Garden Salsa

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I believe the best salsa begins in the garden, not the kitchen. My garden salsa recipe is a family favorite, and I’m excited to share it with you! Picture this: the sun warming the soil, vines heavy with plump tomatoes, peppers glowing in shades of green, red, and gold, and a breeze carrying the unmistakable scent of fresh cilantro. Gathering those just-picked ingredients is half the joy; the other half is slicing into a sun-warmed tomato, releasing its juices, and mixing it with bright lime, crisp onion, and just the right touch of heat. The result isn’t just a salsa recipe…. it’s a bowlful of the season’s very best flavors

Why we love garden salsa

• Unmatched flavor – ripe, freshly-picked ingredients burst with freshness you can only get in a fresh garden salsa
• Seasonal eating – it celebrates the garden’s peak bounty, straight from soil to table.
• Customizable heat – from mild to fiery, you’re in control of the spice level.
• Healthy & wholesome – packed with nutrients, antioxidants, and no artificial additives.
• Versatile – perfect as a dip, a topping, or a vibrant side that elevates any meal.

Garden salsa storage variations

This recipe can be safely water bath canned, the added lemon juice ensures the proper acidity level required for safe preservation (learn more about acidity guidelines here). If preferred, you can substitute bottled lemon juice with white vinegar or apple cider vinegar, but it will alter the flavor a bit more than lemon juice. Not in the mood to can? This salsa is equally delicious fresh, and it also freezes well in freezer-safe containers.

Supplies needed

• slotted spoon
• mason jars with lids and bands
• jar lifter
• funnel set
• Baja gold salt, and other spices (I buy these in bulk from Azure)
• stock pot
• stainless steel vegetable chopper

Ingredients for garden salsa

• 10-12 pounds (5.4 kg) ripe paste tomatoes (Roma, San Marzano, Amish Paste)
• 2 medium white onions
• 1 large red onion
• 8 Anaheim peppers (seeded for mild flavor)
• 6–8 jalapeños (seeded for medium heat; leave some seeds if you want it spicier)
• 12 garlic cloves, peeled
• 3 cups fresh cilantro, washed and stems removed
• 2 cups bottled lemon juice (5% acidity) or apple cider vinegar
• 4 limes (optional, for flavor only)
• 2 tablespoons sea salt
• 4 teaspoons ground cumin
• 4 teaspoons sugar (optional)

Instructions for garden salsa

Step 1: Prep and Peel Tomatoes

1. Bring water to a boil: Fill a large stock pot with water and bring it to a rolling boil on the stove. While waiting, fill a large bowl with ice water and set it aside.
2. Score the tomatoes: Using a sharp knife, cut a small “X” on the bottom of each tomato (this makes peeling easier).

3. Blanch: Carefully place a batch of tomatoes (6–8 at a time) into the boiling water. Leave them for about 30–60 seconds, just until the skins start to loosen or split.

4. Ice bath: Use a slotted spoon to transfer the tomatoes into the bowl of ice water. This stops the cooking and loosens the skins.

5. Peel & chop: Once cool enough to handle, peel off the skins with your fingers. Cut out the core/stem end. Quarter the tomatoes and run them through your veggie chopper. This is key to the best garden salsa recipe.

• Tip: Tomatoes will release a lot of juice in the chopper. Pour off some of the extra liquid into a bowl and save it. You can add some back later if your salsa gets too thick.

Step 2: Chop the Veggies

1. Onions: Peel and cut into chunks that fit your chopper. Run them through until evenly chopped.
2. Peppers: Remove stems and seeds from Anaheim and jalapeños (leave some seeds in the jalapeños if you want extra heat). Chop into uniform pieces.
3. Garlic: Peel cloves and run through the chopper with onions or peppers.
4. Cilantro: Wash and pat dry. Chop roughly by hand or use the chopper last (if it doesn’t mash delicate herbs too much).

Step 3: Cook the Salsa

1. Place all chopped tomatoes, onions, peppers, and garlic into a very large stockpot (16–20 quarts).
2. Add 2 bottled lemon juice OR apple cider vinegar (5% acidity), plus salt, cumin, and sugar (if using.)
   • Important: If you don’t plan on canning this recipe, you can skip this step. Vinegar or lemon juice is required for safe canning — don’t skip or reduce it for canning.
3. Bring mixture to a full boil, then reduce heat to medium-low and let it simmer uncovered.
4. Stir occasionally for 45–60 minutes, or until salsa thickens to your liking.
   • Tip: If salsa gets too thick, add back some of the reserved tomato juice.
5. Mix in chopped cilantro and fresh lime juice during the last 5 minutes of cooking for fresh flavor.

Step 4: Canning the Salsa

1. Prepare jars: Wash jars, lids, and bands in hot soapy water. Keep jars hot in your canner until ready to use.
2. Fill jars: Ladle hot salsa into hot jars, leaving ½ inch of space at the top (this is called “headspace”).
3. Clean rims: Wipe jar rims with a clean, damp cloth to remove any salsa so lids will seal properly.
4. Apply lids & bands: Place lids on jars and screw on bands until fingertip-tight (not overly tight).
5. Process jars:
   • Use your jar lifter to place filled jars in a boiling water bath canner so they’re covered by at least 1–2 inches of water.
   • Once water returns to a full boil, process:
     • Pints: 20 minutes
     • Quarts: 30 minutes
   • Adjust for altitude: Add +5 min (1,001–3,000 ft), +10 min (3,001–6,000 ft), +15 min (6,001–8,000 ft).

Step 5: Cool & Store

1. Remove jars carefully with a jar lifter and place on a towel, leaving space between them. Do not tilt or shake jars.
2. Let jars sit 12–24 hours undisturbed while they seal and cool.
3. Once cooled, remove the metal bands, check seals (the lid should not flex when pressed).
4. Store sealed jars in a cool, dark place (pantry or cellar). Properly sealed jars last up to 12–18 months.

Common mistakes when making garden salsa

• Over-blending – turning those beautiful ingredients into a watery purée instead of a chunky, vibrant salsa.
• Skipping the salt – under-seasoning can make even the freshest produce taste flat.
• Ignoring tomato prep – not seeding or draining juicy tomatoes often leads to a soupy salsa.
• Unbalanced flavors – forgetting to add acidity (like lime juice or vinegar) leaves the salsa dull.
• Overpowering with heat – too many hot peppers can mask the brightness of the garden flavors.

Serving garden salsa

• Over grilled meats or fish – adds a burst of freshness to chicken, steak, or salmon.
• Topped on eggs – perfect with scrambled eggs, omelets, or huevos rancheros.
• As a burger upgrade – swap ketchup for salsa to give burgers a garden-fresh kick.
• With grain bowls – mix into rice, quinoa, or farro bowls for color and flavor.
• As a salad dressing – spooned over greens or tossed with avocado for a light, zesty dressing.
• On tacos, obviously – but also on pizza, baked potatoes, or even stirred into soup!

Do you have loads of garden veggies and you’re not sure how to use them all up? Try my fermented garden hot sauce recipe and see if your gang can take the heat! Here’s the recipe!

Finally, I want to invite you to get the scoop each week in our Acres and Aprons newsletter! It’s a round up of all of the latest happenings around the homestead, our favorite recipes and the best links and discount codes for products we love. Jump on the list here.

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