and it also keeps levels ok for canning, 5 cloves chopped garlic, salt same, sub red crushed pepper for cayenne, 1/2t cumin, 3T brown sugar, 2T white, now the big changer is yellow bell peppers they are sweeter and to me less dirty tasting,(all peppers =around 2 1/2 cups) and 1 T lemon juice. I add jalapeno peppers 2 omit the seeds for milder, buy pickled for milder yet. We also like 1t cilantro. Here is the thing I have found.... The type of tomato changes the salsa more than anything. I made my 1st batch with sweeter tomatoes (I exclude some sugar 1T of each I think is what I used with sweeter tomatoes), and my last with late season seconds they are from one end of the spectrum of sweet to the other overly tomato tasting... Keep this in mind. Also there is no need to cook for 3 hours, I cook anywhere from 20 min to 1 hour based on what I am doing (2 little children distract me) remember your hot bath cooks this too. And if you grind with a hand held mixer there is no need to simmer flavor away. The longer it cooks the more it changes taste to me. As a previous person commented it only takes a hot bath 10 min to process, but some stoves it takes 20 to 45 min to get to a good boil, so remember this also!!!!
I come from a long line of salsa makers and have made various salsas for years. This salsa recipie is the best I've ever tried. I added two jalepenos for a little fire and doubled the recipie so I could get rid of some tomatoes I'd grown. Only warning I can give any of you is if you double the recipe, make sure you have a BIG pot! Love it, wouldn't change a thing. Hopefully I can get some more tomatoes of of my garden again before it freezes so I can make another double batch. A+ Thanks for the delish recipie.
omg, this is the best salsa i have tasted.husband said it was very good but to sweet. everybody loves it. will not change a thing. it a 10 or more.
This recipe is PERFECT as is!! A little sweet and a little spice. When I try recipe, I like to try it the way the recipe is written. If I don't like it, then I make changes. I don't like when people change 2, 3, 4 and so on of the ingredients and then rate it bad when they altered the recipe. I don't think thats fair to the creator either. I'm going to make a couple more batch AS IS and a couple of batches, but add corn and black beans. Thank You for sharing this AWESOME recipe. It will for sure be the go to salsa recipe in our house. Once you eat this, you will never want to buy store bought salsa again!
I fed this to a bunch of cowboys, our boss and an executive chef. They all loved it. I was told to "keep track of that recipe".The chef said if you didn't want it quite so sweet, to add just a touch more salt. Great canning recipe!
Personally I though this salsa was too sweet. I would make it again, but I would cut the sugar back at least by half. I also added larger amounts of spices than what was called for, and I used extra jalapenos to add more heat.
I had made salsa before, but only from a pouch mix. I decided I wanted to try it from scratch, so I searched on the Internet for salsa recipes. This recipe was the first one I looked at. It sounded so good and got such great reviews, it was the only recipe I looked at. I made a batch, and now I'm back to add my own glowing review. This salsa is FABULOUS! My 18-year-old son loves it and says it is the best salsa he's ever had -- he went through a pint by himself in two days -- and a friend of mine who said he doesn't usually like salsa all that much couldn't get enough of it and had me give him a pint. I did alter the recipe a bit. Instead of the mild peppers, I used jalapenos from the garden. And I like cilantro in salsa, so I added some of that, but I think the cooking time took most of the flavor away. Next time, I'll add it closer to the end of the cooking time. Now I'm trying to get my hands on more tomatoes so I can make more Rockin' Salsa, and I don't want to eat the store-bought and from-the-pouch salsa I already have. So, if you're looking for a good salsa recipe, look no more -- try this one! And many thanks to the submitter for sharing this recipe.
This is by far the best salsa I have ever made. I really love the amount of heat it has. I can't stand sweet salsa and this has just the right amount. I made it exactly as the recipe called for.
The recipe I have been looking for! I have already made 3 turns of it and plan to make more. I think it is comparable in heat to a medium salsa you would buy at the store. I used a 12 oz. can of paste because it was all I had and it turned out thick enough. I also used 3 regular onions. We have enjoyed it with chips and it will be great with Mexican dishes. Too spicy for the kids so I may try a batch with very little cayenne. Thanks for a wonderful recipe!
Great canning recipe for those who like a bit more kick. I have a sweet salsa recipe and was looking for one my husband might like better, and this was it! Loved it and very easy to make.
