Best 4 Garden Fresh Salsa In A Jar Recipes

If you have a garden overflowing with fresh tomatoes, peppers, and herbs, preserving the flavors of summer in a jar of homemade salsa is a must. This versatile condiment can be enjoyed as an appetizer with tortilla chips, as a topping for tacos or burritos, or as a flavorful addition to your favorite Mexican recipes. Whether you like your salsa mild, medium, or hot, there are endless variations to explore, each with its own unique blend of flavors. In this article, we'll guide you through the process of creating the best garden-fresh salsa in a jar, ensuring that you have a delicious and zesty homemade condiment to enjoy all year round.

Let's cook with our recipes!

THE BEST CANNING SALSA

The Best Canning Salsa image

This is a great use for tomatoes from the garden and nothing tastes better than homemade. Enjoy!

Provided by cookingmama

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes

Time 1h30m

Yield 17

Number Of Ingredients 13

Ingredients

30 tomatoes, peeled and chopped
10 cups chopped onions
2 cups vinegar
2 (8 ounce) cans tomato paste
2 green bell peppers, chopped
2 red bell peppers, chopped
4 banana peppers, chopped
½ cup white sugar, or more to taste
10 cloves garlic, chopped
8 teaspoons pickling salt
2 teaspoons ground black pepper
½ bunch fresh cilantro, chopped
17 (1 pint) canning jars with lids and rings

Steps:

Combine tomatoes, onions, vinegar, tomato paste, green bell peppers, red bell peppers, banana peppers, sugar, garlic, pickling salt, and black pepper in a large stockpot; bring to a boil, reduce heat to medium-low, and simmer for 30 minutes. Mix cilantro into salsa.
Sterilize the jars and lids in boiling water for at least 5 minutes. Pack salsa into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 35 minutes.
Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Nutrition Facts : Calories 143.5 calories, Carbohydrate 32.8 g, Fat 0.9 g, Fiber 6.9 g, Protein 5.1 g, SaturatedFat 0.2 g, Sodium 1325.3 mg, Sugar 21.1 g

GARDEN SALSA

Garden Salsa image

This garden salsa recipe combines ripe ingredients and subtle seasonings to make a real summer treat. -Michelle Beran, Caflin, Kansas

Provided by Taste of Home

Categories Appetizers

Time 15m

Yield 5 cups.

Number Of Ingredients 13

Ingredients

6 medium tomatoes, finely chopped
3/4 cup finely chopped green pepper
1/2 cup finely chopped onion
1/2 cup thinly sliced green onions
6 garlic cloves, minced
2 teaspoons cider vinegar
2 teaspoons lemon juice
2 teaspoons olive oil
1 to 2 teaspoons minced jalapeno pepper
1 to 2 teaspoons ground cumin
1/2 teaspoon salt
1/4 to 1/2 teaspoon cayenne pepper
Tortilla chips

Steps:

In a large bowl, combine the tomatoes, green pepper, onions, garlic, vinegar, lemon juice, oil, jalapeno and seasonings. Cover and refrigerate until serving. Serve with chips.

Nutrition Facts : Calories 8 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 31mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges

AUNT CONNIE'S GARDEN FRESH SALSA (FOR CANNING)

Aunt Connie's Garden Fresh Salsa (For Canning) image

If you are looking for a restaurant style salsa for canning give this one a try. You can always start with a half batch to test it out. I use my food processor to chop everything up pretty fine (except the tomatoes)

Provided by fearlessinbroomfield

Categories Sauces

Time 4h

Yield 15 pint jars

Number Of Ingredients 11

Ingredients

4 quarts of peeled and drained tomatoes (I don't drain them because we like our salsa runny)
3 -4 cups chopped green bell peppers
3 -4 cups chopped yellow and red bell peppers
4 jalapenos, seeded and chopped (we don't seed ours or take the membranes out because that is where the kick is)
3 cups chopped white onions
4 garlic cloves, minced
2 (12 ounce) cans tomato paste
2 cups of store bought lemon juice (it must be store bought)
1 tablespoon canning salt or 1 tablespoon sea salt
1 tablespoon sugar
1 teaspoon black pepper

Steps:

