Have I mentioned I’m married to a native Texan? Back in Texas, salsa is practically it’s own food group. And boy howdy, do we go through a lot of the stuff.
So when I learned how to can a few years ago, salsa was at the top of my priority list. We even added jalapenos to our garden plans just so we could make our own salsa!
Next, I searched and searched to find a salsa recipe with lime juice, which in our books is key to producing a sweeter result. This recipe is a winner!
I should point out that it’s not the thickest of salsas, but it’s delicious and works well for adding to recipes.
UPDATE 2017: After coming across this Garden Salsa recipe, I was curious about using tomato paste to thicken my Home Canned Salsa with Lime Juice. Good news: I did add 2-3 TB tomato paste to my canned salsa this year, and it worked really well! I’ve adjusted the recipe below to include optional tomato paste.
- 8 cups diced fresh tomatoes
- 1 cup jalapeno peppers, seeded and minced
- 1 large white onion, diced
- 6 cloves garlic, minced
- ½ cup chopped fresh cilantro
- 1 TB unrefined sea salt
- ¾ cup apple cider vinegar
- ¼ cup fresh lime juice (about 2 limes)
- Optional: 2-3 TB tomato paste (to thicken salsa)
- Combine all ingredients in a large pot.
- Bring to a boil over medium high heat.
- Reduce heat and simmer about 10 minutes.
- Optional: add 2-3 TB tomato paste to thicken. Stir well to combine.
- Pour hot salsa into hot canning jars, leaving ¼ inch head space and add lids.
- Process in boiling water for 15 minutes.
Note: I found this recipe several years ago on a site called “Salsa Garden” (www.salsagarden.com), which apparently no longer exists.
Kathleen Henderson is the yankee behind the homestead. Follow along as we grow real food and three boys while renovating a 20-acre farm in northern Virginia. Do you love homegrown food, Paleo-ish recipes, and natural living? You’re in good company! Let’s grow together…