A delicious homemade salsa recipe that brings back childhood memories of canning hundreds of jars with family. Perfect for summertime with ripe tomatoes and a variety of peppers, it's great for sharing and enjoying fresh.
1: Cut the tops off your tomatoes.
2: Cut and remove the seeds from your peppers.
3: Cut the top and bottom off your onions, and quarter them.
4: Chop all your ingredients or pulse them in a blender or food processor until chopped.
5: Add all your ingredients to a large stock pot and bring to a boil. Once the veggies have softened remove from heat and set aside.
6: While pot is boiling add your jars to a hot water bath—as hot as your tap will go. This prevents jars from cracking.
7: Strain the liquid from the veggies. Fill jar to about 1 inch from top with salsa. Add a ladle or two of juice. Hand tighten lid and set aside.
8: When salsa is used up, fill jars with juice. Hand tighten lids.
9: Clean out your stock pot. Tighten lids and place jars upside down in stock pot. Fill with water leaving a few inches at the top (jars don’t need to be fully covered). Boil jars for 10 minutes. Remove with a jar grabber or oven mitts…BE CAREFUL not to drop them.
10: Allow jars to cool at room temperature. You will begin hearing a slight pop from each jar. This just means you’ve successfully sealed them.
11: Once they’ve cooled store them somewhere safe, and place a jar of salsa in the fridge. Enjoy!
12: SAVE and SHARE with your fellow salsa loving friends!
