You have inspired me, Stephanie! We have an overload of tomatoes and I can't wait to follow your recipe. I don't usually put anything in jars but this salsa is just too tempting.
Thanks for writing the article!
Stephanie, I am just now getting in tomatoes and you have inspired me to can again this year. Last year I canned some tomatoes with basil, but this year it will be Fiesta Salsa!
I can use it in spaghetti sause and chili, too. My spaghetti always has a little chili powder, so this will blend in quite well. I also tried out a new system last year of canning in the oven, but your simple water bath has me thinking I'll go back to the way my mother taught me. The jars are much easier to clean when you use the contents. The oven method left an almost burned on rim around the top...but I might have dooked it too long.
Thanks for a great recipe and explanation.
Here deep in the heart of salsaland (New Mexico), I make a very similar product. The major difference is that I do not cook the salsa first because I like a very fresh-tomato taste. I put the raw mix---and YES, chunky is good---into hot, sterilized jars and then process as for canning raw tomatoes in their own juice. As I recall, that takes nearly an hour once I add on the fifteen extra minutes in the canner to compensate for the altitude here, which is 5,000 feet. The Ball Canning Guide, my bible during the summer jar season, has complete instructions. For goodness sake, consult it before canning anything.
Other variations: lime juice instead of vinegar, chopped fresh majorum (sorry---can't spell today), lotsa garlic, sometimes I add some basil too.