I am a 1st timer canning salsa and I liked that this recipe had cumin so I gave it a try and it is sooooo good. Followed recipe, but left out sugar because I don't like sweet salsa. Also subbed jalapenos for banana and added 2 T of cilantro, also added 5 garlic cloves. Added 3T of lime juice (at end of cooking time) Cooked for 1-2 hrs until I got the consistency that I like. I don't like watery salsa. Decided to pressure cook just to be safe. Thanks for a delicious recipe.
I am editing my review to include all the things I changed. I use 8 cups of tomatoes, 3 cups of onion and 2 1/2 c peppers. I usually use one Hungarian wax pepper, one half off a serrano and one smaller jalapeno chopped fine and the rest bell peppers. I use 1/4 cup white or cider vinegar and 1/4 cup plus 3 tablespoons lime juice, and add finely chopped garlic, like another review suggested. I use about one tablespoon cumin, 1-2 teaspoons of ancho chili, 1 heaping teaspoon Mexican oregano and cut the cayenne pepper down to 1 teaspoon and add a teaspoon of chipotle pepper. With the hot peppers you don't need as much cayenne and the mix of hot peppers give a good flavor without being overly hot. I also add just under 1/4 cup of white sugar and omit the brown sugar altogether. I only use one can of paste and cook about 1 hour or so. Three hours is way to long. You want the salsa to have a thicker, not watery consistency but still have the integrity of the peppers.
Delicious!! I cut back the cayenne pepper a little to make it less spicy. I don't think I can ever eat store bought salsa anymore!
I have made this salsa 5 times, doubling it the last 4 as it was so good! I have friends that beg for jars of it, one who will eat a one litre whole jar in two days! I misread the recipe the first time i made it and bought a jalapeno pepper to put into it instead of banana peppers - i didn't want to waste all my chopping work so added half the pepper diced up and reduced the cayenne pepper to half...it was a home run! I have made it to the recipe once (just to see what the original was like) and 2 more times with the jalapeno - and the "mistake" version is my most requested but both are awesome. I have also added a mix of yellow, red and orange peppers instead of the green, added all of the sugar and replaced the yellow onion with more white and red - and it was a different flavor each time but was really good too. This is a very flexible and forgiving recipe which i know i will make over and over and over - planning my garden around it for next summer!! Thank you! Well two years later and i STILL get friends offering to buy any salsa i make. I did plant a salsa garden this year and my first doubled batch is canned and being eaten already! I added a full jalapeno and a habenaro pepper to a regular recipe and can't wait for the ones who like hot to try it. For the garlic lovers, i added a tsp of minced garlic and doubled the garlic powder to an earlier batch to give it a really strong but tasty garlic presence. I am being asked to do that again!
Great recipe! This is my first time canning salsa and it turned out very successful. I made a few alterations based on some other reviews. I made a TRIPLE batch. I omitted the sugar, added 6 cloves of minced garlic, 3 jalapenos. At the end of cooking for an hour I added 1/4 cup lime, 1/4 cup lemon, and a tube of cilantro paste. Turned out awesome!
Love this salsa! Hands down one of the tastiest and easiest I have ever made. I added some chipotle peppers in adobo sauce and it was fabulous!
Rockin recipe! Making batch three now. I added less sugar with each batch. Thanks for sharing this recipe!
Loved this!! I made 2 batches last summer and now I'm about to make it again. I love using it in tortilla soup instead of regular canned tomatoes, and in any mexican recipes.
Awesome flavor! I did NOT use any sugar, used about 3 large cloves of garlic instead of garlic powder and added the juice of 1 lime. I also used apple cider vinegar instead of white. I did not use the variations of onions and peppers, just used what I had in my fridge and garden (medium hot peppers). I peeled most of the tomatoes and left some unpeeled. Next time I will not peel the majority because the lycopene is in the skin of the tomato! I chopped the tomatoes, peppers and onions in the processor so you didn't even notice the skins. I upped the cumin to 2 tsp. and omitted the cayenne since I used all moderately hot peppers. I cooked everything down until my likeness for the thickness and then processed in a water bath for 20-25 minutes.
I started canning a few years ago and one of the first things I made was this salsa. YUM! Everybody who's tasted it says it's fabulous! And I made it EXACTLY as written! I'm going to pick tomatoes today to make my next batch. Can't wait!
