RSS Feed

Salsa for Canning Recipe

Posted on

salsa

This is absolutely my favorite recipe and it’s taken a decade to perfect. Enjoy!

Heirloom Salsa

10 c chopped tomatoes

5 c bell peppers

5 c onions

2 1/2 c peppers. (Be sure to remove the seeds if you want to keep your salsa mild!)

1 1/4 c lime juice

3 cloves garlic, minced

1 bunch of cilantro, chopped

3 tsp salt

1 tsp pepper

1 can of tomato paste (optional)

This is so easy and so ridiculously time consuming… but worth every minute spent until you’re placing the jars in your pantry! Throw all your ingredients in a stock pot and let simmer on low until the flavors are combined and your salsa has thickened to your liking. Fill sterilized canning jars, adjust lids and process in a hot water bath canner. 20 minutes for pints, 30 minutes for salsa

tomatoes

I can’t recommend highly enough to mix and match your flavors. I made a batch of Brandywine tomato & habanero pepper salsa this week that is amazing, and my Aunt Ruby’s German Green tomato & jalapeno mild salsa is equally as delicious. You can tailor this recipe to fit your heat preference and favorite flavors. Be sure to remember that salsa continues to get hotter after canned if you leave the seeds in the peppers!

Happy dipping!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: