Easy home-made salsa
User Reviews
4.3
8 reviews
Good
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
3 x 16 pint jars
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Course
Condiments
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Cuisine
Vegan
Easy home-made salsa
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Home-made salsa is so easy to make and is infinitely more tasty than anything store-bought. It's also a great, versatile condiment to have in the fridge and can be used for anything from a great dip for chips to an easy sauce for pasta, etc.
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Ingredients
- 5 cups tomato chopped, cored, peeled
- 2½ cups chopped seeded green peppers (I used red bell peppers)
- 2½ cups onion chopped
- 1¼ cups chili peppers remove the seeds if you want the salsa to be less spicy, chopped
- ¾ cup cider vinegar
- 2 cloves garlic finely chopped, fresh
- 1 tablespoon Coriander finely chopped
- 1½ teaspoons salt
- 2 teaspoons sugar optional
- ½ teaspoon hot sauce I used Tobasco
Instructions
- Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
- Combine tomatoes, green peppers, onions, chili peppers, vinegar, garlic, cilantro, salt and hot pepper sauce, if using, in a large stainless steel saucepan. Bring to a boil over medium-high heat, stirring constantly.
- Reduce heat and boil gently, stirring frequently, until slightly thickened for approximately 10 minutes.
- Ladle the hot salsa into the hot jars, leaving ½ inch (1.25cm) headspace. Remove air bubbles and adjust headspace by adding more hot salsa, if necessary. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
- Process both pint and half pint jars in a boiling water canner for 15 minutes. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Notes
- This recipe is originally from the Ball® fresh preserving website. It is recommended to follow their recipes when you preserve to ensure a safe end result.
Genuine Reviews
User Reviews
Overall Rating
4.3
8 reviews
Good
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