Garden Fresh Chunky Salsa

Wonderful Salsa Recipe

Description:
This is the best salsa recipe I’ve found so far and I’ve tried about a dozen. I got it from one of the local hospital cookbooks that are sold in my area. I changed it a bit and have been canning it for years. The reason I plant a garden is for this salsa. We would be lost without it. Hope you like it as much as we do. One of our members who is a food scientist took this salsa to work, tested the pH and found it measured under 4.0 (well within the safety limit for boiling water bath processing).

Nutritional Information:

• Calories: 12.5 per serving
• Fat Content: 0.1g
• Saturated Fat Content: 0g
• Cholesterol Content: 0mg
• Sodium Content: 200.1mg
• Carbohydrate Content: 2.9g
• Fiber Content: 0.6g
• Sugar Content: 2g
• Protein Content: 0.4g

Rating:

• Aggregated Rating: 5 stars
• Review Count: 536

Cooking Times:

Ingredients:

• 8 tomatoes
• 2 1/2 onions
• 1 1/2 green peppers
• 1 garlic clove
• 6 teaspoons cumin
• 2 teaspoons pepper
• 2 teaspoons canning salt
• 1/8 cup sugar
• 1/3 cup vinegar
• 1/3 cup tomato sauce
• 1 can tomato paste

Recipe Category: Sauces

Keywords: Vegetable, Low Protein, Low Cholesterol, Healthy, Free Of…, Weeknight, For Large Groups, Canning, < 4 Hours, Easy

Recipe Yield: 3 quarts

Recipe Servings: 96

Instructions:

1. Preparation: Begin by gathering all your ingredients and equipment. Wash and prepare the tomatoes, onions, and green peppers by chopping them into small pieces. Mince the garlic cloves finely.

2. Mix Ingredients: In a large pot, combine the chopped tomatoes, onions, green peppers, minced garlic, cumin, pepper, canning salt, sugar, vinegar, tomato sauce, and tomato paste. Stir well to ensure all ingredients are evenly distributed.

3. Cooking: Place the pot over medium heat and bring the mixture to a slow boil. Let it simmer gently for about 10 minutes, allowing the flavors to meld together.

4. Canning: While the salsa is simmering, prepare your canning jars and lids according to safe canning practices. Once the salsa has finished simmering, carefully ladle it into the prepared jars, leaving about 1/2 inch of headspace.

5. Sealing: Wipe the jar rims clean with a damp cloth to remove any residue. Place the lids on the jars and tighten the bands finger-tight.

6. Processing: Submerge the jars in a hot water bath, ensuring they are covered by at least 1 inch of water. Bring the water to a rolling boil and process the jars for 10 minutes.

7. Cooling: After processing, carefully remove the jars from the water bath using canning tongs and place them on a clean towel or cooling rack. Allow the jars to cool completely, undisturbed, for 24 hours.

8. Storage: Once cooled, check that the jars have sealed properly (the lids should be concave and not give when pressed). Label the jars with the date and store them in a cool, dark place. Properly sealed jars can be stored for up to one year.

9. Enjoy: Your wonderful salsa is now ready to enjoy! Serve it with tortilla chips, tacos, quesadillas, or any of your favorite Mexican dishes. This medium salsa boasts a chunky texture, perfect for those who enjoy a bit of extra bite in their salsa. If you prefer a smoother consistency, simply chop your veggies into smaller pieces before cooking. This recipe yields 3 quarts of delicious salsa, enough to share with friends and family or keep all to yourself for salsa cravings throughout the year! 🍅🌶️🥣