Garden Fresh Salsa Recipe

There is nothing like garden fresh salsa! Fresh from the garden tomatoes, onions, peppers – yum! I haven’t canned my own for a few years, but the last time I made this salsa recipe, it was sooo good. I’m trying to plan ahead this year for Christmas and a fresh jar of salsa in a basket with some tortilla chips, a bunch of fresh evergreens, and maybe a homemade ornament will be a nice gift for neighbors, teachers, or coworkers.

*This post contains some affiliate links. Please see my full disclosure statement HERE.

My friend, Cindy, came over to lend a hand and she also let me borrow her canner. She even brought me a little canning gift – my own gripper/lifter thing (not sure of the real name) for lifting the hot cans from the water after processing!

14 cups chopped tomatoes

3 cups chopped onion

1/2 cup finely chopped jalapeno peppers with seeds

1 cup chopped green pepper

1 cup tomato sauce

2/3 cup white vinegar

4 tbs salt

4 tsp chili powder

4 tsp garlic powder

3/4 tsp ground cumin

6 tsp Clear Jel

The Clear Jel is not the same as Sure Jel. I found it in the bulk foods section of the grocery store. You can also buy it HERE.

Fresh Vegetables for Garden Fresh Salsa Recipe

Chop the veggies and add the tomato sauce and white vinegar. Combine the dry ingredients and add, mixing thoroughly. Fill pint size canning jars to approximately 1/2 inch from the top. Add the lids and place in the canner. Fill with water to just cover the tops of the jars. Bring to a rolling boil and boil for 12 minutes. Remove the jars from the canner and set aside. As the jars cool, the lids will make a popping sound as they seal and will indent slightly. After the jars are cool, lightly press the middle of each lid. If it indents and pops back up, then it did not seal properly. I made three batches of salsa and only one of my jars didn’t seal. If a jar doesn’t seal, you should refrigerate it and use it first. One recipe makes 7 – 8 pint jars of salsa.

A few tips:

Please, please wear rubber gloves when chopping the hot peppers. If you don’t, you will be sorry. Your hands will be on fire for days! The preparation definitely goes much quicker with a second person to help with the chopping. Thanks, Cindy!

And, here’s a FREE printable recipe card that you can print for your own collection or add it to your gift of homemade salsa and chips!

If you like this salsa recipe, you may also like:

Pennsylvania Dutch Pickled Eggs

Pennsylvania Dutch Macaroni Salad

Sweet and Tangy Sloppy Joes

Comments

Maria says

August 20, 2018 at 9:07 pm

Yum! Thank you!

joan wettlaufer says

August 21, 2018 at 4:25 pm

I have never made salsa before nor have I ever done any canning. But this looks like one I can actually do! Wish me “beginner’s” luck, folks. Thank you, Doreen!

- Doreen Cagno says
  
  August 21, 2018 at 4:42 pm
  
  Yes, you can do this, Joan!!! So glad you are gonna give it a try!