Garden Fresh Salsa Recipe
Capture the flavor of summer with this delicious salsa made from fresh tomatoes—perfect for water bath canning and pantry stocking. This tested recipe is safe, flavorful, and easy for beginners.
Print Recipe
Equipment
- 6 Pint Mason Jars with lids and rings
- 1 Large Stockpot
Ingredients
- 10 cups Fresh Tomatoes
- 5 cups Onions
- 2½ cups Bell Peppers any color
- 1½ cups Hot Peppers like jalapeño; adjust for heat preference
- 6 cloves Garlic
- 1 cup Vinegar white or apple cider; 5% acidity
- 1 tablespoon Canning Salt or pickling salt
- ½ cup Fresh Cilantro (optional)
- Tomato Paste (optional, for thicker salsa)
Instructions
- Blanch, peel, core, and chop tomatoes until you have 10 cups.10 cups Fresh Tomatoes
- Finely dice onions, bell peppers, hot peppers, garlic, and optional cilantro.5 cups Onions, 2½ cups Bell Peppers, 1½ cups Hot Peppers, 6 cloves Garlic, ½ cup Fresh Cilantro
- In a large pot, stir together tomatoes, onions, peppers, garlic, vinegar, salt, cilantro (if using), and optional tomato paste.1 cup Vinegar, Tomato Paste, 1 tablespoon Canning Salt
- Bring to a gentle boil and simmer for 10–20 minutes, stirring occasionally, until slightly thickened.
- Ladle hot salsa into clean, hot pint jars, leaving ½ inch headspace. Wipe rims, add lids and rings, and tighten to fingertip tight.
- Place jars in a boiling water bath canner. Ensure jars are covered with 1–2 inches of water. Bring to a rolling boil and process for 15 minutes (adjust for altitude).
- Remove jars and cool for 12–24 hours. Check seals. Label and store in a cool, dark place. Refrigerate any unsealed jars and use within a week.
Notes
- For best results, use paste-style tomatoes like Roma or San Marzano.
- Wear gloves when handling hot peppers to avoid skin or eye irritation.
- You can safely swap the type of peppers, onions, or herbs—but do not reduce the vinegar or add low-acid ingredients like corn or black beans.
- Tomato paste is optional but helps create a thicker, scoopable salsa.
- Altitude adjustments: add 5 minutes for 1,001–3,000 ft, 10 minutes for 3,001–6,000 ft, 15 minutes above 6,000 ft.
Nutrition
Calories: 32kcal | Carbohydrates: 7g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.03g | Sodium: 7mg | Potassium: 167mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2043IU | Vitamin C: 13mg | Calcium: 8mg | Iron: 0.5mg
Servings: 6 pints
Calories: 32kcal
Cost: $12