Homemade salsa from the garden
My dad has 30 tomato plants in his garden! I was visiting earlier this week, and to my delight, I brought home three boxes of fresh tomatoes. Next day, we were making delicious salsa. So here you go: Homemade salsa and how to can it! Our salsa fresca is simple and sooooo good. And bottling or “canning” it is so easy.
How to can homemade salsa
We’ll give you some step-by-step directions on how to easily peel tomatoes; how to make our yummy salsa, and how to bottle it! You can preserve that taste of summer for months to come! Our recipe makes 8 pint jars of fresh salsa. It’s easy to expand the recipe if you’d like to make even more of this can’t-stop-eating-it salsa!
The Perfect Flavor Combo — restaurant style salsa for canning
We love the consistency of restaurant-style salsa where the ingredients are blended together into a somewhat smooth sauce. By blending the salsa in our blender, we get all the delicious flavors at once — in every bite! This salsa lets you taste those fresh tomatoes; it’s slightly sweet, slightly tangy and has just a pinch of salt and a touch of heat. It’s the perfect combination. The recipe has the right amount of acid (from fresh squeezed lime juice and a little vinegar) for home canning. If you adjust it, don’t stray to far from the amounts of these acidic ingredients.
Tomato peeling made easy!
Taking skins off tomatoes is a breeze! Just cut the tomatoes in half and place them cut side down on a large rimmed cookie sheet. Broil them on high or 5-7 minutes until the skins begin to blister & shrivel. Then, remove tomatoes from oven and easily peel them.
How to roast jalapeños
You can remove skins from jalapenos by a similar method: cut jalapenos in half; remove stem, membrane and seeds; place them cut side down on cookie sheet. Broil 5-10 minutes until the skins begin to blister. Remove from oven; place in paper bag to let them sweat. Peel.
Removing liquid from tomatoes
Put the peeled tomatoes in a colander and push on them to remove liquid. Don’t worry about getting it all out, but removing some liquid will keep your salsa from getting runny. Save your tomato juice! It’s great for soups, dressings and even to drink!
Fresh limes please!
Make sure you use fresh lime juice in this recipe. There is no substitute for that tart, fresh flavor. This salsa makes it easy. Once your ingredients are prepped, just throw them all in the blender and blend away! You will need to do this in batches as it won’t all fit in the blender at the same time. Next, pour the salsa in large pot and bring to a boil. Reduce the heat, stir and simmer for 10 minutes.
Canning the Salsa
- Fill sterilized pint-size canning jars within 1/2-inch of the top. Wipe rim of jar clean and seal with lid and ring.
- Set jars in water bath canner, cover with lid and process for 15 minutes (if you live at higher altitudes, add 5 minutes for 1,001 to 3,000 feet; 10 minutes for 3,001 to 6,000 feet).
- Remove jars carefully from the water bath and let cool to room temperature.
- Check to make sure the jars have sealed correctly (lightly press down on top of the lid; it should be firm – if not, you will need to refrigerate salsa or re-process it). You can use any canning method you’re familiar with instead of a water-bath method.
We can’t put in words how much we like this salsa! Honestly, we could eat it by the spoonful. It’s also great with tortilla chips and lots of other Mexican dishes.
Enjoy!
Dianna
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Homemade Salsa & How to Can it
Fresh salsa made from tomatoes, onions, jalapenos, garlic cilantro, fresh squeezed lime juice and spices. Plus directions on canning it.
Ingredients
- 12 cups peeled and drained tomatoes (about 75 Roma tomatoes)
- 3 medium large yellow onions
- 6 jalapeños, membranes and seeds removed
- 10 cloves garlic
- 3 bunches cilantro; top (leaf part) twisted off
- 1 ¼ cups fresh lime juice
- 3 Tablespoons sugar
- 2 1/2 tablespoons sea salt or coarse Kosher salt
- ¼ cup red wine vinegar
Instructions
1. Remove skins from tomatoes (hot water bath + ice water plunge, or other.) I think it’s easiest to cut tomatoes in half and place them cut side
down on a large rimmed cookie sheet. Broil them for 5-7 minutes until the skins begin to blister & shrivel. Remove tomatoes from the oven and easily peel them. (I use 3 large pans.)
2. Remove skins from jalapenos by similar method: cut jalapenos in half;
remove stem, membrane and seeds; place them cut side down on cookie sheet.
Broil 5-10 minutes until the skins begin to blister. Remove from oven; place in
paper bag to let them sweat. Peel.
3. Combine all ingredients in blender and blend until smooth (you will need to do this in batches to fit in blender).
4. Pour salsa in large pot and bring to a boil. Reduce the heat, stir and simmer for 10 minutes.
5. Fill sterilized pint-size canning jars within 1/2-inch of the top. Wipe rim of jar clean and seal with lid and ring.
6. *Process in a water bath canner for 15 minutes (if you live at higher altitudes, add 5 minutes for 1,001 to 3,000 feet; 10 minutes for 3,001 to 6,000 feet.
7. Remove jars carefully from the water bath and let cool to room temperature. Check to make sure the jars have sealed correctly (lightly press down on top of the lid; it should be firm - if not, you will need to refrigerate salsa or re-process it.
Nutrition Information:
Yield:
64Serving Size:
1/4 cupAmount Per Serving: Calories: 13Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 260mgCarbohydrates: 3gFiber: 1gSugar: 2gProtein: 0g
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originally published Sept. 12, 2019
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