Fresh Garden Salsa Recipe

Garden Salsa Recipe Description

This garden salsa recipe is perfect for canning, with maybe a little leftover to eat fresh.

Yield: Approximately 10 pints.

Notes:

It is hard to predict an exact yield. as tomatoes, peppers, and onions vary in size.
It is also difficult to assure how mild or hot the salsa will be, as Jalapenos can be mild, or hot. Cool, rainy summers result in milder Jalapenos, than those grown in a hot, dry summer. Add more or fewer Jalapenos, to suit your desirable “heat” level. Or, use a hotter pepper, like Habaneros.

Did You Know? The first salsa manufacturing site in the United States began operation in Texas in 1948.

Garden Salsa Recipe Ingredients

5 quarts peeled and diced tomatoes.

4 green peppers, chopped into small pieces.

2 large onions, chopped into small pieces

4-5 Jalapeno peppers, chop into very small pieces (If you want a hotter sauce, add more Jalapenos, or use Habanero peppers.)

4 Tablespoons minced garlic

2 Tablespoons cilantro, minced

1/2 cup white or cider vinegar

4 teaspoons salt

Optional: Add hot sauce, if you want an even hotter salsa

Recipe Directions

In a large pot, add all ingredients.
Mix ingredients, and cook on medium heat, until hot.
If there is a lot of watery juice, drain some off.
For canning, pour hot salsa into hot, sterilized jars. Leave 1/2 inch space at the top.
Seal jars with sterilized lids and caps. Put into a pressure canner, or hot water bath, for 30 minutes.
For eating fresh salsa, allow it to cool to room temperature.
If the is leftover, store salsa it in the refrigerator.

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