I’ve been making homemade salsa for quite a few years already. I used to make it into taco sauce (few more steps involved) because I didn’t like chunky things. Now, I have gotten lazier matured my palate, I don’t mind having the peppers & onions in chunks (although, it’s still in small chunks, thank goodness for a food processor).
My Mother-in-law gave me this recipe years ago, and although I’ve tried maybe one different recipe for salsa, I’ve never found the need to look for anything else. This one is simple, with few ingredients, but has great flavour. And now that the whole family eating it (kids included), I find that we go through it quite quickly.
The last few years I’ve started my tomatoes from seed. I prefer to use romas, but will use whatever I can get my hands on. This year my tomatoes ended up being diseased, and from all 24 plants, I have enough tomatoes to make only 2 batches of salsa. Better than none though! Let me teach you How to Can Your Own Homemade Salsa.
- 16 cups tomatoes, peeled and chopped
- 4 jalepeno peppers (approximately, I used a hot pepper blend this year, as seen in the picture above, I also left the seeds in, for some extra heat)
- 2-3 green peppers, seeded & chopped
- 3 medium onions, chopped
- 6 tablespoons pickling salt
- 1 cup white vinegar
- 3 tablespoons cornstarch
- 1/4 cup cold water
- Chop all vegetables. I use a steak knife to cut up my tomatoes, and the food processor for everything else.
- Combine all vegetables, salt & vinegar in a large stock pot. Slowly bring the mixture to a boil (if you try to do this too quickly, it will burn on, and you don’t want that to happen).
- Once you have a slow boil, cook (without a lid on) for about 1 1/2 hours, stirring frequently.
- Combine cornstarch and cold water. Slowly pour into salsa mixture, while stirring. Stir to evenly distribute & continue cooking for 5 minutes.
- Place your canning jars in a large canner with enough water to cover them by at least 1-inch, and bring to a boil. Boil for at least 10 minutes. Also place your lids in a pan of simmering water, and simmer for 10 minutes. This ensures that the jars and lids are sterilized before adding the salsa to them.
- Lift the sterilized jars from the boiling water bath and empty them. Half should be emptied into the sink, and half should be emptied back into the pot to keep the boiling water level up.
- Fill each jar with salsa, to within 1 cm of the rim. Wipe the rim clean with a paper towel dipped in boiling water, and place the lids and rings on top of the jar. Return the jars to the boiling water bath and boil them for 20 minutes, well covered in water.
- Remove from water bath and set jars on a dry towel, free from drafts. Allow to cool completely before checking that each jar has sealed (the lid is pulled down slightly, and no longer “pops” when you push on it). Label and store in cool, dark place. It is best to used home canned goods within 12 months.