Canned Salsa
User Reviews
4.9
18 reviews
Excellent
Canned Salsa
Report
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!
Share:
Ingredients
- 25 cups tomato between a gallon and a half and 2 gallons, peeled and diced
- 3 onion coarsely chopped, white
- 3 green bell pepper chopped
- 2 bell pepper red or yellow
- 1 1/2 tablespoon garlic minced
- 1 cilantro as few stems as possible, bunch
- 4 jalapeno pepper 2", no seeds (or 1/2 small can jalapeños), blended in some tomato juice to puree, small
- 2 Serrano peppers 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 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, Mrs. Wages brand
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
(4%)
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
18 reviews
Excellent
Other Recipes
You'll Also Love
