A traditional canned tomato salsa may not sound like anything special, but it truly is a versatile dish that works in various ways. I make this salsa every time I buy tomatoes, as it is a very easy process, but it also gives me a ton of options afterwards.
Traditional Canned Tomato Salsa That Can Be Used In Many Ways
What’s so special about this traditional salsa?
To begin with, this salsa is special because it takes little time to make but has a lot of flavors. I make this constantly and then use it in different recipes, like grilled chicken, salads, marinades, and even mix it with other of my favorite salsas.
For this traditional recipe, I used fresh tomatoes, but it doesn’t matter what kind you use. I recommend Roma or cherry tomatoes; however, you can go with what you have at home. Simply, make sure that they are diced, peeled, and cored.
While not many use green onions in their salsa, I find them incredibly tasty and use at least four. Other good alternatives are yellow or red onions, but you can use celery instead, if you aren’t a fan.
The heat in this salsa is what makes it so delicious as well, so I used jalapeno peppers. If you prefer, though, use Serrano or habanero. In a pinch, even a dash of hot sauce works.
Finally, the flavors come together through the mix of acidity and heat. In this case, I use garlic, white vinegar, lime juice, hot pepper sauce, minced cilantro, and salt. In case you need other options, try garlic powder, rice vinegar, red pepper flakes, and dry cilantro or parsley.
All I had left to do was cook things together for about 15 minutes, which makes the tomatoes soft and the flavors and aromas set in. After you are done canning, remember to allow your salsa to cool down for at least 24 hours.
Try this salsa that works for any day of the week, whether it is taco Tuesday, a salad for lunch, or as a dip on Friday night.
Traditional Canned Tomato Salsa
5 1/4 cups (672 g) tomatoes (diced, seeded, cored)
1 1/2 jalapeno
4 1/2 green onions, sliced
3 garlic cloves, minced
1/3 cup (80 ml) vinegar
1 1/2 tbsp lime juice
3 drops hot pepper sauce
1 1/2 tbsp minced cilantro
1 1/2 tsp salt
- Prepare water-bath canner.
- Simmer jars until ready for use.
- Wash lids and rings with warm soapy water. Set aside.
- Mix all ingredients in a large saucepan.
- Bring mixture to boil.
- Once boiling, reduce heat and simmer for 15 minutes.
- Ladle salsa into hot jars, leave 1/2-inch (1 cm) head space.
- Remove trapped air bubbles by running a spatula around the inside of jar.
- Wipe jar rim with a clean damp cloth.
- Apply lid and ring, adjust to fingertip-tightness.
- Process jars in water-bath canner for 20 minutes.
- Once done, turn heat off and let jars sit for 5 minutes to settle.
- Remove jars and cool for 24 hours. Do not place jars in a cold surface or where there’s a cool draft, as it may crack the jar.
- After 24 hours, test the seal on lids by pressing down the center, the lid shouldn’t wiggle and must feel nice and solid.
- Any unsealed jars must be refrigerated and consumed first.