Mrs. Wages Salsa Mix to the Rescue

Do you love salsa? I LOVE salsa, but truly have an opinion about it. My favorite salsa recipe is lime salsa I shared with you, but it is a fresh salsa, not a canned one. Can I tell you that I randomly picked up a package of Mrs. Wages mild salsa mix just to give it a try.

Now…I can tell you that I am not a fan of losing tomatoes to a bad recipe…but with my house overflowing with Romas and me tired of making marinara and canning whole ones…out came the package.

The only other Mrs. Wages packets for canning that I have used is the Bread and Butter pickles and I am truly a fan of those. All seasonings in one spot and they turn out perfect. Every. Single. Time.

So, I’d give her another try, right?

There are basics you need to know even with Mrs. Wages Salsa Mix.

Things like use a nonreactive stockpot when cooking tomatoes. No aluminum. Either ceramic lined pots or stainless steel work best.

A water bath canner, jar lifter, canning jars, rings, measuring cups, and non reactive stockpot or dutch oven are needed.

Prepare your jars for water bath canning getting jars clean and sterilized. Set out lids, nonreactive tool to remove air from salsa once in jars, and begin heating the water bath canner.

You begin with those tomatoes– just like I shared with canning whole Roma tomatoes. Add to boiling water and then an ice bath to peel tomatoes easily.

TIP: I love to use a food chopper like this to save time on chopping the tomatoes. Mine is a Pampered Chef version…but, here’s Walmart’s version.

Now, the recipe for Mrs. Wages Mild Salsa is on the package.

Right?

On the back of the package it gives you the directions…but, in case you’d like to add it to your recipe file to remember how to make it, here you go!

Mrs. Wages Mild Salsa

When a mix makes the most delicious salsa to serve with tortilla chips or even add to chili or other recipes.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Canning Vegetables

Cuisine Mexican

Servings 5 pints

Equipment

• 1 dutch oven
• 1 paring knife
• 1 water bath canner
• 1 Jar lifter
• 1 non reactive canning tool to remove air
• 1 measuring cup
• 5 pint jars, rings and bands OR 10 half pint jars, rings and bands
• Stove

Ingredients

  

• 1 pkg Mrs. Wages Mild Salsa mix
• 6 lbs Roma tomatoes any other can work, but Romas are easy to peel OR 6- 14.5 oz cans petite diced tomatoes, undrained
• 1/2 C white distilled vinegar

Instructions

 

• Wash fresh tomatoes. Scald for 5 minutes and then dip into ice water to remove peelings.
  
• Cut out cores, remove the skins.
  
• Combine tomatoes with vinegar and salsa mix in a large nonreactive stockpot or Dutch oven. Do not use aluminum.

  TIP: I love using a tool like this to chop the tomatoes and mix with the vinegar and salsa mix.
  
• Bring mixture to a boil and reduce heat and simmer for 10 minutes, stirring occasionally.
• Salsa is now ready to eat. Refrigerate for 30 minutes before serving.

  OR can or freeze to have for later.
• If canning, fill water bath canner and heat on the stove.
• Fill prepared washed and sterilized jars with salsa, removing air in each jar with nonreactive canning tool, and then wiping rims of each jar with a clean damp cloth.

  Add lids and rings (not too tight) and add to the water bath canner making sure water covers the jars 1-2" and lid is on.
• Water bath can for 40 minutes in a water bath canner. Begin processing time when water comes to a full boil.
• When finished processing, lift jars from canner and set on clean towel in an area free from drafts for 12-24 hours. Don't forget to label and date after that.
  

Notes

This recipe says that it makes 5 pints…but, I was able to get 6 pints out of one recipe. I also like to can it in half pints for gifts, to take places, or just have a small amount for recipes…which stretches the enjoyment even farther.

If you don’t want to water bath can these, simply add to freezer containers and freeze for up to a year. Doesn’t get any easier!

The flavor of this salsa is more smoky and yells to be added to my chili. A different take than a fresh salsa. Great to add to fall recipes!

Add a little heat by adding in red peppers or jalapenos. Enjoy!

Keyword canning salsa, Mrs. Wages Mild Salsa mix, water bath canning salsa

Here’s some great tools for serving that salsa.

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And if you don’t want to can it?

Just make it to have on hand for gatherings. Add it to your fridge for up to a week OR add to your freezer for up to a year!

When a mix meets water bath canning to create the most incredible salsa for the pantry. Mrs. Wages Mild Salsa will be making a repeat appearance next year in the canning arena here!

Guess what? You can use 6-14.5 ounce cans to replace the fresh ones to make it during the winter months. Just buy the mix now so you have plenty when you need it…

Hope you enjoy this salsa as much as I have. A wonderful addition to the pantry. I’ll be adding it to Mexican dishes, such as, chili and enchiladas here.

Of course, it will make a perfect addition to gatherings and when you just need a bit of chips and salsa.

Enjoy!