Dry Salsa Mix

We love salsa, and eat it on everything. It's basically the new ketchup, right? So when I stumbled upon some Ball Salsa Mix for canning, I bought a jar. 

Then I fell in love with that salsa recipe. It was so easy - just add fresh tomatoes and let sit to eat fresh, or process in pints or quarts to enjoy later. With a huge organic garden, you can bet that we make a lot of salsa and made great use of this mix. 


Then I ran out.

Not only didn't I want to spend the cash on the Ball Salsa Mix, but I got to looking at the ingredient label and found it contained some weird fillers and ingredients I couldn't pronounce. In the end I realized I could make it myself using ingredients from my pantry. 


Here's the recipe: 

1/2 c. of crushed, dried red pepper flakes
1 T. dried parsley flakes
3 T. dried cilantro flakes
1/2 c. of dried onion flakes
2 T. dried, minced garlic
2 T. of canning salt (NOT table salt, or your salsa will eventually turn cloudy)
1 T. of black pepper
 Simply mix all of the ingredients in a jar and shake.


I decided to double the batch, because I love this recipe and know I'll use it up at the end of my tomato season when I'm tired of eating fresh salsa. Two batches will fill a quart jar and give you an endless amount of spicy salsa goodness all year long.


When you are ready to use the dry mix, all you have to do is use one 28 ounce can of tomatoes (if you buy canned tomatoes), or enough diced fresh tomatoes to fill up as many canning jars as you want. Use 1-2 tablespoons of the mix for a pint and 2-3 tablespoons for a quart. If canning, remember to add a teaspoon of lemon juice to each pint (or 2 teaspoons per quart) before processing.


Leave a comment! Tell me about your favorite salsa recipe. 

59 comments:

  1. Thanks so much...I couldn't remember the brand name of mix I have used in the past and then came across your site...I think it will be cheaper to make the mix myself!!! Can't wait to try this!!!

    ReplyDelete
    Replies
    1. I couldn't resist myself and tried this at home. However, it doesn't taste like the brand i am used to. Hopefully, i will get better with time.

      Delete
  2. I'm sure you'll love it. My mom uses this mix in everything: soups, dips, in casseroles, on pizzas, and more. Basically, you can use it in anything where you'd like a little spice.

    ReplyDelete
  3. Thank You Thank You I been looking for this to make up at home.

    ReplyDelete
    Replies
    1. Rickie30 - - be sure to let me know how it turns out!

      Delete
  4. How long should I process pints in a water bath? Thanks for the recipe!!! Nancy http://cozythymecottage.blogspot.com/

    ReplyDelete
    Replies
    1. Hi Nancy - - Processing time depends on your elevation. Where I am in Iowa, I process in a water bath for about 15 to 20 minutes. Higher elevations process in a water bath for up to 30 minutes. Let me know how your salsa turns out!

      Delete
  5. Great! I have been using Mrs. Wages mix......always felt a little like cheating. Really takes away from the good feeling you get from your family loving your "homemade" salsa. I have about 200 tomato plants in this year. I am also wanting to go this route for my canned pasta sauce. Got a good one?

    ReplyDelete
    Replies
    1. Hi Natonya! Don't feel like you're cheating with the mixes - I used them all the time. I switched when I found a good recipe for pasta sauce and salsa, which is actually cheaper than the mixes. The only downside is that it takes a little bit more time than just dumping a mix in a pot.

      The recipe I use for pasta sauce is from Barbara Kingsolver's Animal Vegetable Miracle. I don't have it linked on my blog, but here's a link from one of my other favorite blogs that included the recipe: http://somethinyummy.wordpress.com/tag/animal-vegetable-miracle-by-barbara-kingsolver/

      Try it out and let me know what you think!

      Delete
  6. Hey I see you can taco sauce! Could you share? Also pickles....another area that I work my butt off gardening and canning and still feel like I'm cheating because I open up a store bought envelope!

