Homemade Salsa Canning Recipe

gardening, canning, salsa recipes, fresh garden recipes

 

I decided to make a batch of salsa for the winter.  It was delicious.  This recipe can be eaten fresh or canned for later use.  I thought it would be a great dish during the holidays while watching movies or entertaining, and wanted to share my recipe.  Check out my other backyard vegetable gardening tips before you leave.

I used ingredients from my garden to make this batch, but you find the ingredients at your local grocery store or Farmer’s Market.  Farmer’s Markets in warmer climates are usually open during the holiday season and still have fresh produce.  Take advantage of the fresh produce if you’re lucky enough to have a farmer’s market near you.

Here’s what you need:

  • 5  – 6 lbs. tomatoes skinned and chopped  (I used whatever variety I had that was ripe.  I suggest allowing them to drain in a colander after chopping to get rid of some of the water).  Check out your local farmer’s market for fresh home grown tomatoes.  Roma and Amish Paste are great tomatoes to use for salsa.
  • 3 cups chopped onion (I used yellow, red and white from my garden)
  • 1 1/4 cup chopped peppers (You can use a combination of Belle Peppers. I like my salsa spicy so I used a combination of chili, jalapeno, and belle)
  • 1 cup chopped cilantro
  • 2 tablespoons garlic
  • 1 cup white vinegar
  • 1 tablespoon Kosher salt

Combine all ingredients in a large pot and bring to a boil.  Reduce the heat and simmer for about 10 minutes.  I like mine chunky. If you don’t like yours chunky, cook it longer. Water batch for 15 minutes if your canner. This recipes makes about 8 pints of salsaIt can be served fresh, and it’s just as delicious too.  I couldn’t resist eating the salsa while I was trying to get it into the jars.  So, I only managed 7 pints.

Finally, grow your own tomatoes, peppers and onions next season.  Paint buckets or tubs on your patio, balcony or deck are great ways to grow tomatoes and peppers during the summer.  I will doing a post on how you can start your seed inside to give you a head start on the growing season and planting your tomatoes in a small growing area in March.  I hope you enjoyed my salsa canning recipe, and you will be putting up a few pints for the winter.

You may also like: How to Pickle Peppers and Heirloom Versus Hybrid Tomatoes

 

Easy Recipe – Fresh Salsa Recipe

recipes, party recipes, salsa recipe

First, I made 5 pints of fresh salsa this week-end and it was delicious.  Trying to get the salsa into the jars was quite an endeavor.  Simply because I kept eating it.  This recipe is great served fresh too.  I serve it with chips. When I decide to serve it fresh, I place the salsa in bowls.  The next step is to chill it for several hours. It is so delicious.  Fortunately, I have other great backyard vegetable gardening tips too.  Be sure to check them out before you leave.

Next, if you have tomatoes, fresh peppers and onions that you want to use, I urge you to try this recipe.  Be warned, it’s addictive. So, head to your local farmer’s market if you don’t have the ingredients.  It’s great if you’re having company or if your children are salsa lovers too.  I’ll let you in on a secret.  Ask for seconds at your local farmer’s market.  They sell them at discounts because of a blemish, discoloration,  or deformity.  Your recipe won’t know the difference.

For this batch I used:

  • 15 – 20 tomatoes, skin removed and chopped (I used a mix of yellow, purple and red tomatoes)
  • 2 large red onions finely diced
  • 15-20 chilies, remove the veins & seeds, finely chopped
  • 5 chilies with the seeds if you like spicy
  • 1 cup chopped fresh cilantro
  • 1 teaspoon salt
  • 2 teaspoons lime juice
 *NOTE:  I didn’t include the lime juice.  If you’re going to can it, please include all ingredients listed.  Also, see my tips on how to remove the skins from fresh tomatoes.
 salsa recipes, fresh salsa
Directions
  1. In a large bowl, stir together tomatoes, onion, chili peppers, cilantro, salt, and lime juice. Chill for one hour in the refrigerator before serving.

If you want a smaller batch, cut the recipe in half.  I recommend Roma or Amish Paste tomatoes for salsa and sauces.  However, whatever is available will work for this recipe.  I used a mixture of Roma and slicers this time.  As a result, the salsa was quite watery.  Fortunately, the problem can be solved by placing the salsa in a colander and allowing it to drain for about 30 minutes. You can gradually add the liquid back in until you reach the desire consistency.  When I’m serving salsa for a party, I like for it to be chunky and to have very little water.  I don’t want my guest having salsa dripping down their clothes.