Canned Salsa is a staple in our house!
Canned Salsa is a staple in our house!

Where we live, the most common recipe that comes from a summer garden is old-fashioned salsa. Almost everyone that has a garden usually has plans to make salsa by the end of the harvest season.   We are no exception.

We use a jar of salsa and/or picante sauce at least every week. The kids now tell us that they don’t ‘like’ store bought salsa…and that they would rather eat it from the jars that we can.  Shewwww…we are doing something right as parents :).

With the ever-growing appetites in the house, it was time for us to get busy in the kitchen to begin the process of restocking the canning pantry shelf for the coming year.

The best part – almost all of the ingredients come directly from our garden. We were able to use our own garlic, onions, cilantro, and of course, our own peppers and tomatoes to complete the recipe.  Who knows….a future goal may be to make our own vinegar, salt and pepper so we can claim it as 100% ours….. just kidding…we aren’t that crazy!

Homemade Salsa Recipe

*Makes approximately 9 pint jars
Ingredients:

An assortment of peppers ready to spice up the salsa
An assortment of peppers ready to spice up the salsa

35 tomatoes (preferably Roma – along with whatever tomatoes harvested that day)

3 green peppers

2 sweet red peppers

3 medium onions

6 cloves of garlic

4-5 various peppers of your choice to add sweetness and/or heat **I used 3 cajun belle, and 2 jalapenos

1 handful of cilantro

1 teaspoon salt

1 teaspoon garlic salt

1/2 teaspoon ground black pepper

1/2 cup lime juice

1/2 cup apple cider vinegar (or eliminate the lime juice and put in 1 cup on vinegar)

Instructions:

The skin falls right off after you dip the tomatoes in boiling water followed by an ice bath.
The skin falls right off after you dip the tomatoes in boiling water followed by an ice bath.

1. Peel tomatoes – place whole tomatoes in a pot of boiling water for 25 seconds and then immediately remove and place them into an ice water bath for the same amount of time. Remove from the water, and the skins will peel off without difficulty.

2. Dice tomatoes in slightly larger than the tomatoes you would typically find in your salsa. – Add to a large stock pot.

3. Remove seeds and ribs of the peppers – roughly chop them and place them in a food processor. Pulse until finely chopped.   *If you want to keep the heat in your salsa – keep ribs and seeds of the hot peppers in your salsa.  Add the peppers to the tomatoes in the stock pot.

4. Add large chunks of onions, cilantro,and peeled garlic into the food processor. Pulse until the desired consistency is achieved. Add to the stock pot.

5. Add salt, pepper, lime juice and vinegar – Stir.

6. Heat on Medium-High heat until it reaches boiling.  Boil for 15 minutes. Stirring occasionally.  /Taste test your mixture – add additional salt and/or 1 teaspoon of sugar per your preference.

7. Add to heated pint jars, wipe the rim, and seal with a warm ring and lid.  Process in a hot water bath for 15 minutes.

8. Remove jars and place on a towel – let cool for 24 hours. Before storing, Check to make sure all jars are sealed by pushing on the lid -if it doesn’t move it is sealed appropriately. If it didn’t seal, immediately add to your refrigerator and use within 2 weeks.  Store sealed jars on cool dark shelf for up to 12 months.

Enjoy!

Mary and Jim

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Summertime Salsa Recipe
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Ingredients
  1. 35 tomatoes (preferably Roma - along with whatever tomatoes harvested that day)
  2. 3 green peppers
  3. 2 sweet red peppers
  4. 3 medium onions
  5. 6 cloves of garlic
  6. 4-5 various peppers of your choice to add sweetness and/or heat **I used 3 cajun belle, and 2 jalapenos
  7. 1 handful of cilantro
  8. 1 teaspoon salt
  9. 1 teaspoon garlic salt
  10. 1/2 teaspoon ground black pepper
  11. 1/2 cup lime juice
  12. 1/2 cup apple cider vinegar (or eliminate the lime juice and put in 1 cup on vinegar)
Instructions
  1. Peel tomatoes - place whole tomatoes in a pot of boiling water for 25 seconds and then immediately remove and place them into an ice water bath for the same amount of time. Remove from the water, and the skins will peel off without difficulty.
  2. Dice tomatoes in slightly larger than the tomatoes you would typically find in your salsa. - Add to a large stock pot.
  3. Remove seeds and ribs of the peppers - roughly chop them and place them in a food processor. Pulse until finely chopped. *If you want to keep the heat in your salsa - keep ribs and seeds of the hot peppers in your salsa. Add the peppers to the tomatoes in the stock pot.
  4. Add large chunks of onions, cilantro, and peeled garlic into the food processor. Pulse until the desired consistency is achieved. Add to the stock pot.
  5. Add salt, pepper, lime juice and vinegar - Stir.
  6. Heat on Medium-High heat until it reaches boiling. Boil for 15 minutes. Stirring occasionally. /Taste test your mixture - add additional salt and/or 1 teaspoon of sugar per your preference.
  7. Add to heated pint jars, wipe the rim, and seal with a warm ring and lid. Process in a hot water bath for 15 minutes.
  8. Remove jars and place on a towel - let cool for 24 hours. Before storing, Check to make sure all jars are sealed by pushing on the lid -if it doesn't move it is sealed appropriately. If it didn't seal, immediately add to your refrigerator and use within 2 weeks. Store sealed jars on cool dark shelf for up to 12 months.
Notes
  1. Recipe courtesy of Old World Garden Farms
Old World Garden Farms http://oldworldgardenfarms.com/

