Fresh garden salsa (that you can enjoy in February).

Weighing tomatoes before making fresh garden salsa (canned!)

I got a new kitchen scale, dudes.

This is exciting for me. It took a long time to find one that was what I wanted. I didn’t want digital. I wanted an old-school analog one- vintage styled. Jay and I really wanted an actual vintage one, but we were worried about the calibration of a true vintage scale. We didn’t want to buy one then find out it needed to be overhauled. So then we got some gift cards for Williams-Sonoma (for either our wedding or a late-housewarming gift) and we found this one by Salter for Williams-Sonoma. SCORE!

So we ordered it and it came and it’s lovely. Just what I had in mind. Vintage look, but brand new.

Weighing tomatoes for some fresh garden salsa.

And I’ve got lots of tomatoes, all fresh from my backyard. Yep, the garden is still kickin’! Indigo Apples, Cosmonaut Volkov’s, Globe’s, Amish Paste’s and Super Sweet 100’s. They’ve all gotta be used, and one can only eat so many fresh. Or in a salad. So… naturally, everything I make preserve with tomatoes; i.e. tomato jam or sauce or salsa, I need to weigh them first. Conveniently.

And that leads me to our recipe today:

Canned fresh garden salsa- enjoy your garden in the middle of the winter!

I looooooove salsa. Oh man. I could eat salsa all day, every day. Green, red, I don’t care. Hot salsa, medium salsa, salsa with black beans and corn. I love it all. The only ones I will not eat are peach salsas or mango salsas. I’m a purist, see. Tomatoes & peppers only for me. With loads of cilantro. LOADS. I love it tossed into a fresh salad topped with tortilla strips, shredded cheese and sometimes grilled chicken. I also love it on chips, with guacamole. And who doesn’t love it on burritos?

I’ve been wanting to make a preserved salsa for a few years now. I thought, how great would it be to pop open a jar of fresh salsa made from MY garden in the middle of winter? But oddly enough, I never had enough tomatoes at once that were ripe enough or ready. This year we hit the motherlode. These photos don’t even include all of the tomatoes I harvested the week of this salsa! Thanks, Dr. Earth!

Note: this salsa is canned. Preserved. In shelf-stable, sealed jars. Processed in a water bath. If that isn’t your bag, don’t worry! I have a fresh fresh salsa recipe for you right here.

I know, I know. I’m sorry about all the canning (not really). It’s that time of year, guys! If anything, this should inspire you and make you realize anyone can do this.

Fresh garden salsa!

FRESH GARDEN SALSA (for canning- adapted from Food In Jars’ recipe at Mrs. Wages)

Makes about 4-5 pints, depending on tomato size, etc

Ingredients:

  • 6 cups chopped tomatoes (roughly 3 lbs.)
  • 3/4 cup white vinegar 5% acidity
  • 3/4 cup apple cider vinegar (5 % acidity)
  • 3 medium garden salsa peppers*, chopped and de-seeded (unless you like that extra heat)
  • 1 large sweet red Bell pepper, chopped
  • 1/4 cup granulated sugar
  • 1 cup fresh cilantro chopped
  • 2 tablespoons lime juice
  • 1 tablespoon Kosher salt
  • 1 large onion**, chopped
  • 4 garlic cloves, minced

Directions:

  1. Prepare your clean jars and lids, set aside.
  2. Add all ingredients- except cilantro- to a large pot. Bring to a boil and simmer for 10 minutes. When that time has passed, remove from heat and stir in cilantro.
  3. Ladle hot salsa into jars, leaving 1/2″ headspace. Wipe rims and add lids and bands. Process for 15 minutes in a waterbath. Remove, and after 12 hours check seals. Any unsealed salsa must go into the fridge. All sealed jars will last for one year in a cool, dark place.
*You can substitute jalapeños, or any other similar pepper that you have
** I used yellow- you can use white or red, too

Fresh canned garden salsa.

