Reads the same as mine except for the amount of salt. Mine says 1/8 cup but as you note it can be reduced.

I have this one added note: "I do scoop out the goo in the middle of the tomatoes with my thumbs when I'm peeling and chopping, so it's 8 cups of chopped tomatoes without the seeds and goo."

Dave

Thanks Dave! 2 Tbl spoons = 1/8 cup, at least that is what my mom says! Thanks again for your response, I will can it using this recipe! I do scoop the goo so I will add that with the recipe!
Brenda

I notice the recipe says not to increase the amount of cilantro. Is there a safety reason for not increasing it? I love cilantro in salsa and would think I'd like a little more in mine :)

For canning it? Yes, it is a fresh herb so it changes the pH. You can use dried with no problems. Just keep in mind that like some other herbs cilantro tends to turn bitter in canned goods while sitting on the shelf if you use too much.

If you want to make it for fresh eating only you can use all the cilantro you want.

Dave

Dave, thank you for the clarification!

Sherry

Ahhhhhhhhhhh yes,............I believe that's the recipe I use and I will say this also, sometimes I don't make it really hot so I can use it for cooking. I can add heat when I open the jar. I hope I have a good crop this year too but the heat has descended on us early so I am concerned.

I make a green tomato salsa in the food processor that can be stored in canning jars in the refrigerator for a month or so.

This version is crunchy and very popular with everyone who tries it.

4 large green tomatoes
1 med onion
1 tablespoon of sea salt
juice of two limes
cilantro to taste

Just pulse it up and taste it to see if you want more salt or lime jucie.

Seal tightly and it will stay crunchy for weeks. I also use it in cooking.

Sounds good, I will give it a try,simple and easy!

Dave, In the recipe posted above it has that you can reduce or leave out the tomato sauce, you made a comment that the recipe reads the same as yours except for the salt, I thought I have read that you can Not leave out the sauce but you can the paste. I think this is what confuses people, to many post with different directions it gets so a person doesn't know what is what. I try to go by the latest one posted.

Sorry, I am new to canning and plan to do Salsa this year. I understand the safety of the acidity and all. Why can you not use quart jars for salsa?

I absolutely love cilantro and ended up adding more fresh to each jar after opening for use.

Sid, the problem with quarts of salsa is density of product. If you make a thick and chunky salsa, the heat may not penetrate evenly and so your salsa might not be heated sufficiently for safety purposes.

When I first started canning this recipe, there was no recommendation for quarts and no recommendation against them, they simply were not mentioned. Now the recommendation is that salsa cnnot be safely canned in quarts.

Annie

My kids and I make this every summer and love it. We made about a hundred jars last year for a wedding, it was quite a hit.

We made a few changes to the recipe, and made it mild, medium and hot.

Annie's Salsa (Medium)

8 cups tomatoes, peeled, chopped and drained
2 1/2 cups chopped onion
1 1/2 cups chopped sweet peppers - red, yellow, orange, purple, green
3 - 5 chopped jalapenos, most of seeds and ribs removed
6 cloves minced garlic
1 tsp cumin
2 tsp ground pepper
2 Tbs cup coarse salt
1 Tbs sugar
1-cup cider vinegar or 1/2 cup vinegar 1/2 cup lime juice (or lemon juice)
16 oz. tomato sauce (either homemade or store bought)
8 oz tomato paste (store bought is fine)
Mix all ingredients, bring to a boil, and boil 10 minutes.

Canning: Spoon into hot, sterilized jars.
For boiling water bath (BWB) canning - 15 minutes for pints
Makes 6 pints, 14 half pints, 30 or so 4 oz jars

Chopped fresh cilantro I added when the salsa is opened

Enjoy this, and happy canning.
Annie

Here is a link that might be useful: Making salsa

Momj47, that's funny, Zabby and I both made it for weddings too. I did 150 jars for favors for Amanda's wedding and they were a hit, not a jar was left.

Annie

Thank you so much for the recipe with information with what you can leave out and what must stay. I have been searching for a recipe to can and would only like to use fresh ingredients, not the canned tomato sauce and paste. Way too many tomatoes at our house so it will be a canning fest for us tomorrow.

BTW, has anyone made fermented salsa? I had some at a fermentation class and it was very good. I have made some batches, but don't want to put all my eggs in one basket just in case they don't turn out.

Thanks again!

From ahbee01's post: >Pressure canning is no longer recommended, which specified 1/3 cup vinegar.

Is this a quality or safety issue? I must have read the answer before, but have forgotten.

Christine asks: BTW, has anyone made fermented salsa?

I've tried fermenting several concoctions with tomatoes in them & fermented tomatoes are horrible. Just finished fermenting some tomatoes for seed saving & the smell is almost as bad as possum stink. JMO

John_showme_usa,
Pressure canning is no longer recommended only because it has never been tested. Some people here still PC their salsa, but use the full one cup of vinegar.

I'm not a fan of the texture of it after 30 minutes in the PC, but some people prefer it.

Hope that helps.

John

The batch from the fermenting class didn't smell bad at all and tasted great, similar to fresh, but not totally. I made some at the end of July and my husband took some out two weeks later and hasn't had any issues other than that jar I used 2T of salt so it was extra salty. But your experience is why I want to can some too, you never know.

