My Favorite Homemade Salsa Recipes

Servings: 2.5 cups

Author: Getty Stewart

Ingredients

• 2 cups small diced fruit (peaches, mango, pineapple)
• 1/4 cup red onion, chopped
• 1–2 tsp hot peppers, chopped (or hot pepper flakes)
• 2–4 Tbsp fresh chopped ginger
• 1/4 cup chopped cilantro or parsley
• 1 Tbsp lime juice
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• Salt and pepper to taste

Instructions

1. Combine the fruit, onion, hot peppers, ginger and cilantro in a medium bowl.
2. Stir in lime juice, cumin, coriander, salt and pepper. Taste and adjust seasoning as needed.
3. Let the salsa rest for 30 minutes to allow the flavors to meld, then serve.
4. Store leftovers in the refrigerator for 3–5 days. Bring to room temperature before serving and drain any excess liquid.

Notes

While fresh seasonal fruit is best, you can use frozen fruit if you thaw and drain it thoroughly before dicing. I’ve had great success with frozen peaches and mangoes.

Makes: about 2 1/2 cups

Nutrition Facts (per serving)

This recipe works best with paste tomatoes to avoid a watery salsa. It’s my go-to when I have a lot of tomatoes to preserve.

Yield: 16–18 pints (500 mL jars)

Source: National Center for Home Food Preservation

Ingredients

• 7 quarts (28 cups) peeled, cored, chopped paste tomatoes
• 4 cups seeded, chopped long green chiles
• 5 cups chopped onion
• 1/2 cup seeded, finely chopped jalapeño peppers
• 6 cloves garlic, finely chopped
• 2 cups bottled lemon or lime juice
• 2 Tbsp salt
• 1 Tbsp black pepper
• 2 Tbsp ground cumin (optional)
• 3 Tbsp oregano leaves (optional)
• 2 Tbsp fresh cilantro (optional)

Instructions

1. Combine all ingredients except cumin, oregano and cilantro in a large saucepot and heat, stirring frequently, until the mixture boils.
2. Reduce heat and simmer 10 minutes, stirring occasionally. Add spices and simmer another 20 minutes, stirring occasionally.
3. Ladle hot salsa into clean, hot pint jars, leaving 1/2-inch headspace. Remove air bubbles, wipe rims, and apply lids.
4. Process in a boiling water canner for 15 minutes (pint jars). Follow altitude adjustments if needed.

Notes

Yield: About 16 to 18 pints (500 mL jars).

A thicker, sauce-like salsa thanks to the tomato paste—excellent for canning and for use as a hearty condiment.

Yield: 5 pints (500 mL jars)

Source: Bernardin

Ingredients

• 7 cups chopped tomatoes (7–8 medium-large)
• 2 cups coarsely chopped onions
• 1 cup coarsely chopped green bell pepper
• 8 jalapeño peppers, seeded and chopped
• 3 cloves garlic, minced
• 1 can tomato paste (156 mL)
• 3/4 cup white vinegar (175 mL)
• 1/2 cup chopped cilantro, lightly packed
• 1/2 tsp ground cumin

Instructions

1. Blanch, peel, seed and coarsely chop tomatoes. Measure 7 cups.
2. Combine tomatoes, onions, green pepper, jalapeño, garlic, tomato paste, vinegar, cilantro and cumin in a large saucepan.
3. Bring to a boil and simmer gently, stirring occasionally, until salsa reaches desired consistency, about 30 minutes.
4. Ladle hot salsa into clean, hot pint jars, leaving 1/2-inch headspace. Remove air bubbles, wipe rims and apply lids.
5. Process in a boiling water canner for 20 minutes (pint jars), adjusting for altitude as needed.

Notes

Yield: 5 pints (500 mL jars).

A bright, tangy alternative to tomato salsa. Green tomatoes can be used in place of tomatillos if needed.

Yield: 2–3 pints or 4–5 half-pints

Source: Ball Canning

Ingredients

• 2 lbs tomatillos, husks removed, washed, cored and chopped (about 5 1/2 cups)
• 1 cup chopped onion
• 1 cup chopped green chilies
• 4 cloves garlic, minced
• 2 Tbsp minced cilantro
• 2 tsp ground cumin
• 1/2 tsp salt
• 1/2 tsp red pepper flakes
• 1/2 cup vinegar
• 4 Tbsp lime juice

Instructions

1. Prepare a boiling water canner. Heat jars in simmering (not boiling) water until ready for use. Wash lids in warm soapy water.
2. Combine all ingredients in a large saucepan and bring to a boil.
3. Reduce heat and simmer 10 minutes.
4. Ladle hot salsa into hot jars, leaving 1/2-inch headspace. Remove air bubbles, wipe rims, apply lids and bands.
5. Process jars for 15 minutes, adjusting for altitude. Let jars stand 5 minutes after turning off the heat, then remove and cool.
6. Check lids after 24 hours to confirm a proper seal.

Notes

Yield: 2–3 pints (500 mL jars) or 4–5 half-pints (250 mL jars).