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Homemade Salsa made with fresh tomatoes, onions and jalapeños and garlic. The perfect batch for entertaining or for canning to enjoy all year long. The most flavorful and delicious homemade salsa we have ever tried.
A few years ago my mom brought me a few jars of salsa that she had canned. The recipe came from my dad’s Aunt Carolyn, who happens to be one of the best cooks on the planet. It was the absolute BEST salsa!
I immediately asked for the recipe and Carolyn agreed to let me share it here with all of y’all. There’s a few steps but it is totally worth the time and effort. Canning is optional, so you can refrigerate this salsa and enjoy it immediately.
How to Make Homemade Salsa:
- Blanch fresh tomatoes, peel them, remove cores and roughly chop them.
- Roughly chop onion, jalapeños and mince garlic.
- Add tomatoes, onion and jalapeños, garlic to a food processor and chop fine.
- Pour tomato mixture into a large pan or dutch oven.
- Add vinegar, sugar and salt and stir to mix well.
- Bring mixture to a boil and cook, boiling for 1 hour. Stir often.
- Remove from burner and pour into clean canning jars.
- Follow standard canning methods or bring to room temperature and refrigerate until ready to serve.
If you are looking for a fresh salsa that is not cooked, try this super easy Pico de Gallo. It’s always a great appetizer or topping for your favorite Mexican food.
Dishes to Serve with Homemade Salsa:
Smoked Pork Carnitas are a huge hit with my family and we love topping our carnitas with salsa. A few weeks ago, I made a batch of Epic Creamy Chicken Enchiladas and served them up with sour cream and lots of homemade salsa.
Homemade Salsa is one of our go to snacks for summer and one of the best uses of our garden tomatoes.
I made this batch with heirloom tomatoes and I’ve also made it a time or two with a mix of Roma tomatoes and fresh slicing tomatoes like Better Boy. Any ripe tomato will work but the heirlooms definitely have the most flavor.
I used jalapeños from our garden and they were a little on the spicy side. If you aren’t into spicy salsa, you can adjust the amount of jalapeños that you add. Don’t skimp on the onions and garlic though!
If you are curious about adding the vinegar, it is for canning purposes but even served immediately, the flavor combination of this recipe is unbeatable. I wouldn’t change a thing. Some people use lime juice but I have had the best luck just using white vinegar.
For more Easy Appetizers, check out my list of over 45 favorites! Simple and delicious snacks for any party or entertaining for the holidays.
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If you love this Recipe as much as I do, please leave a comment and a five star review, and be sure to help me share on Pinterest!
- 8 cups chopped tomatoes
- 2 cups chopped onion
- 1 cup chopped jalapenos
- 4 cloves garlic, minced
- 1 cup vinegar
- 1/4 cup sugar
- 1/8 cup kosher salt
- Blanch tomatoes in boiling water for 1 minute. Cool slightly and peel, core and chop.
- Add chopped tomatoes, onion, jalapeños, and garlic to a food processor and pulse until finely chopped.
- Add tomato mixture to a large pan or dutch oven.
- Stir in vinegar, sugar and salt.
- Bring mixture to a boil and cook at a medium boil for one hour, stirring occasionally.
- Spoon into jars, cleaning the tops of the jars before adding lids.
- Refrigerate until ready to serve.
To Can Salsa:
1. Place a canning rack in the bottom of a large canning pot. Set canning jars on the rack. Pour water into pan, filling until water is over the top of the jars. Heat to a slow boil and then simmer for 10 minutes. Keep jars warm as you prepare the salsa.
2. Sterilize jar lids in boiling water.
3. When salsa has cooked for 1 hour, stir well and spoon into jars leaving about 1/2 inch space at the top.
4. Wipe tops of jars with a clean cloth. Place lids on jars and screw on the rings being careful to not over tighten.
5. Place jars back into hot water on canning rack making sure water covers jars by at least an inch.
6. Bring to a rolling boil and process for 15 minutes.
7.Remove jars from the pan and set aside to cool. The lids will pop as the the jars seal.
Refrigerated Salsa should last in an airtight container up to 4 weeks.
Canned salsa should last up to 1 year.
Serving Size:2 tablespoons
Amount Per Serving: Calories: 11Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 214mgCarbohydrates: 2gFiber: 0gSugar: 2gProtein: 0g
Nutritional calculations are estimated and may not be accurate.