I made this salsa from tomatoes and fajita peppers from my garden. It was a little sweet at first, but after setting up a couple of days, it was great. I love a chunky salsa.
My first attempt at canning anything and this was easy and tastes great. I modified just a little since my grocery didn't have fresh banana peppers. I used 4 Hungarian hot peppers and a tad more cayenne pepper. Also, I used 5 lbs of fresh Roma tomatoes. It is a sweet salsa with a kick aftertaste. It'll creep up on you...in a good way. Very similar to Tostitos or Bravo salsa in consistency. I cooked for 2.5 hours and then canned. Perfect outcome...my family keeps stealing jars of it when they come over ;)
Awesome salsa! I stayed pretty much with the recipe as written except used 5 garlic cloves instead of powder and lemon juice in place of the vinegar. I was going to cut down on the sugar, but after my daughter taste tested and I ended up using the exact amount called for. No more fine tuning, perfect...will definitely make this salsa often!
Awesome with the following tweeks!!! Cut sugar in half Use jalopenos instead of banana peppers Add 1 or 2 bunches of chopped fresh cilantro I only boiled for 15 minutes before canning.
My girlfriend and I used this recipe for our 1st time canning salsa. Good recipe, but a little too sweet for our taste, so we cut the sugar in half, added more onion and peppers, and it was really good! will use this recipe again next year!
LOVE this recipe, I cut the sugar in half did not use banana pepper but added 3 jalapeno peppers(seeds and all) instead and added 2 tsp cumin. I also used the juice of 3 limes and a little cilantro. I only simmered for 1hr. We like to add a some fresh tomato and a little fresh cilantro when we open a jar.I love this salsa and it would be good to use in chili or recipes that call for canned tomatoes it is very versatile.
The salsa was delicious! it was a great use of the tomatos and other vegetables in our garden. I put in half as many peppers, but I added a cup of corn to the salsa. I will definately make this again!
This is the best ever salsa recipe! I first made this with my in-laws (we had never made salsa before). We were blown away with how great it turned out. I now make double batches any chance I get. I give out jars to friends and family, who keep asking me for more. Several people have asked me for this recipe, and friends of friends are even requesting it. It's quite the talk of the town! The changes I make are eliminating the banana peppers, and possibly adding one jalapeno for a little kick. I also use a food processor to chop the onions and peppers up (this saves a lot of time/headache). I also add a bunch of cilantro about 30 min before it's done cooking. I have also cooked this in a large crock pot with the lid sideways. It works fine, but takes about double the cooking time. I really wish I could give this recipe more than five stars!!
Absolutely wonderful salsa, I left out all the sugar and added Jalapenos from my garden to it....I like my salsa a little on the hot side. I keep trying to can enough to get us through the winter but it's flying out of the pantry faster then I can keep up.....making more today. Thanks for the recipe!!!
Big props for this recipe, probably the best that I've ran across! We killed 2 jars of this in about an hour at Thanksgiving and there were only 3 of us. This salsa has an amazing taste with the perfect amount of heat. I made some changes as well just out of personal preference. I did cut the sugars back some as others had indicated. Also substituted fresh habenero peppers from the garden instead of banana along with some chilpotle peppers in adobo sauce which even enhanced the flavor just that much more. In addition we added corn, black beans and cilantro to our preference. I think this will easily be my "go to" recipe for salsa from here on out so thanks for sharing!
Delicious. Weighed 6 pounds at the green grocers = 20 medium sized tomatoes. Used fresh garlic (5 chopped cloves) and 3T of brown sugar and 2T white sugar. Will reduce sugar to 1T each next time. Made 6 1/2 pints. Next time will be soon!
This will be the third year in a row that we have only used this receipe. Why use anything else when this is so outstanding. I continue to get requests for the receipe from family and friends
This is an amazing recipe for salsa. I used maple syrup instead of sugar. I also simmered for less than an hr. It does become a bit mushy. I used all white onions since I didn't have the others. I used all roma tomatoes. It has a "kick' to it but not too much. I used fresh garlic chopped instead of garlic powder. (6 buds) I will definitely make this again.
This is the first time I've canned salso and was thrilled with the outcome! I used jalapenos instead of banana peppers and I think it's delicious!
