Fresh Vegetable Salsa
A vibrant and flavorful homemade salsa that you can preserve through canning, perfect for enjoying summer flavors year-round.
Ingredients
Vegetables and Herbs
- 7 cups chopped cored peeled tomatoes
- 2 cups coarsely chopped onion
- 1 cup coarsely chopped green bell pepper
- 8 jalapeno peppers, seeded and finely chopped Adjust the number based on spice preference.
- 3 cloves finely chopped garlic
- 1 can (5.5 oz) tomato paste
- 3/4 cup white vinegar (5% acidity)
- 1/2 cup finely chopped cilantro Loosely packed.
- 1/2 tsp ground cumin
Instructions
Preparation
- Clean jars and lids with warm, soapy water. Check that the jars are not chipped or cracked.
- Rinse all your vegetables and herbs thoroughly.
- Core, peel, and chop your tomatoes. To peel them, score an “X” on the bottom, blanch in boiling water, then place in an ice bath to stop cooking. Once cooled, remove the skin and chop, measuring 7 cups.
- Wearing gloves, seed and finely chop the jalapeño peppers. Coarsely chop the onion and green bell pepper. Finely chop the garlic cloves.
Cooking
- In an enameled Dutch oven or stainless steel pot, mix all ingredients together.
- Bring to a boil over medium-high heat, stirring constantly. Reduce the heat and let it boil gently for about 30 minutes, stirring frequently until it thickens.
Canning
- For water bath canning, place the canning rack in the pot, add pint jars, and cover with 2-3 inches of water. Heat the water until it reaches boiling.
- For steam canning, follow the manufacturer's instructions for adding racks and water, and prepare to heat the jars.
- Remove jars one at a time, ladle the hot salsa into them, leaving 1/2 inch headspace. Remove air bubbles, wipe rims, and seal with lids.
- For water bath canning, lower jars into boiling water and process for 20 minutes, adjusting for altitude as needed. For steam canning, follow the same timing and temperature guidelines.
- Once processed, let the jars cool on a wire rack or kitchen towel for 12-24 hours before handling. Remove the canning rings after they cool, wash jars, label them, and store.
Notes
Store canned salsa in a cool, dark place for up to a year. Once opened, refrigerate and consume within a week. Adjust the spices based on your heat preference. You can add diced bell peppers or a pinch of sugar for sweetness. Always use fresh ingredients for the best flavor.