classic salsa
Garden fresh salsa ready to be eaten!

This classic salsa recipe is one of the most requested recipes by our readers. Like many of you have commented – nothing can beat the taste of good old-fashioned salsa!

Most people who start their first garden usually dream of making their own salsa by Summer’s end. With just a few simple ingredients you can make this classic salsa right in your own kitchen. And if you are new at canning, this is a great starter recipe!

For those who aren’t quite ready to grow that many tomatoes, peppers, or onions – have no fear.  A quick trip to your local farmer’s market and you will be set!  If you do want to grow your own – check out our simple salsa garden plan here :  Salsa Garden Plan

classic salsa
A big bowl of paste tomatoes waiting to be made into salsa.
classic salsa
Diced onions and peppers ready to be added to the tomatoes
classic salsa
Fresh from the garden – a large stockpot cooks down tomatoes, onion and green peppers for a batch of salsa.
classic salsa
Classic Salsa canned and ready to be stored – but not for long, I’m sure!

Classic Salsa Canning Recipe

*Makes approximately: 6-8 pints

INGREDIENTS:
10 cups peeled, cored, diced paste tomatoes
6 cups diced peppers (mixture of mild and hot)
4 cups chopped onions
1 cup vinegar (5%) or 1 cup bottled lemon juice
3 teaspoons salt
½ teaspoon black pepper

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. Squeeze the majority of the juice out of each tomato and dice in sections 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. (We also use our Ninja hand held chopper sometimes, it actually works great for smaller batches) *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 chopped onions, vinegar (or lemon juice), salt and pepper to the pot.
Heat on Medium-High heat until it reaches boiling. Reduce heat and simmer for 10 minutes, stirring frequently.

5. Add to heated pint jars leaving ¼” headspace, wipe the rim, and add a warm lid and ring. Process in a hot water bath for 15 minutes. *Adjust time for altitude variances – 20 minutes for altitude 1,001-6,000 ft. 25 minutes above 6,000 ft.

6. Remove jars by using a jar lifter and place on a thick 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.

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Happy Gardening! Jim and Mary

Classic Salsa Canning Recipe

Ingredients

  • 10 cups peeled cored, diced paste tomatoes
  • 6 cups diced peppers mixture of mild and hot
  • 4 cups chopped onions
  • 1 cup vinegar 5% or 1 cup bottled lemon juice
  • 3 teaspoons salt
  • ½ teaspoon black pepper

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. Squeeze the majority of the juice out of each tomato and dice in sections 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. (You can also hand chop if you prefer) *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 chopped onions, vinegar (or lemon juice), salt and pepper to the pot.
  5. Heat on Medium-High heat until it reaches boiling. Reduce heat and simmer for 10 minutes, stirring frequently.
  6. Add to heated pint jars leaving ¼” headspace, wipe the rim, and add a warm lid and ring. Process in a hot water bath for 15 minutes. *Adjust time for altitude variances – 20 minutes for altitude 1,001-6,000 ft. 25 minutes above 6,000 ft.
  7. Remove jars by using a jar lifter and place on a thick 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.

Recipe Notes

Recipe courtesy of Old World Garden Farms

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