That salsa is on POINT! I would eat the entire plate of nachos and drink the rest of the jar of salsa! I freaking love salsa! Great video and tutorial Jason!
looks great, I canned salsa for the first time last year, it was real good, I made 7 pints we have 2 left. But I will definitely be charring the tomatoes and onions and peppers on my pellet grill this year, just for the fire roasted and smokey taste, great tips, thanks, i`m in.
Now this how you do fire-roasted tomatoes! Most amateurs do them in the pan on a BBQ.. but this only way you get that true fire-roasted flavour. Great video bud
Thanks for the salsa-making and canning lesson, Jason. My girlfriend's garden looks to be producing a bumper crop of tomatoes, this summer, and salsa is the perfect use for them. We've always made an uncooked pico de gallo salsa in the past, but want to can the bounty this year and didn't know how to go about it. Your demo makes it all seem very simple and I look forward to eating delicious, fire-roasted salsa well into the winter months. Be well and take care.
Awesome! Have fun and thanks for checking it out. Wish I had some now but it's all gone and I need to make more in the next few months when the tomatoes come in.
Another great use for tons of tomatoes is to blanch and peel, then canned diced tomatoes. A nice addition is fresh basil, oregano and rosemary. A quart jar makes a fantastic addition to any Italian style sauce. You can also make a fresh salsa when you open a jar of diced tomatoes. Be safe and well!
I am definitely going to use this recipe for canning!! I make fresh salsa often, but looking for a good recipe to can.. I have never canned before. I am a big fan of chili de arbol. I may add some to the recipe.. I like it spicy!!! Thank YOu!!
Killer salsa Kinger. Nothing beats fire roasted salsa. The blackened char brings out a top notch flavor. Great job getting that texture. Nachos looked yummy
I made a smoked salsa and a fire roasted salsa. It took me forever to make but it is the only way I will do it from now on. I just opened two jars of salsa from 2017 and it still tastes amazing. One tip don't take all of the peels off of the tomatoes you're losing a lot of flavor. I also add some vinegar just to be on the safe side. I never water bath my salsa. I take the hot jar and put the hot salsa right in it then seal it. I haven't had any problems with it yet.
3rd time making it and it's delicious! super well balanced, smoky, and flavorful. Don't add the cilantro BEFORE simmering (like I did accidentally) otherwise it makes it really bitter and much worse than adding after. Won't make that mistake twice. All my friends love this salsa and are shocked at how different it tastes than a normal salsa from a store. This recipe has definitely made it impossible for me to like any store bought salsa now haha!
+No Hippie BBQ & Cooking Thanks! It's quick and easy when people are over for a plate of warm chips. The smoke and cheese taste great. Give it a try. Even normal nacho chips on a sheet of aluminum foil works great. Make layers and it takes a few extra minutes to heat up.
+ArmadilloPepper.com It works so good. I use to boil a big pot of water. Toss them in. Wait...Then into a ice bath. Just toss them on a hot barbecue and dice them up. Thanks for checking it out.
Like your video as I am learning to can, but, I think you meant put the lid on, hand tighten and then turn it backwards 1/4 inch...not one quarter of the length of the jar opening? Plus, you didn't mention when you actually hand tighten the jars as much as possible, or do you? Does the lid tighten enough by itself, even though you made it a little less tight after filling your jars?
@@TheBarbecueShow Actually your channel is perfect. The ketogenic diet requires high fat to sustain me through the day. Self control with a satisfying reward at the end. You have some crazy recipes, love it! Bookmarked to watch many more videos. The charred tomato video reeled me in. Need help selecting a BBQ. Please do a video on that. Thank you.
Great recipe and tutorial for canning, Jason! I leave the charred tomato skins on - adds some nice dark color bits and smokey goodness! BTW, the heat in the jalapeños come from the membrane not the seeds. You can toss out the seeds and keep the membrane for extra heat. Thanks for posting the video!
+HotSauceDaily Really? I don't like the skin in salsa. I know about the peppers and just try to keep it easy for everyone. Hope you give this recipe a try. #FlavourExplosion
I really like your recipe planning on using it for the majority of my tomatoes from the garden this summer but I’m just wondering how to store the salsa after it’s done since I’ll have so many jars??? Do you freeze them in plastic containers or do you store them in the fridge in the jars??? I’ll probably have about 30 jars when I’m done so would like some advice. Thanks. 🙂
I’m personally not the biggest fan of tomato skin and have not really tried that on purpose. Give it a try if that’s what you like and let me know how it turns out. Have fun!