Family, and friends love this salsa, and so I have made many batches over the last couple of years. I have even made it during the winter months using 6 pounds of canned Roma tomatoes. I chop the whole tomatoes up, and then let them drain for about an hour. I researched to see if it was safe to use canned, rather than fresh. It is, but simmer time, I have reduced to 15 minutes so that the canned tomatoes do not turn to mush. The flavor, and texture is still great. After opening a jar, I add a fresh tomato or two if I have them on hand. Just wanted to share this idea! Thanks so much for the great recipe!
I have made this 2 years in a row with fresh tomatoes from my garden. 2 batches last year and 2 batches this year. It turned out awesome all 4 times. Sometimes I use all yellow onions because that's what I have on hand more often. I've also used different types of peppers. It always turns out great!
Excellent salsa. First time I made it, I omitted the sugar. I like my salsa spicy. The second time I made it I mixed up the peppers and added jalapeno and orange habanero peppers. With this combo, I added only the white sugar. Wow, those habaneros are spicy and the little bit of sugar offsets that just right.
This has Way too much sugar!! Next time I will leave out the brown sugar and only put in 1/4 cup of white sugar.
Absolutely the best canned salsa that I have made.
This was the best salsa. The kids loved it, we gave some for Christmas presents and was loved by all. Thank you
Very good!! This cooks down a lot though, so be aware that it will be a lot less chunky than it appears when you first start it!
I didnt have red/white onions so I just used all sweet onions. The flavor was sensational. It was not to hot or sweet, just right...I will use this from now on for canning salsa, thanks much!!
Awesome recipe. I made a few changes.. I added tomatilloes and corn, but kept everything else pretty much the same. I tripled the recipe, and it is so good the jars are just flying off the shelf.
I bit sweet for my taste. I made my 2nd batch with less sugar. Much better. I used 3 green peppers and 2 jalapenos. Just 2 onions. This made 8 pints of salsa using romas. I simmered 1 hour and it was thick enough for our taste.
Hands down the best salsa EVER!! I have made this several times and it's a huge hit everytime. Thanks!!
This is an awesome salsa. It is a sweet salsa recipe. 3 pints were eaten within 2 days by my family it is so good. If you dip your veggies in this you will eat them and not miss chips. It is also a thick salsa however I squeezed, seeded and drained my tomatoes. Used Roma in 3 batches and regular round ones in second 3 batches. The round ones needed a lot of squeezing and did not yield as much do to being a more watery tomato. Both types of tomatoes made a good salsa.
O...M...G! This is amazing salsa!! I add cilantro and jalapenos for our taste, use fresh garlic. We don't add the bell peppers or banana peppers, just because that's not the taste we are going for, but I imagine you can't go wrong with this recipe! Awesome!
This salsa is excellent. BUT whatever you do, CUT down the sugar! I used 1 T. of each brown and white and it still has plenty of a sweet undertone to it. Otherwise great texture, thickness and flavor.
I love this salsa! I did make a few changes ( no sugar, use chopped garlic instead of powder and add cilantro and lime)....I've made it 5 times this summer:)
The first time I made this, my husband ate an entire pint in one sitting! I'm making another batch today-the first only lasted a few months! Headed to the farmers market to get my ingredients! YUM! Only changes I made were using 1 green bell and 2 reds (I don't like green bell peppers) and I added 3 jalapeno peppers (no seeds) and cilantro. Delish!
I used this recipe last year for my salsa. I made 75 pints of it. I still have a little left just enough to carry over until I start to make it again with this recipe. I drained the juice off of some and not on some for husband. I like it thicker than he does. This is the best recipe I found so far!! I took some to work and my friends loved it. The word of how wonderful my salsa was went around the factory really fast. I even had people asking to buy it. THIS IS A KEEPER FOR ME!!
LOVE IT! LOVE IT! LOVE IT! I changed it up a little bit to make it pretty I put a green bell pepper, a yellow bell pepper, and a red bell pepper. All in all we had all 6 pts. gone in a week! I am making more again this week and have already started planning our garden for next year to be sure that there will be plenty of fresh ingredients.
Good looking salsa, but WAY TOO SWEET!!! I wouldn't use more than a tablespoon or two of sugar tops in this recipe.
