Homemade Salsa Recipe (With Full Details)
Ingredients:
- 10 cups diced tomatoes (fresh or canned)
- If using fresh tomatoes, it’s best to use ripe, firm tomatoes like Roma or plum tomatoes. You can also blanch and peel them first to remove skins for a smoother texture.
- 4 cups chopped bell peppers (any color)
- A mix of red, yellow, and green bell peppers gives the salsa a nice variety of colors and flavors.
- 5 cups onion (diced)
- Yellow onions are commonly used for salsa, but you can experiment with red or white onions for a different flavor profile.
- 2 cups green chili peppers (seeds removed, chopped)
- Green chilies add a mild heat and tang. You can use Anaheim or poblano peppers for a slightly smokier taste.
- 1 cup jalapeños (optional, chopped)
- For an extra kick, leave the seeds in the jalapeños, or if you prefer mild salsa, remove the seeds.
- 3 garlic cloves (minced)
- Fresh garlic adds a nice sharpness. If you prefer milder garlic flavor, roast the garlic first before mincing it.
- 3 teaspoons salt
- This will help bring out the flavors in your salsa. You can adjust the amount based on personal preference.
- 1 teaspoon cumin
- A key spice that adds an earthy, slightly smoky flavor. Adjust for more depth or less intensity based on your taste.
- 3 tablespoons cilantro (chopped)
- Fresh cilantro gives the salsa a bright, herbal note. If you’re not a fan of cilantro, you can omit it or use parsley as a substitute.
- 1 1/4 cups white vinegar
- White vinegar balances the acidity of the tomatoes and adds a bit of tang to the salsa. You can substitute with apple cider vinegar for a slightly different flavor.
- 1 (8 oz) can tomato paste
- Tomato paste thickens the salsa and gives it a rich, concentrated tomato flavor.
Step-by-Step Instructions:
1. Prepare the Vegetables:
- Tomatoes: If using fresh tomatoes, blanch them by boiling them for 30 seconds, then transferring them to an ice bath to peel the skins off. Once peeled, chop the tomatoes into small pieces. For canned tomatoes, drain any excess liquid to avoid watery salsa.
- Bell Peppers & Green Chilies: Wash, deseed, and chop the peppers into small pieces. The green chilies should be chopped similarly to the bell peppers, but keep the seeds in or out depending on your desired spice level.
- Jalapeños: If using, slice the jalapeños in half and remove the seeds for less heat, or leave them in for a spicier salsa.
- Onions: Dice the onions into small, uniform pieces to ensure even cooking and flavor distribution in the salsa.
- Garlic: Mince the garlic finely, or use a garlic press for a smoother texture.
- Cilantro: Roughly chop the cilantro, ensuring it’s not too finely minced, as you want the herb to stand out.
2. Cook the Salsa:
- In a large stock pot or Dutch oven, combine all of the diced and chopped vegetables: tomatoes, bell peppers, onions, green chilies, and jalapeños.
- Add in the minced garlic along with salt, cumin, and cilantro. Pour in the white vinegar to help create a base of tanginess and preserve the salsa as it cooks.
- Stir the ingredients together to evenly distribute the spices and seasonings.
3. Bring to a Boil and Simmer:
- Turn the heat to medium-high and bring the mixture to a boil.
- Once boiling, reduce the heat to medium-low to allow the salsa to simmer. Let it simmer for 15 minutes, stirring occasionally to prevent the vegetables from sticking to the bottom of the pot.
- As the salsa simmers, the vegetables will soften, and their flavors will meld together.
4. Add Tomato Paste:
- Once the salsa has simmered, add the tomato paste and stir until it’s fully incorporated. The tomato paste will help thicken the salsa and enhance the tomato flavor. Continue to simmer the salsa for an additional 5 minutes.
5. Taste and Adjust Seasoning:
- At this stage, taste the salsa and adjust the seasoning. If you want it spicier, you can add more jalapeños or green chilies. If it’s too tart, a small pinch of sugar can balance it out. You can also adjust salt and cumin if needed.
6. Can the Salsa:
- Sterilize your canning jars by placing them in boiling water for 10 minutes or running them through the dishwasher on a high-heat cycle.
- Ladle the hot salsa into the sterilized jars, leaving about 1/2 inch of headspace at the top of each jar to allow for expansion during processing.
- Wipe the rims of the jars clean with a damp cloth to ensure a good seal.
7. Water Bath Canning:
- Fill a large canning pot with enough water to submerge the jars by at least an inch. Bring the water to a boil.
- Using jar tongs, lower the jars into the boiling water. Ensure the jars are fully submerged.
- Process the jars in the boiling water for 15 minutes to ensure the salsa is sealed and safe for storage.
- After 15 minutes, carefully remove the jars from the water bath and set them on a towel-lined surface to cool.
8. Check Seals and Store:
- After the jars have cooled to room temperature, check that the lids have sealed by pressing down in the center of each lid. If the lid pops back, the jar hasn’t sealed properly, and you should refrigerate and consume it soon.
- Store sealed jars in a cool, dark place for up to 1 year. Once opened, keep the salsa refrigerated and consume within 2-3 weeks.
Additional Tips:
- Customize the Heat: The heat level in salsa can vary widely based on the type and amount of peppers used. Adjust the number of jalapeños or green chilies to your liking, or replace them entirely with milder peppers for a less spicy salsa.
- Texture: For a chunkier salsa, reduce the cooking time or pulse the salsa lightly in a blender or food processor to achieve your desired consistency.
- Storage: Make sure to let the salsa cool completely before storing it in jars to prevent condensation, which could lead to spoilage.
- Serving Ideas: This salsa is great with chips, as a topping for tacos, burritos, or grilled meats, or even stirred into soups for extra flavor.
This salsa will not only be a hit at your next gathering but will also provide the satisfaction of homemade goodness and the flexibility to adjust flavors according to your tastes! Enjoy!