Question: Is the Salsa we eat FRESH isn't cooked like you're doing in this video.. But the Salsa that you're CANNING needs to be cooked first... Right?
+Tom's Test Kitchen It's hot but it warms your whole mouth but it's not a spicy hot. Just great flavour. Off the shelf at a grocery store it would be hot with the big brands. Thanks for checking it out. #GottaLoveTheChunks
I made this using 1/4cup of ground black pepper like you did in the video and mine tastes extra peppery. Does the type of black pepper make a difference?
Well, sure there many different types of pepper that will change the flavours. I don't even notice the pepper in mine but everyone's taste is different. Taste as it's cooking and adjust flavours to your desired taste.
Great video! I hope you answer questions from the audience. I am new to canning. How long is that jar of salsa good for? When do you put wax on a jar? Is that to preserve it for years? Thank you- You will do well. Great presentation and personality!
+Beth Edwards Tomatoes are easy to jar because of the high acid levels. It stores it self to keep this easy. Jars can keep for years. Use your nose for the best indicator. Smells bad don't eat it.
Hey looks awesome! I see alot od salsa canning videos that call for vinegar. Yours doesn't. Is it safe to can and store? New to canning. I want to try this tonight.
+AJ Thanks you AJ for watching. I made another 17 jars. I gave most of this batch away and now they want more. No prob. I cost it at $0.70 per jar for the ingredients minus the jar cost. Lots of local farm fresh vegetables this time of the year.
+Nathan Justice Added more spice is easy. Too spicy is hard to come back from. I have concentrate hot sauces that a few drops kicks up everything. Dry seasonings are easy to add. The salsa has a good heat as it is.
I forgot to ask is the lemon juice in place of the vinegar? I am so new to cannning I am clueless to the canning world I do admit I haven't even begun. I am just trying to do some research on how to begin, but I am not new to making salsa I get asked to make it all the time so now I want to can it so it will be so much easier, any tips?
Canning recipes with tomatoes last a long time from the acid levels if kept in a cool dark place. To be safe I'd say 24 months but would still be good probably longer.
@@sylviaruth5008 Tomato skins harbor more bacteria than the tomato so they are best removed before canning. Unfortunately, you do lose much of the roasted flavor.
This was a great recipe and instructional Vid! I don't have the time to do all this…… but I'll buy one of those Killer Salsa Jars! Price of the jar and S&H……. Let Me know! \m/ \m/ I'm serious!……. I'll buy one!
+Heavy Metal Bar-B-Que It doesn't take long. Toss on a rack of ribs and the salsa we be all done before the ribs. I already made another batch. I can't sell it. These jars are priceless.
just made this, have to say the level of saltiness is over the top, added another cup of lemon juice and another few lbs of tomatoes, still not edible , looks like its sugar next,, easily half that salt, just saying, taste , aside from the salt is yummy, also left the skins on the tomatoes after roasting
@@bluetooth6981 Did you use Kosher salt as described, or regular table salt? If you used regular salt, that would explain being overly salty. When using regular table salt, cut the amount in half.
That salsa is on POINT! I would eat the entire plate of nachos and drink the rest of the jar of salsa! I freaking love salsa!
Great video and tutorial Jason!
+TheWolfePit Thanks Larry!
I've been putting salsa on everything. I gonna break some out now for S&P BBQ chicken legs.
ME TOO....
Here in New Mexico having Hatch Green Chiles...
We have to LOVE Salsa...
looks great, I canned salsa for the first time last year, it was real good, I made 7 pints we have 2 left. But I will definitely be charring the tomatoes and onions and peppers on my pellet grill this year, just for the fire roasted and smokey taste, great tips, thanks, i`m in.
Now this how you do fire-roasted tomatoes! Most amateurs do them in the pan on a BBQ.. but this only way you get that true fire-roasted flavour. Great video bud
This makes me want to try my hand at canning. The salsa looked great!
It's really easy and has been done for a long time. Give it a try!
Thanks for checking it out.
Made like you said. One of the best salsa recipes I've ever had. Thanks alot!
You made absolutely perfect canned salsa! I made nachos once in throw away pie pans like you did the scoops. Best nachos.ever.
Thanks for the salsa-making and canning lesson, Jason. My girlfriend's garden looks to be producing a bumper crop of tomatoes, this summer, and salsa is the perfect use for them. We've always made an uncooked pico de gallo salsa in the past, but want to can the bounty this year and didn't know how to go about it. Your demo makes it all seem very simple and I look forward to eating delicious, fire-roasted salsa well into the winter months. Be well and take care.
