Best Mexican Salsa Recipe for Canning
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
1 cup
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Calories
266 kcal
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Course
Condiments
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Cuisine
Mexican
Best Mexican Salsa Recipe for Canning
Description
The recipe begins by broiling quartered Roma tomatoes, peeled onion, whole garlic clove, and seeded jalapeño alongside a halved lime until lightly charred but not burnt. This step imparts a subtle smoky flavor distinct from raw salsa. The broiled ingredients are chilled and then blended with fresh lime juice, olive oil, cilantro, and salt until smooth.
This salsa showcases a combination of charred depth and fresh acidity, with a medium consistency suitable for dipping or cooking. The jalapeño provides mild heat balanced by sweetness from tomato and a hint of lime zest.
It can be consumed immediately or canned for future use, offering a homemade alternative to store-bought salsas with customizable flavor and texture.
Substitutions include canned tomatoes when fresh are unavailable, with draining advised for better texture. The salsa keeps refrigerated up to three days.
Ingredients
- 1 lb Roma tomato quartered
- ½ white onion peeled and quartered, or brown onion
- 1 garlic peeled clove
- 1 jalapeño seeded
- ½ lime juice from a fresh lime
- 1 tbsp olive oil
- cilantro small handful
- salt to taste
Instructions
- Toss all of the ingredients except for the cilantro and the salt- including the entire half lime - together on a foil-lined baking sheet. Spread everything out, and make sure the lime is flesh side up.
- Broil the tray on high until everything has a slight char, but make sure nothing, especially the whole garlic clove or onions burn - you will be able to taste it in the final salsa! Keep an eye on everything, turning items over with tongs and removing them from the tray and transferring them into the body of a high powered bullet blender or food processor as they're ready - everything will be ready at different times! The whole process can take from 10-30 minutes, depending on the power of your broiler.
- Once everything is in the blender, add 1/2 tsp of salt and the cilantro. Blitz until smooth, and season to taste with more salt, if needed. Serve immediately or proceed with your favorite canning or preserving method!
Notes
- Use the ripest tomatoes available for best flavor; canned tomatoes can substitute when fresh are out of season.
- If using canned tomatoes, drain excess liquid before broiling to improve salsa texture.
- Avoid burning the garlic and onions while broiling as it imparts a bitter taste.
- The salsa yields about 1¼ cups and can be stored refrigerated for up to 3 days.
- Olive oil is limited to 1/2 tablespoon to prevent overpowering the salsa's fresh flavors.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1cup
Amount Per Serving
Calories 266 kcal
% Daily Value*
| Calories | 266kcal | 13% |
| Carbohydrates | 31g | 10% |
| Protein | 7g | 14% |
| Fat | 16g | 25% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Sodium | 66mg | 3% |
| Potassium | 1679mg | 36% |
| Fiber | 10g | 40% |
| Sugar | 16g | 32% |
| Vitamin A | 9687IU | 194% |
| Vitamin C | 116mg | 129% |
| Calcium | 133mg | 13% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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