I first discovered the Mrs. Wages line of canning products last year and I’ve used them with some frequency since then. In April, I became a contributor to their monthly newsletter. My little column includes some chatty articles and recipes (much like what you find here). Now, I’m pleased to be giving away a basket of their mixes, pectins and other products. If you’re interested in entering to win, click here and leave a comment. Now, on to the salsa.
Last summer, I canned peach, tomatillo, tomato and pineapple salsas (all were recipes I was working on for the book). They were delicious, but after all the peeling, chopping and general prepping, an incredible amount of work. Since I’m not writing a canning book this summer, I’m looking to make my preserving decidedly less intense (to be honest, I’m still a bit burnt out). One of the ways I’m planning to do this is by cheating, ever so slightly.
This Mrs. Wages salsa mix is one of the ways I’m making my life easier. It uses six pounds of fresh, ripe tomatoes, 1/2 cup of vinegar and the packet of salsa mix. That’s it. No major chopping sessions, long simmering times or running out to the store when I realize I forgot the cilantro. By taking a little help from Mrs. Wages, I can bang out five pints of salsa (as well as a half full jar for the fridge) in half an hour and move on to something else while it processes.
You do need to blanch and peel the tomatoes, but once the pot of blanching water comes to a boil, it takes all of six minutes to move the cored and prepped (don’t skip the little cross on the bottom of the tomato, it makes it far easier to slip those skins off) through the boiling water and into a cool bath. Once the tomatoes are cool enough to handle, you should be able to pull the skins away easily.
The instructions on the packet say to roughly chop the tomatoes, but because I was lazy (and in a bit of a hurry as I also did five pints of dilly beans that morning), I used the Vitamix to break down the peeled tomatoes (imagine a very chunky puree). Once they were all peeled, pureed and in the pot, it was just a matter adding the vinegar and spice mix.
As soon as the salsa mix went in, my kitchen filled with the smells of garlic, onion, peppers and other spices. I was impressed by how quickly it transformed my pot of plain tomatoes into a flavorful, aromatic condiment. Later that afternoon, I served the finished salsa to some friends and they complimented me on my perfectly balanced, homemade salsa. I’m sure they thought I was crazy, but I ran excitedly to the trash can and fished out the empty packet so that I could show them how easy it had been to make.
I am so happy to already have a stash of salsa on the shelf for our winter tacos, dinners of chips and breakfast burritos (it normally takes me until September to start thinking tomatoes). This isn’t to say that I won’t try my hand a fully from-scratch salsa later in the summer, but the ease with which this came together was balm for my canning-focused but over-committed brain. And it tastes so bright and fresh (though it’s not very spicy. If you like a lot of heat in your salsa, I recommend boosting it with a few red hot chili flakes or a dab of cayenne).
There you have it. If you’ve been eying one of these salsa mixes, I say go for it. Particularly if you’re swimming in ripe tomatoes and are decidedly short on time.
And don’t forget to click over to the Mrs. Wages giveaway and leave a comment (preferably featuring a story about your apron-wearing habits) to enter. And keep you eyes peeled, I’ll be posting about my first experience making freezer jam tomorrow.
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I love your review! I made this salsa this weekend also, it caught my eye in Wal-Mart and looked so easy I had to try it. I’m brand new to canning, and one thing I really want to do is make salsa. As you mentioned, the recipes usually have tons of ingredients! Unfortunately, I’m not swimming in tomatoes – but maybe next year! I used grocery store produce, and apple cider vinegar and was really happy with the salsa. It was very flavorful with just a little kick. I only got five pints, but I used 6 lbs of plum, so I had a lot more waste from all the little skins. Should have added another pound.
I wish more Mrs.Wages products were available in my area.
If you want to customize Mrs. Wages Salsa you can (in salsa size pieces) chop up 2 green peppers and one med/large onion and add it just before you simmer for the 10 minutes. It gives it a nice added texture and flavor to the mix. This year we had some hot peppers and added some of those also for extra zing! We also remove most of the seeds when cutting the tomatoes up.
