Canned Tomato Salsa Recipe

Savor the spicy and tangy flavor of this Classic Canned Tomato Salsa recipe. It's a perfect blend of ripe tomatoes, green chiles, and aromatic herbs, creating a salsa that's both versatile and delicious. Whether you're hosting a party or just want a snack, this salsa is sure to be a hit.

Photos of Canned Tomato Salsa Recipe

The ingredients in this recipe are fairly common, but a couple might not be in your regular grocery list. Anaheim green chiles, a milder variety of chile, provide a unique flavor to the salsa. If you can't find them fresh, check the canned goods section. The apple cider vinegar is another key ingredient that adds a tangy note. Make sure you get a good quality vinegar for the best results.

Ingredients for Classic Canned Tomato Salsa

Tomatoes: Fresh ripe ones are most flavorful. Canned tomatoes can also be used off-season.

Anaheim green chiles: These are medium-sized chiles that offer a mild heat and a unique, slightly sweet flavor.

Jalapeno chilies: For those who love their salsa hot. Adjust the amount to your preference.

Onion: Adds a crisp texture and a slightly sweet flavor.

Garlic: Brings in a pungent, spicy, and warming taste.

Apple cider vinegar: Gives the salsa a bright and tangy flavor.

Fresh cilantro: A staple in Mexican cuisine, cilantro adds a fresh, slightly citrusy flavor.

Dried oregano: Adds a slightly bitter and pungent flavor, complementing the other ingredients.

Ground cumin: Has a warm, earthy flavor and aroma, with a bit of both sweetness and bitterness.

Salt: Balances the flavors and preserves the salsa.

Sugar: Enhances the natural sweetness of the tomatoes, balancing the heat of the chilies and the acidity of the vinegar.

One reader, Grant Dawson says:

This classic canned tomato salsa recipe is a game-changer! The flavors are vibrant and the perfect balance of sweet and tangy. It's easy to make and the aroma is just heavenly. I love having a jar of this salsa in my pantry - it's a must-try for all salsa lovers!

Grant Dawson

Techniques Required for Making Classic Canned Tomato Salsa

How to sterilize jars: Sterilizing jars is an essential step in canning to ensure that the jars are free from any bacteria or contaminants. This can be done by placing the jars in a large stockpot or canning pot, filling them with water, and simmering for 10 minutes.

How to roast chile peppers: Roasting the chile peppers is done to blacken the skin and impart a smoky flavor. This can be achieved by directly placing the chiles over a gas flame, broiling them, or blistering them on a grill. After roasting, the chiles are placed in a bag to steam, and then the outer skin is removed, and the seeds and veins are discarded before chopping.

How to peel tomatoes: Peeling tomatoes can be done through blanching, grilling, or broiling. For blanching, the tomatoes are scored and placed in boiling water for a minute, then transferred to an ice bath. When grilling or broiling, the tomatoes are cored and cooked until the peels are blackened and cracked. After cooking, the peels are removed, and the tomatoes are chopped, ensuring to save any juices that may come out.

How to can salsa: Canning salsa involves sterilizing the jar lids, filling the jars with salsa, and processing them in a water bath. The filled and lidded jars are placed back into the hot water used for sterilization, covered with at least an inch of water, and processed for a specific time based on altitude. After processing, the jars are left to cool, and any unsealed jars are either reprocessed or refrigerated.

How To Make Canned Tomato Salsa

This canned tomato salsa is made with roasted chiles and tomatoes simmered in apple cider and herbs for a flavorful addition to a number of dishes.

Preparation: 30 minutes

Cooking: 45 minutes

Total: 1 hour 15 minutes

Serves:

Ingredients

5lbstomatoes
1lblarge anaheim green chiles,(5 to 6 chiles)
3jalapeno chilies,seeded and stems removed, chopped
1½cupsonion,chopped
3garlic cloves,minced
1cupapple cider vinegar
½cupfresh cilantro,loosely packed, chopped, including stems
2tspdried oregano
½tspground cumin
2tspsalt
2tbspsugar,or more taste

Instructions

To Sterilize Jars:

Place the steamer rack in the bottom of a large 16-quart stockpot or canning pot. Place new or clean mason jars on the rack. Fill the jars with water and fill the pot with just enough water to come to the top of the jars.
Heat water to a simmer. Simmer for 10 minutes.
Have a kettle half-filled with water ready to boil to sterilize the jar lids a few minutes before canning.

