If there is one thing that screams summertime to me, it’s garden fresh salsa! This recipe combines fresh tomatoes, garlic, cilantro, and peppers to create a fresh, chunky salsa that tastes and smells amazing!
Fresh Garden Salsa Prep
This recipe will make approximately 5 pints. I tend to do most of my canning in the summer and make enough to last until the next year. So I double the recipe to store 10 to 11 pints of salsa.
To begin, wash your tomatoes and remove any stems. Peel the tomatoes, core, and remove the seeds. Then chop them and place them in a large colander in your sink. Once you’ve chopped all the tomatoes, allow them to drain in the colander for 30 minutes.
After 30 minutes, pour the drained tomatoes into a nonstick pot or enamel kettle. Heat to boiling then reduces to a simmer. Continue to simmer uncovered for up to 1 hour and 25 minutes or until thickened. Make sure you stir the tomatoes frequently, so they don’t burn.
While your tomatoes are draining and cooking, seed and chop your peppers (leave the seeds in for spicier salsa), onion, and cilantro.
Once the tomatoes are done, add the peppers, onion, vinegar, cilantro, tomato paste, sugar, salt and pepper, and garlic to the tomatoes. Heat back to boiling, then reduce to a simmer for another 10 minutes.
Prepare your jars, lids, and bands and ladle hot salsa into your hot sterilized jars (Tip – I wash my jars, lids, and bands in the dishwasher on the sanitize cycle and take them out while they’re still hot). Run your flat spatula (from the accessory kit) along the sides of the jar removing all of the air bubbles. Add additional salsa (if necessary), leaving 1/2-inch headspace. Wipe the jar rims, put the lids on, and hand tighten the bands.
Process your filled jars for 15 minutes (for pints) in a boiling-water canner (begin the timer once the water reaches boiling). Once finished, remove the jars and cool on a wire rack. You will hear the lids popping as they seal.
Once cool, check the lids to ensure they’ve sealed by pressing down in the center of the lid. If the lid doesn’t press down, it’s sealed. If it presses down, it’s not sealed. You’ll want to use this salsa or freeze it within the next 3 days.
Finally, label your jars with the product and the date, then store this in a cool, dry, dark spot of your house (like a pantry or basement) for up to one year.
Fresh Garden Salsa Recipe For Canning
- 7 lbs. Tomatoes
- 3 Jalapeno Peppers
- 2 Serrano Chile Peppers
- 7 Poblano Peppers
- 2 Cups Onions Chopped
- 1 Cup Vinegar
- 1/2 Cup Cilantro Fresh
- 3 oz. Tomato Paste
- 1 Tbsp. Sugar
- 1 tsp. Black Pepper
- 3 Cloves Garlic Minced
- Wash the tomatoes, then remove the peels, stems, cores, and seeds.
- Chop the tomatoes and put them into a large colander. Let them drain for 30 minutes.
- Once drained, add the tomatoes to an 8 qt. stainless steel, enamel or stockpot. Heat to boiling, then reduce the heat allowing the tomatoes to simmer, uncovered, for 1 hour or until thickened (stir frequently).
- While the tomatoes are cooking, seed and chop the poblano's, jalapenos, and serrano peppers (for more heat, leave the seeds in the peppers).
- Add the peppers, onions, vinegar, cilantro, tomato paste, sugar, salt, black pepper and garlic to a pot or stockpot. Add all to the tomatoes.
- Turn the heat back up to a boil, then reduce the heat and allow the mixture to simmer uncovered for 10 minutes.
- Line up your hot, sterilized jars and ladle the hot salsa into the jars. Run your flat spatula (from the accessory kit) along the sides of the jar removing all of the air bubbles.
- Add additional salsa (if necessary), leaving a 1/2 inch headspace. Wipe the jar rims, place the lids and hand tighten the bands.
- Process the filled jars in a boiling-water canner for 15 minutes (start the timer when the water begins to boil).
- Remove the jars from the canner and cool on wire racks.
- Label the jars with the product and date, then store in a cool, dark, dry place for up to one year.