Oh my goodness, I love this salsa!!!
This is my mom’s classic salsa recipe that she has been making for years and I’m so happy to finally get my hands on it!
For this recipe my mom uses whole, peeled canned tomatoes. I’ve never tried using fresh tomatoes but I’d imagine the recipe could easily be tweaked to use fresh ones. While I always grow tomatoes I never have enough to make salsa AND enough to just eat plain or to use in recipes – so I’m happy using canned tomatoes. If I somehow end up with a ton of fresh tomatoes though I will try them in this salsa recipe and give you an update!
As written it’s not spicy – just a perfect balance of flavors. However, if you prefer an extra kick just leave the seeds and veins on the jalapeno’s 🙂
This recipe makes a lot, and I mean A LOT. I recommend that you either give a bunch away, can it, or both!
You might think that canning is just too hard and too much work but I’m here to tell you that it’s easier than you think. To put it simply, all you have to do is boil the jars, add the salsa, boil them again, then let them cool – easy peasy right!?!
There are a few details you need to know though, so here are my easy instructions for canning your salsa. I recommend that you start this process while your salsa is simmering.
1- Sterilize your canning jars. To do this, run your jars through the dishwasher on the “sterilize” cycle without other dishes OR place jars in a large pot, fill with water, bring to boil, and then boil for 15 minutes. Do not let jars set in water for more than an hour afterwards. Carefully remove jars with tongs and set aside. Don’t turn the burner off and don’t dump the water, we will be using it again shortly! I had a bit of scum on my jars after boiling so I rinsed them off with filtered water. I’m not sure if I should have done that or not but they seem to have sealed just fine!
Note: Do not boil the canning lids as this can harm their adhesive rings. Instead, add the canning lids to the hot water after you turn off the heat when the jars have finished boiling.
2- When the salsa is done simmering, pour the simmering salsa into the jars leaving 1/4 inch of headspace.
3- Wipe the rims of the jars so there are no drips – this is important so your jars seal properly! Then, tightly screw on the lids of the mason jars.
4- Place the jars into a large stockpot filled with boiling water. Note- If you sterilized your jars by boiling them add them back to the same pot of boiling water. Place as many jars as will fit but don’t overcrowd them. Once the water returns to a boil, cover and boil for 15 minutes.
5- Then, remove the stockpot lid, turn off the heat, and allow the jars to rest in the water for another 5 minutes.
6- Very carefully, remove the jars from the stockpot with tongs (and a wooden spoon to support the bottom if needed) and set on a towel, leaving some space between each jar to allow them to cool. Note- If metal bands seem loose during processing, it’s OK – don’t tighten them!
7- After at least 12 hours (but before 24 hours) you can can test your seals. Lightly press the top of the lid – it should be firm. If the center bubbles up and down it didn’t seal correctly and you need to start over or refrigerate it. Your canned salsa should last for 12 to 18 months.
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- 5 28 oz. Cans Whole, Peeled Tomatoes (I buy organic and BPA free)
- 2 Onions, finely chopped
- 10 Jalapenos, finely chopped, seeds and veins removed for less heat
- Salt to taste, I used 2 Tbsp. Kosher Salt (use pickling salt or a salt without iodine or additives)
- 1 tsp. Garlic Powder
- 3 Tbsp. Parsley
- 2 tsp. Celery Salt
- 1¼ C White Vinegar
- 1 Tbsp. Honey or Coconut Palm Sugar
- Add all ingredients to a very large pot.
- Bring to a boil. Reduce heat to a simmer.
- Simmer until all veggies are tender, around 30-40 minutes.
- Taste and add additional salt and garlic powder if needed.
- Mash with a potato masher until you achieve your desired consistency.