Monday, September 11, 2017

Homemade Salsa Recipe for Canning {Plus an easy trick for peeling tomatoes!}

 I have a new favorite salsa recipe. This homemade salsa is wonderful for canning and just as tasty when eaten fresh. It's just a little bit spicy, with a perfect blend of flavors.

Salsa with a perfect blend of flavors, just a bit spicy and perfect for canning.

This is the time of year that my tomato plants really start producing. The last couple of years, I have made picante sauce with the tomatoes. It's my husband's favorite. However, I think I over did it last year because we still have a ton of picante sauce left.

Salsa with a perfect blend of flavors, just a bit spicy and perfect for canning.

 Homemade Salsa Recipe for Canning

So I decided to try another recipe for a little variety. And what do you know? I found my new favorite salsa!  Plus, I learned a little trick that makes peeling those dang tomatoes a bit easier. {I'll share this tip with you at the end of the post}

Click Here for Printable Recipe 

Homemade Salsa Recipe

10 c. peeled, chopped and drained tomatoes
3 c. chopped onion
1 3/4 c. chopped green pepper
5 jalapenos, finely chopped {remove seeds for less heat - I left the seeds of 1, but removed the rest}
7 cloves garlic, finely minced
2 1/2 t. cumin
2 1/2 t. pepper
2 1/2 T. canning salt
1/3 c. chopped fresh cilantro
1/3 c. sugar
1 1/4 c. apple cider vinegar
16 oz. tomato sauce
12 oz. tomato paste

Combine and bring to a boil. Reduce heat and simmer for 10 minutes, stirring often. Pour in pint jars. Process 20 minutes in a waterbath canner.

One of the most time consuming parts of making salsa is removing the skins. In the past I've done it the regular way. You know, add the tomatoes to a pot of boiling water until the skins crack and then remove them the skins. I have found a better way!

How to Peel Tomato Skins

Begin by washing and removing the stems.

The easy way to peel tomatoes

Next, slice tomatoes in half. Place the cut side down on a baking sheet. Broil for 4-5 minutes until skins start to wrinkle. Remove skins with your fingers.

The Secret to peeling tomatoes

It's been a week and a half since I tried this trick and I'm still amazed. I love that you can put SO many tomatoes on a sheet and get them all done so quickly. Thank you to Mel's Kitchen Cafe for teaching me this little trick.

Have any of you heard of or tried this trick before? Do you have a favorite salsa recipe?

↓↓↓↓↓↓↓ Don't forget to Pin it!↓↓↓↓↓↓↓


  1. Thank you for posting the peeling tip

  2. Thank you for the quick tip for peeling the tomatoes!

  3. Love this tip on peeling tomatoes for fresh salsa!!!

  4. Are the green peppers green bell peppers?

  5. Do we use the skins that were peeled off?

  6. Can I add a couple hotter peppers? Or replace the jalapenos for something hotter?

  7. Yes, you can replace the jalapenos with a hotter pepper.

    1. I make salsa every year. Usually 24 to 48 pints of mild, medium and hot. My son in law wants to sweat when hes eating salsa, so I am growing scotch bonnet, inferno, habanero, jalapeno, Thai, Carolina reaper and ghost peppers this year, along with bell, tomatoes, beans, onions, garlic, zucchini, lol. I learned the tip of the easy peel from Simply Recipes, Elise Bauer. I usually will charcoal grill all salsa ingredients first. I clouding the onions, and tomatoes, peppers, etc. Makes for a delicious salsa! Looking forward to making this recipe too. In about 80 days when I harvest. Lol

  8. Is this safe on the shelf after canning?

    1. Yes, it will last up to a year if the lids seal correctly. Once opened, use within 3-4 weeks.

  9. Do you use regular onions or white onions?

    1. This comment has been removed by the author.

    2. I use yellow onions, but white would work as well.