Annie's Salsa Recipe (2024)

Annie's Salsa Recipe (1)

Image by: Barnmom

8 cups tomatoes, peeled, chopped and drained

2-1/2 cups onion, chopped

1-1/2 cups green pepper, chopped

3 - 5 jalapenos, chopped

6 cloves garlic

2 teaspoons cumin

2 teaspoons ground black pepper

1/8 cup canning salt

1/4 cup fresh cilantro, chopped

1/3 cup sugar

1 cup 5% apple cider vinegar

2 cups (16 oz.) tomato sauce

2 cups (16 oz.) tomato paste

Mix all ingredients, bring to a boil and boil for 10 minutes. Pour into hot pint jars leaving 1/2" headspace, seal and process in a boiling water canning bath for 15 minutes. Adjust for your altitude (see below).

Makes about 6-7 pints.


Additional Notes for Ingredients and Processing


8 cups tomatoes, peeled, chopped and drained

Any type or color of tomato may be used (paste, canning, beefsteak, a combination of different types, etc.) The paste types will be meatier, the canners such as Rutgers are somewhat juicier than paste types and the beefsteaks the juiciest of all.

Some prefer, as Annie does, to remove the tomato seeds and gel sacks. Some don't remove the seeds - this is personal preference.

Measure after peeling, chopping and draining.

2-1/2 cups onion, chopped

Roughly a 1/4" chopped size (this is the size used in the NCHFP testing - a little larger won't matter, but try not to have the pieces larger than 1/2" maximum).

1-1/2 cups green pepper, chopped

Roughly a 1/4" chopped size.

3 - 5 jalapenos, chopped

Any combination of green, red, whatever color peppers is fine. 3-5 jalapenos equates to roughly 1/4 cup, so total peppers cannot exceed 1-3/4 cups. For a spicier salsa, you can decrease the sweet peppers and increase the hot peppers by the same amount. Or, you can use hotter peppers (such as habaneros or serranos) but the TOTAL amount of peppers cannot exceed 1-3/4 cups.

6 cloves garlic, minced or finely diced

Do not increase. Small differences in size of cloves should not matter.

2 teaspoons cumin

For taste only. Can be reduced or left out entirely.

2 teaspoons ground black pepper

For taste only. Can be reduced or left out entirely. Any dried ground pepper such as cayenne may be substituted for a portion of or all of the black pepper.

2 tablespoons (same measurement as 1/8 cup) canning salt

For taste only. Can be reduced or left out entirely.

1/4 cup fresh cilantro, chopped

Can be reduced or left out entirely. Do not increase. Dried cilantro or other dried herbs may be added, but not more fresh herbs (fresh herbs change the pH - dried herbs do not). Add additional fresh herbs only after you open the jar.

1/3 cup sugar

For taste only. Can be reduced or left out entirely.

1 cup 5% apple cider vinegar

Can use any flavor vinegar (white, cider, etc.) as long as acidity is at least 5%. However, you can substitute bottled lemon or lime juice in any proportions according to taste (for example, 1/3 cup vinegar, 1/3 cup lemon juice, 1/3 cup lime juice) as long as the total equals one cup.

2 cups (16 oz.) tomato sauce

Can be reduced slightly. See "Canning & Processing" notes below.

2 cups (16 oz.) tomato paste

For texture only. Can be reduced or left out entirely.

JAR SIZES

You may: Process in pint jars (either regular or wide mouth) or smaller (12 oz., 8 oz. half pints, or 4 oz. quarter pints). Process all smaller sizes at the same processing time for pints.

You may NOT:
Process in larger jars (24 oz., 32 oz. quarts or 1/2 gallon jars). Testing was done only in pint jars.

CANNING & PROCESSING

The recipe for pressure canning originally specified 1/3 cup vinegar and copies of that recipe are still available on the Internet. Pressure canning salsa has not been tested, therefore it is not officially recommended.

If you wish to pressure can the salsa, you must include a full 1 cup of vinegar. Processing time that is currently used by some is 10 lbs. pressure for 30 minutes. Adjust for your altitude (see below).

Because salsa is eaten out of the jar without heating and includes low acid vegetables such as garlic, onions and peppers, it is one of the riskier products to can at home due to two factors: the pH or acidity level (the normal cutoff point for boiling water bath vs. pressure canning is a pH of 4.6 and salsa can edge very close to that) and the density of the product.

