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Every summer, gardens seem to overflow with tomatoes. At least, my folks’ garden is that way. I usually try to make salsa at least once when this happens. This Homemade Garden Tomato Salsa recipe is a perfect way to make use of your garden produce. Tomatoes, onions, and hot peppers all come together in a delicious spicy salsa.
(Post modified with new photos on 7/26/23.)
One summer, my mom tried various homemade salsa recipes until she found one they liked them most. Then she altered the recipe to make spicy, extra spicy, and mild. This is her spicy recipe. I hope you will enjoy it as much as we do.
More Salsa Recipes to Enjoy
Ingredients for Homemade Garden Tomato Salsa
(See the full recipe at the bottom of this post.)
- large tomatoes (22 of them)
- large white onions
- jalapeno peppers
- garlic
- white vinegar
- tomato paste
- sugar
- salt
- cayenne pepper
- chili pepper
- coriander
- ground cumin
- ginger
- oregano
- black pepper
Equipment Needed to Process Salsa
- LARGE SHALLOW ROASTER for sterilizing cans and scalding tomatoes for peeling
- WATER-BATH CANNER– You can buy a Granite Ware Canner. Mine is an old one I received from my grandma. You might be able to find one at a thrift or antique store.
- CANNING TOOLS – Jar lifter, wide-mouth funnel, tongs, etc.
- PINT/QUART JARS – I like Ball or Kerr brands, and prefer wide mouth jars
- CANNING RINGS AND LIDS
- PAIRING KNIFE
- GLASS MEASURING CUP
Instructions for Canning Salsa
Step #1 – Sterilize the Jars
To begin, you’ll want to sterilize your canning jars. You’ll want to sterilize 6-8 pints or 3-4 quarts. I like to use my shallow roaster for this, filling it about halfway and placing the jars in the cool water. Then cover and bring the water to a rolling boil.
Continue boiling the jars for 16-20 minutes. Using a jar lifter, move the hot jars to the counter and place on a tea towel where they can dry. As an alternative, my mom uses her dishwasher to sterilize her jars. But I don’t have a dishwasher, so I do it the old way.
Step #2 – Prepare Tomatoes
Next, we’ll move on to the tomatoes. Begin by washing your tomatoes to remove any dust or dirt. Then to make peeling easy, scald the tomatoes in boiling water just long enough for the peel to begin to break (15-30 seconds). Again, I use the shallow roaster for this, as well as the water that I had used for sterilizing the jars. Once the skins begin to break, plunge the tomatoes into cold water.
At this point, the tomato skins will just slide off the tomato. So easy.
Using a pairing knife, peel, core, and dice the tomatoes into small pieces. Then begin measuring out the tomatoes using a glass measuring cup.
To make this a bit more simple you’re looking to measure out approximately 12-14 cups of tomatoes, which will turn into about 6-8 pints of salsa.
Once all of the tomatoes have been peeled, cored, and diced, place them in the shallow roaster. (Of course, you’ll want to empty the roaster of any water used prior to this.)
Step #3 – Prepare Onions, Peppers, and Garlic
Next, dice onions and jalapenos into small pieces.
When working with hot peppers, I’ve found that I need protection for my hands, so I use plastic gloves. Some people do not have this problem. (Pioneer Woman, Ree Drummond comes to mind.) But I learned the hard way what the pepper seeds do to me!
Add onions and jalapenos to the tomatoes. Mince the garlic and add that to the pot as well.
Step #4 – Mix in Remaining Ingredients
Your next step will be to mix in the vinegar and tomato paste, followed by the sugar, salt, spices, and herbs. Gently stir all of this together until combined.
Bring mixture to a boil and continue at a low boil for 20 minutes.
At this point, your salsa is ready for eating, once it has cooled. If you plan to can your salsa in jars, continue with Steps #6 and #7.
Step #5 – Prepare canning lids
Once salsa has finished cooking, prepare your canning lids. Fill a small saucepan halfway with water. Place canning lids (4-8 lids) in the water, with every other one facing up and then down. Boil lids for 1-2 minutes.
Step #6 – Fill Jars and Process in Water Bath
The final steps are to prepare the large pot for the water bath. Fill this pot with enough hot water to cover jars by 1″. This will vary, depending on whether you’re using pint or quart jars. Cover the pot and bring to a simmering boil.
Begin filling jars by pouring scoops of salsa into the sterilized canning jars to within 1/2 inch of top. Use a wide-mouth funnel to help with this process. This will help keep the tops of the jars clean. You do not want any salsa on the tops or sides of the jars.
To ensure a good seal, dip your finger in water and run your finger over the top of each jar to clean and wet. Place a lid onto each jar, then screw the band until firmly tight.
Using a jar lifter, place the filled jars into a your prepared water bath. Cover the pot and bring to a full boil. Process at a low-boil for 30-40 minutes for pints and quarts, respectively.
