So its officially harvest time from our garden and boy have we been busy with hoeing, picking, canning and freezing! Although this is a busy time for us and a lot of work, its one of my favorite and most satisfying things that we do as a family!
One of my favorite things that I like to can is this homemade chunky garden salsa! This is something that I can a lot of because we love it sooooo much! I use it with several of my recipes, like this recipe for mexican lasagna and several of our Mexican dishes!
Update on Chunky Garden Salsa!
I first wanted to apologize to those of you that have been using this recipe already… It was in desperate need of updating and my instructions were not as clear as They should be!
I also wanted to apologize to those that were using this recipe as it was as i recently realized it was not up to canning Code! On that note though… I have been using this recipe as is with no problem but I did finally take the time to alter the ingredients and feel like I was able to still keep this recipe true to it taste!
Tips/Notes for those New to Canning Salsa
- Canning Tomatoes will make a mess… be prepared!
- Yes, using fresh ingredients will take a few extra steps but its so worth the end results!
- Tomatoes are on the borderline of not having enough acid to Can safely so the added acid from vinegar and lemon juice is a must.
- On that note; be sure to stick to the recipe when it comes to ingredients as the smallest alterations can affect the safety of your canning! Spices are fine to adjust but other ingredients can alter the acid tremendously.
Getting Started…
- Round up all your ingredients – you will need 18-20 medium Tomatoes.
- Start a large pot of boiling water
- Fill your sink with some fresh ice water
- Place just enough tomatoes in a pot and be sure not to overcrowd. Allow tomatoes to boil for 1-2 minutes; promptly remove and place in ice water.
- Repeat till all tomatoes are finished.
- I made two batches of salsa, plus 7-8 quarts of tomatoes with this batch…that’s why you see so many tomatoes!
- Before I start cutting my tomatoes, I like to place all of my jar into the large water bath caner as well as my lids into a small pot to start sterilizing.
- You may wish to do this in your dishwasher if you have a high heat setting.
- Peel, Core and dice tomatoes into chunks.
- Measure out 10 Cups of tomatoes and pour into large stockpot; making sure to drain off all excess juice.
- Dice Bell pepper and onions by hand and add to the tomatoes.
- Add Garlic cloves ( I like to use the pre peeled ones in the produce section), fresh Cilantro leaves into a food processor.
- Slice the tops off the jalapenos and remove all the seeds; add to food processor and puree until very fine. You may need to stop the processor once to scrape the bottom and sides.
- Add to stockpot.
- Add remaining ingredients and place over medium high heat on stove.
- Allow to come to a boil then turn to a simmer for 10 minutes; stirring occasionally.
- Remove jars from caner and fill each one to just the first rim of the jar.
- Wipe the sides and rim of jar with a clean towel.
- Place sterilized lids on top then screw on lid just until hand tight.
- Place in caner and allow to process for 15 minutes for pints and 20 minutes with quarts.
- Remove from water bath and set on a towel and listen for cans to pop. Mine have taken anywhere from a couple to several hours! if they do not seal in 24 hours, place in refrigerator to use.
For more great salsa Roundup recipes go to Enbizio.com!
Ā
Chunky Garden Salsa
This is a Delicious recipe for A fresh chunky garden Salsa with a kick!
Servings: 8 Pints
Ingredients
- 10 Cups Diced fresh tomatoes takes roughly around 20 medium large tomatoes around 30 smaller tomatoes
- 2 1/2 Cups Chopped Onion about 2 medium large onions
- 1 1/2 C. Diced Bell peppers About 2 peppers
- 6 Cloves garlic I like the pre peeled ones from produce if you can find
- 1/2 Cup Chopped Cilantro
- 5-6 Jalepenos Chopped fine w/food Processor ( I use 6 medium jalapenos)
- 2 teaspoons Cumin
- 2 teaspoons Canning or Kosher Salt
- 1 1/2 teaspoons Pepper
- 3 Tablespoons Sugar
- 1/2 Cup Vinegar
- 1/4 Cup Lime juice or Lemon
- 1 15 oz. Can Tomato Sauce
- 1 12 oz. Can Tomato Paste
Instructions
- Start by skinning the tomatoes; placing them in a large pot of boiling water for about 1-2 minutes. Make sure not to overcrowd. Then place into a bowl or sink full of ice cold water. Repeat until all tomatoes are done.
- Remove all skin and core from each tomato and dice into desired size. ( We like ours chunky so I dice mine a little bigger)
- Completely drain all juices from the tomatoes in a strainer; this keeps you from having a runny salsa.
- Measure out 10 Cups of tomatoes and pour into large stock pot.
- Dice onions and bell peppers by hand and add to pot.
- Skin garlic cloves if not pre peeled and place into food processor. Remove your tops ,veins and seeds from your jalapenos; toss into food processor along with the cilantro. Pulse until very fine. *** ( You may want to start with half the jalapenos and tastes test in the salsa for desired spiciness, we like ours spicy)***
- Add puree to your stock pot along with all your spices, vineger and lemon or lime juice. Bring to a boil over medium high heat; reduce heat and allow to simmer for 10 minutes.
Canning
- Heat your water canner to boiling.
- Make sure to have 8-9 sterilized pint jars ready by running them thru a cycle in your dishwasher or heating them in your Canner. Have your lids heating in a small pot on the stove over low heat.
- Fill each jar with your salsa to the rim of jar; making sure to wipe clean the outside of each jar. Place your lids on then screw on rings until just hand tight.