Put all ingredients in a very large pot and simmer for 30 minutes. Meanwhile wash jars, lids and rings. Get your hot water bath pot going. Put the jars in the the hot water pot for 10 minutes prior to the salsa being done. In a small pan put the lids in water and warm them, but do not boil them. Take the jars out of the hot water and place the jars on the counter, fill with hot salsa, wipe rims, put lids on, rings on (just finger tip tight) and then hot water bath the jars for 20 minutes. Take out and set on towel and leave undisturbed for 24 hours. After 24 hours check that all the jars sealed. Take off rings wipe down jars and then put rings back on and store in a cool dry place until ready to enjoy. Should yield approx 10-15 pint jars. You should have a little left and you can put that in a bowl and eat it right away or just put it in the fridge and eat it in the next few days. If a jar does not seal just put it in the fridge and eat that one first.
Happy Salsa making!
Note: To peel the tomatoes drop them whole in boiling water let sit for 1 minute, transfer to bowl of ice water, core and peel. Also, if you don't like the consistency after you've cooked all ingredients for 30 minutes you can continue to cook and it will get thicker. Use your jalapenos to adjust the heat we added 6 this last batch we made and it was nice and hot.

Nutrition Facts : Calories 113.1, Fat 0.9, SaturatedFat 0.2, Sodium 839.8, Carbohydrate 26, Fiber 6.1, Sugar 15.8, Protein 4.8

GARDEN FRESH SALSA

Garden Fresh Salsa image

I love this salsa! The taste is all your choice; add more or less of spices, salt, and vegetables! I use pint size mason jars and water bathe the jars, so that I get fresh salsa through out the year!

Provided by LilSis

Categories Sauces

Time 3h

Yield 8 pints, 8 serving(s)

Number Of Ingredients 10

Ingredients

3 quarts tomatoes, chopped (about 14-15lbs of tomatoes, depending on size. Yes, this is a lot of tomatoes, but it will make abou)
9 garlic cloves, minced
1/3 cup lime juice
3 teaspoons pickling salt (more of less for taste)
2 teaspoons cumin (more of less for taste)
1 tablespoon oregano (optional, more of less for taste)
chili pepper (more of less for taste)
1/3 cup cilantro, snipped (more of less for taste)
1/3 cup jalapeno
3 large onions, once red, yellow, and white

Steps:

Prepare tomatoes. Boil in hot water 1-2 minutes, then dump into a cold water bath. Peel skins and chop up all tomatoes into bite size pieces. The liquid will cook down and so will the size of the pieces.
Start cooking tomatoes(not in stainless steel pot) let it come to a rolling boil, then reduce to a simmer.
With a measuring cup, take out any excess liquid from the tomatoes. I usually take out the liquid 4-5 times before starting to add any vegetables. I let it simmer for over an hour, so I can let all the juices cook out.
Once you have the consistency you want, add the vegetables. Start with diced garlic, cumin, salt, lime juice, oregano, and cayenne pepper. Let these seasonings cook in and try a few taste test to alter if needed.
Next, add cilantro, jalapenos, and 3 onions. Let the mixture cook for as long as you'd like. I usually let it sit and simmer again for another hour to let the jalapenos cook inches.
Prepare your water-bath. Let it come to a rolling boil. Wash out and rinse your jars. Then set them into the water-bath for 10 minutes, for sterilization!
Once jars are sterile, fill them with salsa, leaving 1/2in head space. Wipe rims, add lids and rings.
Place jars back into water bath and set timer for 15 minutes.

Nutrition Facts : Calories 82.2, Fat 0.8, SaturatedFat 0.1, Sodium 889.9, Carbohydrate 18.3, Fiber 4.5, Sugar 9.9, Protein 3.4

Tips:

Choose the right tomatoes: Use ripe, flavorful tomatoes for the best salsa. Roma tomatoes are a good option, as they are less watery and have a good flavor.
Roast your tomatoes: Roasting the tomatoes brings out their natural sweetness and flavor. You can roast them in the oven or on the grill.
Use fresh herbs: Fresh herbs, such as cilantro, basil, and oregano, add a lot of flavor to salsa. If you don't have fresh herbs on hand, you can use dried herbs, but they won't be as flavorful.
Don't over-process your salsa: Salsa should have a chunky texture. If you process it too much, it will become too smooth.
Adjust the heat level to your liking: If you like spicy salsa, add more jalapeños or chili peppers. If you prefer a milder salsa, remove the seeds from the jalapeños or chili peppers before adding them to the salsa.
Let your salsa rest before serving: This allows the flavors to meld together.

Conclusion:

Garden-fresh salsa is a delicious and versatile condiment that can be used in a variety of dishes. It's also a great way to use up fresh tomatoes from your garden. With a few simple ingredients and a little bit of time, you can make a delicious salsa that will be the perfect addition to your next meal.