preserves

Summer Garden Salsa (Canned)

When the garden comes in during the summertime, it's salsa season at RizzieFarms. This classic canning recipe uses fresh tomatoes, onions, bell peppers, and hot peppers right from the garden. Simmered with garlic, vinegar, cilantro, and cumin, the flavors meld into a bright, zesty salsa that works as both a chip dip and a vibrant cooking sauce for Mexican-style meals. Whether you prefer mild or fiery heat, this recipe scales beautifully — and fills the pantry with jars of summer sunshine.

Servings: 6 pint jars
Total Time: 90 min
Pan: Large sauce pot

Ingredients

Garden Salsa Base
  • 10 cups roughly chopped tomatoes
  • 5 cups chopped and seeded bell peppers
  • 5 cups chopped onions
  • 2 1/2 cups chopped, seeded hot peppers (jalapeños for mild; hotter peppers for spicy)
  • 1 1/4 cups cider vinegar
  • 3 garlic cloves, minced
  • 2 tablespoons minced cilantro
  • 3 teaspoons salt
  • 1 teaspoon cumin
  • 1 (6 ounce) can tomato paste
Summer Garden Salsa (Canned)

Instructions

  1. Combine ingredients Add 10 cups chopped tomatoes, 5 cups chopped bell peppers, 5 cups chopped onions, 2 1/2 cups chopped hot peppers, 1 1/4 cups cider vinegar, 3 minced garlic cloves, 2 tablespoons cilantro, 3 teaspoons salt, and 1 teaspoon cumin to a large sauce pot.
  2. Simmer Bring the mixture to a simmer over medium heat. Continue simmering until the salsa reaches your desired thickness, stirring occasionally to prevent sticking.
  3. Add tomato paste Stir in the 6-ounce can of tomato paste to thicken and unify the salsa. Continue simmering 5 more minutes.
  4. Fill jars Ladle hot salsa into hot sterilized jars, leaving 1/4 inch headspace. Wipe rims clean and apply lids and rings.
  5. Process Process jars for 15 minutes in a boiling water bath, adjusting time for altitude if needed.
  6. Cool and store Let jars cool undisturbed. Check for proper seals. Store sealed jars in a cool, dark place.

Notes

  • Use more hot peppers for a spicy salsa or fewer for mild.
  • We use 2 1/2 cups jalapeños for a mild version.
  • Preparing salsa in an outdoor kitchen keeps heat and humidity out of the house.
  • Yields approximately 6 pint jars.

Tags

preserves salsa canning garden fresh summer