Easy Homemade Salsa
The easiest way to make homemade salsa!
Equipment
- 1 water bath canner
- canning jars with lids and rings
- 2 large pots, suitable for tomatoes
Ingredients
- 20 medium tomatoes ~ 10-12 cups once they're diced up
- 5 jalapeños
- 2 green bell peppers
- 2 onions
- 1/2 cup white vinegar, 5% acidity
- 1 packet Mrs. Wages Salsa seasoning
Instructions
- Wash your jars, lids and rings in hot, soapy water and set aside. You'll need approximately 6 pint jars or 3 quart jars. I usually prep some extra jars just in case, you never know how much you'll end up with because it depends on the size of the tomatoes.
- Wash all the produce and set aside.
- Fill your water bath canner and set it on medium heat so that it's ready to go by the time you have the produce prepped.
- Fill a large pot with water and bring it to a boil. You will use this water to blanch the tomatoes so the skins come off easily.
- Dine the onions, jalapeños and bell peppers. Add to a second large pot (not the one with water in it). If you like hot salsa, leave the seeds in the jalapeños, if you don't like much spice, remove the seeds or omit the jalapeños altogether.
- Fill your clean sink with cold water.
- Place the whole tomatoes in the boiling water until the skins split. It usually takes about a minute. Remove the tomatoes from the boiling water and place into the cold water in the sink. Do this in multiple batches until all the tomatoes are blanched and skins are split.
- After the tomatoes have cooled and are able to be handled, peel the skins off and cut the cores out. Dice up to the texture you like. I just roughly chop them and add them to a large 8 cup glass measuring cup. (This is just to make sure I don't need to add more than one packet of seasoning.) I then add all the tomatoes to the peppers and onions in the large pot.If you end up with more than 15 cups of tomatoes, I would use two packets of seasoning and a full cup of vinegar. If it's less than 15 cups of tomatoes, just use one packet and 1/2 cup vinegar. If you want smooth salsa that isn't chunky, I recommend running the onions, peppers and tomatoes through a food processor rather than chopping everything by hand.
- Add seasoning packet(s) and vinegar. Bring the mixture to a boil on the stove.
- Fill the jars, leaving a half inch head space. Wipe the rims clean with a clean, wet washrag and then put the lids on, hand tighten the bands.
- Place the jars in the water bath canner and adjust the water level to cover all the jars. Bring back to a boil and process at a boil for 40 minutes.
- After the salsa is processed, use a jar lifter to remove the jars from the canner. Place on the countertop and let them sit until they seal. It may take a couple of hours. The middle of the lid should be sucked down and should not pop up and down when you push on them, if the jar does not seal it should be placed in the fridge and used up right away.
- Serve with chips or eat with any dish that needs some salsa! It also makes a great dip just mixed with some sour cream.
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