Like the start of all good recipes, this one comes from a friend (thanks Duke) who sent us a picture of this recipe that was written on an index card (so you know right away it’s a good one!). This salsa is delicious and we use a combination of Beefsteak and Roma tomatoes in this recipe!
Ingredients in Beefsteak and Roma Tomato Salsa
Below are the ingredients you’ll need to make this salsa. We prefer a small chop/dice on everything. We use this chopper from Amazon. Just don’t put it in the dishwasher, it warps the plastic a bit and becomes the most frustrating thing on earth. Aside from that, we love it and will probably be buying another one we won’t put into the dishwasher!
This recipe yields approximately 7 pints of salsa.
- 8 Cups of Tomatoes – peeled & diced (we use a combo of Roma and Beefsteak tomatoes)
- In this latest batch, we used about 5 Beefsteaks and 13 Roma tomatoes
- 2 1/2 cups of onions – diced (about 2.5 large onions)
- 1 1/2 cups of yellow, orange, or red peppers – diced (about 2 peppers)
- 1 cup jalapeno pepper – diced (about 4 peppers, we leave the seeds of half in for spice)
- 6 cloves of garlic – minced
- 2 teaspoon cumin
- 2 teaspoon black pepper
- 1/2 tsp chili powder
- 1/8 cup canning salt
- 1/3 cup sugar
- 1/3 cup apple cider vinegar
- 1 – 15 oz can of tomato sauce – we use our homemade tomato sauce
- 1 – 12 oz can of tomato paste
How To Make The Beefsteak and Roma Tomato Salsa
This recipe is mostly chopping with only a little cooking. It is pretty forgiving if you add a little extra of this or that, it is very hard to mess this one up! So feel free to make it how you like it!
- The first step in making the salsa is gathering all the ingredients and washing them
- I like to peel the tomatoes for this recipe. Cut a small X at the bottom of the tomatoes, pop it into boiling water until the skin starts to split, and peel. Take them out and put them into a bowl of ice water. Use a slotted spoon to both put the tomatoes into the water and out of the water so you’re not splashing yourself with boiling water. Once chilled, pull the skins off by hand!
- My stepmom who also loves this recipe decided not to peel her tomatoes this year and she said she can’t even tell! So, follow your heart!
- Dice the peppers, onions and jalapenos, and garlic
- Once you have all the veggies chopped, add all the ingredients and seasoning to a pot and bring to a simmer
- Bring the salsa to a simmer and let simmer for at least 10 minutes if water bath canning, or until desired texture is reached if eating right away or freezing
This makes a lot of salsa, so if you’re not having a salsa party, you’ll need to preserve it. You have a couple of options:
- Water bath can, processing for 15 minutes (while not necessary due to the vinegar, I do prefer to add 1/4 tsp of citric acid to each pint just as I would for tomato sauce – it doesn’t change the taste and makes me feel better in ensuring enough acidity for preserving
- Freeze the salsa – this is another great option for preserving the salsa. You’ll need to simmer longer than 10 minutes so the salsa gets thicker. Likely take around 45 minutes. But you’ll need to use your judgment. Wait for the salsa to cool then place it into your containers. Salsa is best within 4 months of freezing.
It would really help me if you pinned this post on Pinterest! Thank you!
Beefsteak and Roma Salsa Recipe
- 8 cups tomatoes – peeled and diced About 5 Beefsteak and 13 Roma – will depend on the size and quality. Can substitute any fresh tomatoes you have available
- 2 ½ cups onions – diced About 2 ½ large onions
- 1 ½ cups peppers – diced About 2 peppers. We prefer yellow, orange or red peppers
- 1 cup jalapeño peppers – diced about 4 peppers, we leave the seeds in for half for spice
- 6 cloves garlic – minced
- 2 tsp cumin
- ½ tsp chili pepper
- 2 tsp black pepper
- ⅛ cup canning salt
- ⅓ cup white sugar
- ⅓ cup apple cider vinegar
- 15 ounces tomato sauce
- 12 ounces tomato paste
- Wash, peel and dice tomatoes
- Wash and chop peppers, onions, jalapeño and garlic
- Combine all ingredients in a large pot and simmer for 10 minutes if water bath canning or 45 minutes (or until preferred consistency) if freezing or consuming immediately