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Mom’s Homemade Salsa

September 5, 2019 by My Farmhouse Table 4 Comments

Mom’s Homemade Salsa

Our growing season this year has been a little unusual. First off, through most of the month of April and all of May it rained and rained. Delaying our crop planting and in turn, delaying our garden planting. Pushing back the harvest times a bit. Our garden tomatoes are just starting to turn and since our shelves were empty, Mom’s Homemade Salsa was the first to be canned this year.

Mom's Homemade Salsa with Fresh Tomatoes Easy Canned Salsa Recipe The Best Homemade Salsa from Scratch Spicy Chunky Blended My Farmhouse Table

We love this salsa recipe and use it for a variety of meals throughout the year.

Like these Slow Cooker Beef Street Tacos and one of my personal favorites, Chipotle Chicken!

Moms Homemade Salsa

This salsa recipe is a great way to use up a variety of garden produce, not just your ripe tomatoes.

Also onions, green peppers, and jalapenos.

Mom's Homemade Salsa with Fresh Tomatoes Easy Canned Salsa Recipe The Best Homemade Salsa from Scratch Spicy Chunky Blended My Farmhouse Table

The ingredients get combined into a large stock pot and simmered for a couple hours before the canning process starts.

Moms Homemade Salsa

Now if you have never canned anything before, no worries!

There are numerous resources online, including this tutorial from the main mason jar players themselves, Ball!

Mom's Homemade Salsa with Fresh Tomatoes Easy Canned Salsa Recipe The Best Homemade Salsa from Scratch Spicy Chunky Blended My Farmhouse Table

Fill your pantry shelves with this kitchen staple.

You will be prepared for any impromptu football game or girl’s night in that may come your way.

Moms Homemade Salsa with Fresh Tomatoes Easy Canned Salsa Recipe The Best Homemade Salsa from Scratch Spicy Chunky Blended My Farmhouse Table
Mom's Homemade Salsa with Fresh Tomatoes Easy Canned Salsa Recipe The Best Homemade Salsa from Scratch Spicy Chunky Blended My Farmhouse Table
Print

Mom’s Homemade Salsa

Course Appetizer, Snack
Cuisine American, Mexican
Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings 9 Pints
Author My Farmhouse Table

Ingredients

  • 15-20 Tomatoes peeled, seeded, and chopped into bite sized pieces
  • 3 Large Onions chopped
  • 1 Green Pepper chopped
  • 1 can (6 oz) Tomato Paste
  • 1 can (4 oz) Diced Jalapeno Peppers
  • 1 can (4 oz) Diced Green Chilies
  • 1/2 cup White Vinegar
  • 2 Tbsp Sugar
  • 1 Tbsp Lemon Juice
  • 1 Tbsp Canning Salt
  • 1 Tbsp Dried Cilantro
  • 1 Tbsp Cumin
  • 1 tsp Minced Garlic

Instructions

  1. Into a very large stockpot, combine all of the ingredients together.

  2. Bring to a boil and simmer for 1 1/2 – 2 hours, stirring frequently.

  3. If your tomatoes give off a lot of juice and you want a thicker salsa, dissolve 1-2 Tbsp of cornstarch in a small amount of water. Add the cornstarch slurry to the salsa in the last 15-20 minutes of cooking. Salsa should thicken slightly.

  4. Prepare canner, jars, and lids according to manufacturer's instructions.

  5. Carefully ladle the hot salsa into the heated jars, using a funnel and leaving 1/2 inch headspace.

  6. Center lids on jars. Apply and tighten bands.

  7. Process in boiling water canner for 35 minutes, adjusting for altitude. **Increase processing time: 5 minutes for 1,001 to 3,00 ft; 10 minutes for 3,001 to 6,000 ft; 15 minutes for 6,001 to 8,000 ft; 20 minutes for 8,001 to 10,000 ft.

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Filed Under: Agriculture, Appetizer, Farmhouse Life, Farmhouse Recipes, Gardening Tagged With: Appetizer, Gardening, Mexican Food, Vegetable

Previous Post: « Baked Ham and Cheese Sliders
Next Post: The Best Banana Bread Ever »

Reader Interactions

Comments

  1. Bonnie

    September 5, 2021 at 10:14 AM

    I’m new to this. But why do you need to cook tis so long? Shouldn’t take that long to to cook the only raw ingredients ,tomatoes, peppers and onion.

    Reply
    • My Farmhouse Table

      September 5, 2021 at 5:09 PM

      Bonnie, great question. You cook the ingredients for a while to develop the flavors, but more so to thicken the salsa. Depending on the tomatoes you are using some of them could cause the salsa to be too “runny”. Cooking for the time outlined should allow the salsa to thicken.

      Reply
  2. Bonnie

    September 13, 2021 at 10:45 AM

    Is this spicy hot?
    My husband can’t do real hot spicy foods but loves salsa

    Reply
    • My Farmhouse Table

      September 13, 2021 at 5:26 PM

      I would say this is a very mild salsa. If you are concerned though, maybe leave out the can of diced jalapenos.

      Reply

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Hi! I'm Chanda of My Farmhouse Table. Raised in the Midwest on my family's grain and cattle farm.
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I'm Chanda of My Farmhouse Table. Raised in the Midwest on my family's grain & cattle farm. My days are based around faith, family, farming, & food.

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