Garden fresh salsa is one of the first things I can when all my tomato plants start to turn red in the summer. We go through a lot of salsa throughout the year, so it’s always the first thing I put up.
But it wasn’t always that way.
For years I would make a salsa recipe and it was just ok. It was either too chunky, too tomato paste-y, or even worse had hardly any flavor.
You see, my family was kind of picky when it came to salsa.
But as always, perseverance pays off and this is my second year canning my own home grown garden fresh salsa and my family loves it!
Last year I didn’t put up enough and ended up having to buy some from Costco for June and July this year. It used fresh ingredients and it was good, but once I put my first batch on the shelf a few weeks ago, my family was thrilled. If I’m not mistaken my oldest said “Mom, you nailed it! Way better than that stuff you bought at Costco!”
I finally made the best homemade salsa recipe that the family approved of. Music to my ears.
This recipe isn’y anything special or new. It’s actually from the Ball’s Complete Book for Home Preserving cookbook. However, I added one step of my own that I think makes up all the difference. It’s in this one step that makes the consistency right and my whole family loves it!
What do we use salsa for?
My family loves Mexican food. If you have read any of my posts on meal planning you know that I recommend putting together a staples food list of meals that you know your family will love. These meals you can make in a pinch when you are rushed for time but need something wholesome on the table.
Tacos are on that list for my family.
Since tacos are a regular meal in our home, this easy homemade salsa recipe is a must every year for my shelves.
There are other delicious ways to eat this homemade salsa. We love to eat it with our favorite tortilla chips, with our homemade taquitos, or even to make homemade taco salad dressing.
Another way that is our favorite is using it in my crockpot shredded chicken taco recipe. With homemade salsa on my shelf, this recipe is so simple. It has 4 ingredients taco seasoning, chicken, cream cheese, and salsa. As long as I have all 4 of those, I can whip it up in no time!
This fresh garden salsa recipe will go perfect with any of your favorite mexican food.
If you are looking for other ways to put up tomatoes check out my top 3 ways I like to preserve my tomatoes , this fresh tomato sauce, or my homemade ketchup that I make during tomato season.
The variety of tomato doesn’t really matter. I have used heirloom tomatoes and fresh roma tomatoes. Use whatever variety is your personal preference or what you can get your hands on.
What equipment do you need?
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There is only one thing that I feel you need to get the right consistency. That is an immersion blender. Once I started using this in my salsa recipe, so that the tomatoes weren’t so chunky, it changed everything. Not only does it do the trick of making your tomatoes smaller, but it also seems to thicken it up just a bit.
You can also choose to use a food processor to make the job go faster. However, I usually chop all the veggies by hand. I don’t mind it and I hate digging out my food processor. But if you would prefer, you can use a food processor to chop up all your onions and peppers.
The last thing you will need is a water bath canner/tools to can and mason jars with lids and rings. If you don’t plan to water bath can this salsa and want to just keep it in the fridge that is fine too. The salsa will keep in the fridge for about 2-3 weeks fresh.
It may go longer, I have just never had it last that long in my family.
Ingredients:
- 7 cups chopped, cored and peeled fresh tomatoes (I use all varieties)
- 2 cups finely chopped yellow onion
- 1 cup finely chopped green bell pepper
- 8 jalapeno peppers, seeded and finely chopped. (use more or less for spiciness. Using 8 makes a mild salsa)
- 3 garlic cloves, minced
- 1 can tomato paste
- 3/4 cup white vinegar
- 1/2 cup loosely packed fine chopped fresh cilantro
- 1/2 tsp ground cumin
- 5 pint mason jars, lids, and rings
How to Make Garden Fresh Salsa:
- Wash all your tomatoes and use a sharp knife or corer to core the center of all the tomatoes.
- Place a large pot of water on the stove and bring it to a boil. Fill a separate large bowl, I use my sink, with ice cold water. Working in small batches place your cored tomatoes in the boiling water for about 30 seconds or until the skins splits. Immediately remove them with a slotted spoon and place in the ice water bath. Continue working through all the tomatoes.
- Gently remove all the skins from the tomatoes. The skins should just peel right off after the boiling water/ice bath combo.
- Chop all your tomatoes into small chunks and place in a large pot.
- Finely chop the onions, green bell pepper, and each jalapeno pepper. Add them to the pot.
- Add in all the remaining ingredients.
- Turn your stove to medium high heat and simmer salsa for about 30 minutes.
- Remove from heat and use an immersion blender in an up and down motion a few times in the salsa to get a smoother salsa. Be careful to not use the immersion blender too much or you will get a pureed salsa!
- Enjoy the salsa fresh, storing in the fridge in an airtight container or follow next steps to water bath can it.
