Best 6 Best Canned Tomato Salsa Recipes

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Salsa, a staple in Mexican cuisine, is a versatile condiment that can add flavor and zest to a variety of dishes. With its tangy, spicy, and refreshing taste, salsa is a popular choice for dipping tortilla chips, tacos, burritos, and enchiladas. While store-bought salsa is widely available, homemade salsa offers a unique and delicious alternative that allows you to customize the flavor and heat level to your liking. With just a few simple ingredients and a few minutes of preparation, you can create a delicious and flavorful canned tomato salsa that will elevate your next Mexican-inspired meal.

Here are our top 6 tried and tested recipes!

DELICIOUS TOMATO SALSA (RECIPE FOR CANNING)



Delicious Tomato Salsa (Recipe for Canning) image

This amazing salsa recipe is a family favorite, shared by my sister-in-law Rosanna. Great for those summer-fresh veggies! Wear gloves to avoid 'burns' from chopping peppers! ENJOY! Fabulous to add in some fresh cilantro and oregano also!

Provided by WJKing

Categories     Sauces

Time 1h

Yield 10 pints

Number Of Ingredients 12

14 cups roma tomatoes, chopped (you can substitute 'standard' tomatoes, but they will be juicier)
3 cups onions, chopped
1/2 cup jalapeno pepper (chopped or minced)
1 cup green pepper, chopped
1/2 cup vinegar
1/2 cup tomato sauce
3 tablespoons salt
1 tablespoon chili powder
1 tablespoon garlic powder
1 1/2 teaspoons cumin
5 tablespoons Clear Jel, that will not break down in high heat during processing. don't substitute (Clear Jel is a modified food starch (powdered form)
5 garlic cloves, peeled and minced (optional)

Steps:

  • Wash tomatoes and dip in boiling water for 30 to 60 seconds or until skins split.
  • Dip in cold water, slip off skins, and remove cores.
  • Chop all the vegetables and place them into a large saucepan.
  • Stir in next six ingredients.
  • Mix ClearJel with a little water until smooth; add slowly to chopped vegetables.
  • Heat to boil and simmer 10 minutes.
  • Fill jars, leaving 1/2-inch headspace.
  • Place lids, screw on bands fingertip-tight and process in a boiling water bath for 15 minutes at up to 1000 feet in elevation; 20 minutes up to 6000 feet in elevation and 25 minutes over 6000 feet.

Nutrition Facts : Calories 80.6, Fat 0.8, SaturatedFat 0.1, Sodium 2186.7, Carbohydrate 17.2, Fiber 4.8, Sugar 9.8, Protein 3.4

BEST SALSA RECIPE USING CANNED TOMATOES (JUST 5 INGREDIENTS!)



Best Salsa Recipe Using Canned Tomatoes (Just 5 Ingredients!) image

This perfect salsa recipe uses just one 14-ounce can of diced tomatoes, which means you can make homemade salsa whenever you get a craving. #salsa #snacks #mexican #dinner #party #southwestern #tomatoes #easy

Provided by Jennifer Osborn

Categories     Recipes

Time 5m

Number Of Ingredients 6

1 14-ounce can of diced tomatoes
1/4 cup chopped onion, (I like red, use whatever you have)
1/4 cup cilantro
2 jalapeno peppers (more if you like really hot salsa)
juice of half a lime, about a tablespoon
salt to taste

Steps:

  • Combine all ingredients in the bowl of a food processor or in a blender, if using. Pulse for 30 to 60 seconds or until you obtain the desired texture. Serve with chips or chopped vegetables.

Nutrition Facts : Calories 15 calories, Carbohydrate 4 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 1 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 74 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat

THE BEST CANNING SALSA



The Best Canning Salsa image

This is a great use for tomatoes from the garden and nothing tastes better than homemade. Enjoy!

Provided by cookingmama

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Tomato Salsa Recipes

Time 1h30m

Yield 17

Number Of Ingredients 13

30 tomatoes, peeled and chopped
10 cups chopped onions
2 cups vinegar
2 (8 ounce) cans tomato paste
2 green bell peppers, chopped
2 red bell peppers, chopped
4 banana peppers, chopped
½ cup white sugar, or more to taste
10 cloves garlic, chopped
8 teaspoons pickling salt
2 teaspoons ground black pepper
½ bunch fresh cilantro, chopped
17 (1 pint) canning jars with lids and rings

Steps:

  • Combine tomatoes, onions, vinegar, tomato paste, green bell peppers, red bell peppers, banana peppers, sugar, garlic, pickling salt, and black pepper in a large stockpot; bring to a boil, reduce heat to medium-low, and simmer for 30 minutes. Mix cilantro into salsa.
  • Sterilize the jars and lids in boiling water for at least 5 minutes. Pack salsa into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 35 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Nutrition Facts : Calories 143.5 calories, Carbohydrate 32.8 g, Fat 0.9 g, Fiber 6.9 g, Protein 5.1 g, SaturatedFat 0.2 g, Sodium 1325.3 mg, Sugar 21.1 g

HOMEMADE SALSA USING CANNED TOMATOES!



