Perfectly Fresh

Whether you have an abundance of garden produce or you had a farmer’s market shopping spree, this garden salsa recipe is for you!

One day last year we had both. I found myself with WAY TOO MANY vegetables to eat without canning or giving them away. With Covid concerns, the obvious option was to head to the local farmer’s market and fill in the missing ingredients for some delicious salsa!

I had never canned before, but I had seen my mother can several times as a kid. Canning can be a bit overwhelming for a beginner, but I promise it is only the fear of the unknown! If I can do it perfectly on the first try, so can you! The key is the water bath–and remembering that the jars will not seal until they are cooled. Trust the recipe and taste the result before you can it to be sure you will be thrilled with the results. I promise, if you are not happy with the taste of the garden salsa when it goes in the jars, it will not magically become crave-able when you re-open it later on.

These are great for nachos, chip-dipping, tacos, enchiladas, tostadas, burritos, chimichangas, adding to queso, or as a flavor boost for tamales. Another dip that pairs well with the Garden Salsa recipe is Dad’s Guacamole recipe. Please check it out to kick up your food to the next level!

Jiffy’s Homemade Canning Salsa (Med. To Hot)

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This canning recipe is great for using up a lot of garden veggies! You can eat it throughout the year, or you can share it with friends and family!

Ingredients

• 9-10 cups of chopped, peeled tomatoes

Instructions

1. Dice whole onions, jalapenos, bell peppers, and all the tomatoes into a large bowl.
2. Blend the remainder of the ingredients into a different bowl and stir until the vinegar has mixed well with the tomato paste.
3. Add both mixtures into a large pot over medium heat and cook for 30 minutes. Use an emulsion blender to make it less chunky and give consistent flavor. 
4. Funnel into jars and close tight.
5. Give the jars a water bath in about 2-3 inches of water on the stovetop over medium heat for 15-20 min after they start to boil.
6. Carefully remove from the bath, and allow to cool to seal the jars.

Notes

Tip: Skin the tomatoes by marking with an X with a knife into the skin on the bottom of each and place in boiling water for 1-3 minutes. The skin should come off easily. Ice water after the boiling water will help, but not needed.

Optional: This recipe has a flavor that can hold its own without cilantro; however, if you love cilantro, you may certainly add it to taste.

Author: Jennifer Friesen

Hi, I'm Jiffy! I love to learn and share new things. I hope jiffytalking.com will become a friendly hub for people to share their interests and knowledge.