Jalapeno Salsa

My and I decided to pool our (garden) resources the other day…

What do you do with that many tomatoes and peppers?!
Well you make salsa of course!
We had a little “canning” party and made several pints of salsa and pickled jalapenos.  It was quite a task, but I’m so glad we did it!  I’ve never made salsa before, and we had so many jalapenos, that we went with a recipe from a trusted fellow blogger.  
We made from . (A Ball Book of Canning Recipe)
Ingredients – 
3 cups chopped peeled cored tomatoes
3 cups chopped jalapeno peppers  *We used 2 cups jalapenos and 1 cup assorted peppers (bell, banana, hot banana)
1 cup chopped onion
6 cloves garlic, minced *We used 3 cloves (they were huge!)
2 tablespoons minced cilantro *We doubled this
2 teaspoons dried oregano
1 1/2 teaspoons salt
1/2 teaspoon cumin
1 cup cider vinegar
Combine all ingredients in large sauce pot.
Bring mixture to a boil.
Reduce heat.
Simmer for 10 minutes.
Ladle hot salsa into hot, sterilized jars, leaving 1/4-inch head space.
Adjust 2-piece caps.
Process for 15 minutes in boiling-water canner.
This is pretty simple once you get all your ingredients washed, cut/chopped/diced, etc.  (that part takes a while)  The easiest way to peel the tomatoes is to blanch them in boiling water (not long, maybe a minute?) and as soon as the peeling starts to peel away (make a little slit in the side of your tomato to make this easy to spot) then remove them from boiling water and place in a bowl of ice water.  You want to stop the cooking process so you don’t end up with tomato sauce.  The peeling will then peel right away.  
We threw all of our ingredients (separately) in the food processor.  Rough chop for the tomatoes, finer chop for the onion and peppers.  We were going for a ‘restaurant style’ salsa consistency.  The only thing we didn’t do is remove the seeds from the jalapenos.  Yeah, this stuff is H-O-T!!  But delicious.  However, next year, will be removing at least half the seeds. We also doubled the recipe and got 6 pints out of it.  
With the second batch, instead of adding vinegar, we added 3 T. of lime juice to each jar and then proceeded as written.  You can definitely taste the lime juice, but I love lime, so I like it.  I haven’t opened the other jars with vinegar yet, so I’m curious to see the difference.  
I’ve also used the same recipe to make fresh salsa…I doubled the cilantro, used lime juice, and didn’t cook it. I also used only the bell peppers and hot banana peppers that I had on hand.  It is delicious too, but not quite hot enough, so I’ve been mixing the fresh with the spicy hot canned!
It was a fun little project to do with my baby sis, and a great way to use our garden veggies.  I’ll share the pickled jalapenos later in the week!

One year ago on Mo’BettaNo Bake Oreo Cheesecake (made by my daughter from her Sandra Lee kid’s cookbook!)

I’m linking this recipe up with , , Mouthwatering Monday @ , , Just Something I Whipped Up @ at It’s a Blog Party, at All the Small Stuff,  , @ 33 Shades of Green, @ For The Love Of Blogs,, , ,  , , for Fat Camp Fridays, , , , , , for Savory Sunday 
Also linking up at Canning Week!  and , , blog

18 thoughts on “Jalapeno Salsa

  1. This recipe looks great. I am looking for a really good homemade salsa recipe so I'll have to try this. I just found your blog through creative party bloggers hop and just became a follower. Thanks!
    I blog at

  2. Pickled jalapenos sound delicous!

    We had lots of tomatoes and I ended up drying some in the food dehydrator to make my own sun dried tomatoes. I used them in some tuna salad tonight and they were really good.

  3. Definitely the PERFECT thing to do with all that produce! Salsa is so useful to have around. You can eat it with chips, on grilled cheese, straight out of the jar….

  4. I love salsa this time of year with fresh tomatoes & peppers from the garden. Hope you will link this up to canning week linky party later this month.

  5. Looks delicious, no how spicy is it? I have some really hott peppers this year and tons of them, so I am looking for a way to use them! This just might fit the bill.

  6. I love homemade salsa! My husband likes it hot and i like it mild, so I have to make 2 different batches. Thanks for sharing your recipe with the Hearth and Soul Hop.

  7. Your kitchen looks about like mine right now with all the veggies lined up just waiting their turn to go into the jar. Your salsa recipe looks great and will be even better for all those chips and mexican dishes. Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday!
    See you soon,
    Miz Helen

  8. What a wonderfully abundant harvest – and that Jalepeno Salsa is such a great thing to make with it! I love salsa and this recipe sounds extra delicious – lots of lovely veggies, but lots of lovely spice too! Thank you for sharing the recipe with the Hearth and Soul Blog Hop!

  9. THANK YOU so much for sharing your recipe with me at Cast Party Wednesday. I'd like to invite you back this week.
    I hope to see you again!

  10. I'm so sorry I forgot to tell you I featured you yesterday! I'll put it on FB now. Can't wait to make this my self!
    Wanda Ann Memories by the Mile

  11. This recipe sounds delicious, and I can't wait to try it! If you want to reduce the amount of heat in your next batch, make sure you remove the pith, not the seeds. Seeds in hot peppers actually don't contain any capsaicin. I mean, you could still remove the seeds if you just don't want them, but it won't affect how spicy your salsa is. Source:

  12. I have a question for you and / or anyone else that has canned Salsa. I have a great recipe that I use, I make it almost weekly. The problem I see with canning Salsa is that the flavor of the Salsa is great when you can it. Then when you open up the salsa it is so hot that you no longer taste the flavor. I do not eat salsa because of the 'HOT'. I make and eat it because of the great flavor of the salsa. So when I open it and it is so hot you can no longer taste the individual flavors then to me the salsa is ruined. Don't get me wrong, I like hot salsa. But not to the point where all the other flavors are gone.

    Has anyone canned this recipe and let it set for a while (months) and then opened it? How was it? Does anyone have any suggestions to take care of this problem? The one I came up with was not to add the Jalapenos until you open the jar of Salsa then mix it together but don't know how that would affect the flavor.

    I am open to any suggestions that anyone might have. Thanks 🙂

  13. Hi Carl! I'm a novice at canning, but the experience I had with this recipes was that the batch my sister and I made in this post was very hot. We did not remove any seeds and see Rae's comment above regarding where the actual capsaicin actually lies in the pepper. When I followed the same recipe at a later date, I reduced the number of jalapenos and used more banana peppers/bell peppers (b/c that is what I had on hand) and it wasn't too hot, nor did it get noticeably hotter as it sat. (of course, it didn't last long, we ate it within a few months.) Heat tolerance differs dramatically from person to person…so it's hard to say what the perfect amount of hot peppers would be.

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