Chunky Garden Salsa

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!

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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!

Print Recipe

4.89 from 9 votes

Chunky Garden Salsa

This is a Delicious recipe for A fresh chunky garden Salsa with a kick!

Course: Appetizers

Cuisine: appetizers, Salsa

Keyword: Can food, Canned Salsa, Chunky, Homemade, Salsa

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.