You know that delicious, thin, flavorful salsa that they serve in good Mexican restaurants? I love that. I can’t eat in Mexican restaurants because they have corn and soy in everything, and it just can’t be avoided. Sadly. But there’s nothing wrong with the salsa…I just don’t ever get any. Then I thought, why not make my own?
Two years ago I was searching for a perfect salsa recipe for canning, but I had the wrong thing in mind. Instead of thinking of this delicious Mexican salsa that I love, I was thinking of typical jarred salsa. I looked up some recipes on the internet, ones that people said were popular. I tried them out. I was very unimpressed. I should know by now that most of the time…other peoples’ recipes don’t quite work out for me. Not that there’s anything wrong with them, I just apparently have unique tastes. 🙂
This year I wanted to can salsa again, and I’d just had a little bit of that Mexican salsa (served with a quesadilla at a local organic restaurant, if you’re curious) and it reminded me that that was what I wanted to go for. So, I set into my kitchen with 54 lbs. of tomatoes and decided to use some of them to make a small batch of salsa. If it was just “okay” I’d have a few pints to eat up through the year and that would be it. If it was great, I’d make more batches. It’s pretty safe to say I’ll be making more. 🙂
Recipe Collection: Mexican Salsa
- 4 quarts tomato puree (about 8 – 10 lbs. of tomatoes)
- 6 – 8 cloves garlic, minced
- 2 – 3 tbsp. cilantro, finely chopped
- 2 tbsp. sea salt (I used my Real Salt)
- 1/4 c. minced onion
- 1 – 3 tbsp. minced jalapeno
- Juice of 1 lime
Step 1: Start with fresh tomatoes. Quarter them and remove their cores; add them to a blender.
Step 2: Blend on low. Roughly puree it, leaving some small chunks (or to texture of your choice).
Step 3: Pour into a large pot and turn this on medium-high. Let it come to a boil. It will get all foamy and bubbly.
Step 4: Once the tomatoes have cooked down slightly and the foam has cleared, add garlic, onion, cilantro, jalapeno, lime juice, and salt.
Step 5: Allow the salsa to simmer for 30 minutes, then taste and adjust the jalapeno amount, depending on your spice preference.
Step 6: When the salsa is done, use a ladle to scoop it into clean pint jars. Add a lid and ring. Place your finished jars into a canning pot.
Step 7: Fill with water, and process for 20 – 25 minutes.
Then your salsa is done! Allow it to cool before putting it away. This should make 5 – 6 pints, depending on how much you let it cook down. I like to keep mine a bit on the thinner side.
If you do not want to can it, you can also keep it in the fridge for up to a week, or freeze it for up to 6 months.