Awesome! Have fun and thanks for checking it out. Wish I had some now but it's all gone and I need to make more in the next few months when the tomatoes come in.
Another great use for tons of tomatoes is to blanch and peel, then canned diced tomatoes. A nice addition is fresh basil, oregano and rosemary. A quart jar makes a fantastic addition to any Italian style sauce. You can also make a fresh salsa when you open a jar of diced tomatoes. Be safe and well!
Where did he go, his domain is for sale, his FB page hasn't been touched since 2017 and???? This video was great.
I am definitely going to use this recipe for canning!! I make fresh salsa often, but looking for a good recipe to can.. I have never canned before. I am a big fan of chili de arbol. I may add some to the recipe.. I like it spicy!!! Thank YOu!!
I make a few different ways of Salsa every year this is one of them. It taste soooo Good.. Great Video.. Thanks for sharing.. :")
Tomato season is here and I'll be making some good stuff too. Thanks so much!
Killer salsa Kinger. Nothing beats fire roasted salsa. The blackened char brings out a top notch flavor. Great job getting that texture. Nachos looked yummy
Thanks Mr.Russ
You gotta get that smoke a rolling my man.
That is ingenious to cut up the jalapenos first before Roasting them...
ANd that is the correct way to ROAST Garlic... Love this Video!!
Man, everything looked amazing! That combo of melted cheese and salsa sounds fantastic. Great video!
+Big W BBQ Oh Big W it's good eats. Thanks so much for checking it out.
Looks great mate i will defiantly be trying that out
This looked so good it almost killed me to finish the whole video. I tried to eat my t.v. Good job! I subscribed.
I made a smoked salsa and a fire roasted salsa. It took me forever to make but it is the only way I will do it from now on. I just opened two jars of salsa from 2017 and it still tastes amazing. One tip don't take all of the peels off of the tomatoes you're losing a lot of flavor. I also add some vinegar just to be on the safe side. I never water bath my salsa. I take the hot jar and put the hot salsa right in it then seal it. I haven't had any problems with it yet.
Greetings from Texas !! Your Salsa looks deliciousa !!
my family would eat that in a week. no need to can. that salsa looks good
+No Hippie BBQ & Cooking Yeah it doesn't last long. I'd say fridge safe for two weeks. It's great with tons of stuff.
3rd time making it and it's delicious! super well balanced, smoky, and flavorful. Don't add the cilantro BEFORE simmering (like I did accidentally) otherwise it makes it really bitter and much worse than adding after. Won't make that mistake twice. All my friends love this salsa and are shocked at how different it tastes than a normal salsa from a store. This recipe has definitely made it impossible for me to like any store bought salsa now haha!
very creative idea with the chips
+No Hippie BBQ & Cooking Thanks! It's quick and easy when people are over for a plate of warm chips. The smoke and cheese taste great. Give it a try. Even normal nacho chips on a sheet of aluminum foil works great. Make layers and it takes a few extra minutes to heat up.
This is a professional work! Great job sir
Great salsa recipe. Nice tip for getting the tomato skins off.
+ArmadilloPepper.com It works so good. I use to boil a big pot of water. Toss them in. Wait...Then into a ice bath. Just toss them on a hot barbecue and dice them up. Thanks for checking it out.
When my family and I can we always use canning salt so the batch doesn’t go bad happy regular salt works for you
Like your video as I am learning to can, but, I think you meant put the lid on, hand tighten and then turn it backwards 1/4 inch...not one quarter of the length of the jar opening? Plus, you didn't mention when you actually hand tighten the jars as much as possible, or do you? Does the lid tighten enough by itself, even though you made it a little less tight after filling your jars?
Watching this while losing weight eating one meal a day/intermittent fasting. Entertaining! thank you
Don't look at some of my other videos....
@@TheBarbecueShow Actually your channel is perfect. The ketogenic diet requires high fat to sustain me through the day. Self control with a satisfying reward at the end. You have some crazy recipes, love it! Bookmarked to watch many more videos. The charred tomato video reeled me in. Need help selecting a BBQ. Please do a video on that. Thank you.
Great recipe and tutorial for canning, Jason! I leave the charred tomato skins on - adds some nice dark color bits and smokey goodness!
BTW, the heat in the jalapeños come from the membrane not the seeds. You can toss out the seeds and keep the membrane for extra heat. Thanks for posting the video!
