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OMG, I made it out of my end of garden vegetables, It was so good, then I added mango and pear, this recipe is a keeper. So good.
Made it and loved it! Now I have a question: Have you ever made this salsa with green tomatoes? I just harvested a ton before our first frost, and am looking for ways to use them.
Hi Christel, good question! This would be really tart made with green tomatoes, so I’d recommend canning our green tomato chutney instead. It’s great!
This is by FAR the best salsa recipe I’ve ever made. It’s only October and I’m hopeful that this will get us through the year. We’re on our fourth quart since last month! Definitely going to save this one and can double or quadruple the amount next year. Thank you for sharing your wonderful recipe.The only thing we did differently was to leave the jalapeño seeds in as we love it a little spicier. I’d give this recipe a ten star if I could!
The steps were wonderful but agree with those that said it has too much vinegar A wish I would have tried a much smaller amount to begin with.
I’ve been canning different salsa recipes for decades and this is the best yet! The tiny bit of ACV vinegar gives it just the right zing to flavor the salsa without overpowering the natural flavors in any way, not to mention the health benefits of the organic raw apple cider vinegar in the first place. Less salty than most canned salsa, your recipe is a hit in our household! We canned 100 jars of your salsa recipe as our family can’t leave this stuff alone; hoping we have enough to make it through the winter! Our entire family enjoys your salsa recipe very much, thank you for sharing!
Great, Carol, I’m delighted you and your family like the salsa!
I’ve made this multiple times, always excellent!
I was really hoping this recipe would turn out. Unfortunately, after several hours of working hard in the kitchen and following the recipe exactly (broiling the tomatoes and peppers as suggested), the taste was overpowered by vinegar. I added almost a full cup of sugar to hopefully get the vinegar taste to calm down a bit but it still tasted bad. I canned 13 pints and 3 quarts of salsa and they will have to all be thrown out or used for something else. Very disappointing, especially when there were so many positive reviews on this recipe. Had I known, I would have used lime or lemon juice and pressure canned this instead of wasting all my tomatoes from my garden and trying the vinegar which ruined the taste. I don’t ever write bad reviews but I don’t want someone else to work as hard as I did and have their canning not turn out in the end. I am a great cook and have canned many times before. Again, it could have tasted way better but the vinegar took away any great flavor that this salsa could have had.
Have you ever canned salsa before? Honestly, it probably would have been ruined by all of the sugar anyways. After you can the salsa and it sits for a few weeks, the flavors really mellow out. It won’t taste the same after canning as before. I personally prefer to use white vinegar instead of apple cider because white vinegar has a much more neutral flavor. Once a recipe is canned, any probiotics that make cider vinegar so popular are gone anyways. You could also sub 1/4-1/3 of a cup of the vinegar with store-bought lime juice.
I realized after posting my reply I didn’t say I tripled the recipe so it would’ve been 1/3 c. extra sugar per batch. Yes, I’ve canned salsa before. This recipe said to use apple cider vinegar and I tried to stick to that. Unfortunately, it didn’t turn out as expected.
I wouldn’t toss it. It can’t possibly be that bad as mine is delicious. I’m thrilled that I chose this recipe! Perhaps you don’t like the tartness of vinegar and others might. Don’t use your good jars, but put it in ‘refrigerator’ jars and give it away…with the caveat that it must be refrigerated.
I doubled the recipe and it tasted great but 2 cups of vinegar absolutely killed the flavor and all I can taste is vinegar. I used ACV with the mother. Would that be stronger than other ACV?
Hi Nicole, apple cider vinegar is between 5 and 6 percent acidity. I have a bottle with the mother and it’s 5 percent, so I suppose it’s not so much about the mother. You can look at the bottle and the percent acidity will be on there. That said, if you switch to a different vinegar, it should have a minimum 5 percent acidity for safe canning.
Use white vinegar. Much more neutral in flavor.
How hot is this salsa? I like mine to be mild. Is there a way to make it less spicy if it is quite hot?
Hi Emilie, the spiciness of this salsa depends a lot on the peppers you use. Jalapenos can vary a lot in heat from individual peppers. If you used milder peppers, such as poblanos or even bell peppers, you’ll have a much milder salsa. Taste the peppers before and after roasting, too, so you have a good idea of the heat level they’ll deliver. I always do this, because the heat peppers pack can vary so much. I’ve had mild jalapenos, and jalapenos that were killer even in tiny amounts. Whatever route you take, make sure you use the same amount of peppers (a pound).
I made a double batch on the weekend, it was terrific! I have a bunch of frozen tomatoes from last year and wondered if I could use these to make more salsa? Thank you.