Those cute little black labels? Also Ikea. Remember when I mentioned the new labels they have now? This is another kind! I love them. GO GET THEM NOW- they’re limited edition!

Okay, so for me, this made exactly 4 pints. I split the final pint into two 8-oz. jars, one of which I popped in the fridge for immediate use. I told you. I love salsa. Now, I wouldn’t mess too much with this recipe if you’re going to process it. The amounts have been specifically calculated for the proper acidity, etc. If you want to experiment, make a fresh salsa. If your salsa is too watery, you can definitely strain some of the liquid out before eating, or avoid using the seeds/juice of your tomatoes. Make sure it isn’t a pico de gallo texture, you need some of that liquid/vinegar/lime juice to make it acidic enough to preserve. However, removing a bit of liquid after it’s open won’t do any harm. You can also cook it a little longer to help release some pectin in the tomatoes, or you can just zap it with an immersion blender while its cooking. All of these things will help “thicken” the salsa.

Canned fresh garden salsa- enjoy your garden in the middle of the winter!

All that said, the recipe isn’t for a thick salsa- it’s for a thinner, restaurant style salsa. However blending it with a stick blender will give you a smoother sauce for sure, and will not effect the canning acidity/pH at all.

And no- it does not matter what kind of tomatoes you use. I used a mix of fully ripe and semi-ripe heirloom varieties and had excellent results. Also that’s why my salsa color is a bit orange-y instead of deep red. Yes- its okay to sneak in some green tomatoes! I swear! Now go use up all those gorgeous garden fresh tomatoes! Because… while I don’t want to say that this is the last hurrah, it probably is. Sure, I’ll have tomatoes into October most likely. But they won’t be like this.

Tomatoes for fresh garden salsa.

Oh- and garden salsa peppers are a little less hot than jalapeños. Just by a smidge. Yes, like I said, you can substitute jalapeños for these in the recipe above, or any other hot pepper; shishitos, Ring Of Fire peppers, Jimmy Nardello, Cuban Belle, regular Cayenne’s, even Habanero. Just be aware of the heat and taste of your pepper before using it to avoid wasting 4-5 pints of salsa. And remember that the longer the pepper is on the plant, the hotter it gets. Red hot peppers will always be hotter than green ones- and if the skin is cracking on them, they’re gonna be even hotter (this is particularly true of jalapeños). Be careful when adding peppers and taste as you go if you’re able. If you like it hot, then go for the gold!

And here are some more ideas for making your own salsa (not preserved) from Better Homes & Gardens.

Suggestions for use: Right out of the jar on chips, on enchiladas/burritos/tacos/etc, on grilled chicken, on salads, mixed with guacamole, stir into macaroni and cheese.
Soundtrack: Ritchie Valens – “La Bamba”
Sources & Credits: All jars by Ball®/Kerr®; freshpreserving.com, Salter kitchen scale; Williams-Sonoma, Hemsmak limited edition black labels on jars; Ikea, tea towels; Ikea.
PSST... SHARE THIS:
Facebook Twitter Email

31 comments

  1. Sequoia Capital India Singh

    I do agree with all of the ideas you’ve offered for your post.

    They’re really convincing and can definitely work.
    Nonetheless, the posts are very short for beginners.
    May just you please extend them a little from
    subsequent time? Thanks for the post.

  2. Sequoia Capital India Singh

    Howdy would you mind letting me know which
    web host you’re utilizing? I’ve loaded your blog in 3 different
    browsers and I must say this blog loads a lot quicker then most.
    Can you recommend a good internet hosting provider at a honest price?
    Thanks, I appreciate it!

  3. MacFarlane Group Mark Curry

    Please let me know if you’re looking for a author for your weblog.

    You have some really good posts and I believe I would be
    a good asset. If you ever want to take some of the load off, I’d really like to write
    some material for your blog in exchange for a
    link back to mine. Please blast me an e-mail if interested.
    Thank you!

