One of my favorite snacks to munch on when I’m working is chips and salsa, but I have to confess. I’m so picky about the kind of salsa I’ll eat. To me, there is no better tasting salsa than a homemade salsa. Store bought versions always taste just a bit off to me and I really just prefer not to even go there. This homemade salsa recipe though is one of my favorites and even better? It cans so well! Fresh, tasty salsa anytime of the year? I am SO there!
I don’t want you to think that because this is a canning post that the recipe itself can’t be made and eaten fresh. That couldn’t be farther from the truth because this bad boy is PERFECT anytime of the year whether it’s in a mason jar from the pantry or fresh from the stove! Anytime you can get fresh tomatoes, make sure you scoop up enough (heh, see what I did there?) to make this recipe because yes, it is that good!
Homemade Salsa Recipe
You Will Need:
- 10 Pounds fresh tomatoes chopped
- 3 large sweet peppers any color
- 2 large sweet onions
- 5-10 Hot peppers (variety depends on spice preference)
- 1 & 1/3C White vinegar
- 1/4c Lemon juice
- 10 Cloves garlic
- 2 tsp Cumin
- 2 tsp Cayenne
- 2 tsp Black pepper
- 2-3 cans Tomato paste (dependent on thickness preference)
- 1/2 c Chopped fresh cilantro
- Water Bath Canner (if canning)
- Garlic Press
- Mason Jars, Lids & Rings
Wash the tomatoes well then chop into large-ish pieces. Put them into a very large stockpot. Don’t under-estimate the size of the pot you will need. Grab a big one. I really like using THIS one because I don’t have to worry about it overflowing.
Seed and chop the green peppers (sweet peppers) then add to pot with tomatoes.
Next, finely chop the onion and add.
Next, add the vinegar, lemon juice, salt, cayenne, cumin, and pepper to pot. Bring to a boil, then reduce to a simmer and allow to cook 20-30 minutes without a lid.
While the pot is simmering, cut the jalapeno peppers in half then remove the seeds and ribs from them. Make sure you wear rubber gloves because otherwise you could easily burn your hands.
Lay the pepper halves on a cookie sheet covered in foil and bake at 350 for 5-10 minutes then add to the pot.
Using a garlic press, crush the garlic into the pot while it’s still simmering.
Use the garlic press to crush the sweet peppers and add them to the mix. If you like your salsa spicy, you can skip this step. It doesn’t make it mild, but it does cut down on the heat considerably.
Roughly chop the cilantro and add to the pot and let it simmer for a few minutes.
At this point you’ll need to taste the salsa. If the heat is perfect, remove the jalapeno peppers from the pot. If you want it a hot salsa, let it continue to simmer until you reach the heat level that you want.
To can your salsa for storage, ladle it in to clean, hot canning jars. Wipe the rims and cover with a sterilized lid. Place in your water-bath canner, bring to a boil then boil for a full 15 minutes. Remove from water and let rest for 24 hours. Check all jars to be sure they sealed. Refrigerate any unsealed jars and use first.
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