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 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 20 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 seeds to remove them along with excess water. 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.
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Tori says
Ooh, this looks sooo delicious! The idea of canning has always kinda freaked me out b/c I’m super paranoid of giving my fam botulism or something :P But! This looks super easy so you may have twisted my arm and now I’ll give it a try. :)
The Daring Gourmet says
Haha! I can totally relate to that. This last Summer I canned up a STORM. It was my first time canning and even though I was excited about all of the jars full of different goodies, I was kind of nervous about actually eating and of it! So, in a streak of paranoia, I had my husband consult a colleague of his who is a pathologist. I figured since he is an expert on germs he ought to know about the safety of eating canned goods. The pathologist said that as long as the lid hasn’t popped it’s completely safe and he wouldn’t hesitate to eat it or feed it to his own kids. That made me feel a whole lot better :) We’ve been enjoying all the jams, relishes, pickles, apple sauce, and salsas since and…we’re still breathing! Go for it, Tori!
Tori says
Thank you for sharing that! It seriously makes me feel so much better about attempting to can my own foods. . .botulism has been the only thing holding me back! :) Thanks Kimberly!
Jeri Lou Peters says
You did forget one important detail however in the sanitizing.. YOU HAVE TO SANITIZE THE LIDS, and do not touch the rubber part of the lid as your oils in your skin will cause it to be unusable. I have canned for years, as does my mother in law.. I would not hesitate to can ANYTHING, meat or veggie.. :) Just remember to sanitize the jars and lids!!
Kimberly @ The Daring Gourmet says
Hi Jeri Lou! I mentioned that step in the pictured instructions but left it out in the recipe box – it’s now added :) There has been a lot of discussion about canning and bacteria in some of my other canning posts. The fact of the matter is, most bacteria cannot survive or form in an airtight space. Still, it never hurts to take extra precautions.
Book says
What about anaerobic bacteria?
Kimberly @ The Daring Gourmet says
That’s correct, Book. What’s interesting though is that the largest manufacturer of canning jars and lids (they make Ball, Bernardin, Kerr and Golden Harvest products) recently changed their guidelines to now specifically instruct consumers NOT to boil/sterilize the lids, otherwise a poor seal will result. Instead they recommend extending the processing time to 10 minutes in an effort to kill any bacteria that might be present in the jars.
Trina says
great recipe, have made 2 batches. thanks!
Kimberly @ The Daring Gourmet says
Wonderful, thanks so much for your feedback, Trina!
Sean says
This salsa is amazing. Have canned about 16 jars of it with garden tomatoes onions jalapeño and I added 1 red and 1 yellow pepper. Good use of my garden this year.
Kimberly @ The Daring Gourmet says
That’s fantastic, Sean, I’m so glad you like it! We’re big fans of it, too, and it’s so gratifying making your own and seeing all those jars stacked in your pantry. Now, if only our garden had been as successful this year…crossing our fingers for next year!
Anonymous says
I know you need an acid in the ingredients for canning, but I really hate vinegar. Can I substitute lime juice instead and would it be the same amount?
Kimberly @ The Daring Gourmet says
Using fresh lime or lemon juice for canning is generally discouraged but you can use the bottled kind, yes.
Kelly says
Did you try it with the lime juice? I’m with you, I don’t like vinegary salsa.
Jenn klein says
I tried to make this, this weekend. It came out to sweet and no heat. Any advice on what I did wrong or how to fix this?
Kimberly @ The Daring Gourmet says
Hi Jenn, with only a tablespoon of sugar in the entire batch I have no idea why it would have been too sweet. It may just seem sweet because it wasn’t hot and perhaps hot salsas are what you’re used to? The heat factor is related to the jalapenos – did you see the recipe note about the membranes? That’s where they heat lies so if you want a hot salsa leave the membranes intact. Be sure also to use the freshest jalapenos you can find, otherwise they tend to lose some of their heat.
Jill says
fantastic, I have made this a couple of times, not such large quantities but tastes incredible
thank you
Kimberly @ The Daring Gourmet says
Wonderful, I’m so glad you enjoyed it, thanks Jill!
Travis Beitzel says
How many pints do u get out of the recipe?
Kimberly @ The Daring Gourmet says
Hi Travis, it makes roughly 5-6 pints of salsa.
