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I really enjoy canning! It helps me to prepare healthy food options for my family with no preservatives. I really like this recipe because it has just the perfect amount of heat. You will want to keep an eye out for a great sale on tomatoes at your grocery store or produce stand, even better use tomatoes out of your garden. I was able to make this salsa just under $20. If you have tomatoes from your garden you could make it for under $10.
Ingredients you need for your Homemade Salsa (this will make 5 quarts or 10 pints).
- 12 lbs of Tomatoes
- 2 bell peppers (one red & one green)
- 3 cups chopped onions
- 6 jalapeño peppers, seeded, finely chopped
- 4 cloves garlic, finely chopped
- 1 -12-ounce can tomato paste
- 2 cups bottled lemon juice
- 1 tablespoon salt
- 1 tablespoon sugar
- 1 teaspoon black pepper
- 1 tablespoon ground cumin
- 3 tablespoons chopped cilantro
First you need to peel the tomatoes. Here is a trick for peeling tomatoes, put a few at a time in a large pot of boiling water for no more than 1 minute (30 – 45 seconds is usually enough).
Then plunge them into a waiting bowl of ice water.
This makes the skins peel right off. If you leave the skins in, they become tough and chewy in the sauce, not very pleasant.
After you have peeled the skins off the tomatoes, cut the tomatoes in half. Next remove the seeds and dice them. Make sure to drain any excess water. Add to large stainless steel pot.
Using you food processor or chop by hand the onions, bell peppers and Jalapenos (always use gloves when handling jalapenos, the seeds will leave your hand with a burning sensation that will last for hours if you don’t)
Add the all vegetables and seasonings into the pot and bring to a gentle simmer. Reduce heat and simmer for 30 minutes, stirring occasionally.
Fill prepared sterilized canning jars fill them to within 1/2-inch of the top, seat the lid and hand-tighten the ring around them.
Put them in the canner and keep them covered with at least 1 to 2 inches of water. Keep the water boiling. Process the jars in a boiling-water bath for 20 minutes
I love having my own salsa on hand, it taste so fresh. Way better than store bought!
IMPORTANT:
The USDA says the only change you can safely make in this salsa recipe is to change the amount of spices and herbs. Do not alter the proportions of vegetables to acid and tomatoes because it might make the salsa unsafe. Do not substitute vinegar for the lemon juice.
Looking to do more canning? I highly recommend the Blue Book Guide to Preserving (by Jarden Home Brands)
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nice recipe – will be trying this later. one tip for skinning the tomatoes – cut a small X in the base of the tomato before blanching. this gives you an easy place to start pulling the skin off after they come out of the ice water.
Is this more of a hot salso or mild? thank you
Emma, It’s a medium salsa.