+HotSauceDaily Really? I don't like the skin in salsa. I know about the peppers and just try to keep it easy for everyone. Hope you give this recipe a try. #FlavourExplosion
I really like your recipe planning on using it for the majority of my tomatoes from the garden this summer but I’m just wondering how to store the salsa after it’s done since I’ll have so many jars??? Do you freeze them in plastic containers or do you store them in the fridge in the jars??? I’ll probably have about 30 jars when I’m done so would like some advice. Thanks. 🙂
Looks great! Have you ever tried blending the tomato skins and adding them back in to the salsa for more smokey flavour?
I’m personally not the biggest fan of tomato skin and have not really tried that on purpose. Give it a try if that’s what you like and let me know how it turns out. Have fun!
Question:
Is the Salsa we eat FRESH isn't cooked like you're doing in this video..
But the Salsa that you're CANNING needs to be cooked first... Right?
Still waiting for a reply...
Great looking salsa Kinger! You know me, I would have hit it with an immersion blender. Would you rate it a mild or medium?
+Tom's Test Kitchen It's hot but it warms your whole mouth but it's not a spicy hot. Just great flavour. Off the shelf at a grocery store it would be hot with the big brands.
Thanks for checking it out.
#GottaLoveTheChunks
I made this using 1/4cup of ground black pepper like you did in the video and mine tastes extra peppery. Does the type of black pepper make a difference?
Well, sure there many different types of pepper that will change the flavours. I don't even notice the pepper in mine but everyone's taste is different. Taste as it's cooking and adjust flavours to your desired taste.
Great video! I hope you answer questions from the audience. I am new to canning. How long is that jar of salsa good for? When do you put wax on a jar? Is that to preserve it for years? Thank you- You will do well. Great presentation and personality!
+Beth Edwards Tomatoes are easy to jar because of the high acid levels. It stores it self to keep this easy. Jars can keep for years. Use your nose for the best indicator. Smells bad don't eat it.
Hey looks awesome! I see alot od salsa canning videos that call for vinegar. Yours doesn't. Is it safe to can and store? New to canning. I want to try this tonight.
Awesome cook Kinger! Looked great
Thanks my man!
Looks very good!!!!
I had a good time watching your video.. thank you for sharing.
Great video! I can't wait to make a batch of that salsa for the winter.
thanks jason
+AJ Thanks you AJ for watching. I made another 17 jars. I gave most of this batch away and now they want more. No prob. I cost it at $0.70 per jar for the ingredients minus the jar cost. Lots of local farm fresh vegetables this time of the year.
I would add a jar of that salsa to a pot of chili. Looks good as always.
+Larry H. Ohh that would be SO good. I'll probably do it now. Thanks for the heads up.
Saved it!! (Was lime juice I added not lemon). Needed 6 cans of no salt tomato paste and 1-1/2 cups of sugar
looking delicious! but what's the purpose of boiling the filled jars?
To seal the jars for the canning process.
Ever hear that pop when you open a jar.
Makes it safe for storage.
i see, thanks!
Who would dislike this video? Everything I need to know to use up these lbs of Romas and jalapeños from my garden
just made this today (1/2 the recipe)....it's simmering now.
+Dianne Tayne Hope it turned out good. Grilled salsa rocks!
Wasn't too impressed until he hit me with those nachos, I think I'll be trying that!
I wonder if you can use green tomatoes 🤔
wow..looks great Jason!
Thanks Mr.Moo.
It's good eats.
For a recipe like this, would you still need to add any line juice or citric acid before canning?
This looks amazing!
Hey brutha, you did guud...try using serrano chiles too add more heat.
Thanks!
Sounds like a good idea. I like Serrano peppers.
Awesome salsa recipe. Looks really good.
+Random Acts of Cooking Thanks so much! Think I'll eat some tonight.
That really looks good 😎
Beer food! looks awesome Kinger
Thanks so much for checking it out.
You probably are cultivating some killer shrooms
Good
I find these less viewed videos to have the best tasting recipes lol
I would add 4 Tbls each of cumin seeds and oregano for.a nice balance of spices and about 1/4 cup of sugar.
USDA say you don't need to sterilize jars if the will be in canner for 15 minutes or more. Make sure jars are clean. You must be at sea level
That looked really good
Thank You! It's really good too with any flavours you like to add to your taste. Give it a try.
what salt did you use a half cup is different for all salts. thanks.
he says in the video "kosher salt". cheers!
Yeah i seen. Forgot to correct myself. Thanks though :)
Great Job Looks Delis !!!
Thanks!
Looks good. I would like it spicier, but still nice stuff there.
+Nathan Justice Added more spice is easy. Too spicy is hard to come back from. I have concentrate hot sauces that a few drops kicks up everything. Dry seasonings are easy to add. The salsa has a good heat as it is.
