I’ve been making homemade salsa for quite a few years already. I used to make it into taco sauce (few more steps involved) because I didn’t like chunky things. Now, I have gotten lazier matured my palate, I don’t mind having the peppers & onions in chunks (although, it’s still in small chunks, thank goodness for a food processor).
My Mother-in-law gave me this recipe years ago, and although I’ve tried maybe one different recipe for salsa, I’ve never found the need to look for anything else. This one is simple, with few ingredients, but has great flavour. And now that the whole family eating it (kids included), I find that we go through it quite quickly.
The last few years I’ve started my tomatoes from seed. I prefer to use romas, but will use whatever I can get my hands on. This year my tomatoes ended up being diseased, and from all 24 plants, I have enough tomatoes to make only 2 batches of salsa. Better than none though! 🙂 Let me teach you How to Can Your Own Homemade Salsa.
- 16 cups tomatoes, peeled and chopped
- 4 jalepeno peppers (approximately, I used a hot pepper blend this year, as seen in the picture above, I also left the seeds in, for some extra heat)
- 2-3 green peppers, seeded & chopped
- 3 medium onions, chopped
- 6 tablespoons pickling salt
- 1 cup white vinegar
- 3 tablespoons cornstarch
- 1/4 cup cold water