The salsa should be thin enough for the liquid portion to thoroughly suspend the chopped vegetables so the very center of the jar heats up to the same temperature as the outer portion next to the glass during processing.

If you want it thicker, puree it AFTER you open the jar. DO NOT puree before processing - this would affect the density. Or, add a thickener such as Clear Jel or cornstarch AFTER you open the jar.

DO NOT add other low acid vegetables before processing, such as corn or black beans. Only add them after you open the jar.

ADJUSTMENTS

If you live above 1000' in elevation, you need to calculate your altitude adjustments for both boiling water bath (BWB) and pressure canning (PC). As your altitude goes above 1000 feet the atmospheric pressure is reduced. This causes water to boil at temperatures lower than 212 degrees Fahrenheit.

For safety in water bath canning, you must bring the contents of your jar to at least 212 degrees Fahrenheit. To compensate for the lower boiling temperature at altitude, you must increase processing time.

For this salsa recipe, BWB times at altitudes of (per the Ball Blue Book):

Up to 1000 ft. Processing time is 15 minutes.
1001 - 3000 ft. Increase processing time an extra 5 minutes to 20 minutes total.
3001 - 6000 ft. Increase processing time an extra 10 minutes to 25 minutes total.
6001 - 8000 ft. Increase processing time an extra 15 minutes to 30 minutes total.
8001 - 10,000 ft. Increase processing time an extra 20 minutes to 35 minutes total.

Adjustments for pressure canning can be found in the Ball Blue Book or on their website.

Do make sure you know the altitude where you do your canning. People that live in Denver know they are in the Mile High City and have to make adjustments, but portions of cities like Atlanta, Pittsburgh, and Oklahoma City are all above 1000' and it may be something you're not aware of and need to be compensating for.

DO I HAVE TO USE BOTTLED LEMON JUICE?

The pH scale runs from 0 (very acidic) to 14 (very alkaline).

Each increment from 0 to 14 is 10 times more acidic/alkaline (remember the "magic" number of pH 4.6 for BWB vs. pressure canning). pH testing on fresh lemons ranged from 2.20 to 3.20, so one variety of lemon or even an individual lemon grown in a different orchard might be 10 times LESS acidic than another. Bottled lemon juice, which is processed to a standard acidity, is used for testing in recipes and is also pasteurized, therefore it also will not create any further enzyme reactions in your canned goods (per the folks at ReaLemon a couple of years ago).

Note: Bottled lemon or lime juices are only called for when canning borderline pH foods (tomatoes and salsa usually). If you are making jams and jellies with high acid fruits (any fruit excluding Asian pears, bananas, mangoes, figs and melons), feel free to use fresh lemon or lime juice.

Do I personally like using bottled lemon juice? Not particularly, but when a canning procedure SPECIFICALLY CALLS FOR IT, I use it without questioning it.

A very good explanation is in this publication from North Dakota State University - "Why add lemon juice to tomatoes and salsa before canning?"

Especially note the different pH values of individual varieties of tomatoes (and there are thousands more varieties).

For the more science oriented, this 2004 paper from the NCHFP:

On safe acidification of salsa for home boiling water canning

Annie's Salsa Recipe (2024)

FAQs

How can I make my homemade salsa taste better? ›

Balance flavors; add salt, vinegar, lime juice, bottled hot sauce, and pinches of sugar, tasting frequently, until you achieve the perfect balance of sweet, savory, salty, sour, and spicy.

Is lemon juice better than vinegar for canning salsa? ›

Lemon juice is more acidic than vinegar and has less effect on flavor. You can safely substitute an equal amount of bottled lemon juice for vinegar in salsa recipes using vinegar. However, do not substitute vinegar for lemon juice because this would reduce acidity and produce an unsafe product.

Can I use lime juice instead of vinegar when canning salsa? ›

Adding acid is necessary to safely preserve salsa

Follow recipe directions for adding vinegar or bottled lemon or lime juice to home-canned salsa. Don't substitute vinegar for bottled lemon or lime juice, unless this substitution is given in the tested recipe, or an unsafe product may result.

What is the shelf life of home canned salsa? ›

According to the USDA, you can expect your salsa to be safe for over a year. Higher-acid canned goods typically are safe to consume for up to 18 months, which is slightly less than low-acid ones, which should be safe for two to five years.

Why does Mexican restaurant salsa taste so good? ›

While some restaurant-style salsas may be prepared in large batches to meet demand, the emphasis on using fresh, high-quality ingredients remains a constant, no matter the quantity. A unique blend of fresh tomatoes, onions, cilantro, and lime juice contributes to the vibrant, lively taste of restaurant-style salsa.