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22 thoughts on “Summertime Salsa Recipe – Fresh Or Canned To Enjoy All Year Long!

  • October 9, 2015 at 9:02 pm
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    How many jars of salsa will this recipe make?

  • August 24, 2015 at 8:36 pm
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    Do you have a weight for the tomatoes used for this recipe, since I’ll be using several different varieties that vary quite a bit in size. Thanks!

    • August 25, 2015 at 12:20 pm
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      We have never weighed the tomatoes, but like you I just made a batch last week and used several varieties that I had on hand, along with the Romas. I wish I would have thought to weigh them. I still followed the general amount of recommended tomatoes – counting the larger tomatoes as 2. Next time, I will definitely weigh them!

  • April 20, 2015 at 10:15 pm
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    Reblogged this on Adventures of Anna Grace and commented:
    My Mamaw makes this picante sauce every year with her harvest! We love it so much, thanks for sharing!

  • April 19, 2015 at 6:41 pm
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    I am just getting started with canning. I look forward to learning more.

  • October 2, 2014 at 9:38 am
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    This is fabulous. It makes a nice sized batch. Problem is the kids keep eating it, and it’s only the first of October!! I did add some of my other tomato varieties to the Romas. Yummy!!!!

  • September 4, 2014 at 6:01 am
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    Hello! I just made salsa this morning using your recipe. It’s delicious and we look forward to a year of salsa from our own garden. Thanks for the great recipe.

  • August 25, 2014 at 1:37 am
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    Made this delicious looking recipe this evening with fresh ingredients from the garden. Can’t wait to try it!

  • June 7, 2014 at 2:36 pm
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    Hello, just found your salsa recipe! Are Cajun belle peppers hotter or more mild than jalapeños? Just trying to figure out how many peppers to use if I use jalapeño only. Thanks!

  • September 8, 2013 at 12:10 pm
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    Could you use lemon juice instead of lime ?

  • August 27, 2013 at 7:32 pm
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    Can you give a more exact amount of tomatoes, please? Cups or pounds, perhaps? I have different ones at different sizes. Thanks!

    • August 27, 2013 at 9:27 pm
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      Hi Julie – It was about 6 quarts of diced tomatoes. Hope that helps and happy canning!
      Jim and Mary

  • August 12, 2013 at 9:40 am
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    We usually make fresh salsa and do with out in the winter. I have yet to find a cannable recipe I like, this one looks promising though! I’ll have to give it a try

  • August 12, 2013 at 4:40 am
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    Thanks for sharing a recipe. I was thinking just today, that I should find a recipe for salsa and hit the Farmers’ Markets this week for some fresh ingredients. I’m definitely giving this a spin. 🙂

  • August 9, 2013 at 2:50 pm
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    I do love fresh homemade salsa, especially when most of the ingredients come from your own garden! Thanks for sharing your recipe. (Visiting from LHITS)

    ~Taylor-Made Ranch~
    Wolfe City, Texas

  • August 9, 2013 at 11:51 am
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    Actually, making your own vinegar is quite easy. You can just add yeast to apple juice, then let it sit out open on the counter. The yeast will ferment the juice, creating alcohol cider, then after a month or so the alcohol will be metabolized by bacteria and the cider will “turn sour” just like opened wine, turning it to apple cider vinegar. I just used some homemade vinegar to pickle peppers from my garden.

  • August 9, 2013 at 11:22 am
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    Sounds like the perfect recipe. I’ll give it a try.

  • August 9, 2013 at 10:39 am
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    I will try this. Thank you for posting. I also have most of the ingredients in or from my garden. Except the celantro has bolted.

  • August 9, 2013 at 8:50 am
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    so, if your cilantro died this year, how much dried store boughten cilantro do you use?

  • August 9, 2013 at 8:37 am
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    You gave a recipe for salsa last week that you labeled mild, medium or hot. Which one do you like better? That one or the one you shared today? Do you make them both and have different uses for each one? Thanks for the recipes btw.

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