I learned something very helpful last year after watching a ketchup making video. The skins of the tomato contain a lot of pectin. I’ve done this with my last two sauce making endeavors…keep the skin and and cores in a separate bin, when ready, blend them in the blender and add them to your sauce after it is cooking. It will thicken your sauce up and keep it from being as watery.
Thank you, thank you, thank you for speeding up the chopping process, etc!!! I do despise those s l o w choppers who drag the process out so long! I really appreciate the way you show how to process!!! 👍👍👍
I've been gardening for over 20+ years but never canned before. Your recipe intrigued me as it is similar to the salsa I make at home. I like adding bell peppers to cut the spiciness of the jalapenos. It also makes the family happy as sometimes I like to go with one more jalapeno than I know I should. It's a lovely Sunday afternoon and I am canning your recipe straight from my garden, today, almost done! Thank you !
I learned more in your almost 30 minute video about canning/salsa than I have in many many videos that I have searched just about canning! Thank you! 🤦🏻♀️ I will have to give this salsa a try it looks delicious!
You sir have became my new favorite channel on TH-cam! I'm currently getting into homesteading and gardening, although as a kid we used to garden. But now I'm getting into canning and such, and I LOVE salsa. Especially hotter salsa. I'm definitely saving this video for future reference!
Thanks Christopher, that is a great compliment! I'm glad you liked the salsa video. In case you haven't browsed through them already, I have a whole bunch of other canning videos as well (including some other types of salsas).
I don't even do all that. I keep my skins on bro... bangin! Right out of my backyard garden. A few Jalapenos go in, some habeneros, and one big ass banana pepper... two SMALL garden onions. Let it all mingle for about 2 days and it's sooooo good. ohhhh and lots of garlic... I do like the idea of adding some vinager.
I would also suggest when sterilizing the jars to not put them in a pot covered with water because that's a lot of water to bring to a boil and takes a lot of time. What I've done for years is I'll put them in upside down and steam them instead of boiling, steaming is just as hot and plenty hot for sterilizing the jars. It's also much faster getting to temperature, and a lot easier when removing the jars.
I, too, have done this for many years. Steam is always hotter than liquid water, due to physics. I firmly believe that this method is actually better in terms of effectiveness, in addition to ease and efficiency.
How he is sterilizing is exactly how they should be sterilized. Just because you suggest something doesn't make it the proper way to do it. My grandmother sterilized her jars in boiling water. Every canning cookbook says to boil the jars for 10 minutes. I would rather be safe than sorry and die from botchalusm.
Oh my goodness!!!! I finally, finally found a kick a** salsa recipe!!! This turned out AWESOME!!! I have tried many recipes but this one is THE ONE!!!! Thank you for sharing this recipe!!!!
Just made this recipe but submitted half the vinegar with pickle juice and added some chopped dill pickles to add a pickle kick. Love how it turned out!
Can you tell me how your salsa turned out. I want to make it too but also wanted to switch the vinegar for lemon juice. Did you use the citric acid as well or did you omit that?
@SuperCounteyChick. Was response was directed to you. How did the salsa turn out with switching out the vinegar for lemon juice? Did it taste fine? also did you omit the citric acid?
@@kjquezadafulI did this with the identical recipe except I added chili powder sbx cumin. It was great. I added 1.3 cups white vinegar and no citric acid.
With regards to the discarded tomato skins, could you dehydrate them and then grind them into tomato powder, put them into a sealer jar and vacuum seal it? You could then use the powder as an ingredient in cooking various dishes. Do you think this would be a viable option, Great Lakes?
Hi Drummer. Yea you could use the tomato skins for powder. I didn't bother with it just because of how many skins it would take to make a worthwhile amount of powder, but I think it's viable.
Yes you can , and that is a great option . Tomato powder and vacum sealed , would last for ever . I would throw in some tomatoes with those skins too .
I put my tomato skins in the oven on my lowest setting to dry, let them cool and powder them in my blender. I use it in soups, sprinkle over corn chips with other spices, and add it to my rice water along with bouillion. Love it! Let me know how else you might use it. I have lots.
Your recipe is very similar to mine. Try adding some cumin SEED (not powder). I think you'll be very impressed. And I add lots of cilentro because I do love it. I also add in the rind and seeds of the jalepenos since I'm a spice lover. Tomatoes only need to be blanched for about 45 seconds.
Remind the newbies to never store canned goods with rings on..and never stack on top of each other without cardboard or something in between. . Happy canning !
@@danwaller5312you can get a false or mechanical only seal. The band does not hold the lid on once its canned properly. But it can make a jar look like it's sealed but isn't. With the band off if it goes bad the lid will pop off from the gases let off by whatever is growing in there. Same problem if you set another jar on top of a lid.
@Dean-gq3wf sometimes not always especially if you set another jar on top of it or process them for long times or at higher heat. The same pressure that sucks the lid down can crease it like a car dent so it won't pop back up and people don't always check. Also that's a lot of faith to put on a 15 cent lid made in bulk. They certainly make defects that won't pop up or down. I'm sure you've had some that didn't seal even though they were done correctly.
I really enjoyed how straight forward and easy you made this out to be. I've always thought Salsa making was crazy complicated... But This has shown me it's not really that tough! I think i'm gonna try this out this week! I love Restaurant style salsa, and the stuff I had been buying from Walmart is never in stock! So i'm gonna give this a go!
This recipe is an amazing help. It's very difficult and expensive to get good salsa in Germany so I started making my own. But your recipe is so much easier than what I've been doing last year around so next year when the tomatoes come in I will be canning like crazy to build a salsa stash! Thanks!
Suggestion to remove the extra liquid, ladle it after blending into a large strainer or cheesecloth, to get the extra liquid out to the desired thickness. That way you don't cook your veggies into stewed consistency. Save the veg liquid and you can add back in case you need to, or save it for other uses.
Great how to video. I grow more tomatoes than we can eat fresh and find making salsa is a great way to preserve the extra tomatoes. Thanks for sharing your recipe.
I stopped the whole process of boiling jars and heating lids years ago. Just clean your jars and soak them in hot water to avoid breaking them. Add a little (Star San) to the water; it will sanitize everything. Brewers have used it for years to sanitize their brewing equipment, a 32-ounce bottle will last you a year if you do a lot of canning. well worth the price.
I have made this recipe but added 1/2 cup of olive oil or grape seed oil to the mix. It came out phenomenal. It is not greasy at all and adds a zip to the flavor.
Thank you for your recipe and speeding up the cutting. I watch a couple people who keep it running trying to fill it in talking. That gets boring real fast. I speed up their videos 🤣. Love salsa. ❤️
I tried this recipe about 3 or so weeks ago and i was amazed. I had 7 jars of it but now only 1 left, i was robbed by family and my husband really likes it as well. I am currently making some more. Actually first time making it on my own. My husband who use to make salsa is disabled now so i am trying to make sure i do a good job. But this is definately a great recipe. Thank you for a great video.
I just stumbled across your video, and after watching it, I decided to give it a try. I've never made my own salsa before, so i decided to cut the recipe in half in case i didn't like it. It turned out really good. I will try canning some on the next batch.
I’ve been looking for a restaurant style salsa that I can can with a water bath and this was hugely helpful I think I’ll modify the recipe only to remove the bell peppers otherwise it sounds amazing thank you
Pressure it and keep the peppers in the salsa...Pressure for the longest length of veggie...not for tomatoes..look up onions and peppers...which ever is longest..thats the length of time used...
Made you’re recipe today. We like spicy hot and thats what I got lol. Next time need to cool it down a bit. This is my first time making it . I can’t wait to try it. Thank you for the great instructions.
Great presentation. So easy to follow and view. Good camera work. Your recipe and look of salsa caught my eye. So glad I stopped by and took time to watch. I will check out your other videos. Thank you
Iqor my Roman tomatoes and throw them in the freezer when I take them out of the freezer to use or the can up I just run a little warm water on them and just squeeze the Skin's right off of them you'd loved it much easier than blanching
I took my favorite salsa recipe and attacked the fire roasted method with eagerness. I'm not sorry. I have a absolute new favorite recipe that beats the heck out of any restaurant salsa I've ever had. Not going back from this new method!
We also prefer smooth restaurant style. I don't really want the bells in there so i may try this without them. I have peppers i made into sauce that i can add to the tomato & onions. Thanks & Blessings!
Great straight forward video, good instruction! Looks really tasty! One question: how many cups of chopped tomatoes do you think you had for this recipe?
I think probably somewhere between 6 and 8 cups. It won't hurt anything if you have a little more though. If you use less, the other ingredients might start to overpower the tomato (in both taste and acid content).
I do not know if this is the recipe for me but I'm pretty sure it's a good starting point. After all, recipes are made for tweaking until they become yours. What I do know is you make an excellent video. At least 8&3/4 maybe a 9. Hell, let's call it a 9!
Ha, there is definitely no getting anything past you guys! I realized I missed a jar after filling it with salsa, so I "secretly" stirred some citric acid in to that jar. I considered taking a moment to mention it, but the video is already half an hour long! Anyway, I might have to hire you to do QA on my channel, with attention to detail like that 😂
I also saw that. LOL. Hey, he will probably eat all of that stuff before it even matters. To me it looks delicious; and I don't even get to smell it. Since he gets that good aroma, I KNOW he will knock those seven jars out in no time. Just a little note about that style of "creamy" salsa. I make commercial hot sauce and sell it widely. I also do several live farmers markets to sell my hot sauces. Often, I have misc. peppers and ingredients left over from making pepper mash. So, I started making a salsa very much like this one and selling it only at my farmers market events. Very quickly, it became one of my biggest selling products at one of my markets. I often take 25 or 35 jars to this particular market and sell it out completely every time I take it. LOL. I am strongly considering making it commercially and putting it in my standard lineup. Everything else I manufacture is fermented, so I would need to work with my Process Authority expert to do this, but it might be worth the expense and effort. EVERY BODY loves salsa.
@@angelacarr4354 It's probably not a problem if you're seeing bubbles in there after canning. As long as all the steps were followed, I wouldn't worry about it.
This video was so awesome!! It’s straightforward, easy to understand and follow along with, I truly appreciate your efforts!! I’ve always wanted to can but was too intimidated and afraid of botulism.. I felt I needed someone to do it with me, to show me & now I have with your videos!! I do have a question, just use regular table salt or a special canning salt? Thank you again!
Thank you Janie, that is a great compliment and I'm glad my video helped you. Regarding the salt, it's best to use non-iodized salt (regular table salt has iodine in it). But if you use something called Kosher salt, pickling salt, cheese salt, or canning salt, you're just getting "salt". So use any of those (I generally use Kosher salt since it's cheap and available everywhere) and you'll be good!
@@GreatLakesPrepping I made this yesterday and canned 7 pints. Delicious and so simple following your guidance. Thank you!! Hubbie says “It’s a keeper” ❤️
I know this is a little late, but you missed the citric acid in the second jar from the left closest to you. Probably isn't an issue though. It looks really good as well.
Can I ask why you cook it first? When I make mine, I throw it all in the blender fresh. Just wondering if there is a specific purpose or just a preference.
Mostly to reduce it a bit. If you like it very thin, you could skip that step. Or an alternative would be to strain some liquid out first, but then you may lose some flavor.
Quick question, what would be the best alternative if we don’t have an immersion blender? I find it difficult to get a chunky consistency sometimes with my food processor unfortunately. Awesome video btw! Very straight foward and simple, and great general tips demonstrating the canning process 👍
Thanks! Are you looking for chunky consistency or smooth? For chunky, I just cut all my vegetables pretty small from the get-go, and then don't blend anything. For smooth, any sort of blender or food processor will work (though food processors tend to be messier than immersion or standard blenders). I like the immersion blender because I can stick it into the hot pot of stuff. For blenders or processors that require you to transfer the salsa over to it, I would wait until it cools quite a bit first, just as a matter of safety.
Try halving the tomatoes and broiling them for a few minutes.... heck of a lot faster and easier to remove the skin from the tomatoes. I just coat with a small amount of olive oil and a few minutes later they are ready to peel.
If peaches have a different acidity than tomatoes (which I imagine they do), you may need to modify it to incorporate more acid - or do pressure canning instead of hot water bath.
Can I freeze this recipe instead of canning it? It looks great so thanks! I’m growing San Marzano tomatoes but my bell peppers aren’t ready to harvest yet. Sent hubby to get them and he came back having spent $2 each for the peppers. 😖
You can definitely freeze it. Being that this is a blended/smooth salsa, it will freeze much better than a chunky salsa (since freezing will affect the texture of veggies).
Im new to canning, thank you for the great video, is this recipe from Ball or someplace where it was tested for safety, im reading that that is important
It's a tomato-based recipe, which by itself is *almost* high enough in acidity that you could skip adding more acid (like vinegar). But since salsa involves adding a bunch of low-acid foods like peppers and onions, it's wise to bring the acid back up a bit with something like vinegar. A lot of salsas also use vinegar to give it a little more "bite" in the flavor, but it certainly can help with the acid. If you absolutely don't want to use vinegar, however, you could raise the acidity with lemon juice, lime juice, or citric acid powder.
Hi, I canned your recipe for the first time this year! My family & I absolutely love this recipe! Could you tell me if this is a safe tested recipe? I only ask because I was asked. Thank you
Very smart to pre sterilize your jars. I grow gourmet mushrooms and do all of my own culture work. I can 100 percent tell you that in a pressure cooker or autoclave at 15-17 psi, 60 min is a general sterilization time for liquids. 90 min for liquid solid mixes. 45 min for tools such as jars, scalpels, jars, glass petri dishes. Anyone telling you that fifteen minutes in boiling water, without 15 psi of pressure is very incorrect. I will bet that a swab sample from any jar not pre sterilized will grow more bacteria and fungal spores on a petri dish than you could imagine
I have a recipe for chicken stuffed poblano peppers. And I find that I have to roast the peppers a little bit over the grill outside to blacken the skin and get it off of the peppers Because the skin does not cook as well as the meat of the pepper. Do you have any issues with the skin of the poblano‘s in this recipe?
Thanks for the comment. I don't seem to have any issues with the skin. I think everything I use poblanos for tends to call for them cut up into pretty small pieces. That might be the difference. Chili, salsa, etc. The small pieces, cooked down in liquid must take care of any texture issues there. I will keep that in mind though if I try something like a stuffed poblano recipe.
@@GreatLakesPrepping thanks for letting me know. I think I’m gonna try the recipe. I’m from Arizona so I really do like any kind of Mexican food and salsa. Funny thing I grew up in the upper peninsula of Michigan in the 60s and 70s we owned the fish resort on lake superior. Now I live in northern Colorado. Love the outdoors. Keep up the good work I just found your channel and I enjoy watching it
![เป็นไปได้ไหม - WanMai [Performance Video]](http://i.ytimg.com/vi/Eh5hItD4Mr0/mqdefault.jpg)
I learned something very helpful last year after watching a ketchup making video.
The skins of the tomato contain a lot of pectin. I’ve done this with my last two sauce making endeavors…keep the skin and and cores in a separate bin, when ready, blend them in the blender and add them to your sauce after it is cooking. It will thicken your sauce up and keep it from being as watery.
I don't peel any tomatoes 🍅. Apparently that's where most of the skin cancer fighting lycopene is.😊
Great tip! Thanks for sharing. I'm a new gardener and canner so it was very helpful!
Thanks for the tip
@holden I'm new at canning too
Thank you, thank you, thank you for speeding up the chopping process, etc!!! I do despise those s l o w choppers who drag the process out so long! I really appreciate the way you show how to process!!! 👍👍👍
Me too!!
As someone who has canned a few jars of salsa, this is an excellent tutorial on making it.
I've been gardening for over 20+ years but never canned before. Your recipe intrigued me as it is similar to the salsa I make at home. I like adding bell peppers to cut the spiciness of the jalapenos. It also makes the family happy as sometimes I like to go with one more jalapeno than I know I should. It's a lovely Sunday afternoon and I am canning your recipe straight from my garden, today, almost done! Thank you !
That's great! It's really satisfying to grow and can your own stuff.
😊
I learned more in your almost 30 minute video about canning/salsa than I have in many many videos that I have searched just about canning! Thank you! 🤦🏻♀️ I will have to give this salsa a try it looks delicious!
Thanks Ashley, I'm glad it was helpful. Good luck on your batch of salsa!
You sir have became my new favorite channel on TH-cam! I'm currently getting into homesteading and gardening, although as a kid we used to garden. But now I'm getting into canning and such, and I LOVE salsa. Especially hotter salsa. I'm definitely saving this video for future reference!
Thanks Christopher, that is a great compliment! I'm glad you liked the salsa video. In case you haven't browsed through them already, I have a whole bunch of other canning videos as well (including some other types of salsas).
I am too.
I don't even do all that. I keep my skins on bro... bangin! Right out of my backyard garden. A few Jalapenos go in, some habeneros, and one big ass banana pepper... two SMALL garden onions. Let it all mingle for about 2 days and it's sooooo good. ohhhh and lots of garlic... I do like the idea of adding some vinager.
This was the most informative and straightforward salsa canning video I’ve seen. You’ve encouraged me to actually try it! Looks good! Thank you!
Thanks, I really appreciate that!
Hank for a very thorough video on canning. I learned a little and appreciate all the information you shared.
I would also suggest when sterilizing the jars to not put them in a pot covered with water because that's a lot of water to bring to a boil and takes a lot of time. What I've done for years is I'll put them in upside down and steam them instead of boiling, steaming is just as hot and plenty hot for sterilizing the jars. It's also much faster getting to temperature, and a lot easier when removing the jars.
I, too, have done this for many years. Steam is always hotter than liquid water, due to physics. I firmly believe that this method is actually better in terms of effectiveness, in addition to ease and efficiency.
He made it look easy.
How he is sterilizing is exactly how they should be sterilized. Just because you suggest something doesn't make it the proper way to do it. My grandmother sterilized her jars in boiling water. Every canning cookbook says to boil the jars for 10 minutes. I would rather be safe than sorry and die from botchalusm.
I sterilize mine in the oven.
My mom put jars in her oven..did not know that until years later. She knew the rules and hacked them..
Never had a problem.
Shared this with my wife who is in the process of preserving our garden spoils. After canning a batch, the kids went crazy over it!
That's great! I'm glad it was a winner
Oh my goodness!!!! I finally, finally found a kick a** salsa recipe!!! This turned out AWESOME!!! I have tried many recipes but this one is THE ONE!!!! Thank you for sharing this recipe!!!!
That's great, I'm glad this you found your one!
@@GreatLakesPrepping Oh yes, this is 'The One'!! It's like finding a magical unicorn!! LOL!! Thank you again for sharing this!! 🤗
What a great recipe and tutorial! I just made my first batch today and will be making more as soon as I get more veggies. Thank you so much.
