If you are like me, all the Summer produce comes ready to harvest all at the same time. One of my family’s favorite meals is Pork Carnitas which is best made with homemade salsa! This delicious but simple salsa uses up onions, garlic, heritage tomatoes and bell peppers (capsicum) and (chillies if you want).
Summer Harvest Salsa
A simple and delicious salsa recipe that will use up your garden's Summer bounty or make the most of the cheap Summer produce.
Please read: This information is provided for educational purposes only and is not intended to treat, diagnose or prevent any disease. We encourage you to make your own health care decisions in partnership with a qualified health care professional.
4 Cups Chopped Bell Pepper, Capsicum - mix of red and green
5 Large Onions
1 Cup Cider Vinegar
3-5 Cloves garlic, Minced
4 Tablespoons Ground Coriander
3 Tablespoons Ground Cumin
1/2 Cup White Sugar, Optional - but I prefer it
1 Tablespoon Salt
3-4 long Chillies, Optional
1/4 Cup Cilantro/coriander greens or parsley, Finely Chopped
Chop up everything that needs chopped.
Put everything except the cilantro (if using) in to a very large pot over a medium heat.
Bring to the boil and simmer for about 1 hour. After 40 minutes place your clean jars in the oven set at 200f/100c for 20 minutes to heat and sterilise them. Boil the lids for 5 minutes.
Tip the hot salsa into hot jars leaving 1/2 inch (1.25cm) of head space. Remove any air bubbles by running a knife down the edges of the jar, and top up with more salsa if required.
Wipe the rims and place the lids on screwing on firmly but not overly tight (known as finger tip tight)
Half fill a large pot with hot water with a canning rack in the bottom. Bring to the boil and add your jars so that there is about 1 inch of water over the top of the jars. Simmer for 10 minutes then carefully remove the jars on to a folded towel and don't touch them until they are cold.
Label and store.
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As a salad topping as a change out for mayonnaise.
You can swap out the spices for flavors that you prefer or add 1/2 a cup of chopped cilantro/coriander greens or parsley right at the end before putting the salsa in the jar.
You could even swap out a small amount of the tomatoes (up to 1/4 ) for zucchini or cucumbers if you have lots of them in your garden. Replacing too many of the tomatoes will both change the color, flavor and more importantly the acidity. So don’t replace more than 1/4 by weight.
The cooking time with this Summer Harvest Salsa is approximate as you simply cook it out until it is as thick as you would like it to be. It will thicken slightly on cooling like a conserve will.
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