Fresh homemade salsa is a great way to use fresh tomatoes and jalapeño peppers from the garden. This salsa uses fresh ingredients and makes a large batch for canning so you can enjoy salsa for weeks.
Salsa is great with tortilla chips, tacos or fajitas. The freshness of the tomatoes paired with fresh cilantro and lime add great flavour to any Tex-Mex dish but our favourite way to enjoy this homemade salsa is as a topping for salad.
Ingredients List For Salsa
There are eight ingredients for this recipe:
- Tomatoes.
- Jalapeno peppers.
- White onion.
- Limes.
- Fresh cilantro.
- Garlic.
- Salt.
- Pepper.
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Fresh Ingredients in Homemade Salsa
We like to harvest tomatoes, jalapenos and cilantro from our garden to make salsa. The fresher the better for making this salsa. When we don’t have enough tomatoes to make this, we head to my local farmer’s market to pick up a basket. Our local farmer’s market is where we buy the white onions and garlic for this recipe as well.
When it comes to the jalapenos in this recipe, they can be substituted with any hot peppers you have on hand. You can use a hotter pepper if you like. You can use banana peppers or Anaheim peppers for a milder taste.
For the lime juice, we use regular-sized limes for juicing. Fresh limes taste better than the bottled variety.
For an alternative version of salsa, check out our Easy Tomatillo Salsa.
Serving Ideas For Homemade Salsa
Although the most popular way to serve salsa is with tortilla chips, there are many other ways to enjoy salsa.
With fresh veggies- our kids love to use celery, carrot sticks, cucumber slices and sliced peppers.
Topping chicken- adding fresh salsa to a grilled chicken breast is a great way to add flavour to a meal
And of course, salsa is perfect for tacos, fajitas, burritos, nachos and just about every Tex-Mex dish.
Storing Homemade Salsa
Since this salsa is made for canning, the jars of salsa can be kept in a cool, dry place like a cupboard or cold storage.
Once opened the salsa will need to be stored in the fridge and consumed within 1 week.
For a step-by-step guide to canning, check out Bernardin’s website.
Have you made this recipe? We would love to hear from you. Leave a comment below letting us know how you serve salsa and if you used jalapeno peppers or something hotter.
Homemade Salsa
Equipment
- Canning pot and equipment
- mason jars, sterilized
Ingredients
- 12 medium tomatoes, diced
- 2 jalapeno, seeded and diced
- 1 cup chopped cilantro
- 2 lime, juice and zest
- 3 garlic clove, minced
- 1 large white onion, chopped
- 2 tbsp salt
- 2 tsp fresh ground black pepper
Instructions
- Sterilize mason jars in boiling water, leaving the jars in the hot water until ready to fill.
- In a large bowl, mix all ingredients together.
- Divide mixture evenly into sterilized mason jars leaving ½ inch space at the top.
- Run a knife along the inside of the jar to remove any air bubbles.
- Wipe down jars to remove any salsa that may have spilled on the edges and jars.
- Place lids and rings on jars.
- Bring pot of water back to a boil.
- Carefully place the capped jars of salsa in the boiling water and process for 10 minutes.
- Turn off the heat and let sit for 5 minutes before removing the jars.
- Place the jars on a towel and let sit at room temperature for 12-24 hours.
- After cooling, press down on the middle of the lids, if they don't pop or bend, they are properly sealed.
- Any jars that pop when pressed should be stored in the fridge and used within 2 weeks.
Notes