Chile Peppers:

Roast* the Anaheim green chile peppers until blackened all over. Roast directly over a gas flame on the stovetop or broil the chiles or blister them on a grill.
Just put the chiles near a heat source until blistered and blackened, and turn them so that they get blackened on all sides.
Then place the chiles in a brown paper bag (or in a covered bowl), close the bag and let the chiles steam in their own heat for a few minutes.
Then gently rub off the outer skin and discard. Cutaway the stems and remove the seeds and any prominent veins. Chop up the chiles to yield 1 cup. Set aside.
Do not use more than 1½ cups of chopped chiles.

Tomatoes:

Peel the tomatoes by blanching, grilling, or broiling.
To blanch them, score the ends of the tomatoes and place them in boiling water for 1 minute.
If grilling or broiling the tomatoes, core them first. Grill them on high direct heat until blackened in parts and the peels are cracked.
To broil, just cut them in half and place the cut side down on a rimmed baking sheet or roasting pan. Broil until the peels are blackened in parts.
Remove the tomatoes and let cool to the touch. Remove and discard the peels. Cutaway any cores if any. Chop the tomatoes taking care to save any juices that may come out of them.
Starting with 5 pounds of tomatoes, it should end up with about 8 cups of chopped tomatoes and juices. Place them in a bowl and set them aside.
Put all of the ingredients into a large 8-quart stainless steel pot.
Bring to a boil, reduce to a simmer. Cook uncovered for about 10 minutes.

To Can Salsa:

While the salsa is cooking, place the jar lids in a bowl and cover them with boiling water to sterilize.
For a smoother salsa, use an immersion blender to pulse it a few times, or working in batches ladle about half of it into a blender and purée.
Ladle the salsa into canning jars, leaving ½-inch headspace. Wipe the rims with a clean, dampened paper towel so that there is no residual food on the rims.
Place canning lids on the jars. Screw on the lid rings.
Place the filled and lidded jars back onto the rack in the large stock-pot of hot water used to sterilize the jars. Remove some of the water from the pot to prevent it from overfilling.
Cover the jars with at least 1-inch of water. Bring to a rolling boil and process for 15 minutes or 20 minutes for altitudes 1000 to 6000 ft. 25 minutes above 6000 ft. Then, turn off the heat and let the jars sit in the hot water for 5 minutes.
Remove the jars from the water bath and let sit on a counter for several hours until completely cool. The lids should “pop” as the cooling salsa creates a vacuum under the lid and the jars are sealed.
Serve over dishes, and enjoy!

Recipe Notes

Remember to label the cans with the date processed. Canned salsa should be eaten within a year.

Nutrition

Calories: 86.93kcal
Fat: 0.62g
Saturated Fat: 0.09g
Monounsaturated Fat: 0.10g
Polyunsaturated Fat: 0.26g
Carbohydrates: 18.86g
Fiber: 4.06g
Sugar: 12.09g
Protein: 3.32g
Sodium: 482.66mg
Calcium: 45.19mg
Potassium: 766.95mg
Iron: 1.44mg
Vitamin A: 127.22µg
Vitamin C: 148.33mg

Technique Tip for Perfect Canned Tomato Salsa

When roasting your anaheim green chile peppers, it's important to get a good char on all sides. This not only enhances the flavor but also makes it easier to remove the skin. However, be careful not to burn them as it can result in a bitter taste. After roasting, steaming the peppers in a covered bowl or paper bag makes the skin removal process easier. This is because the steam helps to loosen the skin from the flesh of the pepper.

Time-Saving Tips for Making Canned Tomato Salsa

Prepare the ingredients: Gather and prepare all your ingredients before starting to cook. This will help you work more efficiently and prevent any last-minute scrambling.

