Fresh Homemade Salsa Recipe
I am so incredibly behind with my blogging – like two weeks to be exact. We went on vacation to Turks and Caicos (of course) then, the week after that was 4th of July. So, I have been all over the place trying to get my house in order from vacation and everything back on a routine. Then, in the middle of all this our washer broke (for the second time since moving) and so I have had to send our clothes to my parents and in-laws. Oh, and guess what, nearly three weeks and I still do not have a washing machine. My husband is a penny pincher he would rather try and fix it before buying a new one. He promises I will have one by today. We will see 😉
Anyway, in the midst of our Turks and Caicos vacation, a broken washing machine, 4th of July holiday and all that good stuff…we did manage to make some Fresh Homemade Salsa. I LOVE garden fresh salsa. I could eat chips and salsa daily. Good, fresh homemade salsa and chips are my one guilty pleasure when it comes to snacking. I do not buy alot of junk food, but the one thing you can ALWAYS find is a bag of corn tortilla chips (and we make our own sometimes) and homemade salsa.
We made fresh homemade salsa for the first time last year. I actually read through the internet at the different ways people do it, and just kind of came up with the recipe as we went. Then, when finished, we realized it was really good and we didn’t write the recipe down. We literally just put this and that in there and tasted it along the way.
This year, we made it again, and I wrote everything down. We couldn’t remember exactly how we did it, but luckily it turned out just as good as last year. We used our last jar of salsa from last year a couple of months ago and I was so upset. I have been anxiously waiting on fresh tomatoes and peppers so that we could make more.
I will go ahead and let you guys know that this is not chunky sweet salsa. It is more like a Mexican restaurant style salsa. Also, we put our salsa in jars – which I will go over with you.
- 50 Fresh Tomatoes
- 3 Large Onions or 4 Small – chopped
- 3 Jalapenos (with seeds) – chopped
- One Small Bunch of Cilantro – chopped
- 5 TSP Black Pepper
- 3 TBS Salt
- 3 TSP Garlic Powder
- Squeeze of Half of Lemon
First, you will take about 10 tomatoes at a time (depending on how big your pot is) and bring them them to a boil. You will want to boil them until you see the skin sliding off. Then, put them in your sink or a large bowl to cool. Once the tomatoes are cool, you will peel the skin off of them and put them in a separate bowl.
When all of the tomatoes have been peeled, you will add them to a blender. We use our Nutri-Bullet which is probably way more time consuming than a big blender, but it is all we have right now. When you put the tomatoes in the blender, make sure to NOT OVER BLEND. You do not want huge chunks, but you also do not want the consistency of like milk or anything. You want a little thickness and texture.
Now, you will want to add your chopped tomatoes and jalapenos. We use an electric chopper for both of these. Again, you do not want to over chop your onions and peppers. PLEASE NOTE: This is a mild heat recipe. If you want it to be hotter, you can add more jalapenos. We are making another batch soon and will make it a hotter by adding a couple of more jalapenos. Add these to your mixture.
Next, you will chop up the cilantro with a knife and add. Stir everything together and add your seasonings and lemon juice. Lastly, stir everything together to make sure it is mixed well.
We just put our mason jars and lids in a large pot and bring them to a boil. We allow them to boil for about 10 minutes. Next, we remove them and add our salsa using a canning funnel. Once our salsa is added, we put the tops on. Make sure that the lid is wiped clean of any water or moisture.
Now that your fresh homemade salsa is in the jars with lids, put them back in a large pot of water and bring to another boil. Boil again for about 10 minutes and then remove and allow to cool.
This particular recipe makes 3 quart sized jars and 10 pint sized jars. Also, do not fill the jars to the very top. You want to make sure you have a little space between the lid and the salsa.
Garden Fresh Ingredients
I suggest that when you make this fresh homemade salsa, you wait until summer time when you have garden fresh tomatoes and peppers. If you buy the tomatoes in the grocery store it will just not taste the same. We like to make enough to get us by until we can make more the next year. We did not plant as many tomato plants as we normally do, so we bought these tomatoes from a friend’s dad. We are getting plenty of tomatoes, just not enough at one time to make a large batch of salsa. The jalapenos did come from our garden and the onions and cilantro came from the grocery store.
This is a super easy recipe in my opinion. However, if you are planning to can them, please be aware that it is very time consuming. I started this process around 5:30 one afternoon and didn’t finish until almost midnight. We did eat supper and do a few things in between, but still, start the process when you have plenty of time on your hands.
I believe that is all. I hope you enjoy as much as we do. If you guys make it, I would love to hear how it turned out for you.
NOTE: I am far from a professional “canner.” I do however think this is one of the best recipes for salsa. Anyway, the way I listed ^ works for me. However, for more useful tips and how to’s on canning – read here.