My family and I love homemade salsa! And this year, my sister-in-law shared a new salsa recipe with me that I’ve been wanting to make all year. Our tomatoes finally came on and I’ve made four batches of this homemade salsa so far. I’m planning on doing a few more batches to stock us up for the winter.
If you haven’t canned salsa before, it’s so easy. You do need to pick up some supplies such as a water-bath canner. Both Amazon and Walmart have canners
- 8 cups tomatoes, peeled and chopped
- 2½ cups onions, chopped
- 1½ cups green bell peppers, chopped
- 1 cup jalapeno peppers, chopped
- 6 garlic cloves, minced
- 2 teaspoons cumin
- 2 teaspoons pepper
- ⅛ cup salt (with no additives like iodine)
- ⅓ cup sugar
- ⅓ cup vinegar
- 2 (8 oz.) cans tomato sauce
- 2 (6 oz.) cans tomato paste
- Fill a large stockpot ⅔ full of hot water, and heat until boiling (This pan will be used to boil the tomatoes).
- Prepare canner, jars and lids by first filling the water bath canner with hot water and heating it up.
- Wash and rinse jars. Leave them in hot water in your sink until you need them.
- In a medium-size pan, fill with hot water and place on the stove to simmer. Place lids in the simmering water (not boiling) and keep them there until needed.
- Wash the tomatoes. Place them in the large pot of boiling water. Remove them after about 30 seconds or as soon as the skin starts to crack. Then place them into cold water in your sink. When the tomatoes cool, peel off the skin and chop them up.
- In a large stainless steel saucepan, combine all of the ingredients listed above. (For a less chunky salsa, blend tomatoes, onions, green peppers, jalapeno peppers and garlic in a blender before pouring in the pan.) Bring ingredients to a boil over medium-high heat for 10 minutes, stirring frequently.
- Ladle hot salsa into hot jars, leaving ½ inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot salsa. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.
- Place jars in canner, ensuring they are completely covered with water. Bring to boil and process pint jars for 10 minutes (I added another 10 minutes for processing because I live at a higher altitude). Remove canner lid. Wait 5 minutes, then remove jars, cool, label and store.
Tip: Here is an easy way to peel garlic in 20 seconds.
Other articles you might be interested in reading:
- Zesty Salsa
- Canning Tomatoes
- Canning Peaches
- Freezing Peaches
- Canning Jam
- Dill Pickles
- Cucumber Sandwich Pickles
- Bottled Apple Pie Filling
- Freezing Fresh Herbs
- Preserving Onions from the Garden
- Preserving Bell Peppers from the Garden
- Preserving Zucchini from the Garden
Lisa, this salsa turned out great! But I must say the one you brought over for my birthday was better than the one I made! I am making it again and really trying to duplicate what you did! Thanks!
I’m so glad you liked it! We are eating it up fast at our house. I’ll need to make twice as much next year because it’s so good.