I need to make some, also. I have the following ingredients:
parsley (I really hate cilantro and refuse to put any in there. You can't make me!!! lol)
If you want to can it, how do you make sure it is acidic enough not to spoil? Or should it be pressure canned?
I have researched and found several recipes on the internet, but all of them require weird ingredients that I don't have and don't want to bother getting. Besides, all the stuff on the above list, except the lime juice, is growing right in my garden
i have a recipe that uses tomatoes, green and hot peppers, onions, celery, taco seasoning, vinegar, and some other stuff we have been using this recipe FOREVER and it turns out great everytime and you dont even have to pressure cook them to seal. my family used to make gallons upon gallons of this stuff every year. if someone wants the recipe i can get it to them.
My dad used to own a mex food restaraunt years ago. He made his own salsa, of course. I'm not sure about the proportions as he made gallons at a time, but here are the ingredients: Fire-roasted jalapeno peppers, white onions, canned whole tomatos (yes I said CANNED --more consistant than trying to get good fresh ones all of the time), salt a little garlic and flat-leaf parsley (we don't care for cilantro either). Whiz this all up in a food processor and WOW! This stuff was not for the weak either, but people couldn't stop eating it. Of course, they'd buy more drinks this way too.
A few years ago I used the same "recipe" with the exception that I used my own fresh tomatoes and canned it in a waterbath canner for the same amount of time I'd be canning fresh tomatoes. I couldn't keep it on the pantry shelf. We found out that the longer it sat on the shelf, the hotter it got too. Although, in deference to my mom I tried to at least do a few jars of "mild" salsa.