If you’re like me, and your husband planted 16 tomato plants this spring, then you probably have more tomatoes than you know what to do with right now!
Well, I’ve got yet another recipe for you to try: Chunky Homemade Tomato Salsa
Before I get into the recipe, I should let you know that this is actually my mom’s recipe and she was the one who made this for me… I mean, that’s what mom’s are for right!?
Regardless of who actually made the salsa, it is still freaking delicious! And it’s a great way to use up a whole bunch of tomatoes this time of year.
Enjoy this homemade salsa with tortilla chips, alongside this Super Simple Hummus recipe.
Chunky Homemade Salsa
- 10 lbs or 16 cups tomatoes, chopped
- 3 cups onion, chopped
- 2 cloves garlic, minced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup celery, chopped
- 1 cup assorted sweet peppers, chopped
- 1 cup corn, fresh or canned
- 1-2 jalepeno peppers, chopped
- 1 tbsp sea salt
- 1 tbsp dried oregano
- 1/2 tsp black pepper
- 1 tsp ground cumin
- 1 cup apple cider vinegar
- 2 6oz cans tomato paste
- Place all ingredients in a large pot and simmer for 1 hour
- Divide salsa between 9 500mL clean and sterilized jars*
- Seal jars by making sure the lids are on tightly and then placing them in a hot water bath, boiling for for 10-15 minutes. Take them out of the hot water (be careful, they will be hot!) and make sure the lids are screwed on tight as sometimes they can come loose in the boiling.
- *You can sterilize jars by running them through a steam dishwasher cycle or by pouring boiling water over them