Bro that looks off the hook thanks for the recipe!
Thanks for checking it out. It's tomato season.
Have fun!
Is there like a smaller version of this recipe?
I would think that you could easily halve or quarter this recipe and still be successful.
Where did you get the red and white canning set?
+Lori C It's a Starfrit canning kit. It was from a big box store maybe the Wal. It was around $20 bucks. Probably on Amazon.
Looks pretty nice!
Greets from Germany
Thanks so much!
I wanna get to Germany one day.
Tell me when You will come over to Germany! Maybe i can Tell You some nice Spots to visit.
Shouldn't the jars be in a pressure canner ?
Salsa is high in acidity, so the method he's using is fine.
Damn, I would love to try some of that salsa
+Product933 Now you can just make your own. Add any other flavours you like to taste.
*NICE!!!!!*
how long can the salsa stay canned?
I forgot to ask is the lemon juice in place of the vinegar? I am so new to cannning I am clueless to the canning world I do admit I haven't even begun. I am just trying to do some research on how to begin, but I am not new to making salsa I get asked to make it all the time so now I want to can it so it will be so much easier, any tips?
How long can the cans of salsa last?
Canning recipes with tomatoes last a long time from the acid levels if kept in a cool dark place. To be safe I'd say 24 months but would still be good probably longer.
Thank you 😊
can i use ordinary salt instead of kosher salt?
+Queen Elly Hart Hart Sure.
The Backyard BBQ Show - BBQFOOD4U same measurement? thank u so much.. 😄
Probably a little less but it depends on your taste. It's easy to add more salt but too much is hard to come back from.
*AmAmAm. Appetizing Work. Pleasant Evening.*
Thanks.
>>>EXCELLENT
Thanks for watching.
Beautimous salsa mon ami
+Booger500us Thanks so much!
You don't need to boil your rings been canning 40+ years.
Black pepper? Might sell in New York City.
Why would you fire roast everything and then take the skin off? The whole point of fire roasting is to have the charred flavor from the skins.
I wondered about that. So, can you actually make salsa with the skin on? Does it effect the texture?
@@sylviaruth5008 Tomato skins harbor more bacteria than the tomato so they are best removed before canning. Unfortunately, you do lose much of the roasted flavor.
"Thumbs UP" People...
how much I want to bye some
A million dollars...But you can make your own.
That rack has a knot here to hang on the pot sides.
This was a great recipe and instructional Vid! I don't have the time to do all this…… but I'll buy one of those Killer Salsa Jars!
Price of the jar and S&H……. Let Me know! \m/ \m/ I'm serious!……. I'll buy one!
+Heavy Metal Bar-B-Que It doesn't take long. Toss on a rack of ribs and the salsa we be all done before the ribs. I already made another batch. I can't sell it. These jars are priceless.
Kinda sounds like Ron Swanson !
Wow!! That’s a lot of salt😱
Preciated balsa wood 🪵
Not really 15lbs. tomatoes.
Omg that all looks amazing! Are you single :)
Now I am Hungry... Damn You! Lol
I would cook the cilantro if i were you
Evidently you dont know what the crimp on rack handles are for
Way way way too Salty!!! Second batch I cut the salt down to a quarter and it was perfect ... great recipe 👌
Delicious, but gimme some blood pressure meds! ;')
there is no heat in the seeds
The seeds are where the heat is
Why do you have to cook this so long???
3 hours is a long time.
Dude you need to leave the burnt skin on the tomatoes in there that's where the flavor comes from
Gotta leave some seeds jn
From start to scratch? lol
just made this, have to say the level of saltiness is over the top, added another cup of lemon juice and another few lbs of tomatoes,
still not edible , looks like its sugar next,, easily half that salt, just saying, taste , aside from the salt is yummy, also left the skins on the tomatoes after roasting
I hear crickets in the background
+avalanche There were lots of crickets last time I cut my lawn.
You put 2 kilo of salt ,
+kris h It's really nothing compared to what people buy off the shelf. You can just use less too.
I used the amount of salt described and it was ruined
@@bluetooth6981 Did you use Kosher salt as described, or regular table salt? If you used regular salt, that would explain being overly salty. When using regular table salt, cut the amount in half.
Will you marry me? Haha
Sure! Let go to Vegas lol
You are totally gonna cut the tips of your fingers off one day.. curl those suckers under
If you want to waste your time and trash your kitchen, follow this guy's instructions. File this video under how not to make salsa.
Give us all a break kosher salt... Really! Why?
+Danzigmann it's really nothing compared to prepared food. Just a outline feel free to add anything you like.