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Garden Salsa

Garden Salsa

Acres and Aprons
A fresh garden salsa recipe for your taco-Tuesday.
5 from 1 vote
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Prep Time 45 minutes
Cook Time 1 hour
Canning time 30 minutes
Total Time 1 hour 15 minutes
Servings 12 pints

Equipment

  • 1 Slotted spoon
  • 1 vegetable chopper
  • canning jars, lids and bands
  • 1 canning lifter
  • 1 stock pot or canner
  • 1 Funnel

Ingredients
  

  • 10-12 pounds 5.4 kg ripe 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 or apple cider vinegar (5% acidity)
  • 4 Limes, juiced optional, flavor only
  • 2 tablespoons sea salt
  • 4 teaspoons ground cumin
  • 4 teaspoons sugar optional

Instructions
 

Step 1: Prep and Peel Tomatoes

  • 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.
  • Score the tomatoes: Using a sharp knife, cut a small “X” on the bottom of each tomato (this makes peeling easier).
  • 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.
  • Ice bath: Use a slotted spoon to transfer the tomatoes into the bowl of ice water. This stops the cooking and loosens the skins.
  • 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. (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

  • Onions: Peel and cut into chunks that fit your chopper. Run them through until evenly chopped.
  • Peppers: Remove stems and seeds from Anaheim and jalapeños (leave some seeds in the jalapeños if you want extra heat). Run through your veggie chopper.
  • Garlic: Peel cloves and run through the chopper with onions or peppers.
  • 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

  • Place all chopped tomatoes, onions, peppers, and garlic into a very large stockpot (16–20 quarts).
  • Add 2 cups bottled lemon juice OR 2 cups apple cider vinegar (5% acidity), plus salt, cumin, and sugar. (Important: Vinegar or lemon juice is required for safe canning — don’t skip or reduce it, unless you don't plan on canning this recipe.
  • Bring mixture to a full boil, then reduce heat to medium-low and let it simmer uncovered.
  • 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.)
  • Stir in chopped cilantro and fresh lime juice during the last 5 minutes of cooking for fresh flavor.

Step 4: Canning the Salsa

  • Prepare jars: Wash jars, lids, and bands in hot soapy water. Keep jars hot (in simmering water or dishwasher) until ready to use.
  • Fill jars: Ladle hot salsa into hot jars, leaving ½ inch of space at the top (this is called “headspace”).
  • Clean rims: Wipe jar rims with a clean, damp cloth to remove any salsa so lids will seal properly.
  • Apply lids & bands: Place lids on jars and screw on bands until fingertip-tight (not overly tight).
  • 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: 15 minutes, Quarts: 20 minutes

Step 5: Cool & Store

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

Notes

  • Be careful not to over-blend by blending those beautiful ingredients into a watery purée instead of a chunky, vibrant salsa.
  • Under-seasoning can make even the freshest produce taste flat, so be sure to add enough salt.
  • Not seeding or draining juicy tomatoes often leads to a soupy salsa, so make sure to spend enough time on prep.
  • Forgetting to add acidity (like lime juice or vinegar) leaves the salsa dull.
  • Too many hot peppers can mask the brightness of the garden flavors, so don't overpower with peppers.