Salsa is a summertime classic, accompanying chips, fish, tacos, veggies, and so much more. Whether you like it hot or mild, chunky or smooth, there is sure to be a salsa recipe you crave in the warm weather. Instead of reaching for a store-bought jar when your next craving hits, make your own version. In just a few easy steps, you can create fresh, homemade salsa that will not only taste amazing, but will last for months to come. Below is an easy recipe to try for zesty salsa.
If you’re looking for something without a kick, try this simple Fresh Salsa. For those hungry for a more creative twist on the tomato classic, tune into International Can-It-Forward Day on Saturday, August 1, when Liz Latham of Hoosier Homemade will demonstrate her recipe for spicy corn salsa!
- 5 Cups chopped cored peeled tomatoes
- 2 1/2 Cups chopped seeded green bell peppers
- 2 1/2 Cups chopped onions
- 1 1/4 Cup chopped seeded chile peppers, such as hot banana, Hungarian wax, serrano, or jalapeno
- 3/4 Cups cider vinegar
- 1 to 2 cloves garlic, finely chopped
- 1 Tablespoon salt
- 3 Ball sixteen-ounce pint or six eight-ounce half pint glass preserving jars with lids and band
PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
COMBINE tomatoes, green peppers, onions, chile peppers, vinegar, garlic, cilantro, salt, and hot pepper sauce, if using, in a large stainless steel saucepan. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and boil gently, stirring frequently, until slightly thickened, about 10 minutes.
LADLE hot salsa into hot jars, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot salsa. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
PROCESS both pint and half pint jars in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.