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Mom's 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

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.