Did you forget to remove the pulp?

I roast tomatoes for salsa. I've used Romas and beefsteaks. 350 degrees for an hour or so. I also roast a few jalapeños. After they cool I remove the skins from the tomatoes then into the food processor with fresh garlic, a little onion, few serranos, fresh squeezed lime juice, and cilantro.

Pic from earlier this summer. While I made a marinara sauce I roasted beefsteaks and jalapeños for salsa.

Remove the pulp? I removed the peel... but what else is there to use besides the pulp?

I bleached them and removed the skins...put in food processor for few seconds...added peppers, onions, tomato sauce, spices....put in large pot and simmered for a couple hours..,put in hot jars sealed with hot flats and rings..... Four years ago, I canned 231 pints the same way but never had this problem. Must have been the type of tomatoes.

I personally don't prefer the taste of cooked tomato-based salsas but I guess that's how to handle a lot of tomatoes at once.

Next time, leave some aside and make salsa fresca (fresh salsa), also sometimes called pico de gallo. Recipes are easy to find and preparation is simple. It has a fresher and brighter flavor than cooked salsas and can be used in exactly the same ways.

None of my family cares for pico.

Elmer, in Texas, pico and Salsa are two entirely different things. Both served on every table together in a TexMex restaurant! I love them both!

Salsa is the generic Spanish word meaning "sauce". Perhaps in Texas it's used as shorthand for one particular style but it just means "sauce", nothing more. Every type has its own name.

Cooked tomato sauce is typically called salsa rojo (red sauce).

Pico de gallo (cock's beak) aka salsa fresca (fresh sauce) is just one type of salsa. One of dozens or maybe hundreds, of course, varying by region. My own favorite is salsa de tomatillo, but that's something different again.

I also like both salsa and pico. I prepare salsa with fresh, raw tomatoes also, not cooked. I suppose you could can salsa but then the cooking would make the tomatoes release more juice and to me you lose some of the body of the tomato doing that. Always does release juice unless you remove the inner pulp and seeds or use a fleshy tomato like a Roma variety. Sorry you didn’t get good results this time.

Another one who can't stand pico. I love cooked tomato salsa though! I don't eat raw tomatoes.

Me too, I like both versions, but the fresh is always our first choice.

last time i made (what i called) salsa... no cooking. was late in summer and i had a mess of Jersey tomatoes. i dice up tomatoes, onions and bell peppers. finely minced jalapenos (wearing rubber gloves)... added a little, stirred, let sit a bit and tasted. i'm NOT into hot stuff at all so just wanted enough jalapeno till i could just start feeling a touch of heat. a lot of fresh cilantro. spices... can't recall exactly what or how much right now. i bet i had 2 gallons of salsa (maybe pico by definition)... very loose and watery. i canned lots of pint jars. drained (and kept) all the juice and packed tomato/pepper/onion mix into sterilized jars and did a hot water bath... don't recall how long. results were pretty close to "fresh" and uncooked.