Christine

Christine,

I was fermenting a tomato mash, not chunks or small whole tomatoes. And I don't use much salt. Was looking for additives to a pepper mash fermentation for a hot sauce. Carrots and cantaloupe were fantastic additions, but not mashed tomatoes.

malna,

I've PCd a few batches of salsa(s) based on Annie's recipes and really liked them even though texture wasn't as good.

ahbee01,

Annie's salsa recipes will never let you down and I have competition trophies to prove it.

jt

I was going to mention a newly discovered use for this salsa - in summer, starch based salads like pasta, couscous, and yesterday, we made one with quinoi.

Cook your starch, drain and let cool, stir in about 1/4 volume salsa, and there ya go.

I have a dumb question, but how long does it stay good for?

I have some from 09, and I'm still eating it, I couldn't believe my eye when I found some hidden behind a box in my basement. That being said I think the recommendation is a year.
I haven't been eating my stash right from the jar, I simmer it for about 20-30 min. Only because I have been using it to make sloppy joes, and salsa chicken.

The recommendation for a year is more a quality thing than safety thing. We eat our canned goods for as long as it takes us to get through them. :)

Judi

david52 writes: "I was going to mention a newly discovered use for this salsa - in summer, starch based salads like pasta, couscous, and yesterday, we made one with quinoi."

And this is the summer that I discovered pasta! Started when I saw boxes of Betty Crocker Suddenly PASTA Salad on sale. Think I started with Chipotle Ranch. Fantastic cold or hot and salsa is perfect mixed in. And I've been rolling it into "burritos" for the freezer. Also good cold or hot.

Salsa rules!

I agree, the one year recommendation is a quality issue, mine starts to darken after a year and eventually it becomes less flavorful.

I just made my first 13 pints yesterday. Thanks for the tip about using it to make pasta salad!

Annie

Chipotle Ranch sounds yummy, how much salsa do you add?

"Chipotle Ranch sounds yummy, how much salsa do you add?

Depends on what else I add. Last night added sliced cukes, tomatoes, cheese, walnuts, blueberries and maybe 1/4 cup manzano-heated salsa to a cold pasta salad.

I'm also experimenting with veggie burgers lately & salsa will be making its way into them.

OMg you folks are so talented, I wouldn't be interested in making this recipe for canning purposes but would love to make it just to have on hand for a football weekend. Would you recommend cutting the recipe in half or what changes if any do you make if you just want some fresh homemade salsa?
Just a couple of jars is what I would like to have on hand.

June

If you don't want to can it pop it in the freezer in what ever size portions you like! I think it freezes just fine!
Someone said they added some chicken broth to it and some corn, made a really good southwestern soup, I can't remember who posted it, but I tried it and we loved it!!!
I have cut the recipe in half, and used fresh limes instead of vinegar for fresh eating, and have also made a whole batch with the lime, and froze it for soup later!

If you like lime, you can can it using bottled lime juice for all or part of the vinegar. I mix lemon and lime for canning since lemon is less expensive but we like the taste of lime.

I've also made the soup just adding water, or canned condensed tomato soup to stretch it. You go through lots of salsa eating it as soup!

I lurke a lot here...Just made 2 batches of Annie's Salsa! What a hit! Thank's Annie for sharing your wonderful recipe!

Wow, salsa soup, I'd never have thought of that.

Daisydawnny, you are so welcome. I still need to make about one more batch myself.

Annie

Hello,
I am new here and have already enjoyed reading the post here. I made annie's Salsa last weekend and this weekend want to try a new recipe from a friend. She got it from a friend and so I don't know the source/testing etc.

Please let me know if this sounds safe to can:

8 pounds of chili peppers (jalapeno, banana etc)
6-8 Habanero peppers
4 pounds chopped onions
1/2 bushel tomatoes
2. tsp black pepper
4T. salt
4 cups white vinegar
8 oz jar chopped garlic
7 cans of 12 oz tomato paste
1 bottle of 5 oz red hot pepper sauce
2 T. cumin
2T chili powder

All mixed etc and then water bathed in pint jars for 15 minutes.

Please let me know your thoughts on this recipe. My friend puts corn and black beans in but from reading here, it sounds like that is best to add when jars of salsa are opened at a later time....

Perhaps a bit of a foolish question, but WHO is Annie? Just curious.

megkor - this is what I posted on your other post about this recipe:

There is just no way to no for sure since as far as we know it has never been tested for pH level or density. Especially without knowing the source of the recipe as that at least might provide a clue.
While it has a lot of vinegar it also has a LOT of low acid vegetables in it - many pounds of them. How can anyone know what the pH would be?

Salsa is one of the most risky foods since it is eaten straight from the jar with no further cooking. That's who only tested and approved recipes are recommended.

Safety with salsa requires knowledge of the acidity level and the density to determine proper processing. Both are unknown in this case.

Dave

PS: cre8tivman68 - Annie is one of the regulars here and has been for several years. She developed the recipe and had all the USDA testing done on it for safety approval.

Ah! Thanks, digdirt!

Is there a difference in the taste of frozen salsa made from fresh garden vegs compared with canned? It is safer to freeze it. Why don't more people just freeze it and save themselves all the measuring, the water bathing, and worrying about the pH ?? Please weigh in with your opinion.

I have made Annie's salsa 3 times so far and wanted to can some this summer to BUT it was too dry and my tomatoes just DID NOT make! :( This salsa has been a BIG hot with my family and with everyone I have given some of it to. We just love it! I don't think there is no improving it. lol It's just sooooo good! IF I could find a good deal on some gallon tomatoes I'd have to make some more of it. Thank you Annie for sharing the recipe with us!