This easy homemade Salsa Recipe is made with loads of fresh tomatoes and peppers, and can be made as mild or as spicy as you like it! A few tricks make this recipe easier than the rest.
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Summer is here and your garden is bursting with fresh, juicy tomatoes!
Or maybe it’s not. (Anyone else around here with a black thumb??)
This homemade salsa recipe is so easy to make, you’re going to want to find yourself some tomatoes and make it anyway.
We’re skipping the hard parts (peeling those darn tomatoes — who’s got time for that?), throwing everybody in the pot and letting it simmer.
I snagged this salsa recipe from a woman from our church ten years ago.
TEN YEARS.
And I have no idea how long she’s been making it before I nagged her for the recipe, but you know it’s a keeper.
Go raid your garden, your mother-in-law’s garden or pick some tomatoes and peppers up at the grocery store, because once you go the homemade salsa route you’ll never go back.
I mean, it’s going to take your Friday night chips-and-salsa dinner to the next level 😉
How to make salsa:
I’m not kidding you when I say this salsa recipe is easy to make. There’s no peeling tomatoes or any of that nonsense, the hardest part (and I’ll be honest, it will take some time) is just chopped the tomatoes and the rest of your vegetables.
- Chop chop. Tomatoes, peppers, onions, garlic (or pull an Ashley and buy the jar of minced garlic).
- Let it simmer about an hour. If you see any tomato skin floaties, grab your tongs and pull them out.
- Stir in the sugar, tomato paste, and vinegar. Bring it to a simmer.
- Put in jars and refrigerate or share!
Variations on this homemade salsa recipe:
- It’s pretty easy to adjust the flavor of this salsa to your tastes — feel free to add a little more sugar or a little more spice (adjust the cayenne at the end if you find you want it hotter) after you give it a taste test when everything’s been added.
- It occurred to me as I was making this salsa recipe that there is no cilantro in it, as there is in many traditional salsa recipes. I do not like cilantro, so that’s probably why it didn’t occur to me, but if you do, feel free to just throw some in here.
- There is also no jalapeno in this homemade salsa, though there is a mild but punchy amount of spice, thanks to cayenne. The cayenne makes it so easy to customize the spice level to your tastes because you can add in more at the end of the cook time. If you prefer to dice up some jalapeno at the beginning with the peppers? Go for it! I just can’t advise on how much to add.
- This salsa recipe is naturally gluten and dairy free.
Canning salsa: what do I need to know?
This is one of those recipes you’ll never part with once you’ve got it, and also one that I don’t know the original origin.
Because I don’t know the origin, and I don’t know the pH level of this salsa, I can’t recommend that you can it for liability reasons. I simply cannot say for sure.
I will say that I myself have used the water bath method and canned this salsa, and kept it for up to a year.
But there are serious risks with canning and storing something that is not meant to be canned and there are too many factors for me to consider as I am not a canning expert.
And I would definitely be wary of any canned salsa recipes where you don’t trust the origin 100%.
Thankfully, this salsa will last up to a couple weeks in the fridge, so I think you’d be missing out if you didn’t give it a go! It’s a summer staple around here, and I’m sure it will be in your home too 🙂
Love salsa? Try this Corn Salsa or this Mango Salsa next!
Tools needed to make this homemade salsa recipe:
These are affiliate links — which means I make a few cents if you make a purchase.
- A great big pot — so you can make as much as you want and have some to share!
- Some great sharp knives — for chopped through those tomato skins!
Homemade Salsa Recipe
written by Ashley Fehr
Ingredients
- 8 large tomatoes (4.5-5lbs, 2 kg)
- 3 green bell peppers chopped
- 2 onions chopped
- 4 teaspoons minced garlic
- 1 1/2 tablespoons pickling salt
- 1 teaspoon cayenne pepper
- 156 ml tomato paste (1 small can)
- 1/4 cup white vinegar
- 2 tablespoons granulated sugar
Instructions
- Slice tomatoes and squeeze out the watery juices. Discard juices and dice tomatoes. Add to a large stock pot.
- Add peppers, onions, garlic and salt to the pot and bring to a simmer. Cover, leaving the lid open about ½ an inch for steam to escape.
- Simmer for 1 hour, stirring occasionally.
- Stir in tomato paste, vinegar, and sugar and bring back up to a simmer.
- Cook for 5-10 minutes until slightly thickened. Let cool to room temperature and store in the refrigerator.
Notes
Nutrition Information
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Joy Hardy says
Hello Ashley
I have Roma tomatoes that were frozen whole with skin on. I was thinking of thawing them and squeezing out the juice. Do you think this would work for this recipe?
Ashley Fehr says
Yes I think that would work! You may need to cook it down a little more so that the excess moisture evaporates.
Joy says
Thanks Ashley
Sharon Booth says
Best salsa recipe ever!!!
The Recipe Rebel says
Hi Sharon! So glad you enjoyed the recipe! Thank you for this kind review!
Donna F. says
How long can you keep in fridge until no good? Can it be frozen?
The Recipe Rebel says
Hi Donna! You should be able to freeze this. It will last to up to a couple of weeks. Enjoy!
Joy Hardy says
Hi Ashley. I have never commented twice on a recipe. I have made this many times and given it to friends. Always a hit!!!!!
I do peel the tomatoes now. I score the end of them before pouring boiling water over them, works great.
If you are reading this review, you have to make this salsa, THE BEST!!!!!
Ashley Fehr says
Thanks Joy! I’m so glad you like it!
Rayna says
When you cut up the tomatoes you say squeeze out the juice do you not put the juice into to pan?
Ashley Fehr says
I don’t add the juices to the pan as it makes the salsa thin
Joy Hardy says
So delicious. I added 1/3 of a jalapeno pepper finely chopped. A little too much heat so added a little more sugar. I made a half batch and now regret not making the full batch. Very very good
Ashley Fehr says
Thanks Joy!
Tia says
Is this freezable, do you think?
Ashley Fehr says
I think it would work fine!
Toni | Boulder Locavore says
Homemade is really hard to beat!
Ashley Fehr says
Right?! It’s the best way!
Jenny Skrenes says
Anyone know why pickling salt is indicated and if the results would suffer from table salt or kosher salt?
Davee Vang says
This article should help explain?
https://www.cooksillustrated.com/how_tos/6389-pickling-salt
Dorothy Reinhold says
Fresh garden tomatoes are going to make this salsa amazing! It won’t stay around long at my house!
Ashley Fehr says
It never lasts long here either!
Sara Welch says
What a perfect blend of spicy and sweet! Love chips and salsa for a mid afternoon snack and this hit the spot!
Ashley Fehr says
Thanks Sara!
Kristyn says
Homemade salsa is the best!! I love that it’s ingredients that I always have on hand!
Ashley Fehr says
Yes! And so easy to make!
Valentina says
We love salsa, finding this homemade salsa recipe was such a great thing! Thank you so much!
Ashley Fehr says
Thanks Valentina!
Glenda says
What kind of peppers are the “green” peppers. You say they aren’t Jalapenos but are they bell peppers or something else?
Ashley Fehr says
yes, bell peppers
Kara says
We loved that this was thicker than some salsas, great idea to add the tomato paste!
Ashley Fehr says
We love ours thick and chunky!
Suzy says
This salsa is super simple but taste so good! Love it!
Ashley Fehr says
Thanks Suzy!