Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Canning Salsa

I’ll suggest not using homegrown flavorful tomatoes- unless they’re Roma.

Cooked salsa gets too sweet/rich when you use fresh delicious tomatoes. I specifically planted a bunch of Romas to make salsa with this year.

Also- when done cooking- add a fair amount of raw cilantro/minced jalapeño/green onion/red onion- or whatever flavor you’d like to be more prominent. Just made some last week.

If you like spice- us more peppers than you think you’d like as cooking the peppers dilutes the heat.

This is the ROUGH recipe I use- I cook it a lot longer and add more cilantro/garlic etc

https://mexicanfoodjournal.com/restaurant-salsa/