Who doesn’t love Salsa? It is one of the most popular condiments, even surpassing mustard, catsup and mayonnaise.
Salsa can be used on many dishes and in many recipes. If you have an abundance of tomatoes from your garden, making your own salsa is easy.
Just like canning tomatoes, salsa just involves a few more steps. See Cold Pack & Hot Pack Tomatoes For Canning.
- 5 lbs. tomatoes
- 1 lb. green chilie peppers
- 4 jalapeno peppers
- 1 c. onions (diced)
- 3 cloves garlic (minced)
- 1 c. vinegar (apple cider or white)
- 3 T. fresh lime juice
- 2/3 c. fresh cilantro (finely chopped)
- 2 tsp. oregano (dried)
- 3/4 tsp. cumin (ground)
- 2 tsp. salt
- 1 to 2 tsp. sugar
Following canning directions, boil 5 or 6 pint glass canning jars with lids and rings. Using a canning water bath pan, place water in pan along with jar rack.
Place whole tomatoes in boiling water for a minute, remove and place in a bowl of ice water, remove and place tomatoes in bowl. Remove tomato skins and stem. Chop tomatoes into small chunks; set aside.
Rinse and dry peppers. Over a hot grill place peppers and turn every few minutes until skin is dark brown (or cook directly over a gas range or electric range burner). Remove from heat and let peppers get to room temperature. Using a small sharp knife scrape skin off peppers. Remove seeds and dice peppers.
In large pot place a little cooking oil, add onions and garlic and sauté until onions are translucent. Add tomatoes and peppers, stir to combine. Add rest of ingredients, cook over low heat, let simmer until tomatoes are soft and cooked. Remove from heat.
Pour salsa mixture into pint jars leaving a 1/2 inch head space at the top of each jar. Cover with lids and rings. Place jars in water bath pan with boiling water (make sure water completely covers the jars. Process for about 15 to 20 minutes, using rack raise jars out of water. Remove jars to towel covered counter. Let cool and listen for the lids popping. All should pop meaning the jars are sealed. If they do not, process again for another 10 minutes. Label jars with date they were canned. Canned salsa should last about a year.
Tip: Grilling peppers is optional.
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