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One thing we learned when researching salsa recipes is that there are about as many recipes as there are cooks. Everyone has theirs. This is ours.

2015 Recipe

Sept 27, 2015. For our first attempt, we kind of combined multiple recipes and improvised a little based on what we had on hand. Here's how it went.

Ingredients (yield 6 small mason jars)

  • 20 medium field tomatoes, peeled, seeded, drained and chopped
  • 2 green peppers, peeled and chopped
  • 2 jalapeño peppers, seeded and chopped
  • 1 onion, chopped
  • 5 garlic cloves, crushed
  • 3 limes, juiced
  • 1/2 bunch of fresh coriander leaves, chopped
  • 2 tbsp non-iodized salt (canning salt)
  • 1 tbsp cumin seeds


  1. Prepare all ingredients. Vegetables should be chopped pretty small. For the tomatoes, peel them by plunging them in hot water for about 30 seconds, then cool and remove skin, stem and ugly bits, remove the seeds and jelly (strain and keep the juice for something else), dice the remaining flesh. Use gloves on the jalapeños if you value your eyes and skin.
  2. Dump everything in a big pot and bring to the boil. Cook for about 10 minutes, taste and adjust seasoning if necessary.
  3. Quickly drain the sauce in a large colander. Don't waste the watery juice - add it to some pureed boiled potatoes for a delicious soup! Don't drain for too long, we want some juice to remain.
  4. Put the drained sauce back in the pot and heat again.
  5. Ladle in clean jars, leaving about 1cm room on top of the jars, remove air bubbles before wiping the edge and closing the lid. If the sauce is too dry (not enough juice between the chunks of vegetables, add back some of the drained liquid).
  6. (optional) If you plan on storing your salsa for a longer period, make sure to sterilize the jars and lids before filling, then put the full jars in a big pot of water and boil for at least 15 minutes (more if you live above 300m).


  • This is our first attempt, we don't know yet if the canning procedure worked and if the sauce keeps.
  • We learned after the fact that draining the sauce before canning might not have been a good idea: it probably removed much of the acidity added by the lime juice, which is apparently important in canned food to avoid botulism infection. Next time, it would be better to drain it first, then add the lime juice.
  • We were aiming for a rather mild, kid-friendly sauce. If you want more heat, add more jalapeños, don't seed them, or add extra hot peppers, such as habaneros. You can also spike the sauce when using it, by adding some hot sauce (e.g. Tabasco).


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Page last modified on September 28, 2015, at 10:17 EST