The Best Homemade Salsa – Easy Recipe

One of my most favorite things in this world is salsa and chips.  I’m not talking store bought salsa.  Oh no!  I’m talking homemade, fresh salsa.  I think I could literally make a meal out of it.  In fact, I know I could, because I have!  How many of us go to our favorite Mexican restaurant and eat so much of the chips and salsa, that we have no room for our meal, when it arrives?  I’m guilty on that charge!  Well friends, this is the best homemade salsa for canning, ever!  Of course, that’s subjective.  You’ll just have to make it and see for yourself.

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When my good friend and neighbor, Pam, moved into the neighborhood, she introduced me to her fresh, homemade salsa and was kind enough to share her recipe with me.  Now I’m going to share it with you.

The recipe she has calls for 7 cups of diced, seeded, cored and peeled fresh tomatoes.  The first time I made it, I did do all of this because I had a very prolific garden.  It was ALOT of work, but it turned out delicious!

Note – If you’re using fresh tomatoes, you may want to remove the skins.  The skin is a different texture than the meat and even when processed, it stays in tact.

Here’s how you remove the skins:  Just make an X on the bottom of your tomatoes and throw them into a pot of boiling water for no more than a minute. Fish them out with a slotted spoon, plunge them into a bowl of cold water (or an ice bath), lift them directly back out, and peel back the skin with a knife or your fingers. It will slip off like a charm.

There is an easier way, though, if you don’t have a garden or don’t want to go to the trouble of removing the skin.  

I’m going to use canned  diced tomatoes for this recipe and yes, some may say it’s cheating, but who cares.  It’s a little easier than all the work that the fresh tomatoes entail.  But, please!  If you have fresh and don’t mind the prep, definitely use them!

Best Homemade Salsa

 Ingredients:

3 28 ounce cans diced or 4-5 lbs. whole tomatoes (See above on how to remove the skins.)

2 jalapeno peppers, diced (I cut as many of the seeds out as possible.  This is a personal preference, as we don’t like it to be too hot or overpowering.)

6 green onions diced up (You can also use white or yellow onion, about 2/3 cup)

4 cloves minced garlic

2 Tbsp minced fresh cilantro

2 Tsp salt

1/2 cup vinegar, 5% acidity

2 Tbsp lime juice

4 drops hot pepper sauce

Pint size canning jars (about 6)

Let’s Make It!

Put a large stock pot with water on the stove to boil.  I usually fill this 1/2 to 3/4 full.  When you put your jars in it, (about 4-5 at a time) you want the water to cover the lids by about an inch, at least.

I use my food processor to dice/mince/chop all of the ingredients, including the canned tomatoes.  You may need to split the ingredients in half and do this a couple of times.  If you like the salsa more chunky, go easy with the food processor.

Put all ingredients into a large saucepan (or stockpot).  I have a stock pot that I use.  Bring the mixture to a boil.  Reduce the heat and simmer for about an hour.  It will be watery at first, but it will cook down.

Once it is at a good consistency (as thick as you like it), carefully ladle the hot salsa into your jars, leaving a 1/4″ head space.

Wipe the jars clean and place the lid on jar with the seal next to the glass.  Screw the band down evenly and firmly, just to the point of resistance…finger tip tight.

Process in the boiling water for 15 minutes.  I used canning tongs to put the jars in and take them out of the water.

Put them on a dish towel to cool.  You should hear a “pop” as they are cooling down.  That will let you know they are sealed.

This salsa will stay good on the pantry shelf for at least a year, but I can guarantee, it won’t last that long.  The jars make wonderful gifts, too!  They are great to put into gift baskets, housewarming presents, Christmas gifts, you name it!  If you need to make more, just double the batch!

Now, just grab some chips and enjoy!

My favorite amazon picks for this post:

If you want to try another easy canning recipe, try Easy Icebox Pickles.

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Best Homemade Salsa (for canning)

This is a delicious, simple salsa that will be a hit with everyone! You can use fresh or canned tomatoes and it's ready to eat immediately or save for later!

Print Recipe

Prep Time:10 minutes mins

Cook Time:1 hour hr

Total Time:1 hour hr 10 minutes mins

Ingredients

• 3 28 ounce cans diced or 5lb. whole fresh tomatoes
• 2 jalapeno peppers diced
• 6 green onions diced up You can use white or yellow onion instead. About 2/3 cup
• 4 cloves minced garlic
• 2 Tbsp minced fresh cilantro
• 2 Tsp salt
• 1/2 cup vinegar 5% acidity
• 2 Tbsp lime juice
• 4 drops hot pepper sauce
• Pint size canning jars about 6

Instructions

• Put a large stockpot with water on the stove to boil. Fill 1/2 to 3/4 full.
• Place all ingredients into food processor and pulse to desired consistency.
• Put ingredients into large saucepan.
• Bring mixture to a boil, then reduce heat and simmer for one hour.
• Once it's at a good consistency, carefully ladle hot salsa into jars, living a 1/4" head space.
• Wipe jars clean and place the lid on jar with the seal next to the glass.
• Screw the band down evenly and firmly, just to the point of resistance..finger tip tight.
• Process in boiling water for 15 minutes.
• Remove with canning tongs.
• Let cool completely.
• Will stay good on the shelf for about a year, if sealed properly.
• Refrigerate after opening.

Servings: 5 -7 jars