What gives salsa more flavor? ›

Roasted tomatoes, peppers, or garlic because roasting anything provides a smoky flavor that we love. Black garlic for a complex, kinda sweet-kinda sour, mildly garlicky but finger-lickin fantastic taste. Smoked salts for a fuller flavor. Corn niblets or diced avocado for added texture and a hint of savory flavor.

Why do you put vinegar in salsa? ›

All great salsa need a hit of acidity to lighten and brighten their flavors. Perry and Damuck like lime juice (skip the zest; it's too perfume-y), plain white vinegar, or red wine vinegar, which is a nice match for the tomatoes. Avoid vinegars with overly bossy or clashing flavors, like balsamic and apple cider.

How much vinegar do you put in salsa before canning? ›

Add one of the following for acidification:Pint JarsQuart Jars
Bottled Lemon Juice1 tablespoon2 tablespoons
Citric Acid¼ teaspoon½ teaspoon
Vinegar (5 percent acidity)2 tablespoons4 tablespoons
1 more row
Aug 11, 2020

How much vinegar should I add to salsa? ›

ingredients
  1. 2 medium ripe red tomatoes.
  2. 1 cup canned diced tomato, undrained.
  3. 1 -2 fresh anaheim chili, seeded (depending on how spicy the peppers are and how spicy you want your salsa)
  4. 1 tablespoon white vinegar or 1 tablespoon apple cider vinegar.
  5. 14 cup chopped cilantro.

Do you have to boil salsa before canning? ›

Do You Have To Cook Salsa Before Canning? Yes, otherwise, if you can raw or fresh salsa, you will have to process it for a longer time than cooked salsa. This will take much longer, so it is better to cook the salsa before canning.

How much lemon juice to add when canning salsa? ›

Pour ¼ cup bottled lemon or lime juice for each clean pint canning jar. Pour in hot salsa ingredients leaving ½ inch headspace. Attach two-piece canning lid. Invert jar several times to mix salsa and lemon/lime juice.

What are the best tomatoes for salsa? ›

Roma Tomatoes are a popular choice for salsa-making due to their dense and meaty texture, small number of seeds, and full-of-flavor tanginess. Variations of this tomato are sometimes called “plum” or “paste” tomatoes. Red Beefsteak Tomatoes are another favorite for those who favor a juicier tomato in their salsa.

Can I eat 2 year old canned salsa? ›

If canned and stored properly, its shelf life is about 12 to 18 months. Salsa older than this is safe to eat if the jar is in good condition and the seal is intact. Its quality, however, may be poor.”

How do you know if homemade salsa is still good? ›

When To Throw Out a Jar of Salsa
  1. A change in color. ...
  2. Signs of mold, fuzz, or unidentified bits in the container.
  3. A noticeable separation of ingredients.
  4. It is a considerable amount of time past the recommended expiration date.
  5. An unappetizing or "off" odor upon opening the jar.
  6. A bad taste.
Feb 24, 2023

How do you increase the shelf life of homemade salsa? ›

Here are a few tips to help extend the shelf life of your salsa:
  1. Make sure you refrigerate your homemade salsa immediately after preparing it.
  2. Use clean utensils when dipping or scooping from the jar.
  3. Always seal the jar tightly after each use.
  4. Store your salsa in a cool, dry place if it's unopened.
Nov 27, 2023

Why does my homemade salsa taste bland? ›

Using the wrong amount of salt

Add too much salt to your salsa and it's all you can taste. Add too little and the veggies and herbs can come across as a little bland.

How do you make bland salsa better? ›

Usually most factory-made salsas have too much salt, but if your salsa is bland, adding some good-quality sea salt and some lime juice can give it a lot more flavor (lemon works, too, but lime juice works better in salsa). And don't forget lemon and lime zest: citrus zest elevates almost every dish it's added to.

Do you add vinegar to homemade salsa? ›

At its most basic, a good salsa is comprised of chopped tomatoes, onions, cilantro, garlic, lime, salt, a little jalapeno for a kick, some vinegar, and sugar.

How do you balance spice in salsa? ›

Cool Down Too-Spicy: Salsa

For red-based salsas, add more tomato, if possible, or add finely chopped cucumber, avocado, fresh leafy herbs, mango, melon or oranges. A touch of honey or sugar may also help.

References

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