Loved this recipe. Only thing I did to it was add two jalepeno peppers. It was delicious. Hubby and I were dipping chips as it was simmering on the stove. I have never tried making salsa, and now I am going to make it every year. Yummy!
Really a super Salsa!! Very easy to make with flavor simular to Pace or other store bought Salsa. Yet this is better since it is homemade!
Salsa turned out excellent. The only thing my husband and I would change is to put a little less sugar, but was still fabulous!
Easy recipe. I used 1/4 cup of white sugar and no brown sugar and it was perfect amount of sweetness. I also did the lime juice, garlic cloves, 4 jalapenos instead of bannana peppers, and added extra fresh cilantro about 3 tbls. I only cooked on the stove for about 20 minutes so the onions and peppers in the salsa stayed nice and firm. Great recipe.
This was my first experience with the hot water bath process and I found these instructions to be easy to follow. The ingredients in this recipe are versatile enough to change up. I don't care for bell peppers so I used 6 banana peppers and one jalapeno. We like our salsa sweet, so I kept the sugar as stated in the recipe. There wasn't quite enough to get a full 8 pints, so we kept out the last bit (almost a pint). Wanted to try it right away anyway - it was gone in 15 minutes! We love it! Probably won't change anything the next time I make it, which will be soon.
Living overseas and can't buy my Newman's Peach salsa. This is a fantastic and easy stand-in and easily adaptable. I've made it with a little less tomatoes and 2-3 pounds of mangoes, I've also used a bunch of chipotle seasoning. The tomato paste is absolutely crucial. I put some in the fridge and some in the freezer. I don't can, but this may have inspired me to start.
Loved it~~ Even the hubbie who does not like a sweeter salsa loved it! It actually was not very sweet. I followed recipe, except I added more heat They all sealed and life is good! Thanks~~ this salsa recipe is a keeper~
I used this recipe to can for the first time, and it was nearly fool-proof. I didn't use the same ratios of vegetables and added a bit or omitted spices. However, I kept the sugar amounts. My boyfriend loves it, and if there is ever a judge of food, he is it! Very customizable ~ I can't wait for the next round of tomatoes to ripen!
Really irritating that people change the recipe up and then rate it!!!!!! I have made this recipe for years with the tomatoes from my garden. Yes i add jalapeños for additional heat but as is is still a 5 star recipe. I have people beg for the recipe. I tell them if they give it a 5 start and change nothing but the jalapeños sure I’ll hit the share button. Trust me this salsa is Rockin’!
I just made a batch of this after a fellow cruiser sent me a jar that she had made. It's a sweeter style of salsa. I only used 1 teaspoon of cayenne pepper.
love the sweet with the spicey taste. made this a couple years ago according to recipe and am making again this year cause it was a hit then.
I found my batch tasted more like tomato sauce than salsa. It was too sweet and the tomato paste gave it a pasta sauce taste. I was exited to try it but was disappointed.
a bit sweet for salsa, but good.
Made it as the recipe says and LOVED IT!
This is one of the best recipes of salsa! Thanks for sharing it. I followed the recipe most of the time but here are some changes I did. After peeling the tomatoes I let it rest them for about 30 mts. In the meantime I had chopped all the veggies. As I recall some of the reviews had said it was a bit soggy. So to avoid this. First of all I put all the ingredients in the pan and let them fall a bit. Tomatoes and tomatoe puree I added to the pan after about 20 mts. Then I added the chopped tomatoes after draining out about 2 cups of clear juice from the botton of them. So this made the salsa not very runny. I just took brown sugar and avoided the white sugar, took fresh pressed garlic and a big bunch of fresh korainder. My husband is very hard to please. But he and my girls loved the recipe. Definitely a keeper. It makes great home made gits too. Thanks again :)
Great salsa!! This was my first attempt at canning and it came out great. I can't wait to make more.
My girlfriend called to ask me for a recipe for salsa and I just happened to pick this recipe. My friend called to tell me that this was the best salsa ever - her significant other could not get enough of it and had just finished eating a bowl.
This salsa is a big hit around my house. Thank you for sharing! I did find it a bit sweet, so the second time I made it I only used 1/4 brown sugar and no white sugar. Yummmmmy!
I also cut the sugar in half and still thought it was plenty sweet. This was so awesome! It made 7 pints for me. It really is delicious!!
