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Homemade Salsa

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

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

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.