South of the Border Flavor on a Budget: Making Inexpensive Salsa With Canned Tomatoes

I've been so blessed. I had a moment yesterday when I realized I'd been complaining about all of the preserving and harvest work that I'm doing, even if the complaining was only in my head. Yet in reality, I am profoundly grateful for all of God's provisions. I am so blessed. I am always provided for. I apologize for any complaining you've had to hear from me. I am a work in progress, but I am actively trying to see how blessed I am.

cost: about 70 cents a jar

Following that thought, I want to show what blessings I had this past weekend. I made our year's salsa, 17 pints of salsa, using the garden cilantro that was ready for harvest.

You should know that you don't have to have a large garden to make your own salsa and do it on a budget. In fact, the only homegrown ingredients used in this double batch of salsa was oregano, a common ingredient in most kitchens or easily purchased. The store-bought ingredients included canned tomatoes, canned tomato paste, fresh onions, salt, lemon juice, chili powder, red pepper flakes, garlic powder, and fresh jalapẽno peppers. Almost everything in my salsa was purchased. You'll notice I used canned tomatoes, a cost-effective version of tomatoes at 56 cents/lb for me. As a bonus, canned tomatoes are less mess/work compared to peeling fresh tomatoes.

My cost was around 70 cents per pint, including new lids. Of course, I'm careful to source my ingredients and canning supplies frugally. My lids were clearance from a couple of years ago. My canned tomatoes were bought in institutional-size cans (#10 cans -- 102 oz -- from a restaurant supply) bought in a case of 6 (best price per can as a case). I used 2 of those large cans of tomatoes for a double batch of salsa and will be using the rest throughout the year. Just an FYI, leftover opened canned tomatoes can be frozen and then used in cooking at a later time. So as I open these large cans, I divide the leftovers into quart freezer containers, to thaw and cook with another day. My price per #10 can was $3.59 each, or 3.5 cents per ounce. I pay attention to getting the tomatoes inexpensively, as they're the one ingredient called for in the greatest quantity in my recipe. 

Before I ever set out to make my own salsa, I calculated the cost per pint and compared it to the cost for me to purchase salsa. Right now, my local budget option is Walmart Great Value jarred salsa at $1.98/pint. I saved about $1.30 per jar, or about $22 total, by making my own using this easy recipe.

Here's the recipe I've used annually for a couple of decades. It's my husband's favorite salsa, as it has a lot of flavor and not just heat.

Easy Tomato Salsa Using Canned Tomatoes (yield just over 8 pints)

• 1  102 oz. can whole, peeled tomatoes with liquid (#10 can), or about 3 quarts  tomatoes, chopped, with juice/liquid
• 2 cups bottle lemon juice
• 3 cups chopped onions
• 2 12-oz cans tomato paste
• 1  1/2 tablespoons pickling or kosher salt
• 6-8 jalapẽnos, seeded and minced (this batch I used 5 somewhat large jalapẽnos)
• 4 cloves garlic, or 1 teaspoon garlic powder
• 1 teaspoon to 1  1/2 tablespoons dried red chili flakes (according to taste -- I use 1 teaspoon for a mild salsa)
• 2 tablespoons dried, crushed oregano
• 2  1/4 tablespoons chili powder

I get my pint jars sterilized, and hold in simmering water.

I use my food processor to chop the tomatoes -- about 2 cups at a time by pulsing. I add the tomatoes to a large stainless (or other non-reactive) stock pot. Next I add lemon juice and canned tomato paste, then chop the onions and add. I stir in salt, minced garlic, red chili flakes, oregano, chili powder, and jalapeños.

Mincing jalapeños is hard on the throat and eyes. To mince, I cut off the stem end, then slice the peppers in half lengthwise. I use a spoon to remove the seeds, discarding those. I use my food processor to mince the jalapenos, then add to the rest of the salsa ingredients. 

I bring the pot to a boil while stirring. My stove hood fan pulls jalapeño and red pepper steam away -- really, that stuff will choke you. I simmer for 30 minutes, stirring occasionally, then turn off stove. Fill sterilized pint jars while hot. Then seal and boiling water canner process for 15 to 25 minutes, depending on altitude. 0-1000 ft above sea level:15 minutes; 1001-6000 ft above sea level: 20 minutes; above 6000 feet above sea level: 25 minutes. 

And that's it.

Canning can sometimes be a cost-saver if you obtain ingredients at a good price. If a recipe is simple enough, it's worth it to estimate the cost to purchase needed ingredients and compare with buying a ready-made product. For me, homemade salsa from purchased ingredients is one of those food items that helps stretch my grocery budget. 

Do you can or preserve anything for which you need to buy all or most of the ingredients? Does this turn out to be a cost-saver, or do you like to home-can this food for other reasons?