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Easy Homemade Salsa

Easy summer salsa for your favorite get together. Store yours and enjoy it in colder weather too.
Course Appetizer
Cuisine American, Mexican
Prep Time 30 minutes
Total Time 30 minutes
Servings 10 people
Calories 15kcal
Author Rachel Ballard

Ingredients

  • 1-2 pounds fresh jalapeno peppers (about 18-20 peppers but I only use about 5 personally)
  • 5 pounds tomatoes washed, peeled and cores removed (see below)
  • 1 pound onions peeled
  • 2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1/3 cup lemon juice

Instructions

  • Wash the peppers and tomatoes.
  • Bring a large pot of water to a boil and fill a second large pot or bowl with ice water.
  • Cut a small "X" in the bottom of each tomato.
  • Drop the tomatoes into the boiling water for about 30 seconds then transfer to the cold water.
  • Once cool enough to handle, remove the cores and peel off the skin.
  • Slice tomatoes in half and transfer to a large bowl.
  • Once the tomatoes are ready, transfer the tomatoes, onions and peppers to a large food processor (you may also do this in batches if your processor is small) and process to your favorite consistency.
  • Remember you can remove the seeds and ribs from the jalapenos before processing if you prefer less heat.
  • Transfer to a storage container and add the lemon juice, salt and pepper and mix well. Store overnight in the fridge for flavors to blend or go ahead and it heat it to boiling and transfer it to hot, clean canning jars. Add a hot lid and ring and turn upside down until cool. Store right side up in a cool dry place for one year.

Notes

This recipe makes several pints of salsa--usually about 7 or so. You can pressure can it for winter or pass it to friends to enjoy. 

Nutrition

Calories: 15kcal