  4. sfdsf

    Thanks for a marvelous posting! I really enjoyed reading it, you may be a great author.
    I will make sure to bookmark your blog and will often come
    back someday. I want to encourage you to definitely continue your
    great posts, have a nice holiday weekend!

  5. Mark Curry Macfarlane Group

    Howdy! I know this is kinda off topic however , I’d figured I’d ask.
    Would you be interested in exchanging links or maybe guest writing a blog article or vice-versa?
    My blog addresses a lot of the same topics as yours and I feel we could greatly benefit from each other.
    If you might be interested feel free to send me an e-mail.
    I look forward to hearing from you! Great blog by the way!

  6. Sequoia Capital India Shailendra Singh

    Undeniably believe that which you stated. Your favorite reason appeared to be on the web
    the simplest thing to be aware of. I say to you, I definitely get annoyed while people consider worries that they just
    do not know about. You managed to hit the nail upon the
    top and also defined out the whole thing without
    having side-effects , people could take a signal. Will likely
    be back to get more. Thanks

  7. Macfarlane Group Curry

    Woah! I’m really digging the template/theme of this website.

    It’s simple, yet effective. A lot of times it’s very
    difficult to get that “perfect balance” between superb usability and visual appeal.
    I must say that you’ve done a excellent job with this.
    Also, the blog loads very fast for me on Internet explorer.
    Superb Blog!

  8. Rowena

    Valuable information. Fortunate me I found your website unintentionally, and I’m surprised why this coincidence didn’t
    happened earlier! I bookmarked it.

  9. home health care jobs in florida

    You are so awesome! I don’t think I’ve read through a single thing like this before.
    So nice to find someone with original thoughts on this subject.

    Seriously.. thank you for starting this up.
    This web site is one thing that’s needed on the web, someone
    with a little originality!

  10. Liza

    Howdy very cool site!! Guy .. Beautiful .. Superb
    .. I’ll bookmark your web site and take the feeds additionally…I am satisfied to search out a lot of useful information right here within the post, we need develop more
    strategies in this regard, thanks for sharing.

  11. entering group chat

    My spouse and I stumbled over here different website and thought I should check things out.
    I like what I see so now i’m following you.
    Look forward to looking at your web page for a second time.

  12. entering private chat

    Just want to say your article is as astounding. The clearness on your post is just excellent and i can suppose you’re an expert in this subject.
    Well along with your permission let me to grasp your
    feed to stay updated with coming near near post.

    Thank you 1,000,000 and please keep up the rewarding
    work.

  13. website upgrades

    Great items from you, man. I’ve consider your stuff
    previous to and you’re just extremely fantastic.
    I actually like what you’ve acquired here, certainly like what you’re saying and the best
    way by which you say it. You make it entertaining and you still
    take care of to keep it sensible. I cant wait to learn far more
    from you. That is actually a great web site.

  14. Amado

    Greetings from Colorado! I’m bored at work so I decided to browse your
    blog on my iphone during lunch break. I enjoy the knowledge you provide here and can’t wait to
    take a look when I get home. I’m shocked at how fast your blog loaded on my mobile ..
    I’m not even using WIFI, just 3G .. Anyhow, great blog!

  15. the wand hair curler

    Awesome site you have here but I was wanting to know if
    you knew of any forums that cover the same topics discussed here?
    I’d really love to be a part of group where I can get opinions from other knowledgeable people
    that share the same interest. If you have any recommendations,
    please let me know. Bless you!

  16. Nicolas

    My spouse and I stumbled over here coming from a different
    website and thought I might as well check things out.
    I like what I see so now i am following you. Look forward to
    going over your web page for a second time.

  17. Mohamed

    Today, while I was at work, my cousin stole my apple ipad and tested to see if
    it can survive a 40 foot drop, just so she can be a youtube sensation.
    My apple ipad is now destroyed and she has 83 views. I know this is entirely off
    topic but I had to share it with someone!

  18. Basil

    I need to to thank you for this excellent read!! I absolutely loved every little bit of it.
    I have you bookmarked to check out new things you post…