This is a cooking recipe, not a canning recipe. Only safe, current recipes designed for canning from a reliable source should be canned. Otherwise you put yourself at a risk for botulism. Bottled lime juice or bottled lemon juice is used in some recipes. It is twice as acidic as 5 % acidity vinegar. You can always use bottled lemon or bottled lime juice where vinegar is called for, but never use vinegar in place of the bottled lemon/lime juice. Bottled juice is used since it has to meet an acidity standard to be sold. Fresh lemons/limes vary in acidity and will not be strong enough for safety. I am sending you a link to information and recipes. If you want your salsa recipe it needs to be frozen. Just plain tomatoes without any other added low acid things will take 1 Tablespoon of bottled lemon juice to process them. Here is a link that might be useful: Safe salsa preserving.

If I could just sub the peppers and roast them and the tomatoes, would using Annie's recipe still be safe? We have often discussed here that you can sub any peppers you wish as long as the total amounts remain the same (or less). So yes, hots can sub for the sweets or vice versa. And roasting the tomatoes and peppers poses no issues except for the measurements. That is why I said measure the called for amounts first before roasting as it will change the measurements after and you could easily add way too many peppers. The oregano, if you use dry pose no problems. Dried herbs and spices don't change the pH so you can add it to the Annie's Salsa recipe with no problems. Dave PS: for future reference, recipes from that particular source have to be evaluated individually for safety. It isn't a valid source for canning recipes - cooking, fine but canning, no - unless it provides the specific source info.

alicia, I know several people who freeze salsa. It makes the tomatoes a little "watery", especially if it's fresh salsa. The cooked salsa, like that I make for canning, seems to stand up to the freezing a little bit better. Annie

Thanks for the tip. Does the hot water bath canning cook the fruit and vegetables? My salsa don't have any cooked ingredients. The recipes are simple -- dice and combine all ingredients. Then let mixture sit for a while to enhance flavors. I have substitued canned chili peppers for fresh and played around with different fruit combinations. The salsa seem to work with seafood or poultry. Here are some recipes: Seafood Tacos with Fruit Salsa For the seafood tacos: 2 T lemon juice, 1 tsp chili powder, 1 tsp ground allspice, 1 tsp olive oil, 1 tsp minced garlic, 1 - 2 tsp grated lemon peel, 1/2 tsp ground cloves, 1 lb or any firm fish filet (halibut, snapper, basa or whatever you like), corn or flour tortillas, 3 cups washed and torn romaine (or whatever greens you like), 1 small red onion thinly sliced Prepare fruit salsa and set aside (recipe follows) Combine lemon juice, chili powder, allspice, garlic, lemon peel and cloves in small bowl. Rub fish with spice mixture. (fish may be cut in pieces first, if you like) Broil, grill or bake fish. Heat tortillas until hot and pliable. Top each tortilla with some lettuce, red onion, a piece of fish and fruit salsa Supposed to make six servings, but I don't think a pound of fish goes that far. Fruit salsa: 1 small ripe papaya, peeled, seeded, diced, 1 firm small banana, diced, 2 green onions minced, 3 T chopped fresh cilantro, 3 T lime juice, 2 jalapeno peppers, seeded & minced Pineapple Salsa 1/2 cup finely chopped fresh pineapple, 1/4 cup finely chopped red bell pepper, 1 green onion thinly sliced, 2 T lime juice, 1/2 jalapeno pepper, seeded and minced, 1 T chopped fresh cilantro or fresh basil Mango Salsa: 2 medium ripe mangoes peeled and chopped (also good with papaya), 1 small cucumber, peeled, seeded and diced, 1 ripe tomato, chopped, juice of 1 lime, pinch of salt, 1/2 - 1 small fresh chili pepper minced or Tabasco to taste, 1 T chopped fresh cilantro Tomato Orange Salsa: 3 ripe tomatoes diced, 4 scallions chopped, 1/2 - 1 fresh green chili seeded and minced or 1/3 tsp cayenne, 2 tsp freshly grated orange peel, 1 orange sectioned and seeded, each section cut in half, 2 T fresh lemon juice, 1/2 tsp ground cumin, 1/2 tsp ground coriander, salt to taste