Best 3 Canned Bottled Salsa Recipes

Salsa, a vibrant and flavorful condiment, adds a zesty kick to any dish. Originating from Mexico, this versatile sauce has gained immense popularity worldwide, becoming a staple in many cuisines. Made from fresh or cooked tomatoes, salsa boasts a range of textures and flavors, from chunky and rustic to smooth and velvety. This versatile condiment can be prepared using various methods, each resulting in a unique taste experience.

Our collection of salsa recipes offers a diverse selection to tantalize your taste buds. From the classic Salsa Roja, a staple in Mexican cuisine, to the smoky and spicy Salsa Negra, made with roasted tomatoes and chipotle peppers, our recipes cater to every palate. For a refreshing twist, try the Salsa Verde, prepared with tomatillos, green chilies, and cilantro. If you prefer a chunky salsa with a robust texture, the Pico de Gallo is the perfect choice, featuring fresh tomatoes, onions, cilantro, and lime juice. And for those who enjoy a creamy and flavorful salsa, the Salsa Cremosa, made with sour cream, avocado, and roasted poblano peppers, is an absolute delight.

With our easy-to-follow instructions and step-by-step guides, you can effortlessly create delicious and authentic salsa at home. Whether you're a seasoned salsa aficionado or just starting your culinary journey, our recipes will guide you through the process, ensuring you create a flavorful and satisfying salsa that will enhance any dish. So, gather your ingredients, put on your apron, and let's embark on a salsa-making adventure!

Check out the recipes below so you can choose the best recipe for yourself!

CANNED SALSA THAT TASTES LIKE FRESH SALSA

Canned Salsa that Tastes like Fresh Salsa image

This recipe is for canned salsa that tastes just like fresh salsa. It is mild to medium in heat, but can be adjusted by adding more or less tomatoes and peppers to taste. Unlike most salsas, you do not need to simmer this salsa for hours before canning. So it tastes very fresh!

Categories Food

Time 1h15m

Number Of Ingredients 15

Ingredients

35 medium to large tomatoes (I prefer Romas)
4 jalapenos (with seeds)
3 green bell peppers
2 red bell peppers
3 onions (any variety)
1 cup vinegar
2 teaspoons cumin powder
1 tablespoon cayenne pepper
2 tablespoons salt
2 tablespoons sugar
1/4 cup brown sugar
2 tablespoons + 1 teaspoon garlic powder
1 tablespoon minced garlic
juice of 1 lime (optional)
handful of cilantro (optional)

Steps:

Prepare jars by sanitizing them in bleach water, or in a hot rinse cycle in the dishwasher.
Wash vegetables.
Chop Peppers and Onions with a food processor or blender. Dump in a very large mixing bowl.
Add spices and vinegar to the mixing bowl.
Add Lime Juice and chopped Cilantro (optional) to the mixing bowl.
Core and chop Tomatoes with a food processor or blender. You can peel beforehand if you'd like, but I rarely peel my tomatoes for this salsa recipe.
Strain the juice from the tomatoes before adding to the mixing bowl. I like to catch the tomato juice and can it to use in soups.
Combine all ingredients. Taste with a torilla chip. Adjust the heat by adding more tomatoes (for milder taste) or more jalapenos (for a spicier taste).
Fill jars with salsa. Wipe the rim clean, and top with a lid and ring.
Process jars for 45 minutes. (adjust based on altitude)

THE BEST CANNING SALSA

The Best Canning Salsa image

This is a great use for tomatoes from the garden and nothing tastes better than homemade. Enjoy!

Provided by cookingmama

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes

Time 1h30m

Yield 17

Number Of Ingredients 13

Ingredients

30 tomatoes, peeled and chopped
10 cups chopped onions
2 cups vinegar
2 (8 ounce) cans tomato paste
2 green bell peppers, chopped
2 red bell peppers, chopped
4 banana peppers, chopped
½ cup white sugar, or more to taste
10 cloves garlic, chopped
8 teaspoons pickling salt
2 teaspoons ground black pepper
½ bunch fresh cilantro, chopped
17 (1 pint) canning jars with lids and rings

Steps:

