It’s National Tortilla Chip Day! Who knew there was such a thing? Well there is, and what better way to enjoy the crunchy tortilla chip than with a bowl of homemade salsa?
Crunchy tortilla “chips” originated in Mexico in the form of tostados. But the famous triangle-shaped tortilla chip is credited to, or at least was popularized by, Rebecca Webb Carranza several decades ago in Los Angeles. She and her husband owned a tortilla factory and their automated machines would discard any misshapen tortilla shells. Rather than throw them away, Rebecca discovered that cutting these corn tortilla shells into triangles an then frying them made a fantastic snack. Tortilla chips began to be mass produced in the 1940’s and their popularity spread outside of California and across the U.S. in the 1970’s. Years later she received the Golden Tortilla Award for her contribution to the Mexican food industry.
Here is a tasty homemade salsa to accompany your crispy tortilla chips. Many salsa recipes call for canned tomatoes and chilies (i.e., already cooked). I find that using fresh ingredients, and then cooking the salsa briefly, yields the best flavor. It sweetens the tomatoes and brings out their flavor. (Note, canned tomatoes have also been semi-cooked) The other purpose cooking it serves is to bring the mixture up to the required temperature for canning.
This recipe is ideal for canning so you can always have some salsa on hand for dipping and for any Mexican recipes calling for salsa.
Let’s get started!
There always a debate as to which kinds of tomatoes are the best for making salsa. The answer is simply this: The best tomatoes are ripe tomatoes. Whichever ones you can find that have the most flavor. If they happen to have a higher water content, that’s fine. We’ll drain them.
The best way to peel tomatoes is to get a large pot of water boiling and then place the tomatoes in the boiling water for 30 seconds. (Some suggest placing them in ice water next, but that isn’t necessary for this recipe) When you remove the tomatoes from the boiling water their skins will start to split (you may need to assist them by piercing them with the tip of a knife) and they can then be easily peeled.
Squeeze the seeds out of each tomato along with any excess liquid and place the tomatoes in a colander to drain.
Finely chop the tomatoes. I prefer to do it by hand, but you can also use a food processor.
Place the chopped tomatoes in a large stock pot.
Chop the onions and mince the garlic.
Chop the jalapeno peppers. If you like your salsa hot, leave the white pith/membranes. Contrary to popular belief, it’s not the seeds that are hot, it’s the white pith that surrounds them. It’s always recommended that you use gloves while handling chili peppers.
Wash and chop the cilantro.
You’ll want about a cup of chopped jalapenos.
Add the vinegar to the tomatoes.
Add all remaining ingredients.
Stir to combine the ingredients, bring it to a boil, reduce the heat to medium and simmer for 10 minutes.
Follow standard canning instructions to sterilize the jars and lids. Ladle the hot salsa into the hot jars, leaving about 1/4 inch head space. Close the lids and place the jars in a boiling water bath for 15 minutes. Remove the jars and let them rest, undisturbed, for 24 hours before moving them.
- 8 pounds ripe tomatoes (about 13 cups chopped)
- 5 large jalapeno peppers, seeds removed, chopped (leave white pith/membranes if you like your salsa hot)
- 3 cups chopped yellow onions
- 1 cup fresh cilantro, chopped
- 4 large cloves garlic, minced
- ½ cup white vinegar
- 1 tablespoon white sugar
- 2 teaspoons salt
- ½ teaspoon freshly ground black pepper
- Bring a large pot of water to a rapid boil. Carefully drop the tomatoes in the boiling water for 30 seconds them remove. Peel the skins and squeeze the tomatoes to remove the seeds along with excess liquid Place the tomatoes in a colander to drain. Chop the tomatoes.
- Place the tomatoes in a large stock pot along with the vinegar. Add all remaining ingredients. Stir to combine, bring to a boil, reduce the heat to medium and simmer uncovered for 10 minutes.
- While the salsa is simmering, follow standard canning procedure to sterilize the jars and lids.
- Use a ladle to fill the hot jars with the hot salsa, leaving ¼ inch head space. Close the lids and place the jars in a boiling water bath for 15 minutes. Make sure the jars are fully submerged under water with several inches of water above them. Remove the jars and let them rest undisturbed for 24 hours before moving them.
- Store in a cool, dark place. For optimal flavor, use within 6 months but the salsa will keep up to a year.