How to Water Bath Can Garden Fresh Salsa:
- While you salsa was simmering, fill your canner with several inches of water and place on the stove to start heating up.
- Wash all your jars and lids with warm soapy water. Place jars in the canner to stay warm while the salsa is finishing simmering.
- Remove jars from the canner and fill each mason jar with the hot salsa to a 1/2″ headspace.
- Stick the back of a wooden spoon or canning tool into each jar to remove any air bubbles.
- Wipe rims with a clean wet dish towel. If there is extra gunk on the rims use white vinegar to wipe clean.
- Place lids and rings on and screw down finger tip tight.
- Put jars in the canner, place the lid on, and turn the stove onto high. Let water come to a full rolling boil
- Process jars for 20 minutes, adjusting for your elevation.
- After the timer goes off, turn the stove off and remove the canner lid. Wait 5 minutes before removing jars from the canner.
- Remove all your jars from the canner and place them on a clean dish towel. Let them sit undisturbed for 12-24 hours. Check seals, remove rings, wipe jars, and label. Keep on your pantry shelf for up to a year.
Fresh homemade salsa on your shelf all year long.
Having fresh garden salsa water bath canned and on my shelf is the perfect way to use up all those homegrown tomatoes. If you don’t have a garden and still want to get good salsa, with the best flavor, on your shelf try finding a local farm to buy from, a neighbor with an abundance of extra tomatoes to give, or go to your local farmers market.
Making things at home out of fresh ingredients to can for my shelves in a must. I try and avoid running off to the local grocery store every time I am out of something, so planning ahead during this time of year when tomatoes are in abundance is the best way to get lots of food on your shelf.
Not to mention the salsa taste is way better too.
Now go get your hands on some garden tomatoes so you can make your own salsa for your shelves that your family can enjoy all year long!
Water Bath Canned Garden Fresh Salsa
Using garden fresh produce to make the best tasting salsa to have on your shelf all your long.
Ingredients
- 7 cups chopped, cored and peeled fresh tomatoes (I use all varieties)
- 2 cups finely chopped yellow onion
- 1 cup finely chopped green bell pepper
- 8 jalapeno peppers, seeded and finely chopped. (use more or less for spiciness. Using 8 makes a mild salsa)
- 3 garlic cloves, minced
- 1 can tomato paste
- 3/4 cup white vinegar
- 1/2 cup loosely packed fine chopped fresh cilantro
- 1/2 tsp ground cumin
- 5 pint mason jars, lids, and rings
Instructions
- Wash all your tomatoes and use a sharp knife or corer to core the center of all the tomatoes.
- Place a large pot of water on the stove and bring it to a boil. Fill a separate large bowl, I use my sink, with ice cold water. Working in small batches place your cored tomatoes in the boiling water for about 30 seconds or until the skins splits. Immediately remove them with a slotted spoon and place in the ice water bath. Continue working through all the tomatoes.
- Gently remove all the skins from the tomatoes. The skins should just peel right off after the boiling water/ice bath combo.
- Chop all your tomatoes into small chunks and place in a large pot.
- Finely chop the onions, green bell pepper, and each jalapeno pepper. Add them to the pot.
- Add in all the remaining ingredients to your pot.
- Turn your stove to medium high heat and simmer salsa for about 30 minutes.
- Remove from heat and use an immersion blender in an up and down motion a few times in the salsa to get a smoother salsa. Be careful to not use the immersion blender too much or you will get a pureed salsa!
- Enjoy the salsa fresh, storing in the fridge in an airtight container or follow next steps to water bath can it.
How to Water Bath Can Salsa:
- While you salsa was simmering, fill your canner with several inches of water and place on the stove to start heating up.
- Wash all your jars and lids with warm soapy water. Place jars in the canner to stay warm while the salsa is finishing simmering.
- Remove jars from the canner and fill each mason jar with the hot salsa to a 1/2" headspace.
- Stick the back of a wooden spoon into each jar to remove any air bubbles.
- Wipe rims with a clean wet dish towel.
- Place lids and rings on and screw down finger tip tight.
- Put jars in the canner, place the lid on, and turn the stove onto high. Let water come to a full rolling boil
- Process jars for 20 minutes, adjusting for your elevation.
- After the timer goes off, turn the stove off and remove the canner lid. Wait 5 minutes before removing jars from the canner.
- Remove all your jars from the canner and place them an a clean dish towel. Let them sit undisturbed for 12-24 hours. Check seals, remove rings, wipe jars, and label. Keep on your pantry shelf for up to a year.
Misty Cullum
Is it possible to use tomatoes that I canned last summer to make salsa and re-can??
Stephanie
Yes that should work! It would cut down on the cook time as the tomatoes have already been cooked in the canner last time!