Best salsa ever!! I’ve tried many salsa canning recipes and this is by far the best. Thank you for sharing. 😃
Thanks, glad you enjoyed it!
Just made this recipe but submitted half the vinegar with pickle juice and added some chopped dill pickles to add a pickle kick. Love how it turned out!
Sounds good, I may have to try that.
Yummy! That sounds SO good! Great idea!!
Thank you, great camera work. I could see every step.
Beautiful salsa and I learned something…..I didn’t realize the poblano peppers didn’t need roasted first! That will sure save time.
Regular TV is in your future.
You're a bit of a wizard, and the salsa recipe is spot on.
Thank you.
Thank you Doug, that is quite a compliment. I'm not so sure if real TV is in my future, but I'll certainly consider any offers!
I’ll be trying this recipe out tomorrow with lemon juice instead of vinegar. Excited!
I hope you didn't use salt with iodine - it will discolor your finished product.
Can you tell me how your salsa turned out. I want to make it too but also wanted to switch the vinegar for lemon juice. Did you use the citric acid as well or did you omit that?
@SuperCounteyChick. Was response was directed to you. How did the salsa turn out with switching out the vinegar for lemon juice? Did it taste fine? also did you omit the citric acid?
@@kjquezadafulI did this with the identical recipe except I added chili powder sbx cumin. It was great. I added 1.3 cups white vinegar and no citric acid.
With regards to the discarded tomato skins, could you dehydrate them and then grind them into tomato powder, put them into a sealer jar and vacuum seal it? You could then use the powder as an ingredient in cooking various dishes. Do you think this would be a viable option, Great Lakes?
Hi Drummer. Yea you could use the tomato skins for powder. I didn't bother with it just because of how many skins it would take to make a worthwhile amount of powder, but I think it's viable.
@@GreatLakesPrepping Yea, I'd have to agree with you there, Great Lakes. Take care, okay.
Yes you can , and that is a great option . Tomato powder and vacum sealed , would last for ever . I would throw in some tomatoes with those skins too .
@@maryisabell8760 Awesome!
I put my tomato skins in the oven on my lowest setting to dry, let them cool and powder them in my blender. I use it in soups, sprinkle over corn chips with other spices, and add it to my rice water along with bouillion. Love it! Let me know how else you might use it. I have lots.
Your recipe is very similar to mine. Try adding some cumin SEED (not powder). I think you'll be very impressed. And I add lots of cilentro because I do love it. I also add in the rind and seeds of the jalepenos since I'm a spice lover. Tomatoes only need to be blanched for about 45 seconds.
Remind the newbies to never store canned goods with rings on..and never stack on top of each other without cardboard or something in between. . Happy canning !
Why
@@danwaller5312you can get a false or mechanical only seal. The band does not hold the lid on once its canned properly. But it can make a jar look like it's sealed but isn't. With the band off if it goes bad the lid will pop off from the gases let off by whatever is growing in there. Same problem if you set another jar on top of a lid.
@@miket7390Wont the middle of the lid still pop up if this happens?
@Dean-gq3wf sometimes not always especially if you set another jar on top of it or process them for long times or at higher heat. The same pressure that sucks the lid down can crease it like a car dent so it won't pop back up and people don't always check. Also that's a lot of faith to put on a 15 cent lid made in bulk. They certainly make defects that won't pop up or down. I'm sure you've had some that didn't seal even though they were done correctly.
I canned for 10 years in Pennsylvania. Always left the rings on. I know now not to leave them on, however, we never lost anything we canned
Just made a batch this week...the family wont stop eating it!!!!!
That's great, I'm glad you all love it!
I just made this and it's absolutely delicious..I'm going to make another batch tomorrow..great video and a great sauce..thanks
Straight forward video with clear explanation of each step. Might be making this style of salsa this year. Thank you
I really enjoyed how straight forward and easy you made this out to be. I've always thought Salsa making was crazy complicated... But This has shown me it's not really that tough! I think i'm gonna try this out this week! I love Restaurant style salsa, and the stuff I had been buying from Walmart is never in stock! So i'm gonna give this a go!
This recipe is an amazing help. It's very difficult and expensive to get good salsa in Germany so I started making my own. But your recipe is so much easier than what I've been doing last year around so next year when the tomatoes come in I will be canning like crazy to build a salsa stash! Thanks!
That's great, thanks Tanja. I'm glad my video is helping you make your own salsa stash!
Suggestion to remove the extra liquid, ladle it after blending into a large strainer or cheesecloth, to get the extra liquid out to the desired thickness. That way you don't cook your veggies into stewed consistency. Save the veg liquid and you can add back in case you need to, or save it for other uses.
love this recipe i add 1 cup of cellery 😋
Now I am dreaming of salsa season in my garden... It's going to be a long sad winter. Thanks for the video.
