Party Salsa

Marie Overton
Jun 10, 2022
2 min read

Updated: May 6

Party salsa has such great flavors. The first time I tried a salsa with cucumber in it I was shocked by how good it was. This has so many great vegetables in it that it is almost more of a salad than a salsa. That being said, it tastes great with tortilla chips. It is such a light salsa and has so many different colors it is truly beautiful to have sitting on your shelf.

Jar of chunky salsa next to a wooden bowl of yellow tortilla chips on a wooden table. The setting is rustic and inviting.

Party Salsa

This recipe makes 6 pints of Party Salsa.

Ingredients to Make Party Salsa:

Hands chopping peeled tomatoes on a cutting board, with a bowl of diced tomatoes and a clear glass bowl nearby on a speckled countertop.

7 cups peeled, seeded, diced Tomatoes (If you have questions about how to blanch tomatoes, take a look at my blanching tomatoes video.)

Hands chopping green cucumbers on a wooden board, surrounded by yellow pepper and a blue bowl on a speckled countertop.

2 cups peeled, seeded, diced Cucumbers

Hands slicing yellow bell peppers on a wooden cutting board, with cucumber peelings nearby. Stone countertop background.

2 cups diced Sweet Peppers

Hands chopping an onion on a wooden cutting board. Vegetable scraps and a teal measuring cup are nearby on a speckled countertop.

1 diced Onions
1 cup seeded, diced Anaheim Peppers
1/4 cup chopped Cilantro
3 tbsp minced Garlic
1/2 cup Apple Cider Vinegar
2 tbsp Lime Juice
1 tbsp Basil
1 tsp Salt

Cooking the Party Salsa:

Hand pours oil into a pot of chopped onions, pepper, and tomatoes. Surrounding bowls contain herbs and seasonings on a speckled countertop.

Place all ingredients into a large pot and bring to a boil.

Simmer for 10 minutes.

Equipment Preparation:

While your salsa is simmering on the stove it is time to prepare your canning equipment.

Fill your boiling water bath canner half full with water and place it on the stove on low to begin heating. Do not let it get too hot, just warm it up.

Gather your ladle, jar lifter, chopsticks, clean cloth, and any other needed supplies for canning.

Filling and Processing Jars of Party Salsa:

Person wearing an apron labeled "Marie" fills jars with vegetable mixture using a ladle in a kitchen setting with granite countertops.

Using a jar funnel, fill the pint jars leaving 1/2-inch headspace.

Use a chopstick to remove any air bubbles.

If you spilled on the edge or rim of the jar, use a clean cloth to wipe the rim clean.

Place the lid on top of the jar and add the ring. Tighten the ring to fingertip tight.

Process in a boiling water bath canner for 15 minutes if at sea level. Remember to adjust your processing time if you are above 1000 feet in elevation.

Person pickling jars with tongs in a kitchen; pots on the stove and "Marie" on apron. Cozy, homey atmosphere.

Once your jars have completed processing, turn off the heat, remove the lid and allow them to cool for 5 minutes. Then, use the jar lifter to remove them from the boiling water bath canner. Space the jars about an inch apart on a heat resistant surface for 24 hours to cool and completely seal.

If your jar did not seal, then place it in the refrigerator and use it immediately.

Five sealed jars of salsa on a woven mat, surrounded by fresh tomatoes, a cucumber, yellow pepper, onion, and red pepper on a countertop.

Store the sealed jars in your pantry to enjoy for the next 1-3 years. After three years the nutritional value of canned food diminishes. The quality is best during the first year.