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Fresh or Canned Salsa

If your garden is anything like mine, there are times when you have so many tomatoes you just cant keep up with them all. One of my family's favorite tomato based products is salsa. Follow the recipe below in order to make some of your own that can be eaten fresh or canned for later use.


-10 cups of tomatoes-roughly chopped

- 5 cups of chopped bell peppers (remember to remove the seeds)

- 5 cups chopped or shredded white onions

- 1 cup chopped or shredded jalapeno peppers

- 1 1/3 cups apple cider vinegar

- 3 tablespoons minced garlic

- 2 1/2 tablespoons of cilantro

- 3 teaspoons of salt

- 2 6 ounce cans of tomato paste

- 4 cups fresh or frozen corn

- 3 cans of black beans


  1. Prep all of your vegetables, this is the longest part of the process. As you get each ingredient measured out go ahead and dump them into a large pot (except for the tomato paste), it will save you some dishes to use the same bowls for measuring, and everything just gets combined anyway.

Note: We prefer to shred the jalapenos and onions in the food processor, as we do not like chunks, this is a preference and is not necessary.

2. Once all ingredients are prepared combine in a large pot over medium heat. Simmer until it reaches desired thickness, stirring regularly.

3. Stir in tomato paste to thicken slightly.

4. Ladle hot salsa into hot clean jars, leaving approximately 1/4 to 1/2 inch of head space.

5. Put in hot water bath for 15-20 minutes.

6. Allow jars to cool


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