🌶️ Homemade Salsa
135 Jars of Yummy Goodness!
📌 In This Article
🌶️ The Salsa Story
"135 jars of salsa, it turned out very yummy. It's very simple but so yummy."
There's nothing quite like homemade salsa. Fresh, tangy, and packed with flavor, it's the perfect addition to any meal. And when you make a 135 jars of it? That's a whole lot of yum!
I decided to do a big batch of salsa — and I mean BIG. 135 jars of pure, homemade goodness. And let me tell you, it turned out very yummy. The best part? It's so simple but tastes absolutely amazing.
💬 The verdict: "135 jars of salsa, it turned out very yummy. It's very simple but so yummy."
🏆 135 Jars of Salsa!
THE BIG BATCH
135JARS OF SALSA
🏺Fresh Tomatoes
Lots of them!
Perfect Spice
Just the right kick
Very Yummy
Simple but amazing!
135 Jars = 135 Meals of Deliciousness!
💬 The accomplishment: "135 jars of salsa! That's enough to share with friends, family, and still have plenty for yourself!"
✨ What Is Homemade Salsa?
Homemade salsa is a fresh, flavorful condiment made from tomatoes, onions, peppers, and spices. Unlike store-bought versions, homemade salsa is packed with real ingredients and no preservatives.
It's perfect for:
- 🌮 Tacos & burritos – The perfect topping
- 🍿 Snacks – With tortilla chips
- 🍳 Breakfast – Eggs and salsa are a match made in heaven
- 🍗 Topping – For grilled chicken or fish
- 🎁 Gifts – Everyone loves homemade salsa!
💡 Pro tip: "Make a big batch. Trust me — 135 jars is a good start!"
📦 Ingredients
Simple, Fresh, Delicious
- 🍅 20 lbs tomatoes – Roma or paste tomatoes work best
- 🧅 5 large onions – Yellow or white
- 🌶️ 10 jalapeños – Or more for extra heat
- 🌿 6 bell peppers – Any color
- 🧄 10 cloves garlic – Minced
- 🧂 1/2 cup vinegar – White or apple cider
- 🍋 1/2 cup lemon juice – For acidity and safety
- 🧂 1/4 cup salt – To taste
- 🌿 1 tbsp cumin
- 🌿 1 tbsp oregano
- 🌿 2 tbsp cilantro – Optional
💡 Pro tip: "Use fresh, ripe tomatoes for the best flavor — the salsa is only as good as the ingredients!"
📝 Step-by-Step Instructions
Step 1 – Prepare Your Equipment
- Prepare your water bath canner, jars, and lids.
- Keep jars hot until ready to fill.
- You'll need lots of jars — 135 of them!
💡 Pro tip: "For 135 jars, you'll need a BIG pot and lots of counter space!"
Step 2 – Prep the Veggies
- Wash all vegetables thoroughly.
- Peel the tomatoes (blanch in boiling water, then ice bath).
- Chop tomatoes, onions, peppers, and garlic.
💡 Pro tip: "A food processor makes chopping veggies much faster!"
Step 3 – Cook the Salsa
- In a large, heavy-bottomed pot, combine all ingredients.
- Bring to a boil, then reduce heat and simmer for 10-15 minutes.
- Stir occasionally to prevent sticking.
⚠️ Important: "Use a VERY large pot — salsa expands as it cooks!"
Step 4 – Adjust Seasoning
- Taste and adjust salt, spices, and heat.
- Add more jalapeños for extra kick.
💡 Pro tip: "Remember, the flavors will develop more as the salsa sits in the jars!"
Step 5 – Fill the Jars
- Ladle hot salsa into hot jars.
- Leave 1/2 inch headspace.
- Remove air bubbles with a bubble remover.
- Wipe rims clean, add lids and rings.
⚠️ Important: "Wipe those rims clean! Any residue can prevent a good seal."
Step 6 – Process in Water Bath
- Process in a boiling water bath for 15 minutes for pints, 20 minutes for quarts.
- Adjust for altitude if necessary.
- Remove jars and cool on a dishtowel.
💡 Pro tip: "Listen for the 'pop' — that's 135 jars of happiness!"
Step 7 – Test and Enjoy
- Check seals after 24 hours.
- Open a jar and enjoy the fruits of your labor!
💡 Pro tip: "135 jars of salsa. That's 135 meals of deliciousness. Enjoy every single one!"
🥫 How to Store Your Salsa
- 🏠 Pantry: Up to 1 year in a cool, dark place
- 🧊 Refrigerator after opening: Use within 1 week
- 🎁 Great gift: Share the yum!
💡 Pro tip: "With 135 jars, you have plenty to share — and plenty to keep!"
💡 Pro Tips for the Perfect Salsa
- 🍅 Use Roma tomatoes: They're meaty with less water.
- 🌶️ Control your heat: Remove seeds for milder salsa.
- 🧅 Chop evenly: Uniform pieces cook evenly.
- 🧂 Don't undersalt: Salsa needs salt to bring out flavors.
- 🍋 Acid is essential: Lemon juice or vinegar is needed for safety.
- ⏱️ Don't overcook: Keep it fresh and chunky.
- 📦 Batch it: Make a BIG batch — it's worth it!
💡 Pro tip: "135 jars of salsa, it turned out very yummy. It's very simple but so yummy."
❓ Frequently Asked Questions
❓ How long does homemade salsa last?
Up to 1 year when properly canned and stored.
❓ Can I use any tomatoes?
Roma or paste tomatoes work best for canning.
❓ How can I make it spicier?
Add more jalapeños or include some habaneros.
❓ Can I reduce the vinegar?
No — acid is essential for safe canning.
❓ How many jars did you make?
135 jars! 🎉
❓ Is this recipe simple?
Yes! Very simple but so yummy.
❓ Can I double the recipe?
You can, but you'll need a VERY large pot!
❓ What's the best way to peel tomatoes?
Blanch in boiling water for 30 seconds, then ice bath.
❓ Can I use this salsa for gifts?
Absolutely! Everyone loves homemade salsa.
❓ Would you make 135 jars again?
YES! It's so worth it!
📄 Printable Recipe Card
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║ HOMEMADE SALSA ║
║ 135 Jars of Yummy Goodness! ║
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YIELD: 135 jars | TIME: 2-3 hours | PROCESS: 15-20 min
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INGREDIENTS
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- 20 lbs tomatoes (Roma or paste)
- 5 large onions
- 10 jalapeños (or more for heat)
- 6 bell peppers
- 10 cloves garlic, minced
- 1/2 cup vinegar
- 1/2 cup lemon juice
- 1/4 cup salt
- 1 tbsp cumin
- 1 tbsp oregano
- 2 tbsp cilantro (optional)
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INSTRUCTIONS
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1. Prepare canner, jars, and lids.
2. Wash, peel, and chop all vegetables.
3. In a large pot, combine all ingredients.
4. Bring to a boil, then simmer for 10-15 minutes.
5. Adjust seasoning to taste.
6. Ladle hot salsa into hot jars, leaving 1/2" headspace.
7. Remove air bubbles, wipe rims, add lids and rings.
8. Process in water bath: 15 min (pints) or 20 min (quarts).
9. Cool, check seals, and enjoy!
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135 JARS! 🎉
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"135 jars of salsa, it turned out very yummy.
It's very simple but so yummy." 🌶️❤️
© CanningRebels — Homemade Salsa
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