Homemade Salsa
This homemade salsa recipe is perfect for canning, allowing you to enjoy fresh flavors year-round. Serve it with chips, tacos, or use in your favorite dishes.
Ingredients
Fresh Ingredients
- 6 cups Fresh tomatoes, diced Roughly 6 medium tomatoes
- 1 medium White onion, finely chopped
- 2 small Jalapeno peppers, seeded and chopped Seeded if you don’t like too much heat
- 3 cloves Garlic, minced
- 1/2 cup Fresh cilantro, roughly chopped
- 2 each Limes, juiced Freshly squeezed
Canning Ingredients
- 1/4 cup White vinegar Helps with the canning process
- 1 teaspoon Salt Or to taste
- 2 teaspoons Sugar Optional, just to balance the acidity
Instructions
Preparation
- Wash and sterilize your canning jars and lids by boiling them in water for about 10 minutes. Set aside to dry.
- Dice the tomatoes until you have about 6 cups. Chop the onion finely and seed and chop the jalapeno peppers.
- Mince garlic cloves and roughly chop fresh cilantro. Combine them with the tomatoes, onion, and peppers in a large mixing bowl.
- Pour in fresh lime juice and white vinegar. Sprinkle salt and optional sugar. Mix well.
- Let the salsa sit for about 10 minutes to allow flavors to meld together.
Canning
- If you prefer a hot salsa, pour the mixture into a large pot and heat slowly until almost boiling, stirring occasionally.
- Ladle the salsa into the prepared jars, leaving about 1/2 inch headspace at the top.
- Wipe the rims of the jars clean, place the lids on, and screw the bands on firmly but not too tight.
- Process the jars in a boiling water bath for 15 minutes or follow altitude adjustments. Remove and let cool completely.
Notes
Store unopened jars in a cool, dark place. Unopened jars can last up to a year. Once opened, store in the fridge and consume within a week or two.