Homemade Salsa for Canning Recipe
π Cook Time: 1 hour 15 minutes
π Prep Time: 1 hour 30 minutes
π Total Time: 2 hours 45 minutes
Description: Found this recipe online a while ago, and after making some adjustments for heat and chunkiness, it’s become a household favorite. This salsa is perfect for canning as it retains its flavor well, and the longer it sits, the hotter it gets. While you can chill it before serving, it’s equally delicious straight out of the pantry, making it an ideal gift for friends and family.
Recipe Category: Sauces
Keywords: Vegetable, Low Protein, Low Cholesterol, Healthy, Free Of…, Potluck, Summer, Weeknight, Canning, Stove Top, < 4 Hours
Nutritional Information (per serving):
- Calories: 126.5
- Fat Content: 1g
- Saturated Fat Content: 0.2g
- Cholesterol Content: 0mg
- Sodium Content: 318.6mg
- Carbohydrate Content: 27.8g
- Fiber Content: 6.8g
- Sugar Content: 17.1g
- Protein Content: 5.4g
Recipe Yield: 8-9 half pint jars
Ingredients:
- 7 tomatoes
- 6 anaheim chilies
- 4 poblano chiles
- 5 jalapeno chiles
- 3 serrano chilies
- 2 yellow onions
- 1 bunch fresh cilantro
- 5 cloves garlic
- 1/2 cup white vinegar
- 1 cup granulated sugar
- 1 tablespoon salt
- 1 teaspoon black pepper
Instructions:
- Prepare Chiles: Wear gloves or cut chiles under cold running water. You can leave the seeds if you want, as the heat primarily comes from a vein in the flesh of the chile, not the seeds.
- Prepare Tomatoes: Peel, seed, and chop tomatoes. For a chunkier salsa, leave the tomatoes in large chunks. To peel tomatoes easily, plunge them into boiling water for about 30 seconds, then run under cold water.
- Drain Tomatoes: Place chopped tomatoes into a colander to drain for 30 minutes. You’ll need about 14 cups of chopped tomatoes.
- Chop Peppers: Chop the chiles and remove the seeds. Aim for about 4 cups of total chopped peppers. Set aside.
- Prepare Aromatics: Chop onions, mince garlic, and chop cilantro.
- Cook Salsa: Place drained tomatoes into an 8-quart Dutch oven or large saucepan. Bring to a boil and simmer for 30-45 minutes or until desired consistency is reached. For a chunkier salsa, boil for 20 minutes.
- Add Ingredients: Once the tomatoes are cooked to your liking, add chopped peppers, cilantro, onions, garlic, salt, pepper, sugar, and vinegar. Return to a boil.
- Prepare Jars: Fill hot, sterile jars with the salsa, leaving about 1/2 inch of space from the top. Wipe the rim off with a clean towel, then place the lid and screw band on and tighten to finger tight.
- Canning Process: Immediately place each jar into a water bath canner after filling. Bring the water bath canner back to a boil and process for 35 minutes.
- Cooling: Once processed, remove the jars from the water bath canner and cool on a wire rack or towels.
Enjoy your homemade salsa for canning straight from the pantry or chilled, and don’t forget it makes a wonderful gift for any occasion! πΆοΈπ
