Homemade Salsa Recipe
This is my Favourite Homemade Salsa Recipe! It's sweet, tangy and so flavourful. This simple salsa is made with tomatoes, bell peppers, delicious spices and more. Makes 5, 500mL jars of salsa.
Servings 5 jars
Equipment
- water bath canner
- 5 500 mL glass canning jars with lids and seals
- 1 small piece of cheesecloth
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.