- Place each jar into Water bath canner; making sure water covers jars. Cover and allow to boil for 15 minutes for pints and 20 minutes with quarts.
- Remove jars and place onto a towel to cool; allow to seal for up to 24 hours. Most jars will seal within the first few hours. *
Notes
- If a jar does not seal within 24 hours, it will need refrigerated.Ā
This is the best salsa everš
Thanks! Iām glad that you all like it soo well! š
Your sister in law Andrea told me that you had a salsa recipe on here and that you were a good cook. Iāve been canning for about 15 years and have tried many salsa recipes from the mrs. Wages packet to canning books. We did not like any because they were runny or had a strong vinegar taste . But now we have finally found one, thanks to you . At first the cilantro kind of scared me because of its strong smell and taste but after it cooks and after you can it , itās practically gone and gives it a great taste . Thank you so much . Very pleased !!!
Hi Amy! This made my day, so glad to hear you all liked this! This is one of my most canned recipes every year! I apologize for my poor directions and post on this recipe as itās one of my first recipes I ever posted and keep forgetting forgetting to uodate! š¤¦āāļø I am planning on canning my 3rd batch in a few days and will hopefully get to updating this year! Happy canning and have a blessed day!
I forgot the sugar! will it still be safe to eat? I’ve never canned salsa before
Hi Sonya! It should be just fine, the sugar should not affect the acidity by much. If you want, you can try to mix in 1 tsp of sugar per pint once you open the jars or to taste. Hope all goes well! šš
Hi
I just made this today and it was absolutely delicious. Somehow I ended up with 10 pints instead of 8, it could be cause I added a couple extra peppers and a 680 ml of tomato sauce as I didn’t want to waste it. I didn’t think of adding extra acid. I did process it for 35 min. Will it be OK to sit on a shelf. I am new to making Salsa and canning. Thankyou
Hi Sami! Sorry for the delay. All comments go in for moderation to keep from spam and has to be approved before being uploaded onto the site. I apologize as I have not been on here for severalā¦ several months, as we have been soo busy. As far as the salsa goesā¦ Iām glad you liked it, and I really canāt say for sure on its safety if you change the recipe some in portions. I will say that sometimes I do get an extra pint or soā¦ I guess I donāt drain the tomatoes off as much or something! I would use your own judgment there and if there is any off smell, spewing or bubbling from the jars then toss them. Hope this helps! Sorry again for the delay!
This salsa is AMAZING! We used Heirloom tomatoes, sweet peppers instead of green so we left off the sugar. Love that it has some heat but not too much. Curious about filling to the rim. I have never seen any canning recipes say this.
Hi Sharon! Thanks for leaving your rave review, Iām so glad you liked it! For clarification regarding āfilling to the rimā, that is referring to the first rim you come to on the jar. So there should be roughly about a 1/2 in. Headspace. My apologies if this isnāt stated clearly. If you canned yours differently and they still sealed, then no worries!
Made and canned this salsa last summer and loved it! Got a call from my daughter and roommates at college raving over my last jar of it! They are going to halve the recipe and make it for a party. It really is GREAT!
So glad to hear Jodee!This salsa is a staple in our home! Thank you for your feedback!
Are you supposed to process this for 35 mins? It doesnāt seem saucy after taking it out of the canner! It does taste good!
Hi Aubrey! So I use to can them that long but have changed it since and actually forgot to update the site! It will be 15 minutes for pints and 20 minutes for quarts.
We do like more of a chunky salsa though, if you are wanting it to be a little less chunky and more saucey then you can purƩe some of your tomatoes instead of dicing them all! Hope this helps!
I tried this salsa and it turned out amazingly great! After last summerās try, I have procrastinated this summer and wish I wouldāve decided to look for a great recipe sooner. This was an easy and tasty recipe that I recommend anyone to try. Thank you for sharing this recipe!!!
Thanks so much Julie for dropping in and leaving the rave review!
I have QUESTIONS please Although Ive gardened for years Ive always frozen my harvest because I was always intimidated by canning (I’m in my early 60s & remember the process my grandmother did as time consuming & scary like what if I dont do it right & I kill my loved ones with botulism LOL) BUT this will be my virgin canning project as my husband LOVES chunky salsa the thing is I need your advice on tweaking recipe. We love heat but it doesnt like us much same With . garlic I usually roast my garlic 1st which seems to help but is that okay with this recipe & what do you suggest for a MILD heat like the mild salsa you can buy? Just enough heat for your tongue to stand up & take notice but not enough that your entire mouth is on fire then heartburn sets in. I noticed the warning on acid & didnt want to make changes with out help. Plus not versed in hot peppers. Again can I preroast garlic & what type if hot pepper & how much for mild kick? Thank u soo much
Hi Luanne! I completely understand your concerns with canning! Thankfully this salsa is canned just through a water bath canner so maybe it will be a little less intimidating! As far as your questions regarding the garlic being roasted, I donāt think that would be an issue at all, although I donāt feel the garlic is overpowering in this recipeā¦ you may like it as is! I like to use jalapeƱos in this salsa and I would suggest 3 to 4 jalapeƱos for more of a mild heat. You can always taste test it once you have it all together and add more if you like. I have found jalapeƱos can be soo different in their spice, and normally our fresh garden jalapeƱos are spicier then ones Iāve bought from the grocery. Hope this helps!
Can this receipe be froze
Hi Angie! Iāve never froze salsa ā¦ but I wouldnāt see why not. Let us know if you try!