Canned Salsa
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4.9
27 reviews
Excellent
Canned Salsa
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This is my favorite canned salsa recipe BY FAR! Our family makes it every summer from the tomatoes grown in our garden. You are going to love it!
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Ingredients
- 25 cups peeled and diced tomatoes between a gallon and a half and 2 gallons
- 3 White onions coarsely chopped
- 3 green bell peppers chopped
- 2 red or yellow bell peppers
- 1 1/2 tablespoon garlic minced
- 1 bunch cilantro as few stems as possible
- 4 small jalapenos 2", no seeds (or 1/2 small can jalapeños), blended in some tomato juice to puree
- 2 serranos optional, depending on how spicy you want it
- 1 can green chiles
- 1 1/2 tablespoons Tabasco sauce red
- 2 1/2 cups white vinegar
- 1/2 cup sugar
- 1/4 cup salt
- 2 tablespoons lime juice
- 1 packet Mrs. Wages salsa mix medium -- this can be found in the canning section in most stores. I found mine at Fred Meyer but I have also seen it at WalMart
Instructions
- *First, to easily peel the tomatoes: add the tomatoes (whole) to boiling water for a minute or two and then place them in an ice-water bath. The peels should come off easily. Dice and pulse in a blender a couple times until you get the consistency you like.
- Add onions, peppers, garlic, cilantro, and jalapeños (and Serranos if you are going to make it spicier) to a blender with some of the juice from the tomatoes (fill the blender about half-way with liquid). If you are having trouble making all of the peppers and onions fit into your blender you may have to do it in 2 batches.
- Pulse 5-6 times or until the mixture becomes coarsely pureed (if you like chunkier salsa, just pulse until you get to the consistency you like).
- In a large stockpot (the good, heavy duty kind used for canning) combine diced tomatoes, pepper/onion mixture, and all remaining ingredients. Bring to a simmer and simmer over low for 3-4 hours stirring often (tomatoes burn easily so keep your eye on it-- I usually stir it about every 1/2 hour).
- Pour into jars hot and process 30 minutes (see Mel's Kitchen Cafe for tips on canning and processing). Makes 8 quarts.
Notes
- Add cloves garlic for a variation
- Serve with delicious and crunchy tortilla chips and a pinto a black bean dip
Nutrition Information
Show Details
Calories
31kcal
(2%)
Carbohydrates
7g
(2%)
Protein
1g
(2%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Sodium
518mg
(22%)
Potassium
205mg
(6%)
Fiber
1g
(4%)
Sugar
5g
(10%)
Vitamin A
151IU
(3%)
Vitamin C
23mg
(26%)
Calcium
32mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 64Serving
Amount Per Serving
Calories 31 kcal
% Daily Value*
| Calories | 31kcal | 2% |
| Carbohydrates | 7g | 2% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 518mg | 22% |
| Potassium | 205mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 151IU | 3% |
| Vitamin C | 23mg | 26% |
| Calcium | 32mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
27 reviews
Excellent
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