Recipe: Homemade Salsa

This recipe is brought to you by my dad, who grows all his own vegetables and makes tons of salsa every year. I am always the lucky recepient of a few jars, and it's so good. He makes it spicy, because that's the kind of family we are. He was kind enough to document the recipe process, so thanks dad, I can't wait to get my salsa!

4 gallons tomatoes (preferably 1/2 beefy boys and 1/2 roma)
1 lb. of jalapeños
2-3 large onions
3/4 c. salt
3/4 c. extra virgin olive oil
1/4 c. cilantro
1/4 c. lime juice

Blanch the tomatoes in boiling water for 45 seconds to 1 minute.

Immediately move them to an ice bath to stop the cooking process. Remove from the ice bath and the skins will peel off very easily.

Dice the tomatoes with a sharp knife and continue working in small batches until you have about 6 quarts of diced tomatoes. Drain any excess water before you continue.

Use a food processor to dice the jalapeños and onions. If you want a mild salsa cut the jalapeños down the center and scoop out the seeds and membranes before processing.

Pour in the salt, extra virgin olive oil, cilantro, and lime juice and combine.

That's it, you're ready to can.

This is a good, healthy recipe that you can enjoy all winter long with the right canning process!


  1. I just found your blog today, and I can say I am so excited to try out this recipe! Thank you so much for posting!!

  2. Why do you remove the skin. I've never seen this done except for when making sauce.

  3. The skin is removed when canning tomato products mainly for texture. When you leave the skin on, it can be chewy. Also, cooked tomato skins aren't as digestible or as nutritious as the rest of the fruit.
    It's really a matter of personal preference, so you can leave them on if you want.

  4. Could you freeze this? Also, you said 4 gallons of tomatoes, how did you measure those out?

  5. Yes, you can freeze salsa. My dad made this recipe, but I'm assuming he just put them in a 4-gallon bucket and measured them that way.

  6. My husband and I made this salsa the other day, and it is amazing!!! We will definitely be making more! It is actually really spicy even though we only used the seeds in one of the jalapenos...but we love it! :)

    By the way, it is way better then any store-bought salsa!!!

    Thanks so much for sharing!

  7. Do you water bath your salsa or pressure can it?

  8. I made this today and it was awesome. I did mine in a water bath for 15 minutes. I am a novice canner and this couldn't have been easier.

  9. I made this the other day but used my juicer with the blanking plate and it just grinds everything up real nice. I did not have to remove the tomato skins just sent them thru the juicer. Canned the mix and it was very good...... thank you for the recipe

  10. How long do you process them in a water bath?

    1. Salsa is typically processed for 15 minutes if you use half-pint or pint jars, or 20 minutes for quarts.

  11. Is that a 3/4 cup of salt? Doesn't it taste salty then? I am following the directions and mine is really salty... does this settle with the canning process?

  12. My husband and I have the same question as mentioned above. Is it really suppose to be 3/4 cup of salt? We also made the salsa and it is very salty????

  13. I am very curious about the salt amount on this also. I ave hard you are not supposed to WB things with oil. Is this safe to do?


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