With canning season underway, I wanted to share my best ever salsa recipe I learned from my mother in law, Jenn.
We planted a garden this past summer & Nathan started out the little sod pods in February. I had bought a 72 pack thinking we might only use 36 (because that’s still a TON) pods. Little did I know, Nathan had huge plans for our minuscule garden in the backyard. He started planting tomatoes, only tomatoes. 10 pods turned into 20 pods, which turned into 36 pods which eventually turned into 144 PODS WITH TOMATO PLANTS. WHAT THE ACTUAL HECK. They don’t seem like much until you need to replant them….and replant them again…..and replant them AGAIN.
Anyway, we ended up with a major stash of tomatoes which turned into delicious medium spice salsa.
Here are the ingredients you’ll need:
- 22 medium sized tomatoes
- 2 onions (white or red)
- 2 red peppers
- 2 green peppers
- 6 jalapeños (3 with seeds, 3 without)
- 4 cans of green chilies (Old El Paso – best brand)
- 3/4 cup brown sugar
- 3/4 cup vinegar
- 2 tsp paprika
- 2 tsp garlic powder
- 2 small cans of tomato paste
**I usually triple or quadruple this recipe. I find peeling the tomatoes the worst part by far, so I don’t want to be making this every week while Nathan guzzles this back like he needs it to survive…can you sense my unimpressed tone? lol I love that guy. But I can’t blame him, this salsa recipe is amazing.**
- Preheat oven to 350 Fahrenheit
- Boil tomatoes with skin on for 1.5 minutes then transfer to cold water. Peel skin off of tomatoes and cut out the stem & then dice tomatoes and put into pot.
- Mince all other veggies and ingredients and combine into same pot with tomatoes.
- Bring everything to a boil while stirring & then lower heat to med/low. Stir every 5-10 minutes as everything cooks for an hour.
- While this is cooking, put your glass jars upside down into a tray of 2” deep water with the lid and let them “cook” for an hour in the oven. This is sterilizing the jars. *I always use a new lid every time I can anything. They can be sold in separate packs.
- Once salsa is ready to jar, take jars out of oven and fill with salsa and immediately put lid and screw on. You’ll hear the lids start popping within the next 30 mins.
**side note- I always leave the tomato “guts” and add those into my salsa. It does make the salsa a bit runnier, so if you don’t want that, just gut the tomatoes before putting them into the pot**
Let me know how it goes for you!!