DISCLAIMER: This is my salsa recipe, it has not been tested by the National Center for Home Food Preservation or the FDA. I have been using this recipe and canning salsa in this manner for years with no negative side effects. However if you are concerned about the acid level of your tomatoes then please follow a different recipe that uses vinegar or lemon juice.
It’s that time of year when I spend most of my time putting stuff into mason jars. Seems like I’m always putting something in a jar.
I’m really not bragging on myself but I’ve been told that I make some pretty good salsa. And I’ve been asked for the recipe many times.
So here it is….
- fresh tomatoes
- Vidalia onion
- fresh jalapeno
- fresh cilantro
- whole peeled garlic cloves
- salt (to taste)
- cumin (to taste)
Of course the amounts you use of each ingredient will be determined by how much salsa you want to make, and also by your preferred taste. For instance perhaps you like more cilantro or garlic than I do.
The pictures above are the amount of ingredients I use to “put up” about 15 pints of salsa.
You’ll see at the top of the picture a bowl with yellow tomatoes in it. I do not use yellow tomatoes in my salsa, they just happened to be sitting there.
I think the key to this salsa recipe is chopping all the ingredients together in the food processor, instead of chopping each ingredient separately and then mixing them together.
Also, a key ingredient is cumin. Cumin has a nice earthy flavor to it, but keep in mind that a little goes a long way and you can always add more, but you can’t take it out once its in.
I do cook the salsa before I jar it. I bring it to a healthy bubble in the pot and then put the hot salsa in the jars and water bath it for 30 minutes.
Of course this salsa is wonderful fresh too and so easy to make.
So far I’ve put up 68 pints of salsa this year. That sounds like a lot, but honestly I need about 30 more to have enough for the year because it also makes a great gift.
Till next time,