We like this version better than just using the mix.
I’m insanely lazy and hate peeling tomatoes…I discovered last year that your salsa will turn out just fine if you dont peel. Plus you get the extra fiber the skins provide!
Ooo, that would make it even easier.
YAY! I was wondering if the skins could be left on! I’m going to make a batch this afternoon. Can’t wait to try it.
I made some last year and I was really pleased. I sent some of it to one of my foodie friends and he said that it was ‘well-balanced, with a hint of vinegar and a nice smoky finish’. I didn’t have the heart to tell him that it was a mix.
This looks so easy. I have started canning this summer. I am so happy to find your site. Did you put these in a hot water bath? I have a salsa recipe that we love that uses Rotel and tomatillos. I don’t know how to can this though since I do not cook it.
I did put these in a hot water bath. They get processed for 40 minutes, but of course, that’s inactive time. As far as your Rotel and tomatillo salsa, if it doesn’t get cooked, it probably won’t do well canned. You’d be better off to can your tomatillos and then use them to make the salsa later on down the line.
Just what I needed to hear,I have been reading about the mixes… have vines loaded now with green tomatoes…so I will give this a try! Thanks you always have the greatest tips!
Yes, good to hear you like them. I am a bit wary of adding pre-packaged mixes to canning recipes (since one of the points of canning is to have fresh stuff!), but I’ll have to try the salsa mix.
Kate, I totally understand. I was wary initially, but once I tried them I was pleasantly surprised. Plus, the ingredients don’t contain any funky preservatives as far as I can see. It’s just dehydrated vegetables, spices and salt.
So glad to have found this site! I have been refrigerator and freezer ‘canning’ for a while and am making my first steps into actual canning this year. This site has already helped me to feel less intimidated by it! This recipe will be my first because we practically drink salsa in my house!
To me it seems weird to go to all the trouble of canning with fresh veggies, and use a mix. BUT… to each his own! IMO the fresh (not dried) cilantro is the best part about salsa.
Sarah, I totally understand where you’re coming from. The mixes aren’t for everyone. But, if you’re in a hurry or a bit burnt out on canning (that would be me), they are amazing for ensuring that you have something delicious squirreled away for next year. I certainly don’t plan on using them exclusively but they’re a good back-up.
I can see how it would be preferable to buying salsa (which is what I’ve been doing since I ran out last month… come on August tomatoes!)
I think even I could make this and my husband loves salsa! Thanks for sharing.
What a lovely review but even importantly – what beautiful peeled tomatoes!
Good to know! I’ve seen those packets but never bought them. I’ve made some other tasty salsas, but I might try this one for the same reason you did!
Can I please live where you live that there are tomatoes already? The PNW is not tomato-friendly. sigh.
Wonderful news! We go through so much salsa, this year I am hoping to put up around 20 jars, so a time-saving mix is just what I need for at least one batch. I’ve used Mrs. Wages Dill Pickle mix and loved it. I can’t wait to try these other products.
I came across your blog today! I just love it! I went to my local grocery store to see if they had Mrs. Wages salsa mix… and they did! I was skeptical at first, it seemed too easy. Well, let me tell you… I AM HOOKED! My jars are cooling in my kitchen right now! I saved a little bowl for dinner tonight, and it’s almost gone! DELICIOUS! I have made jam a few times, and pickles once, but don’t think I had the proper instruction. I’m so excited to start canning! I want your cook book! Thank you… I will never buy salsa again!!
I’m so happy you posted this. I was in Walmart yesterday picking up some jars when I saw Mrs. Wages products for the first time. I was intrigued but was afraid to take the plunge. I guess I’ll be going back to Walmart real soon!
I’m so excited to have found Mrs Wages! I’m new to canning, and saw the salsa one the other day … bought one (not sure how it’d be) … LOVED it!!! Went back today and they’re all out
I will keep watching and buy a BUNCH when they get back in stock! I used the 6 cans petite tomatoes – delish! I bought the pickle one today … gonna try that now!
