With the garden winding down its time to use up the stragglers left behind with a fresh garden harvest salsa. Nothing will taste finer this winter then snuggling up with my hubby on a chilly Sunday afternoon to watch a movie with a bag of organic corn chips and a bowl of fresh salsa.


  • 6 cups diced and skinned tomatoes
  • 1 cup chopped onion
  • 1 cup chopped sweet green or red pepper
  • 1 chopped jalapeno pepper
  • 2 cloves minced garlic
  • 1 – 6 oz can tomato paste
  • 1/4 cup fresh chopped cilantro or 2 small cubes frozen cilantro
  • 1/3 cup white vinegar
  • 2 teaspoons chili powder
  • 1 1/2 teaspoons salt
  • 1 teaspoon fresh ground pepper


  1. Remove skins and chop tomatoes
  2. Chop onions, garlic and peppers.  Be sure to remove seeds from jalapenos before chopping.
  3. Place all these vegetables plus rest of ingredients into large pot.
  4. Cook over medium heat until salsa comes to a full rolling boil.
  5. While salsa is cooking prepare jars and lids by placing in a saucepan, covering with water and bring to a simmer, turn off heat but leave on burner to allow lids and jars to sit in hot water until ready to use.
  6. After salsa comes to a full boil carefully pour hot salsa into canning jars.
  7. Wipe any salsa off the rim of the jars and seal with canning lids and jars.
  8. Set the jars aside and allow to cool completely.  The jars should seal while they are cooling.

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