Hi Jennifer, we are so glad you like the salsa! Thawed tomatoes will be totally mushy and likely won’t char the way fresh ones will, so I’m not sure how they’ll work in this recipe. I’ve actually canned thawed frozen tomatoes before, and one cool thing is how their skins slip right off without broiling or blanching. In any case, using the frozen tomatoes would change the flavor and texture of your finished salsa, since you won’t be able to char them as well. In which case you might be better off using fresh tomatoes, considering the work involved. Hope that helps!
Hey ! I’m super interested and excited about your salsa . But one thing I’m not about apple cider vinegar. Would I be able to safely swap it with normal vinegar?
Hi Paula, Here’s what Elise said replying to a similar question: “That should work fine, as long as the acidity of the vinegar you are using is consistent with that of apple cider vinegar.” Usually the acidity percent will be on the front of the bottle. My bottle of apple cider vinegar says it’s 5% acidity. Hope that helps, and happy canning!
This is a great recipe! So easy and delicious. I roasted the tomatoes and peppers on the grill. The skins all slipped so easily on the tomatoes this way! I don’t think I’ll ever peel by boiling again. Now I’m looking to find another bunch of tomatoes so I can make another batch. Oh, I couldn’t find anaheim peppers, so I went with a couple of big anchos, three seranos and two jalapenos. I bet you could use just about anything as long as you stick with a pound of them.
Could I up the jalapeños and still keep the acidity level save?
Hi Jenny, if you want more heat, I would recommend swapping out some of the jalapeno with a habanero. I would not increase the physical volume of chile peppers.
Loved the recipe! Unfortunately we are down to the last jar. Time to make more!
Thank you so much for this recipe , my kids ( all adults )love hot spicy, me not as much , I toned the recipe down a bit with sugar, as suggested, and went with canned chilies. Love it , will definitely add this to one of my favourites , so simple ( I also legit cook down a it as I like salsa a little thicker ,♀️❤️
Can I use citric acid to replace some of the vinegar for water bath canning?
Hi Jane, I wouldn’t know what to recommend here. Maintaining the overall acidity of the salsa is what is key and is what will prevent botulism. If you have citric acid and not vinegar, you may need to find a different recipe.
I have lots of tomatoes, jalapenos, green/red bell peppers and poblano peppers, but no anaheim in my garden. May I substitute the anaheim with poblanos?
Hi Tammi, sure! That’s a perfect substitution.
Can this be done in a pressure canner?
Hi Pam, yes this salsa can be canned in a pressure canner. If you use a pressure canner, you won’t need as much vinegar. So scale it back if you want if you are pressure canning.
At what pressure and for how long?
Hi Sarah, I just looked into this, seeking a low-acid pressure canned salsa recipe from a trusted source. And there aren’t any. This is not to say it can’t be done, it’s just that with canning, we only recommend recipes from sources we know offer the most proven and safe recipes out there. I looked at USDA and Extension Service offerings, and they only have water bath canned salsas. There’s a mega post on salsa canning on Healthycanning.com (Ball Canning’s site) that goes into more detail on this. But it does not quite answer your question!
When pressure canning, always cook for the longest time recommended based on the ingredients in the recipe. For example, tomatoes are 20 minutes for a pint and peppers are 35, so these would need cooked for 35 minutes in a pressure canner. I’ve never tried pressure canned salsa myself.
I found this: https://www.leaf.tv/articles/how-to-can-salsa-with-a-pressure-cooker/
Is it safe to can this if the cilantro is removed?
Yes, you may omit the cilantro and still have salsa that’s safe to can.
I made it the other day and it was excellent!!! But unfortunately it was way too spicy for my kids. Can I use bell peppers instead, or just leave them out completely? I’m not sure if that’s possible because of the canning process. Thank you!
Hi Sam, glad you liked the salsa! Sounds like you have plenty of spicy salsa just for the grownups :) But as for omitting the peppers, it’s not a good idea. Here’s why, according to Elise: “The vinegar in the recipe is mostly to offset the lack of acid in the peppers, so it would throw the balance of the whole recipe off. That said, you could conceivably leave out the peppers and reduce the vinegar, but I don’t know what the amount of vinegar you would need then to ensure safely canning this recipe if you are water bath canning.” If you used milder peppers, such as poblanos, that might help quite a bit. Taste the peppers before and after roasting, too, so you have a good idea of the heat level they’ll deliver. I always do this, because the heat peppers pack can vary so much. I’ve had mild jalapenos, and jalapenos that were killer even in tiny amounts.
Hi Sam, you can easily use bell peppers in place of the chile peppers, just make sure you use the same amount (a pound). Ditto on everything Sara said about tasting the peppers. Some are wonderfully mild, and some are ridiculously hot. So it helps to taste!