This by FAR is the best salsa in the land! By trade, I am an Emergency Nurse, but in my personal life… I am a professional salsa maker- self proclaimed. I make around 200 pints of this salsa a year to sell to my co-workers. That doesn’t include what I keep on my own pantry selves or reserve for family and friends. I also have added Roasted Salsa Verde and a Tomatillo Salsa to the mix.
So if you want the perfect salsa… for sure give this a whirl!!!
5 pounds tomatoes (I prefer San Marzano or Roma tomatoes)
1 cup diced onions
2 large jalapenos (I keep all the seeds in for a kick, but you can de-seed for a milder salsa)
3 garlic cloves, minced
1 cup chopped cilantro
1 Tablespoon salt
2 teaspoons pepper
1 teaspoon cumin
2 Tablespoons lime juice (additional lime juice if you are canning the salsa. 1 teaspoon for each pint)
To start, bring a pot of water to a boil to use for de-skinning your tomatoes. You also need to make an ice water bath in the sink to put your tomatoes in to cool down.
Once your water is boiling, drop whole tomatoes into your water bath until the skins naturally split. This takes about 2 minutes on average. Once you see you skin has split open, take the tomato out with tongs and place in your ice water bath. Do this in batches.
Once your tomatoes have cooled for a few minutes in the cold water, take them out and peel the skin off the tomato and take the stem off. I use my blender (Blendtec https://www.blendtec.com/ ) because chopping by hand takes so long. I then pulse a few times until the tomatoes are a consistency that I want. No big chunks, but a smoother consistency. You really can’t blend it too much either. So don’t be afraid.
After all your tomatoes are done, add the rest of your ingredients.
Mix all ingredients together and give it a taste! My husband likes really thick salsa, so I will make him a batch and put it into a roasting pan, cook until it thickens up over time. I will see pockets of tomato water on the sides… just dip a measuring cup into that pocket so you can pull that water out. This will help it thicken up faster. Once you get it to the thickness you like, then stop, and enjoy all you labors!
I will hot bath my salsa to preserve it. It’s easy! Just prepare a large bathing pot with racks with boiling water. Use clean, sterile canning jars. I place mine in the sink and fill them with hot water for about 5 minutes so that when I place the hot salsa in them, they won’t crack. Prepare your lids in a separate small pot of boiling water to soften up the rubber ring on them. About 5 minutes will be good. Now empty your jars of water out and bring them over to your hot salsa for easier filling.
To each pint, add 1 teaspoon of lime juice to safely preserve your salsa for shelf life. Then ladle your hot salsa into the jars, wipe off the rims to make sure they are cleaned from any salsa that may have splashed onto it. Now place a hot lid on top, and secure with a ring.
Place all prepared pints into your water bath rack and lower into boiling water. Make sure you have at least 1″ of water covering your jars to ensure they can properly. For my altitude in Utah (4,300 feet over sea level), I hot bath my salsa for 20 minutes after it has come back to a soft boil. When time is up, I carefully take the hot jars out of the water and sit on a towel on my kitchen counter. I leave them alone until the seal is complete. You will hear the lids pulling in over time… which is the sound of success! I tend to leave them until the next day. I check to make sure that my lids are sealed. To do this, slightly push on the lid, if it stays down and doesn’t bounce back… SUCCESS!!! If it does bounce back or feels like it is not securely sucked in, then I just put it in the refrigerator and eat within a week or two, if it even lasts that long.
I hope you all enjoy this salsa as I have tinkered around for YEARS to find the perfect salsa… and I do believe that this is the ticket!!!
**Time saver alert** I use my blender to pulse all of my other ingredients (except the cilantro) into the sizes that I want them. This saves me so much time instead of chopping and dicing all by hand.