Homemade Tomato Salsa

Okay, I'm finally posting the recipe for the homemade salsa I made a few weeks ago. Jay and I both LOVED this. Perfect consistency, flavor, everything, just like the nice jarred stuff you get in the store only better. I didn't actually can this when I made it, I just put it in jars and then into the freezer. But I do plan on making another big batch of this in the near future and canning it.

I can't recommend it enough! Easy to make and healthy too.

Changing subjects slightly, Jay came home last night with more bags full of produce from that friend of his whose wife works at a u-pick farm. So with the tons of pickling cucumbers she gave us, among other things, I made some sweet freezer pickles and then I also canned (for the first time) dill pickles. I'll share that in my next post.

For now, here's the salsa recipe!

Tomato Salsa

• 8 cups tomatoes, peeled, chopped, and drained




• 2 1/2 cups chopped onions




• 1 1/2 cups chopped green bell pepper




• 1 cup minced jalapeno pepper (I used only 1/2 cup)




• 6 garlic cloves, minced




• 2 tsp cumin




• 1 tsp pepper




• 2 Tb canning salt




• 1/3 cup sugar




• 1/3 cup vinegar




• 1 (15-ounce can) tomato sauce




• 1 (12-ounce can) tomato paste

Add all ingredients to a large saucepan. Bring to a slow boil and cook for 10 minutes. Spoon into jars, seal, and process in a hot water bath for 10 minutes.