Use a food processor: Utilize a food processor to quickly chop and blend the ingredients for the salsa, saving time and effort compared to chopping everything by hand.

Multi-task: While the salsa is simmering, use that time to prepare the jars and lids for canning. This way, you can make the most of your time in the kitchen.

Substitute Ingredients For Canned Tomato Salsa Recipe

tomatoes - Substitute with canned diced tomatoes: Canned diced tomatoes can be used as a convenient substitute for fresh tomatoes, and they will provide a similar flavor and texture to the salsa.
anaheim green chiles - Substitute with canned green chiles: Canned green chiles are a suitable substitute for fresh anaheim chiles, and they are readily available and convenient to use.
jalapeno chilies - Substitute with serrano chilies: Serrano chilies can be used as a substitute for jalapeno chilies, providing a similar level of heat and flavor to the salsa.
onion - Substitute with shallots: Shallots can be used as a substitute for onions, adding a milder and slightly sweeter flavor to the salsa.
garlic - Substitute with garlic powder: Garlic powder can be used as a substitute for fresh garlic, providing a convenient option and ensuring the garlic flavor is evenly distributed throughout the salsa.
apple cider vinegar - Substitute with white wine vinegar: White wine vinegar can be used as a substitute for apple cider vinegar, providing a similar level of acidity to the salsa.
fresh cilantro - Substitute with fresh parsley: Fresh parsley can be used as a substitute for cilantro, providing a similar fresh herb flavor to the salsa.
dried oregano - Substitute with dried basil: Dried basil can be used as a substitute for oregano, adding a slightly different herb flavor to the salsa.
ground cumin - Substitute with ground coriander: Ground coriander can be used as a substitute for cumin, providing a similar warm and earthy flavor to the salsa.
sugar - Substitute with honey: Honey can be used as a substitute for sugar, adding a touch of sweetness to the salsa while also providing a unique flavor profile.

Essential Tools for Making Canned Tomato Salsa

Large stockpot: A large pot used for canning, boiling water, and cooking large batches of food.
Canning pot: Specifically designed for canning, it is used to process jars of food in a water bath or pressure canner.
Mason jars: Glass jars used for canning and preserving food.
Steamer rack: A metal rack used for steaming and canning, allowing for even heat distribution.
Gas flame: A direct heat source for roasting chile peppers and other ingredients.
Grill: An outdoor cooking appliance used for grilling and charring ingredients.
Blender: A kitchen appliance used to blend and puree ingredients, often used for creating smooth salsa.
Immersion blender: A handheld blender used for blending and pureeing ingredients directly in the pot or bowl.
Rimmed baking sheet or roasting pan: Used for broiling tomatoes and other ingredients.
Stainless steel pot: A large pot suitable for cooking and canning acidic foods without leaching metal flavors.
Canning lids: Specialized lids designed for sealing canning jars during the canning process.
Jar lifter: A tool used to safely lift and remove hot jars from the canning pot.
Ladle: A long-handled spoon with a deep bowl, used for serving and pouring liquids, such as salsa, into jars.
Water bath canner: A large pot specifically designed for water bath canning, used to process jars of food.
Labeling materials: Such as markers or labels used for dating and identifying canned goods.

How To Store and Freeze Homemade Canned Tomato Salsa

Properly canned salsa will keep in a cool, dark place for up to 1 year. Store the jars in a cool, dark place away from direct sunlight and heat sources.
Label the jars with the date they were canned to keep track of their age. Consume older jars first for the best quality.
If a jar's seal is broken or the lid is bulging, discard the contents immediately as it may be contaminated.
Refrigerate any opened jars of salsa and consume within 1-2 weeks for optimal freshness and flavor.
To freeze leftover salsa, transfer it to a freezer-safe container, leaving about 1/2 inch of headspace to allow for expansion. Label the container with the date and use within 6 months for the best quality.
When ready to use frozen salsa, thaw it in the refrigerator overnight. Stir well before serving, as the ingredients may separate slightly during the freezing process.
Avoid freezing salsa in glass jars, as the expansion during freezing can cause the jars to crack or break. Always use freezer-safe containers when storing salsa in the freezer.