Thank you! I definitely needed a refresher on canning salsa since been a few years.
I tried this recipe last night. Best salsa recipe yet! I will be making more. Thank you.
That's great, thanks! I'm glad you enjoyed it
Great how to video. I grow more tomatoes than we can eat fresh and find making salsa is a great way to preserve the extra tomatoes. Thanks for sharing your recipe.
Thanks Hitch
I stopped the whole process of boiling jars and heating lids years ago. Just clean your jars and soak them in hot water to avoid breaking them. Add a little (Star San) to the water; it will sanitize everything. Brewers have used it for years to sanitize their brewing equipment, a 32-ounce bottle will last you a year if you do a lot of canning. well worth the price.
I am so excited to try this recipe. The other salsa recipe I tried I didn't like at ALL! This looks perfect. Thanks for sharing!
Thanks Kristine, I think you're gonna like it!
I have made this recipe but added 1/2 cup of olive oil or grape seed oil to the mix. It came out phenomenal. It is not greasy at all and adds a zip to the flavor.
This is the best salsa I have found! Thank you my friend.
Thanks, I'm glad you enjoyed it!
Thank you for your recipe and speeding up the cutting. I watch a couple people who keep it running trying to fill it in talking. That gets boring real fast. I speed up their videos 🤣. Love salsa. ❤️
Great explanation of water bath canning!
I tried this recipe about 3 or so weeks ago and i was amazed. I had 7 jars of it but now only 1 left, i was robbed by family and my husband really likes it as well. I am currently making some more. Actually first time making it on my own. My husband who use to make salsa is disabled now so i am trying to make sure i do a good job. But this is definately a great recipe. Thank you for a great video.
That's great! Thanks for your comment, Rebecca. I'm glad you (and your family!) enjoyed the salsa recipe.
This looks AMAZING!!! I have tomatoes in my garden, so I’m going to fire roast them then make salsa 😊
Thanks! Fire roasted salsa from fresh tomatoes sounds pretty great
I enjoyed tour recipe. Made it and my salsa came out flavourful & delicious. Will do it again. Thank you for your informative video.
Thanks Faith!
This is still my favorite recipe for salsa EVER ❤
I just made this recipe today and it was awesome. It was a lot to cut up and cook, but came out awesome.
That's great, thanks!
I just stumbled across your video, and after watching it, I decided to give it a try. I've never made my own salsa before, so i decided to cut the recipe in half in case i didn't like it. It turned out really good. I will try canning some on the next batch.
That's great, I'm glad you enjoyed it!
I’ve been looking for a restaurant style salsa that I can can with a water bath and this was hugely helpful I think I’ll modify the recipe only to remove the bell peppers otherwise it sounds amazing thank you
Thanks Tracie, glad it helped!
Pressure it and keep the peppers in the salsa...Pressure for the longest length of veggie...not for tomatoes..look up onions and peppers...which ever is longest..thats the length of time used...
Made you’re recipe today. We like spicy hot and thats what I got lol. Next time need to cool it down a bit. This is my first time making it . I can’t wait to try it. Thank you for the great instructions.
Thanks Jann, I'm glad you enjoyed it!
Made this this year. It was a hit!
Thank you for a great step by step instruction video
Enjoyed the video and made it today. The jars look pretty can't wait to see how it tastes. Thank you
That's great!
I haven’t canned it yet but this is a big hit already! I used some hot wax peppers as well. Thank you so much for sharing!
You're welcome Alex, glad you all liked it!
I can't believe how fast you cut those peppers up!!!
Great presentation. So easy to follow and view. Good camera work.
Your recipe and look of salsa caught my eye.
So glad I stopped by and took time to watch.
I will check out your other videos.
Thank you
Thanks, I'm glad you enjoyed it!
Iqor my Roman tomatoes and throw them in the freezer when I take them out of the freezer to use or the can up I just run a little warm water on them and just squeeze the Skin's right off of them you'd loved it much easier than blanching
Thanks for sharing, made this and family loves it!
Glad you liked it!!
I took my favorite salsa recipe and attacked the fire roasted method with eagerness. I'm not sorry. I have a absolute new favorite recipe that beats the heck out of any restaurant salsa I've ever had. Not going back from this new method!
We also prefer smooth restaurant style. I don't really want the bells in there so i may try this without them. I have peppers i made into sauce that i can add to the tomato & onions. Thanks & Blessings!
Great straight forward video, good instruction! Looks really tasty! One question: how many cups of chopped tomatoes do you think you had for this recipe?
I think probably somewhere between 6 and 8 cups. It won't hurt anything if you have a little more though. If you use less, the other ingredients might start to overpower the tomato (in both taste and acid content).
I’m new to canning and will definitely be trying this recipe! Thanks for a great video!
