8 cups peeled, cored, chopped fresh tomatoes 2 cups seeded and chopped fresh jalapeno peppers, or to taste 2 cups chopped onion 8 cloves garlic, minced 1/2 cup chopped fresh cilantro 1 tablespoon salt 3/4 cup cider vinegar 1/4 cup fresh lime juice
Combine all ingredients in a large pot. Bring to a boil over medium high heat. Reduce heat and simmer about 10 minutes. Pour hot salsa into hot pint jars, leaving 1/4 inch headspace. Seal jars with two piece caps. Process in a boiling water bath for 15 minutes.
1pepperhead Member since: September 23, 2013 REVIEW:
Has this recipe been tested for safety by USDA or
a university extension service?
Jun 30, 2013
My plan was to can some and eat the rest right away. So much for that, we ate ALL of it the first day! Next time I'll make two batches, one to can and one to eat!
Dec 17, 2012
I think it's ok (as in safe) to substitute lemon or lime juice for the vinegar, if you don't care for the flavor. Keep the proportions, though. If the recipe calls for 1 cup of vinegar, substitute 1 cup of lemon.
Sep 25, 2012
Hey my last batch i forgot to core the tomatoes.. brain fart!! The salsa will be runny but is it still safe to eat??
Sep 16, 2012
Rosa5 Member since: September 16, 2012 REVIEW:
I made this salsa last night with tomatoes and peppers from my garden. Delicious and very much to my family's taste. I have to reiterate what a poster below says though. Don't reduce the amount of vinegar or acid called for in the recipe. This is because you are not just water bath canning tomatoes but peppers, onions etc. These lower the Ph of the product and this is why so much acid is needed to safely can them. If you want to make this with less vinegar, you have to pressure can rather than water bath can it. To do otherwise is to risk botulism which is very nasty indeed.
Sep 13, 2012
This is similar to an uncooked salsa that my family loves. I decreased the vinegar to 1/2 cup and increased the lime juice to 1/3 cup. Instead of the garlic cloves I used 2 tsps garlic powder. I used Roma tomatoes which are less juicy and so made a thicker salsa. Came out delicious.
Sep 12, 2012
happy camper REVIEW:
Great tasting salsa, My outcome with this recipe was that it produced six and a half pints of salsa not four.
Sep 8, 2012
It was a very good start, but way too much vinegar. You probably only need about a Tablepoon per pint to raise the acidity, especially when you include the lime juice. I will make it again but with much less vinegar. As with the rest of you, I added tomato paste, some black pepper, and a pinch of cumin. (As a guideline to acidity, the Ball Company, maker of all things canning, has a recipe for canned salsa that uses just 1 TBS vinegar per pint)
Sep 7, 2012
salsagirl COMMENT: I've canned salsa for 20 years now and this is basically the recipe I used less the lime juice and white vinigar, not cider. I'd never can pints under 20 minutes though.
Aug 28, 2012
loon12 Member since: August 28, 2012 REVIEW:
this is not meant to be inapropriate..but everyone that reviews the recipe seems to think that they can change the vinagar or lime juice content wiithout harm as if it was in there for taste....there is a biological reason for the acid in the recipe without it you could be poisoned.. harmful bacteria is controlled by the ph of the product...there should be a disclaimer attached to the recipe explaining this for peoples protection.as for the recipe ive tried dozens and it is about the best so far.
Aug 19, 2012
newcanner COMMENT: This recipe looks great and I'd love to try it! However for all of those reducing the vinegar content, my understanding is that the amount of vinegar is important for adequate preservation. I would be cautious about using the product fairly quickly if lowering the amount of acid in the recipe. Perhaps I am mistaken though.
Aug 5, 2012
We love this recipe and have been making it for several years. One variation we like is to add some canned chipotle peppers to give it some smoke flavor. We buy the small can of chipotle peppers in adobo sauce and chop up a few chipotles and add while cooking. We also add the tomatoe paste to make it a bit thicker. We can around 150 1/2 pints each season and make several different variations by changing the types of peppers to make some milder and some hotter. We get the most compliments on the ones with the chipotles.