"Turn your sweet, summer bounty of tomatoes into this classic salsa." — Ball® Canning & Recipes
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tomatoes, diced, seeded, peeled, and cored
green onions, sliced
jalapeno peppers, diced
hot pepper sauce
Ball® or Kerr® Pint (16 oz) Jars with lids and bands*
This recipe is a very good one to use for those of us that like your salsa a little hotter than just a mild salsa! I would strongly recommend that you double the recipe to make it worth your while. It has a great taste to it!!
Wow! This recipe is way too tangy for my taste! Be sure you measure out the tomatoes AFTER you have cored, chopped de-seeded. I used the recipe off of the Ball website and it said "7 cups or approximately 15 medium tomatoes". I used 19 medium tomatoes and don't think I had enough....only made 3 pint jars of salsa for me.
It was watery because I forgot to seed it! However it tastes good. I just drain it before eating it.
I've made 2 batches of this recipe. My family loves it so this recipe will stay in my recipe files :)
I have made numerous batches of this recipe over the past 2 years and it always turns out awesome! I do it just as written, and have gotten rave reviews from everyone who has tried it. This will be one recipe that gets hand down the generations.
This recipe worked very well. I did simmer the salsa for longer than specified, and that kept it from being watery. (I like a thick salsa.) This recipe is flexible, too, so if you want it milder or spicier, just adjust the amount of hot sauce or jalapenos. It's really not a spicy salsa as the directions are written, but be aware that jalapenos can vary greatly in heat, so use your taste buds as a guide before you preserve it.
* Percent Daily Values are based on a 2,000 calorie diet.
Fresh Garden Salsa
Serving Size: 1/64 of a recipe
Servings Per Recipe: 64
Amount Per Serving
** Calories: 5
** Calories from Fat: < 1
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