I wish I could invite all of you over to my house so you could have a bite of this salsa. It might be one of the best things that’s ever come out of my kitchen.
My mother-in-law brought me 75 pounds of tomatoes last week… which sounded really good until I saw exactly how many tomatoes 75 pounds really is. I naively thought I could make salsa, sauce and canned diced tomatoes in a single afternoon, which turned into 2 days of non-stop salsa making.
The hours are worth it. I’m currently looking at 60 jars of salsa in my kitchen, of which BL has already gone through 3 of them in a week. So, I want to invite you over to try this salsa and give you a jar.
Before I was gifted so many tomatoes, I used to head to the farmer’s market this time of year and stock up on the uglies. The uglies are what most tomato farmers sell for dirt cheap- they are ugly, misshapen tomatoes that are perfect for salsa making. You’re going to need a lot of tomatoes, so skip the $3.99/lb heirlooms for this salsa. Grab a bucket of uglies and make salsa!
I’m writing this recipe as one to be canned, but you don’t need to. It will make a lot of salsa but you could also pour it into jars and gift it to friends without canning. However– don’t be intimidated by the canning process. It couldn’t be simpler and you don’t need any fancy equipment to do it.
Here’s how to make salsa to can:
- Prep all of your ingredients ahead of time. This makes it much easier in the long-run. The only difficult thing is removing the skins from the tomatoes ahead of time. To do this, make an “X” in the bottom of the tomatoes, than place in boiling water for 60 seconds. Then, remove the tomatoes from the water and place directly into a bowl if iced water to shock. The skins should slip right off. (I use my spider to transfer the tomatoes from the boiling water to the ice water without getting splashed.)
- Chop all of the ingredients. To make things easier, you can use your food processor. I did one batch chopping everything by hand and one roughly chopping using the food processor and they results were really similar. If you want your salsa to have more texture, then I recommend chopping the tomatoes by hand and using the food processor for everything else.
- Put everything into a large stockpan and simmer for at least 30 minutes until it thickens. Taste it! It will taste awesome; I highly recommend grabbing a few spoonfuls and enjoying with chips while it cooks.
- Pour into your prepared jars. I use a funnel to keep things clean, but just make sure you wipe the top of the jar clean before putting the tops on.
- Place the tops on the jars and process in a hot water bath for 30 minutes. Remove, let cool and that’s it! (I use these tongs and they are the only piece of equipment that I highly, highly recommend if you are going to can. Makes things a lot easier.)
- It’s a little bit of work upfront, but the results are so worth it. Plus, good salsa is ridiculously expensive and if you can make your own for just a dollar or two a jar, it’s worth it!
The BEST homemade salsa for canning. Have fresh tomatoes? Then you’ll want to make this salsa, either hot or mild. It’s so delicious and inexpensive to make!
- 9 cups chopped tomatoes (peeled first, see notes above)
- 3 cups chopped green peppers
- 3 cups chopped white onion
- 3–4 jalapenos, chopped (see notes)
- 8 cloves garlic, chopped
- 6 teaspoons canning salt
- 1 cup white vinegar
- 1 (12 ounce) can tomato paste
- Remove the skins from the tomatoes. To do this, make an “X” in the bottom of the tomatoes, than place in boiling water for 60 seconds. Then, remove the tomatoes from the water and place directly into a bowl if iced water to shock. The skins should slip right off. (I use my spider to transfer the tomatoes from the boiling water to the ice water without getting splashed.)
- Place all of the ingredients in a large pot (you will need a 10qt. saucepan for this batch, or split the ingredients among 2 saucepans) and simmer for 20-30 minutes. Taste! Add more spice as needed.
- You’ll then process using a water bath. To do this, bring a large saucepan filled with water to a boil. Your saucepan needs to be tall enough to have the water cover the jars by 2 inches- though the jars will displace some of the water as they are added.
- Add the jars to the water bath and cover with a lid. Process for 30 minutes, then remove. I use these tongs to make things easy.
- Let the jars sit for 24 hours. Discard any that have a broken seal. The salsa should keep for up to 18 months before being opened. Enjoy!
For a hot salsa, I use 4 jalapenos with the seeds. For a mild salsa, I seed 1-2 of the jalapenos before chopping. Remember that the heat will lessen as the salsa sits, so I tend to error on being spicy than not. However, you can taste while it’s cooking so if you want more, you can always add more. It’s hard to correct spice level so if you don’t like things spicy, then start with only 1 jalapeno and go from there.
Keywords: salsa, canning, glutenfree, vegan, tomatoes