Fresh Salsa Recipe


Preserving Method: Water Bath Canning

  1. PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil.  Wash lids in warm soapy water and set bands aside.
  2. COMBINE all ingredients in a large saucepan.
  3. HEAT to a boil. Reduce heat and simmer 15 minutes.
  4. LADLE hot salsa in to hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
  5. PROCESS filled jars in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Quick Tip: When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned.
Fresh Salsa Recipe | Recipe For Salsa - Ball® Fresh Preserving is rated 4.2 out of 5 by 21.
Rated 4 out of 5 by from Why peel? I have made my own version of this recipe and have not peeled the tomatoes, turns out good. Why the need to peel?
Date published: 2017-09-23
Rated 4 out of 5 by from Good flavor As other reviewers noted, it is has a lot of liquid, even after letting the tomatoes drain first. The flavor was excellent, and as I tasted the leftover juice I couldn't help thinking what a lovely Bloody Mary mix this would be. Cheers!
Date published: 2017-09-03
Rated 5 out of 5 by from Tips Ensure the peeled, cored and diced tomatoes are drained for at least 30 minutes; It will reduce the watery texture. Use fresh squeezed lime juice and omit the cilantro until serving.
Date published: 2017-08-21
Rated 4 out of 5 by from Vinegar? I just made a small batch of this and the taste of vinegar is strong. What kind of vinegar should be used? I know you have to have enough acid to can safely so I am stumped.
Date published: 2016-10-22
Rated 5 out of 5 by from this is my second batch Last year I found this recipe and it was awesome but too hot. I found out I was allergic to jalapenos. So this year I eliminated them. Boy what a difference. I gotta say some of the best salsa I have ever made my children (all grown) said it was better than last years. I not only use it as a dip but I also use it in chili, and spaghetti. Cant go wrong with this recipe......
Date published: 2016-08-30
Rated 4 out of 5 by from Please don't decrease the vinegar Or drain off the liquid. It raises the pH and increases the density, potentially creating a botulism hazard. Make the recipe as tested (salt, hot sauce, cilantro, garlic, and onions may be decreased or omitted). It would be nice if Ball could give a measurement for the low-acid ingredients rather than a count. For example, bell peppers can be substituted for jalapenos, but how much is equivalent?
Date published: 2016-02-22
Rated 5 out of 5 by from A Thick Zero Heat Version My wife and I do not like things hot and spicy. So I made a couple of changes to create a no spice but loaded with great flavor. I eliminate the Jalapeno Peppers, the Vinegar and the Hot Pepper Sauce. I replace these ingredients with a Yellow Bell Pepper, Orange Bell Pepper and Celery. Mix it all together and bring to a boil. Reduce the heat and simmer 15 minutes. Place a strainer in a large bowl and ladle the Salsa into the strainer to remove the excess liquid. Do not apply pressure, just let it drain naturally for a minute or two. Ladle Salsa into the jars and process. It makes a great No Heat, Loaded with Flavor Salsa that is nice and Thick.
Date published: 2015-09-28
Rated 5 out of 5 by from my favorite salsa I have canned this twice and it made only 3 pint jars. Those 3 jars are like gold! lol.....I did not use any hot sauce in this. Is this going to effect the safety of the amount of acid that is needed?
Date published: 2015-09-24
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