Best Canned Tomato Salsa Recipe 445

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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

HOMEMADE CHUNKY SALSA FOR CANNING



Homemade Chunky Salsa for Canning image

This chunky salsa is made with garden fresh tomatoes and just the right blend of chunky with a hint of sweetness.

Provided by M Caroline

Categories     Recipes

Time 50m

Number Of Ingredients 17

7 cups (1750 ml) chopped tomatoes (about 10 Roma tomatoes)
2 cups (500 ml) coarsely chopped onions
1 cup (250 ml) coarsely chopped bell pepper.
2 jalapeno peppers, finely chopped
3 cloves garlic, minced
1 can (156 ml) tomato paste
3/4 cup (175 ml) white vinegar
2 tbsp commercial lemon juice
1/2 cup (125 ml) chopped cilantro, lightly packed
1/3 cup white sugar (optional)
Canning equipment
5 x 500 ml (16 oz) mason jars
5x SNAP LID® sealing discs
5x screw bands
canner and canning rack
nonmetallic utensil (to remove air bubbles)
Optional: jar lifter, canning funnel, and magnetic wand

Steps:

  • Sterilize the mason jars and canning supplies, and heat the SNAP LID® sealing discs in hot water.
  • Remove the tomato peels, and chop the tomatoes into coarse chunks.
  • Chop the bell peppers in coarse chunks, and chop the garlic, jalapeno peppers and cilantro.
  • Add tomatoes, onions, green pepper, jalapeno pepper, garlic, tomato paste, vinegar, lemon, white sugar, and cilantro in a large stainless steel saucepan and bring to a boil. Stir until salsa is the desired thickness (about 30 minutes).
  • While salsa is cooking, add cool water until the canner is about 1/2 full, and place rack inside. Do not place on heat yet!
  • When salsa is cooled, add the salsa to the canning jars using a sterile spoon.
  • Put on the sealing discs and screw on the screw bands.
  • Add jars to the canner, and lower rack. Jars must be covered by at least an inch of water.
  • Cover and cook on on medium high heat until boiling.
  • Once boiling has started, continue boiling the jars for 20 minutes more (at up to 1000 feet or 305 m in altitude).
  • When the 20 minutes are done, turn off the heat, remove the lid, and wait five minutes.
  • Next, carefully remove the jars and cool.
  • After the jars are fully cooled, check the jar seals.

Nutrition Facts : Calories 11 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 1 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat

ZESTY SALSA RECIPE FOR CANNING



Zesty Salsa Recipe for Canning image

Turn your windfall of tomatoes into salsa! We'll teach you everything about canning salsa, plus share our family favorite zesty salsa recipe for canning.

Provided by Cassie Johnston

Categories     Canning + Preserving

Time 1h30m

Number Of Ingredients 9

10 cups chopped cored peeled tomatoes (about 25 medium)
5 cups chopped seeded green bell peppers (about 4 large)
5 cups chopped onions (about 6 to 8 medium)
2-1/2 cups chopped seeded chili peppers, such as hot banana, Hungarian wax, serrano or jalapeño (about 13 medium)
1-1/4 cups cider vinegar
3 cloves garlic, finely chopped
2 Tbsp finely chopped cilantro
1 Tbsp salt
1 tsp hot pepper sauce, optional

Steps:

  • Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set aside with bands
  • Combine tomatoes, green peppers, onions, chili peppers, vinegar, garlic, cilantro, salt and hot pepper sauce, if using, in a large stainless steel saucepan. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and boil gently, stirring frequently, until slightly thickened, about 10 minutes.
  • Ladle hot salsa into hot jars, leaving 1/2 inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
  • Process both pint and half pint jars for 15 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.

Nutrition Facts : Calories 15 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 1 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 2 tablespoons, Sodium 76 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat

CANNED TOMATO SALSA



Canned Tomato Salsa image

Easy to make salsa that is great for dipping. Pretty healthy stuff with just a little salt and sugar. You need to like garlic and cilantro if you prepare as posted.

Provided by rg1599

Categories     Sauces

Time 10m

Yield 1 quart, 8 serving(s)

Number Of Ingredients 9

1 (28 ounce) can crushed tomatoes
3/4 medium yellow onion
1 cup cilantro
1 tablespoon sugar
1/2 tablespoon kosher salt
3 garlic cloves (or 3 tbsp prepared minced garlic)
1/2 cup jalapeno (pickled)
1 teaspoon black pepper
1 lime (juice of)

Steps:

  • Put everything into the blender or food processor, chunkier items first. Don't worry about chopping everything too much as the blender takes care of that.
  • For smoother salsa use crushed tomatoes and let the blender run as long as needed.
  • For chunkier salsa use whole tomatoes and give all the ingredients a nice rough chop so you do not have to leave the blender running very long. Carefully pulse for a couple of seconds.
  • Flavor improves over time but this should be used within a few days.
  • Refrigerate unused portions.

CANNED SALSA THAT TASTES LIKE FRESH SALSA



Canned Salsa that Tastes like Fresh Salsa image

This recipe is for canned salsa that tastes just like fresh salsa. It is mild to medium in heat, but can be adjusted by adding more or less tomatoes and peppers to taste. Unlike most salsas, you do not need to simmer this salsa for hours before canning. So it tastes very fresh!

Categories     Food

Time 1h15m

Number Of Ingredients 15

35 medium to large tomatoes (I prefer Romas)
4 jalapenos (with seeds)
3 green bell peppers
2 red bell peppers
3 onions (any variety)
1 cup vinegar
2 teaspoons cumin powder
1 tablespoon cayenne pepper
2 tablespoons salt
2 tablespoons sugar
1/4 cup brown sugar
2 tablespoons + 1 teaspoon garlic powder
1 tablespoon minced garlic
juice of 1 lime (optional)
handful of cilantro (optional)

Steps:

  • Prepare jars by sanitizing them in bleach water, or in a hot rinse cycle in the dishwasher.
  • Wash vegetables.
  • Chop Peppers and Onions with a food processor or blender. Dump in a very large mixing bowl.
  • Add spices and vinegar to the mixing bowl.
  • Add Lime Juice and chopped Cilantro (optional) to the mixing bowl.
  • Core and chop Tomatoes with a food processor or blender. You can peel beforehand if you'd like, but I rarely peel my tomatoes for this salsa recipe.
  • Strain the juice from the tomatoes before adding to the mixing bowl. I like to catch the tomato juice and can it to use in soups.
  • Combine all ingredients. Taste with a torilla chip. Adjust the heat by adding more tomatoes (for milder taste) or more jalapenos (for a spicier taste).
  • Fill jars with salsa. Wipe the rim clean, and top with a lid and ring.
  • Process jars for 45 minutes. (adjust based on altitude)

TOMATO SALSA



Tomato Salsa image

You might want to double this recipe so you have extra for snacking. If using less-than-perfect tomatoes, consider adding a pinch of sugar to make up for the lack of natural sweetness.

Provided by Ken Haedrich

Categories     Mexican Diabetic Recipes

Time 10m

Number Of Ingredients 7

2 medium tomatoes, seeded and diced
1-2 jalapeno peppers, seeded and minced
2 tablespoons finely chopped red onion
2 tablespoons chopped fresh cilantro, or parsley
1 clove garlic, minced
1-2 teaspoons lemon juice
¼ teaspoon salt

Steps:

  • Combine all ingredients in a small bowl. Serve within 1 hour.

Nutrition Facts : Calories 9.1 calories, Carbohydrate 2 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.4 g, Sodium 99.3 mg, Sugar 1.2 g

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