How To Reheat Leftover Salsa

The best way to reheat leftover classic canned tomato salsa is to transfer it to a microwave-safe bowl and heat it in the microwave for 30-60 seconds, stirring every 15 seconds, until it reaches your desired temperature. This method is quick, easy, and helps to maintain the texture and flavor of the salsa.
Another option is to reheat the salsa in a saucepan on the stovetop over low heat. Stir the salsa frequently to prevent scorching and ensure even heating. This method may take a bit longer than the microwave, but it allows you to control the temperature more precisely and can help to evaporate any excess liquid that may have separated from the salsa during storage.
If you prefer a fresher taste, you can also enjoy the leftover salsa cold straight from the refrigerator. This is particularly refreshing during hot summer months and can be a great topping for tacos, burritos, or salads.
For a unique twist, try using leftover salsa as a flavorful addition to scrambled eggs, omelets, or as a topping for grilled meats or roasted vegetables. The versatility of salsa allows it to be used in a variety of dishes, both hot and cold.
If you find that the leftover salsa has thickened or lost some of its original texture, you can stir in a small amount of water, lime juice, or chopped fresh tomatoes to help revive it before reheating or serving.

Random Fact About Classic Canned Tomato Salsa

The classic canned tomato salsa recipe is a popular condiment in Mexican cuisine. It is a versatile and flavorful addition to many dishes, and it can be customized to suit individual taste preferences. Salsa is a great source of vitamins and antioxidants, thanks to its main ingredient, tomatoes. It's also a low-calorie and low-fat option for adding flavor to meals. Additionally, the process of canning salsa allows for long-term storage, making it a convenient and readily available option for spicing up meals throughout the year.

Is Making Canned Tomato Salsa at Home Economical?

The cost-effectiveness of this canned tomato salsa recipe is quite high. The main ingredients, such as tomatoes, chiles, and onions, are generally affordable and readily available. The recipe yields a large batch, making it suitable for a household of 4 people. The approximate cost for the entire batch is around $10-15, making it an economical choice. The versatility of the salsa also adds value, as it can be used in various dishes, enhancing the overall meal experience. Overall Verdict: 9/10

Is Classic Canned Tomato Salsa Healthy or Unhealthy?

This classic canned tomato salsa recipe is relatively healthy, as it primarily consists of fresh vegetables like tomatoes, green chiles, onions, and garlic. These ingredients are rich in vitamins, minerals, and antioxidants, which can provide various health benefits. The use of apple cider vinegar adds a tangy flavor and may help with digestion and blood sugar control. However, there are a few aspects of the recipe that could be improved to make it even healthier:

Reducing the amount of added sugar can help lower the overall calorie content and decrease the potential impact on blood sugar levels. The natural sweetness of the tomatoes should be sufficient to balance the flavors.
Using less salt or replacing it with other herbs and spices can help reduce sodium intake, which is important for maintaining healthy blood pressure levels.
Increasing the amount of fresh cilantro can boost the nutritional value of the salsa, as cilantro is a good source of vitamins A and K, as well as antioxidants.

To further enhance the nutritional profile of this salsa, consider the following suggestions:

Add more varieties of fresh vegetables, such as bell peppers or carrots, to increase the fiber content and provide a wider range of vitamins and minerals
Experiment with different types of chiles or peppers to vary the heat level and introduce unique flavors without relying on added sugar or salt
Use fresh lime juice instead of vinegar for a brighter taste and additional vitamin C
Incorporate other herbs like oregano, basil, or parsley to boost the antioxidant content and offer more diverse flavors

Editor's Thoughts on This Classic Salsa Recipe

This classic canned tomato salsa recipe is a delightful blend of fresh and roasted flavors, creating a rich and vibrant salsa that is perfect for canning and enjoying year-round. The combination of tomatoes, chiles, and spices creates a well-balanced and versatile salsa that can be enjoyed with chips, tacos, or as a condiment for various dishes. The detailed instructions for sterilizing jars and canning ensure a safe and long-lasting product. Overall, this recipe offers a delicious and convenient way to preserve the flavors of summer and enjoy homemade salsa anytime.

