Ultimate Salsa recipe with authentic ingredients and a few insider tips for success.
Prep Time2 hourshrs
Cook Time20 minutesmins
Canning10 minutesmins
Course: Appetizer, Canning, Snack
Cuisine: Mexican
Keyword: authentic salsa, best salsa recipe, homemade salsa, hot salsa, how to make salsa, mexican salsa, mild salsa, salsa, salsa canning
Servings: 12250 ml jars
Ingredients
9cupspeeled, seeded and chopped tomatoesapproximately 12 large tomatoes
3-4diced onionsabout 3 cups
1-3red chili peppers or other small hot peppersuse more if desired for very hot salsa
3-4large sweet red peppers, roasted, peeled, seeded and chopped
4jalapeno peppers, roasted, peeled, seeded and chopped
2tspsalt
2tspsugar
1tspground cumin
2limes, juicedapprox 1/4 cup
4large cloves garlic, finely minced
2small cans tomato paste156 ml or 6 oz cans - use one can for a thinner salsa
1large handful fresh cilantro, chopped
Instructions
Roast peppers on barbecue or under broiler until skins are charred and peppers are soft. Scrape skin off when cool and remove seeds and pith. Chop.
Plunge tomatoes into large pot of boiling water for 1 minute, then remove to ice water bath. Peel, remove seeds and chop into desired size of pieces.
Dice onions. Finely dice hot peppers (if using). 1 hot pepper is ok for mild salsa.
Add all chopped vegetables to large pot. Add salt, sugar, cumin, garlic, tomato paste and lime juice. Bring to a boil over medium heat, then simmer for about 15 minutes. Salsa will reduce and thicken as it simmers.
Chop large handful of cilantro and stir into to salsa right before adding to jars.
Add hot salsa to jars, leaving at least ¼ inch space at the top. Wipe tops of jars.
Dip seals for a few seconds in hot water to soften. Place on jars, screw on rings without over tightening.
Prepare large canner pot for boiling jars. Bring water to a boil, then add jars until fully submerged and boil for 10 minutes for smaller jars or up to 15 for larger jars. Continue in batches until all jars are canned.
Cool on counter, undisturbed until lids pop. Lids should be inverted when properly sealed.
Notes
You can substitute white vinegar for lime juice but the limes give it a more authentic flavour.If you prefer a more "pico de gallo" style salsa, leave out the tomato paste.