The Best Garden Salsa

A delicious garden-fresh salsa recipe with canning instructions.

Yield: Around 7 pints

(Based on the Ball Blue Book)



  1. Process all of the tomatoes, peppers, and onions in a food processor until they are finely chopped. (I use the pulse setting. We prefer a smoother texture, but if you like extra-chunky, process less.)
  2. Add all ingredients to a large stockpot and bring to a boil.
  3. Simmer for 10-15 minutes. Taste and adjust the salt and seasonings if needed.
  4. Ladle the hot salsa into hot pint jars, leaving 1/4-inch headspace. Process for 15 minutes in a boiling water canner (learn how to water bath can here).