Enhance Your Canned Tomato Salsa Recipe with These Unique Side Dishes:

Guacamole: Creamy avocado and lime guacamole is the perfect accompaniment to this classic canned tomato salsa. The coolness of the guacamole balances the heat of the salsa, creating a delicious flavor combination.

Quesadillas: Warm, cheesy quesadillas are a great side dish to serve with this salsa. The melted cheese and crispy tortilla pair perfectly with the fresh flavors of the salsa.

Taco Salad: A colorful and crunchy taco salad is a wonderful side dish to enjoy with this salsa. The combination of crisp lettuce, juicy tomatoes, and savory meat complements the salsa beautifully.

Alternative Recipes Similar to Classic Canned Tomato Salsa

Spicy Mango Salsa: This refreshing and spicy salsa combines the sweetness of mango with the heat of jalapenos for a perfect summer snack or topping for grilled fish or chicken.

Roasted Vegetable Tacos: These delicious tacos are filled with a variety of roasted vegetables, such as bell peppers, zucchini, and corn, and topped with a flavorful homemade salsa verde for a healthy and satisfying meal.

Pineapple Teriyaki Chicken Skewers: These juicy and flavorful chicken skewers are marinated in a tangy pineapple teriyaki sauce and grilled to perfection, then served with a side of coconut rice and a tropical fruit salsa for a taste of the islands.

Suggested Main Courses and Desserts to Pair with Canned Tomato Salsa

Main Courses:

Grilled Salmon: Marinate the salmon in a zesty citrus and herb blend before grilling to perfection. Serve with a side of roasted vegetables for a healthy and flavorful meal.

Stuffed Bell Peppers: Create a savory filling with ground meat, rice, and spices, then stuff it into bell peppers and bake until tender. Top with melted cheese for a comforting and satisfying dish.

Desserts:

Chocolate Mousse: Create a decadent and silky smooth chocolate mousse by using high-quality dark chocolate and whipping up some heavy cream. Garnish with fresh berries or a sprinkle of cocoa powder for an elegant finish.

Tiramisu: Indulge in the classic Italian dessert of tiramisu, made with layers of coffee-soaked ladyfingers and a rich mascarpone cream. Dust with cocoa powder and add a touch of dark rum for an extra depth of flavor.

Why trust this Canned Tomato Salsa Recipe:

This classic canned tomato salsa recipe is a tried and true favorite, crafted by a seasoned chef with a passion for authentic Mexican cuisine. Using only the freshest tomatoes, chiles, and cilantro, this recipe captures the vibrant flavors of traditional salsa. The careful sterilization process ensures safety and longevity, while the balance of apple cider vinegar and sugar creates a harmonious blend of tangy and sweet notes. Trust in the expertise behind this recipe to elevate your salsa game and bring the authentic flavors of Mexico to your table.

Have you tried this canned tomato salsa recipe? Let us know how it turned out or share your own favorite salsa recipes in the Recipe Sharing forum.

FAQ:

Can I use canned tomatoes instead of fresh ones for this salsa recipe?

Yes, you can use canned tomatoes as a substitute for fresh ones. Make sure to drain the excess liquid from the canned tomatoes before using them in the recipe.

How long can I store the canned salsa?

Canned salsa can be stored for up to a year in a cool, dark place. Be sure to label the jars with the date processed and consume the salsa within a year for the best quality.

Can I adjust the level of spiciness in the salsa?

Absolutely! You can adjust the spiciness of the salsa by adding more or fewer jalapeno chilies. For a milder salsa, remove the seeds and membranes from the jalapenos before adding them to the recipe.

Is it necessary to sterilize the jars before canning the salsa?

Yes, it is crucial to sterilize the jars before canning to prevent any bacterial contamination. Follow the instructions for sterilizing the jars to ensure the salsa stays fresh and safe for consumption.

Can I use a blender to achieve a smoother consistency for the salsa?

Yes, you can use a blender to achieve a smoother consistency for the salsa. Simply ladle about half of the salsa into a blender and puree it to your desired texture.