Todays recipe for home canned salsa makes great use of garden fresh tomatoes, peppers, onions, garlic and fresh cilantro. Store bought salsa may be convenient, but nothing taste better than homemade. I love just about any salsa as long as it has a good mix of fresh ingredients and isn't too spicy.
You can make your salsa as chunky or as smooth as you want, I prefer mine more on the chunky side. You can also adjust the amount of heat by adding more or less jalapenos or using a combination of serrano peppers and jalapenos. Chips and salsa is a classic snack combination, but this salsa is also delicious to season black beans or served with tacos, burritos, quesadillas, enchiladas or burrito bowls.
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This year was our second largest tomato harvest compared to past years. In total we yielded about 70 pounds of tomatoes with a few different varieties (Amish paste, San Marzano, Yellow Pear, Paul Robeson and Chocolate Cherry). 🍅
By summers end we had plenty to go around. I was able to home can a dozen jars of salsa, some homemade pizza sauce and the remaining 50 pounds are in the freezer to make homemade Marinara sauce as when the weather cools down.
For this recipe, I used a combination of all the tomatoes we had that were ripe, home grown jalapenos a few serrano peppers, home grown onion, garlic, cilantro, vinegar, a splash of fresh lime juice and 1 packet Mrs. Wages Medium Salsa Mix. I follow the packet directions, but add my own extras to the salsa. I think it gives this salsa a mix of seasonings and ingredients.
HOW TO MAKE HOME CANNED SALSA!
This is just an overview of the recipe; the full ingredients and instructions are in the recipe card at the end of this post.
To start wash and sterilize about 6-8 pint size jars and prepare your boiling water bath canner. Wash the tomatoes and pat dry with a paper towel, cut in half and dice. I do not core or remove the skin from the the tomatoes because I use my food processor to roughly chop them.
Add the tomato halves to the food processor using the blade attachment .
We like our salsa chunky so do not process the tomatoes too fine.
When you have strained off some of the water add the tomatoes to a large pot.
Remove from heat and ladle salsa into hot, sterilized jars. Make sure to leave 1/2 inch head space at the top of each jar.
Remove air bubbles using a chop stick or de-bubbler. Wipe the rims of each jar using a paper towel dipped in white vinegar.
Add a lid and ring to each jar and tighten rings to finger tip tight.
Place the jars in a boiling water bath canner and make sure the water covers the top of the jars by 1 inch. Cover canner and bring the water to a rolling boil. Reduce heat to a light -medium boil and process pints for 20 minutes. Turn off heat and remove lid. Let the jars sit in the canner for 5 minutes before removing.
Remove jars and place on the counter lined with a dish towel or use a cutting board. Do not retighten rings if loose. Let jars sit undisturbed to cool for 12-24 hours. Check lids to make sure each jar has sealed. Lids should not flex when the center is pressed.
Remove lids and wash and dry the jars before storing. Store salsa in a cool, dry place or pantry and use within 18 months.
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