    ReplyDelete
    Replies
    1. Taco sauce and pickles are SO EASY! Pickles are probably the easiest way to start canning 'from scratch' versus a mix. The recipes I use come from the Ball Blue Book cookbook. I would highly recommend grabbing a copy if you want to be a serious canner.

      Here's a link to the version I have: http://www.amazon.com/Ball-Complete-Book-Home-Preserving/dp/0778801314/ref=sr_1_3?ie=UTF8&qid=1368801024&sr=8-3&keywords=ball+blue+book

      Delete
  7. Just bought all ingredients, in store now. Turns out good, I will customize for presents on Christmas!... Got anything against chives? I think I will add a tbs or 2. THANKS! - Alex n wife

    ReplyDelete
    Replies
    1. I'm sure you'll love it! I have never added chives to the recipe, but as long as you add the appropriate amounts of tomatoes and lemon juice (to make sure it's safe to can in a water bath), you can customize it to suit your tastes. My husband likes really spicy salsa, so I make a batch that has more zing.

      Delete
  8. Hi Kelli
    I was wondering if the crushed dried red pepper is the same thing as dried red pepper flakes? I don't want to make it so spicy hot that we can't eat it!! We do like spicy salsa, kind of like the medium version of Pace. Thanks for this recipe, I am going to make a batch soon, it sounds yummy.

    ReplyDelete
    Replies
    1. Hi Ellen - yes those two are the same thing. This recipe is a mild recipe, I think. My husband likes a hotter salsa, so I do add a bit more for a batch for him.

      Delete
  9. I am trying to keep my salt intake down as far as possible due to health issues, and was wondering if the recipe would work without any salt. Thanks.

    ReplyDelete
    Replies
    1. I haven't tried this recipe without any salt, so I can't attest to the quality or flavor. My guess is as long as you keep every other ingredient the same, especially the lemon juice when you process your salsa, you will be OK. Let me know how it turns out, please!

      Delete
    2. Oh, I'm sorry...I don't want it for salsa but to mix in with other things. But I will let you know how that turns out.

      Delete
    3. It turns out just fine without using salt. I am really pleased with this recipe! Thank you so much for sharing.

      Delete
  10. If we are making it right now and not saving to can, could we use sea salt? Thanks

    ReplyDelete
    Replies
    1. Sure! Since you're not preserving it for long term, you can pretty much doctor this recipe any way you'd like. It's just a guess, but I think it would last you in the fridge for about a week.

      Delete
  11. Do you know if your dry salsa mix recipe on this blog is similar to the TS Simply Salsa mix? I've never had the TS one, but want to know if I can tell a friend that yours is similar so she can save some $! TIA!

    ReplyDelete
    Replies
    1. Yep, it's very similar to Simply Salsa. In fact, I use this in place of Simply Salsa all the time when making fresh. Just remember to let the salsa sit in the fridge a few hours to let the flavors mix :)

      Kelli @ The Sustainable Couple

      Delete
  12. I have a couple of silly questions, I'm pretty new to canning. Do I cook the mixture? How long? When do I add the lemon juice, before or after cooking?

    ReplyDelete
    Replies
    1. You don't cook the seasonings, but when you add them to the tomatoes, etc. then you will cook it all together. Add the lemon juice right to the jar after you've cooked it and ladled the jar full.

      Delete
  13. Can I add citric acid instead of lemon juice

    ReplyDelete
    Replies
    1. YES you can add citric acid. Use the jar's instructions for tomatoes. The acid won't change the taste like lemon juice does. Remember, if you use already canned stewed tomatoes (tomatoes regular and roma mixed, bell peppers, onions, lightly spiced with Italian seasoning) instead of fresh, do NOT add the extra citric acid or lemon juice since it's already in the jar. one half teaspoon treats one quart.

      Delete
  14. This comment has been removed by the author.

    ReplyDelete
  15. Can you mix with fresh tomatoes to make un-canned salsa?

    ReplyDelete
    Replies
    1. Yes! I do this often. I just let the salsa sit for a few hours or overnight to let all the flavors combine.