You're welcome, I hope it turns out great!
I do not know if this is the recipe for me but I'm pretty sure it's a good starting point. After all, recipes are made for tweaking until they become yours. What I do know is you make an excellent video. At least 8&3/4 maybe a 9. Hell, let's call it a 9!
Thank you Randall, I appreciate it!
I also didnt have roma tomatoes so i used a mix of different kinds of tomatoes and it still turned out great.
Thanks!
There is a flag on the play....👀🤚
Upon further review at 19:30, the citric acid was omitted from one jar.
Ha, there is definitely no getting anything past you guys! I realized I missed a jar after filling it with salsa, so I "secretly" stirred some citric acid in to that jar. I considered taking a moment to mention it, but the video is already half an hour long! Anyway, I might have to hire you to do QA on my channel, with attention to detail like that 😂
I also saw that. LOL. Hey, he will probably eat all of that stuff before it even matters. To me it looks delicious; and I don't even get to smell it. Since he gets that good aroma, I KNOW he will knock those seven jars out in no time.
Just a little note about that style of "creamy" salsa. I make commercial hot sauce and sell it widely. I also do several live farmers markets to sell my hot sauces. Often, I have misc. peppers and ingredients left over from making pepper mash. So, I started making a salsa very much like this one and selling it only at my farmers market events. Very quickly, it became one of my biggest selling products at one of my markets. I often take 25 or 35 jars to this particular market and sell it out completely every time I take it. LOL. I am strongly considering making it commercially and putting it in my standard lineup. Everything else I manufacture is fermented, so I would need to work with my Process Authority expert to do this, but it might be worth the expense and effort. EVERY BODY loves salsa.
I'm excited to try this, thanks so much for the well made video!
You're welcome Angela, I hope your batch comes out great!
I did all of this yesterday, step by step, checked out my jars this morning and I have bubbles 😢, I'm assuming that is bad?
@@angelacarr4354 It's probably not a problem if you're seeing bubbles in there after canning. As long as all the steps were followed, I wouldn't worry about it.
Awesome! Thanks so much!!
Excellent presentation. Thank you.
This video was so awesome!! It’s straightforward, easy to understand and follow along with, I truly appreciate your efforts!! I’ve always wanted to can but was too intimidated and afraid of botulism.. I felt I needed someone to do it with me, to show me & now I have with your videos!!
I do have a question, just use regular table salt or a special canning salt?
Thank you again!
Thank you Janie, that is a great compliment and I'm glad my video helped you.
Regarding the salt, it's best to use non-iodized salt (regular table salt has iodine in it). But if you use something called Kosher salt, pickling salt, cheese salt, or canning salt, you're just getting "salt". So use any of those (I generally use Kosher salt since it's cheap and available everywhere) and you'll be good!
That looks amazing ! Can’t wait to try this recipe ! Thank you!
You're welcome, I hope your batch comes out great!
Going to try this!! Such a great video tutorial..
Thank you Tina!
@@GreatLakesPrepping I made this yesterday and canned 7 pints. Delicious and so simple following your guidance. Thank you!! Hubbie says “It’s a keeper” ❤️
I’m gonna try it. Thank you!
Thanks for such a great video. Great details!
Enjoyed your video!
I believene jar didn't have citric acid. The second jar from the left in front row...
Did you skipped the citric acid in one jar. Someone please tell me I'm wrong.
The vinegar makes it acidic enough. That’s how I do it and the mennonites and Amish. Don’t worry
The time since COVID, I've really thought about the red onion. It really does lose flavor when cooked. It's best in salads or sandwiches.
I know this is a little late, but you missed the citric acid in the second jar from the left closest to you. Probably isn't an issue though. It looks really good as well.
Vinegar is sufficient
I'm not really wanting rr style salsa but I got a lot of good information out of this video. 👍
Thank you. I have a few other salsa canning recipes on this channel if you want to see some other options (chunky style, green salsa, etc).
Thank you for this recipe. I’ll be subscribing to your channel.
Thank you!! Looks delicious
What a great video!!!
Thanks!
Can I ask why you cook it first? When I make mine, I throw it all in the blender fresh. Just wondering if there is a specific purpose or just a preference.
Mostly to reduce it a bit. If you like it very thin, you could skip that step. Or an alternative would be to strain some liquid out first, but then you may lose some flavor.
Quick question, what would be the best alternative if we don’t have an immersion blender? I find it difficult to get a chunky consistency sometimes with my food processor unfortunately.
Awesome video btw! Very straight foward and simple, and great general tips demonstrating the canning process 👍
Thanks! Are you looking for chunky consistency or smooth? For chunky, I just cut all my vegetables pretty small from the get-go, and then don't blend anything. For smooth, any sort of blender or food processor will work (though food processors tend to be messier than immersion or standard blenders). I like the immersion blender because I can stick it into the hot pot of stuff. For blenders or processors that require you to transfer the salsa over to it, I would wait until it cools quite a bit first, just as a matter of safety.
