Canning Salsa {Add Chips!}

Friday, August 8, 2014

I am ridiculously crazy about salsa.  I do not prize myself on being any kind of a salsa connoisseur, I just know that I love it.  

And when you have tomatoes and jalapeños ripening all at the same time in your garden.... you put up some salsa  for the winter!  Here are my step by step pictures with recipe at the bottom of the post.

Use all your ugly, scraggly tomatoes and place them in a large pot of boiling water.  Leave them for just a couple of minutes.  

Remove them from the boiling water into a large bowl and immediately cover with cold tap water.  Cut out the cores and ugly parts and the skin will just slide right off.

And now they don't look quite so ugly anymore!  

Chop them up to the size you'd like.  I don't like my salsa to have huge tomato chunks, so I dice mine fairly small.  

Cut your jalapeños in half and remove the seeds.  It is the seeds that gives the heat to the salsa, so I leave quite a bit of them.  

Chop them up into small chunks.  I cut an onion up to about the same size chunks.  

I had a bunch of these little yellow tomatoes in my garden so I chopped them up (peel and all) to give some color.

Throw all your ingredients into a large stock pot and bring to a boil.  Simmer for 10 minutes.  (I do this outside on my porch.  I love setting up an outdoor canning area in the summer time. Keeps the mess and the heat out of the kitchen.)

Ladle hot salsa into hot jars, leaving 1/2 inch headspace.  Place the lids on tightly.  

Place jars in large stock pot with boiling water.  Process for 15 minutes.  

Remove from stock pot and let cool.  

And then do what I do...  sit down on the porch with a good book and some chips and salsa!  


Jalapeño Salsa

5 cups peeled, cored and chopped tomatoes
1 cup chopped jalapeño peppers
1 cup chopped onion
3 cloves minced garlic
2 tablespoons minced cilantro
2 teaspoons oregano
1 1/2 teaspoon salt
1/2 teaspoon cumin
1 cup cider vinegar

Combine all ingredients in a stock pot.  Bring mixture to a boil.  Reduce heat and simmer for 10 minutes.  Ladle hot salsa into hot jars, leaving 1/2 inch headspace.  Adjust two-piece caps.  Process 15 minutes in a boiling water canner.  


The garden news this week is that I have no wonderful heirloom, non-gmo corn to pick and put up in my freezer.  The raccoons have had a field day (well, a field night actually) in my corn!  Honestly, it was so funny I actually had to laugh.  It looked like a war zone in there!  Next year we'll get creative and come up with a plan!  

Oh... last but certainly not least.  The WINNER of the heirloom seeds is Teresa!  


  1. I came by to say thank you for visiting Simply Farmhouse, only to see that I won!! Oh wow, I was not expecting to win. Thank you Dori.

  2. Dori, What a blessing to share a post on SALSA.... love the stuff too.... Just made a batch and it is really close to the one I made as well... expecially canning method... I was a bit worried that I used the Hot Water Bath method, instead of Pressure Canning... we added a little lime and Garlic... so yummy... Will you just store yours in the Pantry or do you have to store in the refrigerator? Thanks for sharing... Have a great weekend... Connie from Ky

    1. Hi Connie! Once removed from the stock pot, I let them sit on the counter for a few hours to make sure they have sealed properly and then I store in my pantry! - Dori -

  3. Yum! Thanks for sharing our salsa recipe and how to!
    My boys and I Love salsa.


  4. I made Salsa this weekend too. Yours looks yummy! I made a batch of hot and a batch of mild... Its going to be good on the cold Winter days to have fresh salsa. Blessings!

  5. Sounds delicious! I have already made one batch, but we are eating it too fast. Need to make more! Do you use pints or quarts to can your salsa? Visit me at my new blog

    1. I can my salsa in pint jars. I mainly like pint jars because they don't take up as much space in my refrigerator. But nothing wrong with quart size! - Dori -

  6. Congrats to Teresa! Your salsa looks delicious. I'm still waiting on tomatoes to ripen. I have only just had one ripe cherry tomato. (not such a great tomato year for me)

  7. What a great idea to prepare this out doors...I have a salsa recipe that I use for canning. But
    this year I think I will try yours. Thank you for sharing. Teresa

  8. Hi Dori! I haven't been on blogs much lately...I just had unexpected surgery come up so it's been a bit disorganized. I am ABSOLUTELY trying this recipe! I love, love a good snack of chips and's my favorite. I'm excited to try this. Mmmm

  9. I have been searching for some good salsa recipes lately, and this looks like a good one! Thanks for the recipe. I have also been doing my canning outside in the mornings. I get to enjoy nature while the canner is running, and the kitchen in the house isn't blazing hot! Have a wonderful weekend.

  10. We absolutely love canning our own Salsa! Instead of boiling the tomatoes, we love to roast them! I wanted to let you know you have a terrific blog! I read it everyday, and do not respond! So sorry! But I have nominated you for the Liebster Award! Please go to my blog to see what you need to do! Cannot wait to learn more about you!

  11. I tried making home made salsa a few years ago and was amazed at how easy it is to make and can. We have had a very good year for jalapenos this year. The plants are loaded! Since we use salsa all the time I think I'll be canning some again. The really fresh taste can't be bet. Sorry to hear about your corn, those darn coons!