My Favourite Homemade Salsa Recipe
Homemade Salsa Recipe
If you’re looking for a unique and really delicious salsa to make, try my favourite salsa recipe! This tangy sweet salsa is SO good with tortilla chips, but it’s also great as a condiment with so many things. I hope you love this salsa as much as we do! Thank you Mom, for this amazing recipe! xo
Be sure to CHECK OUT my recipe tip section in this post (located before the recipe card)! There are some very useful tips and FAQs there for you.
A Family Recipe.
No really, this is my Favourite Homemade Salsa! This is my Mom’s salsa recipe that she has been making for our family for years. I always, always look forward to the jars she gives us every fall, we devour every last drop! Because we love it SO much, I decided make a batch and I wanted share it with you. I hope you love it!
About this salsa.
This is a really unique, flavourful salsa! It’s both tangy and sweet, making it a perfect chip dip! But one of my most favourite ways to eat this salsa is to serve it almost like a chutney (or ‘grown-up ketchup’ as my Mom likes to call it), with eggs, dinner sausages or roast chicken.
Homemade Salsa Recipe Tips + FAQs
- TOMATOES: Use large, ripe tomatoes. Peel first. See below for a simple tomato peeling tip!
- SPICE BAG: I use a square of cheesecloth for my spice bag. Just place the spices in the centre of a square of cheesecloth then tie up the top. Refer to the pictures below for reference.
- ABOUT THE SPICES: Use whole spices (ground spices will just seep out of the spice bag). If you have trouble finding whole allspice, you can substitute it with 1 tsp pickling spice.
- PEPPERS: This recipe uses red and green bell peppers.
- LIKE IT SPICY? Feel free to add minced hot pepper to the mix if you prefer a spicy salsa. How much? Depends on how spicy you like it. Start with half a spicy pepper, taste test the salsa, then adjust from there.
- SALSA THICKNESS: If after about 1 hour + 15 minutes of simmering the salsa seems too watery, take the lid off of the pot, and let the salsa simmer uncovered for the last 30 minutes or so. This will allow some of the water evaporate. Another options is to make a paste of 1 tbsp cornstarch plus 1 tbsp water and add that to the salsa mixture to thicken it up. Cook a few minutes longer if you add the cornstarch paste.
- CANNING TIPS: The Bernardin website has great step-by-step instructions for home canning here.
- WATER BATH PROCESSING TIMES: According to the National Center For Home Food Preservation:
- 0 – 1,000 feet elevation: process for 15 minutes
- 1,001 – 6,000 feet elevation: process for 20 minutes
- above 6,000 feet elevation: process 25 – 30 minutes
- JARS: I used 500 mL jars. After you’ve sterilized the jars, lids and seals, you need to keep them hot until you fill them. First, I clean the jars and lids in the dishwasher, then I place the jars, lids and seals into a water bath for about 10 minutes before filling them with the ingredients. If you are not using the jars, lids and seals right away, you can place them in a 200 degree F oven until you’re ready.
- STORAGE: Store the sealed salsa in a cool dry place for several months. There is no need to refrigerate, although I like to. However, once a jar has been opened, make sure to keep it in the refrigerator.
Easy Tomato Peeling Tip
Peeling tomatoes is easier than you think! The easiest way to peel them is to place the raw tomatoes in a bowl and pour boiling water over them. Let the tomatoes sit in the hot water for a minute or two, remove them from the water, then the skins should slide off easily. Use gloves to protect your hands from the hot water.
About the spice bag:
This salsa has a spice bag that’s added to the pot which seasons the salsa as it simmers on the stove. I make the bag using a square of a few layers of cheesecloth, then I place the spices (mustard seed, whole allspice and whole cloves) in the centre and tie the bag up with twine. Drop it in the pot, simmer away, then be sure to remove it once the salsa is done cooking.
Ways to use up a jar of salsa:
- Chips + salsa, of course!
- I love this tangy and sweet salsa with eggs.
- It’s a great condiment with dinner sausages and roasted chicken.
- Try this with tourtière, it’s amazing!
Homemade Salsa Recipe
Ingredients
Salsa Spice Mixture:
- 1 tbsp whole mustard seed
- 1 tsp whole allspice
- 1 tsp whole cloves
Salsa:
- 12 large whole tomatoes (should equal 12 cups chopped) (peeled, chopped and drained)
- 2 large onions (chopped)
- 2 large red peppers (seeded and chopped)
- 1 large green pepper (seeded and chopped)
- 1 cup celery (chopped)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 1/2 cups cider vinegar or white vinegar (or half and half of each)
- 1 tbsp salt
- hot peppers (optional) (seeded and chopped)
Instructions
Prepare the jars, lids and seals for canning.
- See above for tips.
The spice bag:
- Make a little spice bag. I make a little bag with a few square layers of cheesecloth, place the spices in the middle and use a piece of twine to tie it up like a little bag. See pictures above for reference.1 tbsp whole mustard seed, 1 tsp whole allspice, 1 tsp whole cloves
Salsa:
- First peel and dice the tomatoes to equal 12 cups. As I chop the tomatoes I put them into a colander to drain the excess juices. You can keep the juice for drinking or add it to a soup or stew recipe.12 large whole tomatoes (should equal 12 cups chopped)
- Chop the onions, peppers and celery.2 large onions, 2 large red peppers, 1 large green pepper, 1 cup celery
- To a large pot add the drained and chopped tomatoes, chopped onions, peppers, celery, sugar, vinegar and salt. Mix well.1/2 cup granulated sugar, 1/2 cup brown sugar, 2 1/2 cups cider vinegar or white vinegar, 1 tbsp salt
- Bring the mixture to a boil, then cover and reduce the heat to a low simmer. Simmer, stirring occasionally, for 1 hour and 45 minutes.
- If after about 1 hour + 15 minutes of simmering the salsa seems too watery, take the lid off of the pot, and let the salsa simmer uncovered for the last 30 minutes or so. This will allow some of the water evaporate. You can also make a paste of 1 tbsp cornstarch plus 1 tbsp water and add to the mix to thicken it up. Cook a few minutes longer if you add the cornstarch paste.
- Once the salsa has finished cooking and it's the consistency you like, remove the spice bag and discard it.
- Ladle the salsa into the sterilized jars, 1/4 inch from rim. Wipe the rims with a clean cloth, then seal with the sterilized lids and rings. Process in a hot water bath for about 15 minutes (see tips above for times and altitude).
- Once the jars of salsa have processed remove them from the water bath, place on a wire rack to cool and wait for that popping sound of those lids sealing!
- Let the salsa rest for a few days before enjoying.
Delicious Pickles to try!
Have a delicious day!