We tried this mix last year and loved the flavor. When they went on sale last year we bought freds and wally world out. This year we had a friend cover us up in maters not counting our own. We have PLENTY of salsa for us and gifts now. We have been trying different things in each batch. Apple sider vinegar instead of white gave it a interesting zing! We like their other mixes as well. We try to make each batch a little different and everytime we open a jar it is a surprise!
I mistakenly used apple cider vinegar instead of white vinegar.in my mild salsa mix.How will this effect my salsa?
You don’t need to worry about it at all. Both of those vinegars have the same acidity.
I made this with diced canned tomatoes. Easy and was just as good.
I’ve used Mrs. Wage’s salsa mix for years. Friends and family love it and would never know it was a mix if I didn’t tell them!
I have used the mix and we love the results but want to know about adding our own home grown peppers to kick it up a notch or two. Can this be done? What changes to the recipe would have to be made? Does it change the water bath time?
I bought just one pgk. of Mrs. Wages Salsa, not knowing if I would like it or not. Made a batch and want more. If I don’t find it at Wal-Mart I will try to buy some pgk. online. I read if like it more spicy to add cayenne, so in my next batch I want to add some peppers! I loved making salsa too because with Mrs. Wages Salsa it is so easy to make! So thank you Mrs. Wages for making canning easy for me!
I called the 800 number on the package to as the same question and was told that adding anything to the mix would throw off the PH balance. This could cause you to spoil your batch. They recommend adding peppers after you open a jar and refrigerate it. Follow the instructions to a “T” and add once you open a jar. Good Luck!!!!
can I freeze this salsa? I no longer can (kids grown so garden has become smaller with just the two of us). Thanks!
I’ve never frozen this salsa, so I don’t know how well it will hold in the freezer.
Has anyone ever added more fresh veggies to this mix? I love when salsa is really chunky, so I thought about adding jalapenos, peppers, and onions from my garden. Any suggestions on whether that is a good idea and/or cooking tips?
I’ve added chopped roasted green chiles to this, with great success!
And, for those who don’t have Mrs. Wages in local stores, check online. I bought loads of these packets on ebay!
[...] Mrs. Wages Salsa Mix (foodinjars.com) [...]
I’d love to know if I could blend in some fresh jalapeños from my garden in with the fresh tomatoes. Would it affect the acidity? I love the flavor of jalapeños!
It would impact the acidity and I don’t recommend it.
I love mrs wages salsa and pickle mixes. I have canned about 100 half pint and pint jars of salsa and about 50 jars of b&b pickles and dills. I am going to try the ketchup tomorrow. I also have about 3or 4 more dozen jars of salsa to make and of course more chopped tomatoes to can. Mrswages has made it a whole lot easier for me to get all the canning done before I lose the tomatoes to rot. My husband put in 60 or 70 Roma plants this year. Everyone loves the salsa and the pickles. Hope the ketchup turns out as well as the salsa..
Love this mix! I use my Gordon Ramsay chopper to chop the tomatoes; add jalapenos, onion & garlic and my guys think this salsa is every bit as good as restaurant’s serve. You can add lime & cilantro also. Make it your own but there’s no guesswork seasoning. I usually use about 7 lbs of Roma tomatoes.
The Mrs. Wages pasta mix is really good, also.
Would it be possible to fire roast the tomatos? I love that flavor in a salsa.
OF COURSE I NEEDED TO BUY MRS. WAGES SALSA TOMATO MIX (40Z) SINCE MOST OF THE TIME THAT WAS MY MAIDEN NAME & PEOPLE WOULD LEAVE THE SECOND (A) OUT.
I ALSO MADE 5PINTS LAST WEEK WITH TOMATOES PEOPLE HAD GIVEN ME FROM THERE GARDENS. WITH THE LEFT OVER JUICE, AFTER STRAINING IT I MADE TOMATOE JUICE & GOT ONE MORE PINT! EXCELLENT & I REALLY LIKE THE “KICK” THAT IT HAD TOO!