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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 Cutting board
  • 1 Slotted spoon
  • 1 vegetable chopper optional, but makes this recipe preo go MUCH faster
  • 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 (or any sweet/mild peppers you like)
  • 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
  • 2 tablespoons sea salt
  • 4 teaspoons ground cumin

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 mild peppers and jalapeños (leave some seeds in the jalapeños if you want extra heat). Run through your veggie chopper.
  • Garlic: Peel and dice cloves
  • 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, and cumin. (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

    • If you're short on time, I have made this recipe WITHOUT peeling the tomatoes, and it turns out just fine! You will have some skins in your salsa but they blend right in and are hard to notice. 
  •  
    • 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.
    • 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.