7.25.2013

Fresh Garden Salsa Recipe for Canning

Salsa.  Just the name alone makes my taste buds water.  It's hard to beat a snack of multi-grain tortilla chips and good salsa, isn't it? 


I have decided however  that canned salsa is not very photogenic.  Fresh salsa, yes, but not this stuff.  Just sayin. Thankfully it's photogenic qualities have no affect on the taste! =)

Our family LOVES salsa and we go through a lot of it.  This summer I decided to can some using the produce out of our garden.  Last Monday I canned 5 quart jars and 8 pints and so far we've gone through 3 of those pints.  I'm telling you, it's that good.  I could drink the stuff!(That may or may not be a confession.) =D

I posted the following pic on instagram and received several requests for the recipe so I thought I'd share!


An older lady in our church who has been canning salsa for years came up with this particular recipe after trying several failed salsa recipes.  She tweaked and changed it through the years to develop the "perfect" salsa.  I did make a few changes myself, but not many.  It's delicious, simple, and would definitely be a good "first canning project." 

One big thing I did differently than the original recipe was to take half of my salsa and run it through the food processor so the salsa wouldn't be too chunky. I didn't completely puree it, just made sure the ingredients were more finely chopped. This is completely optional depending on how you like your salsa.  If you do this step, do it before you simmer it on the stove.

Fresh Garden Salsa
yields: 8-9 pints

4 quarts fresh tomatoes, *peeled and chopped (not canned!)
1 cup onion
2 cups bell pepper
2-4 small jalapenos, seeded and chopped
6 garlic cloves, chopped
3tbsp. salt
1 c. vinegar
1 cup tomato sauce
fresh cilantro (I used about 1/2 of a bunch from the grocery store)

1)  Combine all ingredients in a large pot on the stove.  Bring to a low boil and simmer for 5 minutes. 
2)  Ladle into hot, sterilized canning jars, leaving about 1/2" head space.  Put on lids and rings.
3)  Process in boiling water canner for 15 minutes.
4)  Remove and allow to cool thoroughly, and listen for the seals to pop.  If the jar doesn't seal after 24 hours, reprocess or just stick it in the refrigerator to eat first! 

*If you've never peeled tomatoes before, don't despair, it's easy!  Bring a pot of water to boil, drop in the tomatoes and let them sit until their skin splits.  Remove from the boiling water and put into cold water.  The skins should peel right off for you!

Enjoy!  

And try not to eat the whole jar in one sitting.  ;)  


Are you a salsa fan?  Ever tried your hand at homemade salsa?

2 comments:

  1. YUM! we love salsa!

    ~Have a lovely day!

    ReplyDelete
  2. Question: how spicy is it with the jalapenos in it? We only like the mildest of mildly mild salsa, so would I have to leave out the jalapenos?? Did I mention...we like it mild. :) Other than that...it sounds yummy! =) Thanks!

    ReplyDelete

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