Salsa (for Canning)

This is our favorite salsa recipe. It uses more cilantro and is spicier than the other recipe.

Salsa (for Canning
Print Recipe
Servings
4-5 pints
Servings
4-5 pints
Salsa (for Canning
Print Recipe
Servings
4-5 pints
Servings
4-5 pints
Ingredients
Servings: pints
Instructions
  1. Only use pint sized jars or smaller.
  2. Start with clean and sterilized pint sized jars!
  3. Roast peppers until blackened all over.
  4. Place in paper bag a few minutes to loosen skin, then remove as much skin as possible.
  5. Seed and dice.
  6. Need 1-1.5 cup TOTAL peppers of choice
  7. Peel tomatoes by favorite method.
  8. Remove core and cool slightly.
  9. Remove peels then chop tomatoes.
  10. Save juices to drink or use in a beef or vegetable broth.
  11. Need 7-8 cups TOTAL of diced tomatoes.
  12. Put all ingredients in large stainless steel pot, bring to boil then simmer 10 minutes.
  13. Can either boil longer to thicken or strain some of the juices out.
  14. Puree using blender or immersion blender if desired.
  15. Puree half for a mixed texture.
  16. Adjust seasonings if needed.
  17. If to acidic, add slightly more sugar. If to sweet, add vinegar.
  18. Place jar lids in boiling water to sterilize.
  19. Ladle salsa into warm jars leaving 1/2 inch head space.
  20. Wipe jars clean with clean paper towel.
  21. Place lids and rings on and seal.
  22. Place jars into rack for hot water bath and cover jars with at least one inch of water.
  23. Bring to rolling boil and process 15 minutes (adjust for altitude).
  24. Turn off heat and let jars sit in hot water 5 minutes.
  25. Remove carefully from water.
  26. Place on towel lined counter top till completely cooled, usually over night or longer.
  27. Listen for the "pop" and then double check seals.
  28. Label.
  29. Properly sealed will keep for one year.
  30. Unsealed needs to be refrigerated and eaten in a few days.
Recipe Notes

Replace green peppers with Anaheim peppers if desired. 1 jalapeño pepper makes a nice heat. Use seeds if you prefer hotter salsa. Need total of 1-1.5 cups of assorted peppers. To sterilize jars: Wash the jars, lids and bands in hot, soapy water; rinse well. Put the jars on a rack in a pot of water. Boil 10 minutes, then reduce the heat and simmer until ready to use.

Recipe first used Aug 2015 🙂

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