Description
This easy homemade salsa recipe is perfect for canning and preserving fresh flavors. Made from garden-fresh tomatoes, peppers, onions, garlic, and a zing of lime juice and vinegar, this salsa simmers to a rich, thick consistency ideal for dipping or seasoning your favorite Mexican dishes. The recipe includes detailed instructions for safely preparing and processing jars to enjoy your salsa all year long.
Ingredients
Scale
Salsa Ingredients
- 10 cups tomatoes, peeled, seeded, and chopped (about 10–12 medium tomatoes)
- 1 large white onion, finely chopped
- 2–3 jalapeño peppers, seeded and finely chopped (adjust for heat preference)
- 1 large green bell pepper, finely chopped
- 4 cloves garlic, minced
- 1 cup fresh cilantro, chopped
- 1/4 cup lime juice (about 2 limes)
- 2 teaspoons salt
- 1 teaspoon ground cumin
- 1 teaspoon black pepper
- 1/2 cup white vinegar (5% acidity)
- 1 tablespoon sugar (optional)
Instructions
- Preparing the Tomatoes: Begin by bringing a large pot of water to a rolling boil. Score the bottoms of the tomatoes with an “X” so that the skins can be easily removed. Blanch the tomatoes in boiling water for 30-60 seconds. After blanching, quickly transfer them to an ice bath to stop the cooking process. Once cooled, peel off the skins, core, seed, and then chop the tomatoes coarsely.
- Combining Ingredients: In a large pot, mix the chopped tomatoes along with the finely chopped onion, jalapeños, green bell pepper, minced garlic, chopped cilantro, lime juice, salt, cumin, black pepper, white vinegar, and sugar if using. Stir thoroughly until all ingredients are well combined.
- Simmering the Salsa: Heat the mixture over medium-high heat until it reaches a boil. Reduce the heat and let it simmer uncovered for 20-30 minutes, stirring occasionally. The salsa should thicken slightly, which will enhance its flavor and texture.
- Preparing Canning Jars: While the salsa simmers, sterilize pint or quart canning jars and lids by boiling them in water for 10 minutes or running them through a hot dishwasher cycle. Proper sterilization is essential for safe preservation.
- Filling the Jars: Ladle the hot salsa into the sterilized jars, leaving 1/2 inch of headspace at the top. Wipe rims clean with a towel to ensure a good seal. Place lids and screw on metal bands until fingertip-tight.
- Processing in a Water Bath: Carefully place the filled jars into a boiling water canner, ensuring they are covered with 1-2 inches of water. Process pint jars for 15 minutes and quart jars for 20 minutes, adjusting for altitude where necessary to ensure food safety.
- Cooling and Storing: Remove jars from the water bath with tongs and place them on a clean towel or rack. Let them cool undisturbed for 12-24 hours. Check the seals; lids should not flex when pressed. Store sealed jars in a cool, dark place. Refrigerate after opening.
- Enjoy! Serve your homemade salsa with tortilla chips, tacos, or as a flavorful addition to your favorite Mexican dishes. It’s a fresh, preserved treat to enjoy year-round!
Notes
- Adjust jalapeño quantity according to your heat tolerance to make salsa milder or spicier.
- Peeling and seeding tomatoes is essential to achieve a smooth texture and prevent excess liquid in the salsa.
- Ensure that jars and lids are properly sterilized to avoid contamination and spoilage.
- Always leave the recommended headspace when filling jars to allow for expansion during processing.
- Water bath processing times must be strictly followed for safe preservation and to prevent botulism.
- Check seals after cooling; if any jars didn’t seal properly, refrigerate and use those first.
- Sugar is optional and can be omitted if you prefer a more tangy salsa.
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Category: Condiment
- Method: Stovetop
- Cuisine: Mexican
Keywords: homemade salsa, canning salsa, fresh salsa recipe, Mexican salsa, easy salsa, preserved salsa, tomato salsa