At the end of the processing time, remove jars from the boiling water with a jar lifter and place on a tea towel on the counter. Make sure any air-conditioning vents are covered when you do this as you don’t want to introduce your jars to any sudden air changes.
Allow jars to set for 24-48 hours before removing the bands and storing. You may store properly sealed jars for up to a year.
Serve Homemade Garden Tomato Salsa with your favorite corn chips! This recipe will make 6-8 pints or 3-4 quarts of salsa. Refrigerate salsa after it has been opened.
See more Mexican Dishes Here. Browse more Sauces Here.
Homemade Garden Tomato Salsa
Equipment
Ingredients
- 22 large garden tomatoes diced
- 5 large white onions diced
- 8 large jalapeno peppers seeded and diced
- 6 large garlic cloves minced
- 1 cup white vinegar
- 12 oz. tomato paste
- 3/4 cup granulated sugar
- 1/4 cup kosher salt
- 1 teaspoon cayenne pepper
- 1 teaspoon chili powder
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon ground ginger
- 1/2 teaspoon dried oregano
- 1/2 teaspoon freshly ground black pepper
Instructions
Step #1 - Sterilize Your Jars
- To begin, you'll want to sterilize your canning jars. You'll want to sterilize 6-8 pints or 3-4 quarts. I like to use my shallow roaster for this, filling it about halfway and placing the jars in the cool water. Then cover and bring the water to a rolling boil. Continue boiling the jars for 16-20 minutes.
- Using a jar lifter, move the hot jars to the counter and place on a tea towel where they can dry. As an alternative, my mom uses her dishwasher to sterilize her jars. But I don't have a dishwasher, so I do it the old way.
Step #2 - Prepare Tomatoes
- Next, we'll move on to the tomatoes. Begin by washing your tomatoes to remove any dust or dirt. Then to make peeling easy, scald the tomatoes in boiling water just long enough for the peel to begin to break (15-30 seconds). Again, I use the shallow roaster for this, as well as the water that I had used for sterilizing the jars. Once the skins begin to break, plunge the tomatoes into cold water.At this point, the tomato skins will just slide off the tomato. So easy.
- Using a pairing knife, peel, core, and dice the tomatoes into small pieces. Then begin measuring out the tomatoes using a glass measuring cup.To make this a bit more simple you're looking to measure out approximately 12-14 cups of tomatoes, which will turn into about 6-8 pints of salsa.
- Once all of the tomatoes have been peeled, cored, and diced, place them in the shallow roaster. (Of course, you'll want to empty the roaster of any water used prior to this.)
Step #3 - Prepare Onions, Peppers, and Garlic
- Next, dice onions and jalapenos into small pieces.When working with hot peppers, I've found that I need to protection for my hands, so I use plastic gloves. Some people do not have this problem. (I'm thinking of the Pioneer Woman, Ree Drummond.) But I learned the hard way what the pepper seeds do to me!
- Add onions and jalapenos to the tomatoes. Mince the garlic and add that to the pot as well.
Step #4 - Mix in Remaining Ingredients
- Your next step will be to mix in the vinegar and tomato paste, followed by the sugar, salt, spices, and herbs. Gently stir all of this together until combined.
- Bring mixture to a boil and continue at a low boil for 20 minutes.At this point, your salsa is ready for eating, once it has cooled. If you plan to can your salsa in jars, continue with Steps #5 and #6.
Step #5 - Prepare Canning Lids
- Once salsa has finished cooking, prepare your canning lids. Fill a small saucepan halfway with water. Place canning lids (4-8 lids) in the water, with every other one facing up and then down. Boil lids for 1-2 minutes.
Step #6 - Fill Jars and Process in Water Bath
- The final steps are to prepare the large pot for the water bath. Fill this pot with enough hot water to cover jars by 1". This will vary, depending on whether you're using pint or quart jars. Cover the pot and bring to a simmering boil.
- Begin filling jars by pouring scoops of salsa into the sterilized canning jars to within 1/2 inch of top. Use a wide-mouth funnel to help with this process. This will help keep the tops of the jars clean. You do not want any salsa on the tops or sides of the jars.To ensure a good seal, dip your finger in water and run your finger over the top of each jar to clean and wet. Place a lid onto each jar, then screw the band until firmly tight.
- Using a jar lifter, place the filled jars into a your prepared water bath. Cover the pot and bring to a full boil. Process at a low-boil for 30-40 minutes for pints and quarts, respectively.
- At the end of the processing time, remove jars from the boiling water with a jar lifter and place on a tea towel on the counter. Make sure any air-conditioning vents are covered when you do this as you don't want to introduce your jars to any sudden air changes.
- Allow jars to set for 24-48 hours before removing the bands and storing. You may store properly sealed jars for up to a year.
- Serve Homemade Garden Tomato Salsa with your favorite corn chips! This recipe will make 6-8 pints or 3-4 quarts of salsa. Refrigerate salsa after it has been opened.
