Homemade Salsa

Published on Sep 14, 2013
Updated on Nov 16, 2018

Homemade Salsa // Homemade salsa tastes so fresh and so much better than the store bought variety. | Tried and TastySalsa is one of those staples that if you are going to can, you have to make salsa. Everyone knows that right? When I was looking for recipes I wanted one that would be perfect. One of the first places I checked was over at Just Get Off Your Butt and Bake. Have you been to Jonna’s site? She’s pretty much amazing and has been one of my blogging idols for quite some time. Not only are her photos amazing – her recipes are even better! I’ve made so many things from her site and I’ve loved every one. In fact, way back when I was doing my “Monday Favs & Must Haves” she was one of my features. You can read that post: here.

Homemade Salsa // Homemade salsa tastes so fresh and so much better than the store bought variety. | Tried and Tasty

Homemade Salsa

Course: Snack
Cuisine: Mexican
Keyword: Homemade Salsa
Prep Time: 20 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 25 minutes
Servings: 60
Calories: 32 kcal
Author: Yvonne

This Homemade Salsa is so fresh, you won't ever want to go back to store bought!

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Ingredients

  • 1/2 bushel tomatoes peeled & chopped
  • 15 anaheim peppers seeds removed
  • 6 jalepeno peppers seeds removed
  • 5 large onions
  • 1/2 c. canning salt
  • 3 tbsp. cumin
  • 1 tbsp. crushed garlic
  • 2 c. cider vinegar
  • 3 tbsp. fresh cilantro
  • 4 tbsp. brown sugar
  • 1 c. white sugar
  • 1 tbsp. oregano
  • 1 12 oz. can of tomato paste

Instructions

  1. Bring all ingredients to a full boil, then turn heat down to medium stirring constantly. Simmer for 20 to 25 minutes or until desired consistency. If you like, you can run an immersion blender through the salsa for a thinner consistency. If you like chunky salsa, then don't.
  2. Ladle hot salsa into prepared jars, leaving 1/4 inch headspace. Remove air bubbles and adjust headspace, if necessary. Wipe rim and center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight. Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process pint jars for 40 minutes. Remove canner lid. Place jars towel on counter and do not disturb until cooled.

Recipe Notes

Adapted from Get Off Your Butt & Bake

Nutrition Facts
Homemade Salsa
Amount Per Serving
Calories 32
% Daily Value*
Sodium 813mg35%
Potassium 47mg1%
Carbohydrates 7g2%
Sugar 5g6%
Vitamin A 85IU2%
Vitamin C 4.5mg5%
Calcium 16mg2%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.
Homemade Salsa // Homemade salsa tastes so fresh and so much better than the store bought variety. | Tried and TastyHomemade Salsa // Homemade salsa tastes so fresh and so much better than the store bought variety. | Tried and Tasty

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6 comments about “Homemade Salsa

  1. Get off your butt and Bake

    Yvonne . . . I just love you!
    Thanks so much for always bringing sunshine to my life.
    I hope you enjoy this Salsa as much as my family does. It’s actually my Mom in Law’s recipe, and I’ve tried many, but yet to find one
    that we enjoy as much. You can certainly give it more kick, make it sweeter or change it up. I have one son in low that loves “HEAT” so I really make his extra hot!
    Thanks so much for always thinking the best of me. You give me FAR TOO MUCH CREDIT. I think you are amazing, and I’m always wondering how you work and do much much!!!

    Your friend,
    Jonna

    1. Yvonne

      Oh Jonna – I just love YOU!! This salsa is fabulous! I often wonder how in the world I do as much as I do also?? It’s a crazy busy wonderful life that I am blessed to lead :)

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