Homemade Salsa using canned tomatoes! image

Easy and so delicious! Tastier and fresher than store bought. No preservatives but lasts in the fridge a long time. You control the heat and the sodium. Fat free, low calorie and vegan too!

Provided by SaraFish

Categories     Sauces

Time 10m

Yield 3 cups

Number Of Ingredients 9

1 1/2 cans canned tomatoes with juice
3 fresh jalapeno peppers, chopped
1 small onion, chopped
1 lime, juice of
2 cloves garlic, peeled
1/4 cup snipped fresh parsley
1 teaspoon salt (or to taste)
1/2 teaspoon pepper
3 dashes Tabasco sauce

Steps:

  • Process in food processor or blender for just a few seconds for chunky salsa or a bit longer for a smoother texture.

Nutrition Facts : Calories 39, Fat 0.3, SaturatedFat 0.1, Sodium 917.7, Carbohydrate 9.3, Fiber 2.1, Sugar 4.1, Protein 1.5

BEST CANNED TOMATO SALSA RECIPE - (4.4/5)



Best Canned Tomato Salsa Recipe - (4.4/5) image

Provided by Gggoody

Number Of Ingredients 9

2 cans (14.5-ounces) diced tomatoes
1 medium onion
4 cloves garlic
1 jalapeño pepper, deseeded
2 teaspoons freshly squeezed lime juice
1 teaspoons salt
1 teaspoons freshly cracked black pepper
1 teaspoons granulated garlic
6 tablespoons cilantro

Steps:

  • Strain tomatoes and reserve juice. Roughly chop onion, fresh garlic, and jalapeño; add to food processor fitted with a metal blade. Add juice from tomatoes, lime juice, salt, pepper, and granulated garlic. Process on high for about 30 seconds. Add about ½ cup of diced tomatoes and process on low for an extra 5 seconds. Add remaining tomatoes and cilantro and pulse until desired consistency is reached. It's ready to serve immediately, but you can also let it chill in the refrigerator overnight to let the flavors combine.

THE BEST FRESH TOMATO SALSA



The Best Fresh Tomato Salsa image

Great with your favorite chips. Gets better as the flavors meld.

Provided by Cheryl Dressler

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes

Time 20m

Yield 40

Number Of Ingredients 9

3 cups chopped tomatoes
½ cup chopped green bell pepper
1 cup onion, diced
¼ cup minced fresh cilantro
2 tablespoons fresh lime juice
4 teaspoons chopped fresh jalapeno pepper (including seeds)
½ teaspoon ground cumin
½ teaspoon kosher salt
½ teaspoon ground black pepper

Steps:

  • Stir the tomatoes, green bell pepper, onion, cilantro, lime juice, jalapeno pepper, cumin, salt, and pepper in a bowl. Serve.

Nutrition Facts : Calories 5 calories, Carbohydrate 1.1 g, Fiber 0.3 g, Protein 0.2 g, Sodium 25.1 mg, Sugar 0.6 g

Tips:

  • Choose the right tomatoes: Use ripe, flavorful tomatoes for the best salsa. Roma tomatoes are a popular choice because they are meaty and have few seeds.
  • Roast your tomatoes: Roasting the tomatoes before making the salsa intensifies their flavor. You can roast them in the oven or on the grill.
  • Use fresh herbs and spices: Fresh herbs and spices, such as cilantro, cumin, and chili powder, add brightness and depth of flavor to the salsa.
  • Don't overcook the salsa: Salsa is best when it is fresh and chunky. Overcooking it will make it mushy and bland.
  • Chill the salsa before serving: Chilled salsa is more refreshing and flavorful. You can chill it for at least 30 minutes or up to overnight.

Conclusion:

Canned tomato salsa is a delicious and versatile condiment that can be used in a variety of dishes. It's easy to make and can be tailored to your own taste preferences. With a few simple tips, you can make the best canned tomato salsa that will impress your friends and family.

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