“peek-oh duh-guy-oh”
Entertaining is easy with this classic chunky salsa! It’s simple to make, fun to say and delicious to eat with tortilla chips or served alongside other Mexican dishes. Preserve your garden fresh tomatoes to enjoy all year long with this quick salsa recipe. 
Ingredients for PICO DE GALLO SALSA

Yield: 3-4 cups
Yield: 7-8 cups
Plum (Roma) Tomatoes
450g (1 pound)
900g (2 pounds)
White Onion
1/2 cup
1 cup
Lime Juice (Bottled)
1/4 cup
1/2 cup
JalapeƱo Chillies
1/2 - 1
Fresh Coriander (Cilantro)
1 tablespoon
2 tablespoons
Salt, Finely Ground
1/2 teaspoon
1 teaspoon
WARNING: Before handling chillies, wear plastic or rubber gloves. Do not touch your face or eyes whilst handling and/or cutting chillies.
1. Sterilise all equipment by washing in hot soapy water and rinsing well before use.
2. Wash, core, halve, de-seed and dice tomatoes finely
(TIP: use a food processor). Peel and finely dice onion. Wash, remove stalks, halve, de-seed and finely dice chillies. Rinse coriander leaves and chop coarsely. 
3. Cover jars with water and bring to a boil, boiling for 10 minutes. Once the time is up, turn the heat off and leave jars in the hot water until ready to fill. 
4. Place lids into a bowl of boiled water. Remove the lids from the water when you are ready to place them onto the jars to seal.  
5. Combine all ingredients in a large pan. Mix well. 
6. Bring salsa mixture to a boil. Reduce heat and simmer for 3 minutes.
7. Ladle the hot salsa into the hot jars, filling to 1cm (1/2 inch) from the rim.
8. Using a non-metal utensil, remove any air pockets and add more salsa if required to correct headspace.
9. Wipe rims with a clean, damp cloth to remove any food residue.
10. Add pre-warmed lids and twist to secure.
11. Place sealed jars into a pot of boiling water and boil for the processing time stated below. Start the timer once the water comes to a full boil.
12. Turn off the heat source once the time is up. Remove jars from hot water after 5 more minutes. Cool jars overnight on a heatproof surface. Do not adjust lids during this time.
13. The next day, check jars have sealed before labelling and dating.
14. Store jars of pico de gallo salsa in a cool, dark and dry place for up to 12 months. Jar lids should not flex up or down when pressed. 
15. Refrigerate jars upon opening and consume contents within 1 week.
Processing Time for PICO DE GALLO SALSA in a Boiling Water Canner
≤ 1,000 feet
1,001 - 3,000 feet
3,001 - 6,000 feet
≥ 6,000 feet
Hot Pack
≤ 500ml
20 minutes
20 minutes
25 minutes
o Do not alter the proportions of ingredients in this recipe to ensure a safely canned product;
o Roma (plum) tomatoes are best for this recipe, because they’re meatier than regular garden (round) tomatoes, but cherry tomatoes or regular tomatoes can also be used (salsa will be runnier)
o Ensure tomatoes are bright in colour and fully ripe;
o Discard tomato seeds to remove any bitter aftertaste from your salsa;
o You could use red onion in this recipe instead of white onions, if you like;
o Bottled lemon juice can be used instead of bottled lime juice in this recipe;
o Chillies are optional but add a lovely heat! You can use a hotter chilli variety if desired;
o Choose salt that does not have any additives;
o If you have leftover salsa from bottling, store it in the refrigerator and enjoy it fresh (consume within 7 days).

o Burritos (and burrito bowls)
o Corn/tortilla chips;
o Enchiladas;
o Fajitas;
o Quesadillas;
o Salad dressing
o Serve with cooked shrimp/prawns and fresh avocado
o Tacos;
o Taquitos;
o Tostadas.

Author: Megan Radaich           
Image credit: Megan Radaich          
Publication: www.foodpreserving.org


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