Nancy says
Hello, I’ve used this recipe in the past and I love it!!! I haven’t made it in a couple of years, could you tell me approximately how many jars I’ll need?
Kimberly @ The Daring Gourmet says
Thank you, Nancy! You’ll need 5-6 pint jars.
Donna says
Can you use apple cider vinegar in place of white? Does that change the amount you use?
Kimberly @ The Daring Gourmet says
Hi Donna, it doesn’t change the amount it just changes the flavor.
Melinda Haynie says
Trying to get nutrition facts for my salsa. Needing processing parameters. Is there a specific temperature needed of the salsa as it goes into the jars.
Kimberly @ The Daring Gourmet says
Hi Melinda, not a specific temperature but the salsa will have been simmering for 10 minutes and so will be very hot when it’s immediately ladled into the jars.
Twila says
I love yellow and red peppers. Can they be added to this recipe?
Kimberly @ The Daring Gourmet says
Hi Twila, if you aren’t canning the recipe then yes, you can add whatever you like to the salsa. If you’re planning on canning it then adding other ingredients could affect the pH level and render it unsafe for canning – unless you test it at the end with pH strips and determine it’s a safe level.
Laura Twing says
Can carrot juice be added safely for canning?
Cheryl Lovett says
May i use citric acid instead of vinegar in this recipie? Or use a combo of both and what would the measurements be for using a combo of both?
Susan says
Hi there I wondered if you can tell me once opened how long is the salsa safe to eat of course stored in the refrigerator. Is only me here I cut the recipe in half made it in 500 ml jars with tomatos I grew myself. I can’t possibly eat 500 ml in a week haha. Thank-you Susan
Kimberly @ The Daring Gourmet says
Hi Susan, it should keep for up to 2 weeks in the fridge. Of course any signs of mold throw it out.
Carolyn DeTray says
If i cut out the jalapeños or cut back will the recipe still be safe? I love salsa but can’t handle to much heat.
Kimberly @ The Daring Gourmet says
Hi Carolyn, cutting back or omitting the jalapenos entirely is no problem, it won’t affect the pH.
Linda says
Hi. I am in the middle of making using this recipe. Can’t wait to eat some of the salsa. My son and I put salsa on everything. We are lucky that we live LESS than 5 miles from a farm where we go pick our own or buy already picked. That way I can have fresh tomatoes without messing with those awful green tomato worms..
Well, break time is over. Oh, I did use 1 red onion and 1 white. I will update later with results. Thank you for sharing your receipt.
Amanda says
Hi, I just made this recipe and I noticed the cooking times for hot bath say 20 minutes in the picture descriptions but it says 10 minutes on the printable recipe card. I went with the 20 minutes just to be safe. Also I have heard of adding a can of tomato paste in to thicken it up a little. Has anyone done that?
Cat says
I am at high altitude do I need to process the salsa longer?
Mandie Johnson says
you will need to process according to your altitude so yes it could be less or more time
Melissa Baritell says
Are you able to add fresh corn to the salsa? If so, how much would you recommend and would I need to add more vinegar?
Chris Lumber says
Hi. I just made this and the flavor is outstanding! But it ended up being watery. I did drain the tomatoes before peeling but did jnclide the juices. Should I not have included the juices? Thanks!
Kimberly @ The Daring Gourmet says
Hi Chris, no, you should have squeezed the seeds out of the tomatoes along with the excess liquid so that’s why it’s really watery. You should be able to tip and drain some of the liquid out of the salsa without losing any flavor.
Anonymous says
Ok thank you! I will do that next time! The flavor is outstanding though!
Sharon says
I would like to add a few tomatillos to this recipe. Do I need to modify anything to avoid botulism?
Kate Battistelli says
Made this for the first time today and absolutely love it! I’ve always made the Ball canning book salsa but found yours and after reading all the great reviews, had to try it. It’s amazing! It will be my go-to salsa from now on :-) Thank you!
Kimberly @ The Daring Gourmet says
Hi Kate, thanks so much for stopping by! I’m thrilled you enjoyed the salsa, thank you. I hope you’ll visit again! :)
kaniger says
Perfect recipe! Just canned 12 quarts with garden tomatoes, peppers and cilantro. Pretty in jars and doesn’t have that overly vinegar-y canned salsa taste. Thanks for sharing!
Kimberly @ The Daring Gourmet says
I’m so glad you enjoyed it, Kaniger, thank you!