      Delete
  16. If I was just giving the dry mix as a gift in a gasket jar, how long would it last? I would use the canning salt anyway, but would it need to be refrigerated since it's all dry? Then on the instructions, I would say "Use a 28 ounce can of tomatoes with 1-2T of mix? Thank you!

    ReplyDelete
    Replies
    1. Nope, no need to refrigerate! It is shelf-stable, and the instructions sound great. What a great gift idea :)

      Delete
  17. That's an easy way to save money. I like salsa and basically, anything with a bit of kick in the flavor may become popular in my kitchen. However, it's always good to find ways to enjoy the things you like without having to spend as much money.

    ReplyDelete
  18. How can you tell if this recipe is safe for canning?

    ReplyDelete
    Replies
    1. Just add 1 tsp. lemon juice to a pint jar and 1 Tbsp. to a quart jar to bring the acidity up to a safe level for canning. Or, eat it fresh!

      Delete
  19. Admittedly while I love the taste of salsa, I don't tolerate too much "heat." This was waaaaay TOO hot for my taste. I added about half again the amount of tomatoes and your salsa spice mix without any red pepper flakes and it was still too hot. About half of my family will love it and say it's just hot enough, but I, and a couple of others in the family, won't enjoy it. I will try stirring in some shredded cheese to see if it cuts the heat enough but I'm doubtful. I did add an equal amount of dried sweet peppers.

    ReplyDelete
    Replies
    1. I am glad you are customizing this recipe to suit your tastes!

      Delete
  20. This comment has been removed by a blog administrator.

    ReplyDelete
  21. I want to can about 8 quarts at a time. What would be the amount of dry mix should I use with this size of batch. I am invited to alot of Football games this time of year. Want to be able to bring a quart size and chips to the parties. I want to bring medium and hot levels. this recipe look like it is for the hot level. Am i right.

    ReplyDelete
    Replies
    1. Use 2-3 Tablespoons PER quart. Of course, adjust slightly to your tastes if you'd like.

      Delete
  22. Love your blog! I'm so glad you share your creative side with others whom can benefit! I'm a four generation homesteader learning self sufficiency from youth to present, I'm a small batch canner with just the 2 of us now and only do about 3500 jars a year as I discovered mixes take up ALOT less shelf space and are very convenient for me to use. My mixes vary from 1/4 pint to gallon jars (bulk to last the year out until next year's crop) I use my dehydrated items in conjunction with my canned goods so that we always have variety with our food. With the mixes they're mixed with our likes in mind. The FIESTA SALSA MIX I make has multiple use as I use it for guacamole, salsa, BQ, soups,meats, veggies, salads etc I would call it a "MASTER" mix and make it by the gallon 2-3 times a year do to requests. Push yourself to create something you not just like but to create something you Can Not be without! Customise it to Your taste, as should be to any recipe. Love it but make it your own. Such as dehydrate or dry your favorite peppers you use all the time, add a mix of them to your mix, traditional salsa also needs some cumin, oregano, lime, etc. I make my own green chili and tomato essence from the skins and seeds leftover after seasonal canning that I use as a MASTER ingredient in my other mixes. I like to believe my granny would be proud of my creations and would be pleasantly pleased. Each generation encouraged us to push past just the recipe and create the food we really love fostering the like of cooking REALLY good, healthy food that will go beyond generations. Thank you again for sharing your great blog! Happy adventures!

    ReplyDelete
  23. I enjoy salsa on my eggs but hate wet eggs! Found this blog and am going to try out this mix in my eggs while cooking to get a salsa like taste without the added moisture. Sounds like I will need to cut down on the red pepper flakes since I like a mild salsa, and I will need to be careful with the cilantro since I'm allergic (dried is usually ok though). But sounds like this might be just the thing to experiment with. Thanks!

    ReplyDelete
    Replies
    1. I don't like wet eggs either! Let me know if you like this in your eggs, Shea.

      Delete
  24. Thank you for sharing this recipe - I can't wait to try it!

