Quick and Easy Homemade Classic Salsa

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In our house, salsa is always a must have. We probably go through a couple of jars a month, since it's one our favourite low-calorie, low-sugar condiments. So, it's a good thing I'm really good at growing tomatoes (arguably too good) and always end up with an overabundance at the end of the gardening season. We're only a family of four, so there is no way that we can eat 104 tomatoes before they end up spoiling, so making salsa has become a staple fall activity in our house. This classic salsa recipe is super easy and quick to make, and is a great way to use up your extra tomatoes and peppers! It's also really easy to adjust the spice level in this recipe, just by changing up the type of pepper used!

Why You'll Love this Homemade Salsa Recipe

• A great way to use up excess garden produce

• Uses limited ingredients, so no need to go to the specialty grocery stores for fancy peppers

• Quick and easy to make - no need to forfeit a whole afternoon for canning

• This simple recipe makes a great topping for tacos, burritos, eggs, nachos, and more! I recommend trying them on these Airfryer Chipotle Chicken Taquitos.

Ingredients:

1. Tomatoes - the kind doesn't matter so much but keep in mind you'll need to seed and core them so a meatier tomato is best.

2. Peppers - choose your variety based on how spicy you want this. I use a mix of jalapeno and Anaheim, two types I grow in my garden. But it also tastes great with a poblano if you're looking for something milder.

3. White or yellow onion

4. Garlic

5. Vinegar - apple or white, but I think white is a more neutral flavour that works better

6. Tomato paste

7. Salt

8. Spices: cumin, dried oregano, pepper, cayenne pepper (optional).

A freshly picked, plump beefsteak tomato used in this garden salsa.

Special Equipment

1. food processor or immersion blender

2. large stock pot

3. 5-6 pint jars

4. water canner

How to Make Homemade Salsa

1. Start by prepping the tomatoes. There are several ways this can be done, so feel free to choose the method that works best for you. The goal, however, is the remove as much as the liquid from the tomatoes as possible so that you have to spend less time boiling your salsa down.

   1. Core and peel your tomatoes with a paring knife. Dice them up and add to your stock pot.

   2. If you're using a food processor or immersion blender, there is no need to peel your tomatoes. Simply core and remove the seeds, pulse in the processor and add to your stock pot. I prefer to use an immersion blender. I cut the tomatoes in halves or quarters, squeeze out the seeds then throw in the stock pot to start boiling down. Once all my tomatoes are cooked through, use the immersion blender to blend the mixture down until your desired consistency is reached.

2. Chop up the onions and peppers, add them to the tomatoes. Remove as many or as little seeds from the peppers as you wish. The more seeds you leave in, the spicier your salsa will be.

3. Add in the remaining ingredients.

4. Cook the mixture down until it has thickened. While your mixture is cooking down, wash and sanitize your jars.

5. Once your mixture is cooked down, ladel into your jars and place in a water bath canner for 30 minutes, or for what your altitude adjustment states.

Tips for the Best Homemade Salsa

1. Use ripe, in-season produce for the best flavour.

2. If you prefer a smokier flavour, roast your produce (425 F for 30 minutes) before adding to the stock pot.

3. Allow to sit on the shelf for 2 weeks before opening to allow the flavours to brighten.

4. If you'd prefer to make a fresh salsa, skip the cooking and canning section. Simply chop up your produce, add your salt and spices and serve fresh (omit the vinegar and tomato paste).

There you have it—an easy homemade salsa recipe that’s fresh, flavorful, and ready in minutes! Whether you’re whipping up a quick snack with tortilla chips, adding it to tacos, or serving it at your next party, this healthy salsa recipe is guaranteed to be a hit. The best part? You can easily adjust the spice level and ingredients to make it your own. Give this fresh tomato salsa a try today and taste the difference from store-bought. Don’t forget to leave a comment below with your favorite salsa variation, and share this recipe with friends who love Mexican food.

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RECIPE