The best salsa from allrecipes so far...cut back on the sugar, half of each was plenty. Added 4 jalapenos, 2 with seeds and cut back on the cayenne to please all the non "hot salsa lovers"...was perfect! I could add more heat for the "hot batch" no problem with more cayenne or hot peppers...good stuff
Made this today and it is really good. I will use this recipe for my salsa canning from now on. I left out the sugar, I thought it was good without it. I also used three jalapenos which I seeded and deveined. The heat was hot enough for my husband, without chasing the kids away. I doubled the batch and got 16 pints. I still have some tomatoes leftand I'm thinking about making some more to give away.
Loved this salsa! It has a sweetness followed up by a little kick! I will be making this again, and adding a little more "kick"!
Great tasting salsa! However, it is way too mild for my crowd so I add lots more cayenne and hot diced peppers (jalapeno, sarento) and hot sauce (Franks or Tabasco).
I thought it tasted a little too sweet. I'd probably try leaving out some of the sugar and adding some jalopenas. However, not a bad salsa :
This salsa is nice and thick. Everyone raves about it when it is served!! It is worth the time it takes to make it.
I canned a large batch of this mostly following the recipe. In the middle of December in Ohio, I popped open a jar and it tasted just as good as the day I canned it!
I've tried many salsa recipes, looking for "the one" that would satisfy my entire family's taste buds. This is it!! Hubby, kids & spouses as well as grandkids love this! I use my own tomatoes & peppers which makes it extra delicious. May try to grow my own onions this year as well.
I'm a newbie at canning so wasn't sure about quantity of ingredients, duh. Small peppers, onions? Med? Lg? So i guesstimated and for other newbies I ended up with 3 c onion (per other reviewer), no room for the yellow, 3 cups assorted peppers from garden but could've added another cup i think. Everything else was the same. The salsa is excellent, definately a medium, NOT mild, not runny or to thick but yielded only 4 1/2 pints. A lot of time for so little but very, very good.
Made salsa for the first time recently. This was a big hit with everyone I've served it to. Have passed on the recipe to others at their request.
I love this salsa, it has just the right amount of sweet and spicy. So easy to make. I made this recipe 3 times this season. Everyone eats it up so fast i have to make more.
Very good. I used double the cumin, no cayenne, six jalapeños, one bell pepper and only two table spoons of brown sugar, no white sugar. Marc would prefer no sugar and chunkier. I boiled for three full hours. I did not have tomato paste so I used some homemade tomato sauce. Overall, this is a hit. Worth making again whe the garden puts out lots of tomatoes and peppers.
This salsa is the best I have made. I did change the recipe a little. I took out the white sugar as it was just to sweet for my taste, and instead of the cheyenne I used fresh hot peppers to the heat I wanted. Either way you do it, it is very good. Make more than you think you will need, cause it will go fast.
Great recipe! I halved the sugar, used jalepeno peppers instead of banana, and doubled the cumin. Very tasty, so glad I found it.
best!!!!!! Will use this recipe every year!
I had never made salsa before,but had so many tomatoes from our garden I was looking for a new way to use them. My family never cared for salsa, that is until they tried this! Now they can't get enough!!! I made a double batch & did add a few more peppers (a couple really hot ones too) just because they were in the garden. I've had so many requests that next year I'll make several batches! P.S. Makes a great Mexican Pizza! Just use instead of traditional sauce!
Great recipe! I substituted cayenne for fresh jalapenos, about 6 seeded, and added cilantro. I only added 1T of the sugars too. I needed to do something with all my garden tomatoes. This was perfect. Thanks!
This is absolutely by far the best salsa I made. I am new to canning and wanted a simple, easy recipe that tasted great. The salsa came out so good. My family and friends can't wait for me to make another batch. I wouldn't change anything.
This salsa is worth every min of time spent making it! I did add one jalepeno to it..gave it a little more bite. It is just delicious. Thanks so much for sharing it!!
I made this last year and canned them in pint size jars. I gave a few of them out to my friends and I was told it was the best salsa they had ever had. Time to make more for the upcoming winter. thanks for a great recipe Tami.
YUM 3 cups onions--mix sweet, white and yellow, 2 1/2 cups peppers all colors. Used 4 habaneros, no pepper flakes. Added cilantro. Made 4 pints.
Love Love Love this salsa! And so do all my friends and family!