Learn how to make the best authentic Mexican salsa roja recipe for canning, with fresh tomatoes, jalapenos, bell peppers, onion, and assorted peppers. Follow our easy-to-follow instructions and enjoy a delicious and healthy salsa that will spice up your meals!


How to Make Authentic Mexican Salsa Recipe

Get ready to taste the most flavorful and delicious salsa you’ve ever tried! In this post, we will teach you how to make the best authentic Mexican salsa roja recipe for canning, perfect for spicing up your meals or giving as a gift to your loved ones. With fresh and healthy ingredients and easy-to-follow instructions, this recipe will make your taste buds dance with joy.

Why You’ll Love This Authentic Mexican Salsa Recipe

Our authentic Mexican salsa roja recipe is the perfect combination of spicy, tangy, and savory flavors that will add a kick to any dish. Whether you’re using it as a dip for chips, topping for tacos, or condiment for your favorite meats, this salsa will definitely impress your taste buds. The secret behind its deliciousness is the use of fresh and natural ingredients, such as juicy tomatoes, zesty jalapenos, sweet bell peppers, and aromatic cilantro. Plus, it’s easy to make and perfect for canning, so you can enjoy it all year round.

Ingredients:

  • 15 cups pureed tomatoes, about 15 large tomatoes
  • 10 jalapenos, seeded and cut in half lengthwise
  • 3 large bell peppers (2 green, 1 red)
  • 10 to 15 assorted peppers of your choice (3 Anaheim, 2 poblano, and 5 red chili peppers)
  • 1 large sweet onion
  • 1 and 1/2 cup lime juice
  • 2 bunches of cilantro, stems removed
  • 3 tsp salt
  • 1 Tbs garlic powder
  • 1 Tbs chili powder
  • 1 tsp cumin
  • 1 6 oz can organic tomato paste

FAQs about Ingredients

Can I use canned tomatoes instead of fresh ones?

Yes, you can use canned tomatoes, but the flavor won’t be as fresh and vibrant.

Can I use different types of peppers?

Yes, you can use any peppers you like, but make sure to adjust the spiciness level according to your preference.

Can I omit the tomato paste?

No, the tomato paste helps to thicken the salsa and gives it a richer flavor.

How To Make Authentic Mexican Salsa

  1. In a Vitamix blender, puree the tomatoes and then pour into large pot over medium heat.
  2. Meanwhile, set oven to broil and move rack to highest option. Place jalapenos on baking sheet with skin-side facing up. Broil for 4 to 5 minutes until skins are bubbly and brown. Remove from oven and immediately place jalapenos in zip-lock bag. Allow to sit for 10 minutes.
  3. In the blender, add bell peppers, onion, assorted peppers, lime juice, cilantro, salt, garlic powder, chili powder, and cumin. Once jalapenos have sat for 10 minutes, remove from zip-lock bag and pinch the skins off. Discard skins and place jalapenos in blender. Blend on medium speed until contents are blended but slightly chunky. Pour contents in pot with tomatoes.
  4. Bring to a boil and add tomato paste, stirring constantly until mixed well. Boil for 30 minutes.
  5. Meanwhile, sterilize the jars and lids in boiling water for at least 5 minutes. Pack the salsa into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
  6. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and cook for 30 more minutes.
  7. 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). Enjoy!
  8. Refrigerate after opening.

Canning: Authentic Mexican Salsa

Ingredients

  • 15 cups pureed tomatoes about 15 large tomatoes
  • 10 jalapenos seeded and cut in half lengthwise
  • 3 large bell peppers I used 2 green and 1 red.
  • 1 large sweet onion
  • 10 to 15 assorted peppers of your choice I used 3 Anaheim, 2 poblano, and 5 red chili peppers. For mild, remove all seeds. For medium, keep seeds of 2 jalapenos. For hot, keep seeds of 2 jalapenos and 1 Anaheim pepper.
  • 1 and 1/2 cup lime juice
  • 2 bunches of cilantro stems removed
  • 3 tsp salt
  • 1 Tbs garlic powder
  • 1 Tbs chili powder
  • 1 tsp cumin
  • 1 6 oz can organic tomato paste

Instructions

  1. In a Vitamix blender, puree the tomatoes and then pour into large pot over medium heat.
  2. Meanwhile, set oven to broil and move rack to highest option. Place jalapenos on baking sheet with skin-side facing up. Broil for 4 to 5 minutes until skins are bubbly and brown. Remove from oven and immediately place jalapenos in zip-lock bag. Allow to sit for 10 minutes.
  3. In the blender, add bell peppers, onion, assorted peppers, lime juice, cilantro, salt, garlic powder, chili powder, and cumin. Once jalapenos have sat for 10 minutes, remove from zip-lock bag and pinch the skins off. Discard skins and place jalapenos in blender. Blend on medium speed until contents are blended but slightly chunky. Pour contents in pot with tomatoes.
  4. Bring to a boil and add tomato paste, stirring constantly until mixed well. Boil for 30 minutes.
  5. Meanwhile, sterilize the jars and lids in boiling water for at least 5 minutes. Pack the salsa into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
  6. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and cook for 30 more minutes.
  7. 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). Enjoy!
  8. Refrigerate after opening.

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