"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." — Tami
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red onion, chopped
white onion, chopped
yellow onion, chopped
fresh tomatoes, peeled and chopped
banana peppers, chopped
green bell peppers, chopped
3 (6 ounce) cans
1 1/2 tablespoons
1 1/2 teaspoons
pint canning jars with lids and rings
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.
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.
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.
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 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.
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!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/64 of a recipe
Servings Per Recipe: 64
Amount Per Serving
Calories from Fat: 2
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