Gina M Gonzalez says
How long does 5-6 pints stay good in the fridge
Kimberly @ The Daring Gourmet says
Hi Gina, if you’re not canning it in the water bath for long-term storage and just keeping the fresh salsa in the fridge, it should be used within 5-7 days.
Rodrigo says
Hello, I seem to have missed something. After I add the tomatoes to the pot and pour in the vinegar. There isn’t anything to boil. It’s seems like it’s gonna burn. Please help.
Kimberly @ The Daring Gourmet says
Everything is as is should be, Rodrigo. The tomatoes have a ton of water in them that will come out once it starts simmering.
Sptrr999 says
I am terrified of botulism thanks to my Mil. So I bought a ph tester for food. I made the salsa and tested it, it was 4.0 so well under the 4.6 limit for water bath. 😊
Kimberly @ The Daring Gourmet says
Thanks for confirming that!
c call says
Please correct this recipe before someone gets sick. The vinegar recipe part is way to low. It should be 1 cup not 1/2 cup. 4.0 is way too low it should be 4.6. I would do it before you end up getting in to trouble… serous
Kimberly @ The Daring Gourmet says
C Call, I think you’re a little confused on pH levels. From canning 101: “The way food scientists determine whether something is high or low in acid is by pH. If something has a pH of 4.6 or below, it is deemed high in acid and is safe for water bath canning. If the pH is 4.7 or above, it is considered low in acid.” This salsa registers at 4.0 – which is below 4.6 – so it has an even higher acidity level than is necessary to be safe. In other words, this salsa is well within the limits for safe canning.
Melissa Araujo says
Hi excited to try this recipe ! Do I have to boil the tomatoes for 20 minutes or can I get by with just heating til it’s hot. I often find canned salsas are a little over cooked by the time they go through the cooking and the canning processing time. Thank, Melissa
Kimberly @ The Daring Gourmet says
Hi Melissa, no you don’t need to boil the salsa very long but I’d recommend at least 5 minutes so the flavors can simmer together and meld.
Glenette says
I just finish making 18 pints of salsa, using this recipe with some modifications! I added 2 cups of finely dice red and green bell peppers, increased the vinegar to 3/4 cup and came out with a pH of 4.1. I let it set for about 30 minutes after mixing to mix the flavors and then I brought to a boil and only simmered for about 5 minutes, as I like less soggy salsa!
It is incredible fresh! I would have had 20 pints if I could have kept certain people out of my kitchen! I love the freshness even after canning. Bright red color, and crispy!
Kimberly @ The Daring Gourmet says
Fantastic, Glenette, thanks so much for sharing!
wendy norton says
Would it taste bad if I substituted red onions for yellow? Only because that is what I have.
Kimberly @ The Daring Gourmet says
Hi Wendy, no, not bad at all. Taste-wise you probably won’t even tell a difference, the biggest difference is just in the appearance.
Nicole Pereira says
HI there,
I can’t wait to try this recipe but was wanting to use lime instead of the vinegar. I saw an earlier post stating to use bottled lime juice and not fresh. Is it 1/2 cup of lime juice as well? In researching pH’s, it looks like lime juice is ever more acidic than vinegar. So I’m assuming that it would be at least 1/2 cup then add to taste?
Kimberly @ The Daring Gourmet says
Hi Nicole, yes, you can substitute bottled lime juice for the vinegar at the same quantity. Happy salsa making!
Glenette says
I have now made 61!jars of salsa and not sure it will get us through til next summers tomatoes! For the past month my family is eating 2 jars a week, and would eat it daily if I didn’t ration it! I got some extra tomatoes this week that I was going to just quarter and can, but made the last 13 jars instead since they love it so much! I usually share my canning with friends but they won’t get much of this!I highly recommend this recipe. We like the addition of bell peppers!
Kimberly @ The Daring Gourmet says
Oh my goodness, Glenette, you have been BUSY!! That’s incredible, I wish I had 61 jars of this :) Thanks so much for the feedback and happy snacking!
ann says
I like to add tomatillos to the mix and some Thai chile for an extra kick! Citric acid for acidity with some lime juice for flavor.
I do a lot of canning and wish I had more people to give it to. I’m single.
Kimberly @ The Daring Gourmet says
Those are great additions, Pam, thanks for sharing!
ann says
Erm… Ann, not Pam. Hehe…
Kimberly @ The Daring Gourmet says
So sorry, Ann! :)
ann says
:)P
Maggie Unzueta says
This looks incredibly delicious.
