Description
A flavorful, perfectly balanced homemade salsa recipe using fresh tomatoes. Ideal for eating fresh or preserving through canning. Easy, safe, and delicious.
Ingredients
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10 cups peeled, chopped tomatoes (about 6 lbs)
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5 cups chopped onions
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2½ cups chopped green bell peppers
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1¼ cups white vinegar (5% acidity)
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3 cloves garlic, minced
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1 tbsp salt
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1 tbsp sugar
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1 tbsp ground cumin
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1 tbsp dried oregano
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½ tbsp black pepper
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Optional: 1–2 chopped jalapeños (for heat)
Instructions
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Broil tomatoes cut-side down for 3–4 mins to loosen skins. Peel and chop.
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Drain tomatoes in colander for 20–30 minutes.
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Chop onions, green peppers, and garlic.
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Combine all ingredients in a large pot.
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Bring to a boil, reduce heat, and simmer for 30 minutes.
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Taste and adjust seasonings as needed.
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For canning: ladle into sterilized jars, leaving ½-inch headspace.
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Process using water bath or steam canner for 15–20 mins.
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Cool completely and check seals.
Notes
- Do not skip draining the tomatoes.
- Do not reduce the vinegar amount for canning safety.
- Great for fresh use or long-term storage.
- Adjust spice by adding more or fewer hot peppers.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Sauces & Condiments
- Method: Stove + Canning
- Cuisine: American, Mexican-Inspired