Ingredients
Vegetables
- 7 cups tomatoes, peeled, cored and chopped (approximately 4-5 pounds of raw tomatoes)
- 2 cups onion, finely diced
- 1 cup green bell peppers, chopped
- 4 jalapenos, finely diced (remove seeds for milder salsa)
- 1-2 serrano peppers, finely diced (optional for milder salsa)
- 5 cloves garlic, minced
Other Ingredients
- 6 oz tomato paste (one small can)
- 3/4 cup white vinegar
- 2 limes, juiced
- 1/2 cup fresh cilantro, chopped
- 1 tsp ground cumin
- 2 tsp dried oregano
- 1/2 tbsp sugar
- 1 tbsp salt
Instructions
- Prepare the tomatoes: Cut a small X on the bottom of each tomato opposite the stem. Bring a pot of water to a boil and carefully place the tomatoes into the boiling water for 10–20 seconds. Immediately transfer them to a bowl of ice water. Once cool enough to handle, peel off the skins, then core and chop the tomatoes to yield 7 cups.
- Dice vegetables and mince garlic: Finely dice the onion, green bell peppers, jalapeños, and serrano peppers (omit serrano for milder salsa). Mince the garlic and roughly chop the cilantro.
- Combine ingredients: In a large stock pot or Dutch oven, combine the chopped tomatoes, diced onion, bell peppers, peppers, minced garlic, tomato paste, white vinegar, lime juice, chopped cilantro, cumin, oregano, sugar, and salt. Stir well to mix all ingredients evenly.
- Cook the salsa: Bring the mixture to a gentle boil over medium-high heat, stirring occasionally. Once boiling, reduce heat to low and simmer for about 30 minutes, allowing the flavors to meld and the salsa to thicken slightly.
- Prepare for storage or canning: You can spoon the salsa into jars and refrigerate for short-term storage, or proceed with water bath canning for longer preservation.
- Water bath canning: Ladle the hot salsa into 5 pint jars, leaving about 1/2 inch of headspace. Remove air bubbles, wipe jar rims clean, and place new lids and screw bands on the jars.
- Process jars: Submerge the jars in a boiling water bath and process for 20 minutes, adjusting time according to altitude. Do not start timing until water reaches a full rolling boil.
- Cool jars: After processing, turn off the heat and let the jars rest in the warm water for 5 minutes. Remove jars and place them on a towel on the countertop (avoid placing directly on a cold surface). Allow to cool undisturbed for 24 hours to ensure proper sealing.
- Storage: Store sealed jars in a cool, dry place for 12-18 months for the best quality. If any jars fail to seal, refrigerate and consume within 2-4 weeks. Enjoy your homemade salsa!
Notes
- Removing seeds from jalapenos and serranos makes the salsa milder; keep seeds for spicier salsa.
- Adjust processing time in water bath canning based on your altitude for safety.
- Use fresh, ripe tomatoes for the best flavor and proper acidity in canning.
- Ensure jars and lids are sterilized to prevent spoilage.
- Do not place hot jars on cold surfaces directly after canning to avoid cracking.
- Prep Time: 40 minutes
- Cook Time: 1 hour
- Category: Condiment
- Method: Stovetop
- Cuisine: Mexican