Kimberly @ The Daring Gourmet says
Thanks so much, Maggie!
Mike C says
Going to try this recipe this upcoming weekend and want to 2 or 3 times make more than the recipe says it yields. Can I simply double or tripe the ingredients and keep the pH level in line with being safe? Does changing the pepper types change the acidity levels?
Kimberly @ The Daring Gourmet says
Hi Mike, yes, simply double everything, no other alterations needed. Swapping pepper types is perfectly fine.
Carolyn says
I used homegrown tomatoes. The 8 lbs didn’t equal the 13 cups so I wound up using 12 lbs. I just want to make sure that I’m ok with the acidity. It doesn’t taste quite salty enough so I’m wondering If I used too many tomatoes. They equaled 13 cups when chopped.
Kimberly @ The Daring Gourmet says
Hi Carolyn, that should be perfectly fine. For added safety you can add either some citric acid or lemon juice to the bottom of each jar before filling: 1/4 teaspoon citric acid or 1 tablespoon bottled lemon juice per pint-sized jar (double that for quart-sized jars).
Lisa Vincek says
Hello, I doubled the recipe using 1/2 cup vinegar & 1/2 cup bottled lime juice. I also added roasted green pepper. I am now questioning if the acidity level is still good. I seen the question/answer about substituting bottled lime juice for the vinegar so that is what gave me the idea. But because I used the mixer of both is this still safe for hot water canning.
Kimberly @ The Daring Gourmet says
Hi Lisa, yes, all the sources I’ve read say that bottled lime juice can be substituted for vinegar. Bottled is the key, not freshly squeezed. And adding some roasted green pepper should be perfectly fine as well. But if you have any doubt you can always buy some pH test strips (you can find them online, like on Amazon) to make sure the acidity level is correct.
Bella says
This is my 2nd year making this salsa its delicious! Thanks for the recipe
Kimberly @ The Daring Gourmet says
Fantastic, Bella, thanks for the feedback!
Petra Cahill says
Ok so I am in the middle of making this. It’s my first time canning. Boy it is a lengthy process. My filled jars are in the pot being boiled right now. I sure hope this process is worth it all and it tastes good.
Tara says
I made this and cut the recipe in half, I have a question about safety because I accidently added 2 tsp sugar instead of 1.5 tsp ( half of 1 Tbls) I also added a bit more white vinegar and then 1/4 tsp cumin and 1/8 cup fresh lime juice. I didn’t peel the tomaties or get rid of the seeds and now I’m concerned I will die of botulism ….. I’m new to this so should I toss them or will it be ok?
Kimberly @ The Daring Gourmet says
Hi Tara, adding more sugar, vinegar and lime juice will only make it all the safer, not the less :) Not peeling the tomatoes or removing the seeds is perfectly fine, that’s just a personal preference thing and will not impact the safety.
Anonymous says
I found that cutting your tomatoes in half & putting them face down on a cookie sheet to broil for 4 minutes works great for removing the skins! Also super important to drain your tomatoes after you cut them up! I guesstimated my 13 Cups after I removed skins, cut up and drained. I added a 1/4 tsp more salt, an extra clove of garlic and a couple of extra jalapenos. This is a great recipe! A little watery but consistent with authentic Mexican restaurant salsa! Can’t wait to share w/friends and family!
Trynity says
We made this a couple of weeks ago and pretty much followed your recipe to the letter except we were using tomatoes from our own garden and didn’t bother to peel them. Chopping them pretty small helped. We also added more jalapenos because we like heat. We had several foodies here for game night later that evening and everyone raved about it. Thank you so much for the recipe. It’s a keeper.
Kimberly @ The Daring Gourmet says
Wonderful, Trynity, I’m so glad everyone enjoyed it, thank you!
Jen says
Making my second batch now as we have a plentiful supply of tomatoes, the last batch was a little watery, so I have strained this lot hoping it won’t be as watery, but overall the flavour is very nice, I made 3jars the first time and they’re all gone, so very impressed, the only changes I made, were adding capsicum and extra chilli…thank you for recipe, will have a look to see if you have any others!👌
Kimberly @ The Daring Gourmet says
Awesome, Jen, thank you! I hope you enjoy our other recipes – happy cooking!