You may think your favorite salsa you eat every Sunday before the big game, or as an appetizer with the family is the best quality salsa you’ve ever had right? Well have you ever thought about how good
your own homemade salsa would be? No store bought salsa in the world can beat your own homemade, fresh made with love salsa. Not only can you make better quality homemade salsa, but you can quadruple the quantity of salsa you have, for half the price. And if you are really adventurous, you can make it nearly free, with all of your ingredients growing right in your own garden.
This recipe is just a baseline you can throw together in just a few minutes. Take this simple recipe and experiment by adding your own mix of ingredients. Obviously, double or even triple the batch recipe to make more salsa, or make adjustments to some of the ingredients to make it spicier or sweeter. I’ve experimented with everything from soy sauce, butter, BBQ sauce, ranch, corn, apples, caramelized onions, and smoked bacon, the options are endless. Salsa is great for adding whatever condiment or vegetable you have in your fridge that is about to go bad. You never know, you may come up with some life changing salsa blends.
Time: 10-15 minutes with blender
30 minutes chopping
Step 1: Buy Tomatoes, Onions, Jalapenos (or any pepper), bell peppers, garlic, cilantro, basil, mango, zucchini, hot sauce, spices, vinegar, salt, etc … the list is up to your imagination.
Step 2: Blend/Chop all your ingredients together. If you like your salsa more watery, just blend it a little longer. If you like your salsa more spicy, add more jalapenos. If you want it more sweet, add more mango’s, and so on.
Step 3: Serve your fresh made salsa or keep it all for yourself.
Step 4: If you plan on making enough salsa to save, you will need to add a few more ingredients to be able to can your salsa. Which is also,very easy.
You may think canning foods is an impossible task only reserved for your grandmother or the stay at home mom with the checkered apron on, but canning is a very simple and awesome way to preserve all your hard work. Whether you are the avid farmer who wants to save your yields from rotting, a dad looking for a fun project with the kids or a college student trying to save some cash, canning is for everyone. The only change in the recipe is to add canning salt and vinegar. This allows the food to be preserved properly. You can give your new salsa out as gifts to family and friends, trade with others for honey or other canned goods, or even sell your salsa at the local farmers market!
– 10 cups of tomatoes (20 tomatoes)
– 5 cups of bell onions (10 onions)
– 3 cups bell peppers (7)
– 2-3 cups Jalapenos (10-15)
– 2 bulbs of garlic
– 1 mango (optional)
– 1-2 table spoons of canning salt (if the salsa is too salty before you can it, it will be twice as salty after)
– 1 cup of cider vinegar
– add cilantro, basil, and hot sauce to your personal taste
Step 1: Once you have gotten your perfect small batch salsa recipe down, all you would need to do is multiply your recipe to fit about (12) 12 oz mason jars, also known as Ball Jars. You can easily pick them up at Wal-Mart or find them at garage sales (just make sure there are no chips or cracks). The jars and bands are reusable once you buy them, but you have to buy new lids after every use, which you can buy at Wal-Mart as well.
Step 2: Blend/Chop you massive salsa recipe together and pour into a large pot to start cooking on low heat for about 15 minutes, stirring occasionally.
Step 3: While your salsa is heating up, rinse out your jars with hot water or preheat them in the dishwasher by setting your machine to the rinse cycle. Preheating the jars before helps prevent the glass from cracking when you pour the boiling hot salsa into the jar.
Step 4: Once your salsa has come to a simmering boil, begin scooping salsa into the jars with a ladle, leaving room at the top (about 1/4-1/2 inch), but make sure the rim of the jar is clean in order to allow for a perfect seal. You may need to wipe down the jar after ladling in your salsa.
Step 5: Once you have poured the salsa into your jar and placed the lid on top, gently screw the band shut, but just hand tight. Place the jars into a pot of boiling water. Make sure the jars are completely submerged, and set your timer for 15 minutes.
Step 6: After 15 minutes remove the jars and place them to the side to cool and listen for the POP. The pop lets you know that the jar sealed correctly. I’ve had jars pop a minute after setting them down, and some others have taken over a day to seal. You can check the seal on the jar, if you press on the lid and it doesn’t pop up and down, then the jar is sealed. Don’t worry if one or two jars don’t seal, that just means you have some fresh salsa to eat right away.
Step 7: Store your salsa in a cool, dry and dark place. It’s recommend to eat homemade canned foods six months after canning, but I’ve had salsa last up to well over a year after I made it. Always smell the canned food before consuming, and if anything smells or taste weird just throw it out.
Remember all these recipes are just a base line. Experiment with new ingredients and make your own unique homemade salsa.