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Susquehanna Life

Cooking at Home - Garden Salsa

Aug 29, 2015 08:41AM ● By Erica Shames

This refreshing homemade salsa is infused with a delicious garden-ripe flavor. Conveniently versatile, the salsa can be served with a handful of tortilla or pita chips or simply added to your favorite Mexican dishes.


9 peeled and chopped tomatoes

2 cloves of crushed garlic

6 chopped green bell peppers

6 chopped chili or jalapeno peppers*

4 cups chopped onions

¼ cup salt (or to taste)

1 ½ cups vinegar

1 cup white sugar (optional)

6 ounces can tomato paste

8 ounces can tomato sauce

*For mild salsa use none of the seeds from the chili or jalapeno peppers; for medium salsa use some of the seeds; for hot salsa use all the seeds.


1.    Mix the tomatoes, garlic, peppers and onions together and allow the mixture to sit overnight. Drain well the next day to create a thick consistency.  

2.    Bring the vinegar and sugar, if using, to a boil; add the above mixture to it.

3.    Add the tomato paste and sauce to the mixture and stir for several minutes until vegetables have softened.

4.    Fill 5 to 6 sterilized, pint-sized jars with the salsa, seal and soak in a hot water bath for 35 minutes.

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