Through some trial and error, as well as modifying several recipes to fit what we like, I finally came up with this recipe. It has become our favorite!
An American Homestead Salsa
Yield: makes 6 pint jars
8 cups tomatoes (peeled and chopped with juice removed)
2 cups onions (finely chopped)
2 cups sweet peppers (finely chopped)
1 cup chopped jalapeno peppers (more or less to your liking)
1 head of garlic (peeled and chopped)
1/4 cup chopped papalo leaves or 2 tsp. dried cilantro
2 tsp. cumin
2 tsp. black pepper
2 Tbs. salt
1/3 cup white vinegar
12 oz. tomato paste
Combine all ingredients in a large stockpot. Bring to a boil and simmer between 15 and 30 minutes. Depending on the amount of juice you still have in your tomatoes, this may take a shorter or longer time. You want the salsa to cook and some of the liquid to evaporate so that it is a good salsa consistency.
Using a ladle and canning funnel, pour the hot salsa into pint jars, leaving about 1 inch of head space. Wipe the rims of the jars and cover with new lids. Screw on the bands and tighten.
Process your jars in a pressure canner for 15 minutes at the appropriate pressure for your altitude.
I can my salsa in my All American Canner over a wood fire. You can watch my salsa making day here.
I love your website and videos. The salsa recipe looks great. But wanted to ask why you pressure can it? It only requires water bath canning for 15 or so minutes. Just curious. I know there is more than one way to skin a cat!
I just discovered the salsa recipe, but I have heard once you add more than tomatoes to a canning adventure, it has to be pressure canned. I think you have to be an expert to know the difference in a recipe that can and can’t be water bathed. I love salsa and am searching for a great recipe to understand the spices, and how to use a pressure canner. 🙂
Thanks for sharing your salsa making Jamie. I have been making salsa for years and give jars away for Christmas. My trick for thickening the salsa is to add my dehydrated tomatoes which I have ground into powder. It makes a lovely thick, rich salsa.
I have learned so much watching your videos. i have always collected homestead books but you all are my new roles models. and im 63 years old.
For everyone who is asking why Jaime is pressure canning her salsa:
In order to can salsa safely, you have to follow strict recipes and directions. That’s because salsa contains both acid vegetables (tomatoes) and non-acid vegetables (onions and peppers). The balance of acid has to be high enough for it to be safe to do waterbath canning. But if you can’t be bothered with all that and want to make salsa your own way, so that it tastes the way you like, then you can’t waterbath can the salsa. BUT when you pressure can, you don’t have to worry about acid levels or measure or any of that tedious stuff. When you pressure can your own custom mixtures, you can be safe by simply figuring out which vegetable in your mixture requires the longest processing time, and then use that time.
This past summer I had an abundance of tomatoes and jalapenos. I made your salsa, and my family…my husband and all 7children and their families. ..loved it! I will definitely put this on my favorite recipe list going forward. Thank you for clear directions and amounts. The smokey flavor is wonderful, and I adjusted the amount of jalapeno for mild, medium or hot. I appreciate you sharing this with us.
Helen, I want to make this salsa…My family likes salsa a more on the spicy side (Medium+ to Hot). How many jalapenos would you suggest?
Jaimie uses a cup of jalapenos. This is our recipe. https://anamericanhomestead.com/homemade-canned-salsa/
In an effort to keep home canning safe, I am bringing this peer-reviewed research article to your attention. Please contact me for additional assistance as we all share a passion for preserving and desire to help people learn the best practices for safety and success. http://www.foodprotection.org/files/food-protection-trends/sep-oct-19-savoie.pdf?fbclid=IwAR36t6hxbzSSLfr7YsO4sol6Wj3wF9GFdG3aHII19QvZRHvueT931-WSsNU