There’s nothing quite like the taste of homemade salsa made from vegetables you grew yourself, and this recipe makes it easier than you might think to turn a basket of garden tomatoes into jars of salsa you’ll be proud to serve — or give away.
The real trick to a good homemade salsa recipe starts before you even get to the seasoning: it’s all about the prep work. In this video, I walk through the easiest way I’ve found to peel fresh tomatoes, using a quick boiling method that loosens the skins so they slip right off. It sounds like a small thing, but it makes a huge difference in the final texture of your salsa.
From there, it’s really just a matter of blending your vegetables to the consistency you like — chunky or smooth, it’s completely up to you — and getting everything seasoned just right before it goes into the canner. Whether you’ve got an abundance of tomatoes and peppers from your own backyard or you’re picking up produce at a farmers market, this method works beautifully either way.
Canning your own salsa means you’ll have a shelf-stable stash ready for chip nights, taco Tuesdays, or whenever unexpected company shows up. There’s something deeply satisfying about opening your own pantry and pulling out a jar you made with your own two hands.
Watch the video below to see the whole process, from boiling and peeling all the way through to sealing the jars!
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