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Fresh Salsa

Course Appetizer
Cuisine Mexican
Keyword Fresh Salsa Recipe, homemade salsa, jalapeno salsa, tomato salsa
Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Servings 20


  • 1/2 lb jalapeno peppers
  • 8 coarsely chopped  tomatoes
  • 3 c chopped seeded sweet banana peppers
  • 2 c chopped onions
  • 2 c cider vinegar
  • 1 c each  chopped sweet red and yellow peppers
  • 4 cloves  garlic minced
  • 1 can tomato paste
  • 2 tbsp granulated sugar
  • 1 tsp salt
  • 2 tsp paprika
  • 1 tsp dried oregano
  • 1/4 c chopped fresh coriander
  • 1 + tsp hot pepper sauce or minced hot peppers or some Hungarian hot peppers or cayenne peppers if you like spicy
  • Lets get chopping for Salsa


  • On a plastic cutting board cut jalapeno peppers, chop finely until you have one cup.  Some recipes call for you to dispose of the seeds but we leave them.  Place peppers in a canning pot
  • Mince the garlic, chop tomatoes, banana peppers,onions and red/yellow sweet peppers.  Add all to the saucepan.
  • add vinegar, tomato paste, sugar and all seasonings, except coriander
  • bring mixture to a boil
  • Reduce heat to medium low, simmer stirring occasionally for about an hour. To test thickness add one tbsp onto a plate, salsa should flow in one stream.  If salsa is ready add the coriander.
  • while salsa is simmering prepare the jars.  Fill the canner about 2/3's full with hot water and bring to boil.
  • Wash jars and bands
  • a few minutes before filling jars bring a pot of water to boiling and add lids. Boil for five minutes. Turn off heat but leave lids in water till ready to use.
  • just before canning you may find the salsa with excess liquid which needs to be drained off slightly.
  • Using a funnel fill each jar with Salsa. leave about 1/4 inch. Cover with lids and screw on bands firmly
  • place jars on rack and lower into canner and lower into water. Pour in enough simmering water to cover lids. Bring to rolling boil for 20 minutes. Turn off heat
  • lift lid on edge of canner. Using Jar lifter, transfer jars to a towel lined surface. Let cool completely. Check to make sure all jars are sealed properly. Store in cool dark place. Refrigerate after opening.


Serving: 20Servings