Sunday, October 13, 2013

Homemade Salsa

The garden is coming to a close, but I'm still producing a few tomatoes and peppers.  I decided to make a batch of salsa for the winter.  I have to say it was delicious. 
  • 5  - 6 lbs. tomatoes skinned and chopped  (I used whatever variety I had that was ripe.  I suggest allowing them to drain in a colander after chopping to get rid of some of the water)
  • 3 cups chopped onion (I used yellow, red and white)
  • 1 1/4 cup chopped pepper (I like my salsa spicy so I used a combination of chili, jalapeno, and bell) 
  • 1 cup chopped cilantro
  • 2 tablespoons garlic
  • 1 cup white vinegar 
  • 1 tablespoon Kosher salt 
It is important to add the amount of ingredients listed if you plant to water batch your salsa.  Combine all ingredients in a large pot and bring to a boil.  Reduce the heat and simmer for about 10 minutes.  I like mine chunky, but if you like yours cooked down more, cook longer.  Water batch for 15 minutes.   Makes about 8 pints.  This salsa is delicious served fresh too.  I only managed 7 pints, I couldn't resist eating it while I was trying to get it into the jars. 



  1. I did make salsa. I like your recipe because it looks simple. I know what you mean by sampling as you can it-- it is so good fresh.

  2. Your salsa looks good. I didn't get any made this year like I had planned. There is always next year.