Try halving the tomatoes and broiling them for a few minutes.... heck of a lot faster and easier to remove the skin from the tomatoes. I just coat with a small amount of olive oil and a few minutes later they are ready to peel.
Can you make this into peach salsa by just adding peaches or would you have to modify it further?
If peaches have a different acidity than tomatoes (which I imagine they do), you may need to modify it to incorporate more acid - or do pressure canning instead of hot water bath.
Can I freeze this recipe instead of canning it? It looks great so thanks! I’m growing San Marzano tomatoes but my bell peppers aren’t ready to harvest yet. Sent hubby to get them and he came back having spent $2 each for the peppers. 😖
You can definitely freeze it. Being that this is a blended/smooth salsa, it will freeze much better than a chunky salsa (since freezing will affect the texture of veggies).
Im new to canning, thank you for the great video, is this recipe from Ball or someplace where it was tested for safety, im reading that that is important
Can you skip the vinegar? Or is it necessary for preservation?
It's a tomato-based recipe, which by itself is *almost* high enough in acidity that you could skip adding more acid (like vinegar). But since salsa involves adding a bunch of low-acid foods like peppers and onions, it's wise to bring the acid back up a bit with something like vinegar. A lot of salsas also use vinegar to give it a little more "bite" in the flavor, but it certainly can help with the acid. If you absolutely don't want to use vinegar, however, you could raise the acidity with lemon juice, lime juice, or citric acid powder.
Hi, I canned your recipe for the first time this year! My family & I absolutely love this recipe! Could you tell me if this is a safe tested recipe? I only ask because I was asked. Thank you
Thanks, I'm glad you all enjoyed it! Yes, this salsa is based on a tested recipe.
@GreatLakesPrepping thank you
Very smart to pre sterilize your jars. I grow gourmet mushrooms and do all of my own culture work. I can 100 percent tell you that in a pressure cooker or autoclave at 15-17 psi, 60 min is a general sterilization time for liquids. 90 min for liquid solid mixes. 45 min for tools such as jars, scalpels, jars, glass petri dishes. Anyone telling you that fifteen minutes in boiling water, without 15 psi of pressure is very incorrect. I will bet that a swab sample from any jar not pre sterilized will grow more bacteria and fungal spores on a petri dish than you could imagine
Skins on !!!
Thanks for sharing
I have a recipe for chicken stuffed poblano peppers. And I find that I have to roast the peppers a little bit over the grill outside to blacken the skin and get it off of the peppers Because the skin does not cook as well as the meat of the pepper. Do you have any issues with the skin of the poblano‘s in this recipe?
Thanks for the comment. I don't seem to have any issues with the skin. I think everything I use poblanos for tends to call for them cut up into pretty small pieces. That might be the difference. Chili, salsa, etc. The small pieces, cooked down in liquid must take care of any texture issues there. I will keep that in mind though if I try something like a stuffed poblano recipe.
@@GreatLakesPrepping thanks for letting me know. I think I’m gonna try the recipe. I’m from Arizona so I really do like any kind of Mexican food and salsa. Funny thing I grew up in the upper peninsula of Michigan in the 60s and 70s we owned the fish resort on lake superior. Now I live in northern Colorado. Love the outdoors. Keep up the good work I just found your channel and I enjoy watching it
@@safarijoesadventures Thanks Joe, I appreciate it. And the UP back then must have been a fun place to grow up!
I love using Romas for almost everything. Higher flesh-to-seed ratio.
Ruth Ann why couldn’t you use a thickener such as cornstarch to thicken the tomato sauce?
Starches aren't supposed to be used when canning according to Ball, USDA, not safe. You can use certain kinds that are approved, like SureJell.
Looks Great1
By any chance do you know how long this will stay fresh in the refrigerator after opening? Thanks for sharing!
Basically the same amount of time you might leave an opened can of store-bought salsa in the fridge. I'd tend to say around 3 weeks.
Lime, looks good
Good video thanks
Curious why you don’t want the tomato skins? Lots of flavour there
Great video, I’m buying a pressure canner soon
The texture, basically. It's not pleasant to chew on stringy tomato skins.
Be sure to remove rings before storing
Do I have to use the bell pepper and the pablano peppers? I only like the jalapeño peppers in my salsa. Also, can I add in extra cilantro?
You can use only jalapeno if you like. And yes, you can add some extra cilantro.
@@GreatLakesPrepping thank you so much!!!
? Do you have to use citric acid? When I can regular tomato sauce I don't use it and the sauce stays good. Is it a must when u make salsa?
You should be adding citric acid (or lemon juice) to your tomato sauce, salsa, or any hot water bath canned tomato products.