Combine tomatoes, onions, vinegar, tomato paste, green bell peppers, red bell peppers, banana peppers, sugar, garlic, pickling salt, and black pepper in a large stockpot; bring to a boil, reduce heat to medium-low, and simmer for 30 minutes. Mix cilantro into salsa.
Sterilize the jars and lids in boiling water for at least 5 minutes. Pack salsa into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 35 minutes.
Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Nutrition Facts : Calories 143.5 calories, Carbohydrate 32.8 g, Fat 0.9 g, Fiber 6.9 g, Protein 5.1 g, SaturatedFat 0.2 g, Sodium 1325.3 mg, Sugar 21.1 g

CANNED (BOTTLED) SALSA

Canned (Bottled) Salsa image

Most recipes for canning salsa call for vinegar, which I do not like at all. It makes the salsa taste more like a pickle and less like a fresh salsa. I developed this recipe to conform to the requirements of safe canning practices while still tasting as much like fresh salsa as possible. Salting and straining the tomatoes prevents the salsa from being too "soupy" without requiring a long cooking time to reduce the liquid. You should buy 10 limes; you probably won't need them all but they do vary in juiciness quite a bit. NOTE: Jalapenos vary wildly in strength - the ones I get are fairly mild. If yours are very hot, or if you are looking for a milder salsa, you should feel free to reduce them accordingly.

Provided by Jenny Sanders

Categories Sauces

Time 5h

Yield 12 500ml jars

Number Of Ingredients 10

Ingredients

8 quarts plum tomatoes
pickling salt
6 large onions
2 -3 heads garlic
1 lb jalapeno pepper
6 large mild bell peppers
2 1/2 cups minced cilantro
1/4 cup ground cumin
1 (5 1/2 ounce) can tomato paste
3 tablespoons lime juice (Per 500 ml jar)

Steps:

Bring a large pot of water to a boil.
Blanch the tomatoes by dropping them into the boiling water for one minute. You will need to do them in batches.
Transfer them to a large bowl or sink full of cold water.
Fish them out and peel them.
Chop them coarsely and sprinkle with pickling salt in layers as you go - I try to use about 4 tablespoons.
Put them in a strainer and set in a cool place (but NOT the fridge!) to drain for several hours.
When you are ready to procede, put all the canning jars in a large canner full of water to cover by one inch, and bring to a boil.
Boil for 10 minutes.
If your water is very hard, add a shot of vinegar to the water before it boils (to prevent lime build-up on bottles).
Meanwhile, peel and chop the onions.
Peel and deseed the peppers, and chop them.
Peel and mince the garlic.
Mix the tomato paste with cupful of the tomatoes until it is lump-free.
Mix all the ingredients except the lime juice in a large kettle or pot.
Bring the salsa to a boil.
Lift the sterilized jars from the boiling water bath and empty them.
(Most should be emptied into the sink, so the boiling water bath doesn't overflow when they go back in).
Add 3 tbsps lime juice to each jar.
Pack the salsa into the jars.
Wipe rims, and seal according to manufacturer's instructions.
(Generally, boil lids and rings for 5 minutes).
Return the bottles to the boiling water bath and process them for 20 minutes. It may be necessary to do this in two batches; put as many in the canner as you are able to; when they come out add the next batch of jars to be sterilized while you fill the first set. Take them out and fill them as the first set of filled jars is being processed.
Remove, allow to cool, and check seals.

Nutrition Facts : Calories 178.6, Fat 1.9, SaturatedFat 0.3, Sodium 140.7, Carbohydrate 39, Fiber 10.6, Sugar 21.2, Protein 7.7

Tips:

Choose fresh, ripe tomatoes: The quality of your tomatoes will greatly impact the flavor of your salsa. Look for tomatoes that are firm, plump, and have a deep red color.
Roast your tomatoes: Roasting tomatoes intensifies their flavor and gives them a slightly smoky taste. You can roast tomatoes in the oven or on a grill.
Use a variety of peppers: Different peppers provide different levels of heat and flavor. For a mild salsa, use bell peppers. For a medium salsa, use poblano peppers. For a hot salsa, use serrano or habanero peppers.
Add some acidity: Acidity helps to balance out the sweetness of the tomatoes and peppers. You can add acidity with lime juice, lemon juice, or vinegar.
Season to taste: Once you've combined all of your ingredients, taste the salsa and adjust the seasonings as needed. You may want to add more salt, pepper, or chili powder.

Conclusion:

Making canned or bottled salsa is a great way to preserve the flavors of summer tomatoes. With a little planning and effort, you can enjoy delicious homemade salsa all year long. Just be sure to follow the recipes and safety guidelines carefully to ensure that your salsa is safe to eat. Enjoy!