    ReplyDelete
  25. Hi!
    Just checking. Is there really 1/2 cup of red pepper flakes and dried onion in this recipe? The picture doesn't have that much in it. Seems like a lot of red pepper! I may have to tone it down a bit! Thanks for sharing!
    Rosie

    ReplyDelete
  26. This comment has been removed by the author.

    ReplyDelete
  27. By Red Pepper Flakes, do you mean the hot chili pepper flakes? Or are these just regular peppers?

    ReplyDelete
    Replies
    1. I use red bell peppers, and just a few red chili flakes, as my grandchildren don't like it so spicy. I also use a variety of mild chilies we like that I dry. If you like it hotter, use hotter peppers. Isn't this a great blog? 😋

      Delete
  28. Would this be the way to do this - I chop up my tomatoes, peeled?, into the amount of scalded jars I would like to process. (Can I mix canned and fresh tomatoes in the same batch?) Then, I add the spice mix to that, topping off with the lemon juice, placing lids and bands on, processing in boiling water bath for 30-40 minutes since I am at 2200 foot elevation? Would I have to simmer the tomatoes and spices first for 10 minutes, then ladle into jars, and add lemon juice, and then process? Thank you for any help on this. (I didn't do it right last year, and threw out hours of prep work because I read too much online, and didn't want to poison my husband and myself... Ate some jars up, but we were in salsa overkill trying to eat it up - processed 7 quarts and 7 pints.) Thank you, again

    ReplyDelete
  29. Yes you can mix tomato's, leave the peels on or off. I can in pints or half pints. The purpose of the dry mix is convenience. Add 1-2 TBS to tomatoes stir wait a bit and you have salsa! No canning required! 1 pint (2) cups of mix will make 16-32 pints of salsa anytime! I use this to ad to my cnned tomatoes. I store in a pint or quart jar instead of canning salsa...

    ReplyDelete
  30. Thank you. I understand the immediate way to make it, however, I would like to can them. What I am unclear of is if I have to simmer the tomatoes and spices first for about 10 minutes, before putting into the scalded jars to can it properly. Or, do I just take cold, chopped tomatoes, add spices, add lemon juice, put in water bath, then start to process when it comes to a boil - without heating up tomatoes first. So worried it won't come out right.

    ReplyDelete
    Replies
    1. I don't boil mine, I do bring them just to a simmer then put in jars that is so heated the jars won't break when you put them in the hot water bath. Don't be worried, your salsa will turn out great! If you are using lemon in it you could even stir in some fresh chopped cilantro leaves just before putting your lids on, tastes great and pretty too! Happy canning!

      Delete
  31. Why is it you don't add tomato powder and then all you do is mix it with water?

    ReplyDelete
  32. You can if you prefer, I use several varieties when I can so I like the diced and small diced tomatoes.I prefer Salsa to just sauce...to each their own, it takes a lot of tomatoes for powder so I reserve it for my spice mixes, seasonings,and my dry instafoods. I can about 3500 jars or more a year and dehydrate and powder to save jars and space. I think I stated that 1 jar of dehydrated salsa makes me 16-32 jars,space and time thats all. Do what is comfortable for you! Happy canning!

    ReplyDelete
  33. I used red bell pepper, a jalapeño pepper and two fresh cloves of garlic to 1 28 oz of tomatoes and about 2.5 Tbsp of seasoning and squeezed 1 whole lemon. Ate fresh and it is fabulous- again leave out to flavour mingle. If you leave out for a short time at room temperature it intensifies the flavour as well.10-15 minutes...

    ReplyDelete
  34. I know this is an old post, but I found this recipe and want to make Christmas gifts. I want to put the dry spice in a half pint jar. Do I have to "can" dry spices or can I just mix them and put them in the jar and close them up? Also, how large of a jar will the recipe fill? I don't know if I want to make just a huge batch and divide it up or not... I would like each jar to get enough of each ingredient. Thanks so much for any advice!

    ReplyDelete

Got some thoughts? Don't be shy. Leave 'em here!

You might like:

Related Posts Plugin for WordPress, Blogger...